Chicken Barbeque Sauce Recipes

Chicken Barbeque Sauces

Three vintage community cookbook recipes for barbecue chicken: a simple vinegar-and-oil marinade plus two flavorful homemade basting sauces. Perfect for summer grilling or oven baking.

Recipes on this page

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🍗 Classic Egg-Base Barbeque Chicken

A traditional regional favorite featuring an egg-emulsified vinegar marinade that locks in moisture and helps seasonings cling perfectly to the chicken.

⏱️ Marinate: Several Hours or Overnight 🔥 Method: Grilled Over Hot Coals 🍽️ Yield: 2–3 Split or Quartered Chickens

Ingredients

  • 2–3 split or quartered chickens
  • 1 cup vinegar
  • ½ cup salad oil
  • 1 egg
  • 1½ teaspoons poultry seasoning
  • 2 tablespoons salt
  • ¼ teaspoon pepper

Preparation & Grilling

  1. Whisk the Marinade: In a large bowl, whisk together the vinegar, salad oil, egg, poultry seasoning, salt, and pepper until the egg is completely integrated and the mixture is slightly emulsified.
  2. The Long Soak: Place your chicken pieces into a shallow dish or sealing bag, pour the marinade over them, and toss to coat. Marinate in the refrigerator for several hours or overnight for the deepest flavor penetration.
  3. Grill to Perfection: Fire up the grill. Lay the chicken pieces over hot coals and cook, turning occasionally to prevent scorching, until the skin is crisp and the chicken is fully cooked through.

🏺 Tangy Lemon-Margarine Pit Sauce

An old-school, high-yield basting liquor heavy on citrus and vinegar, perfect for large family cookouts or church barbeques.

⏱️ Shelf Life: Keeps for several weeks 🍋 Base: RealLemon Juice & Vinegar 📦 Storage: Sealed Glass Jars

Ingredients

  • 2 large bottles RealLemon juice
  • 2 cups vinegar
  • 2 cups cooking oil
  • 1 lb margarine (oleo)
  • 1 cup salt
  • 1 tablespoon pepper

Mixing & Application

  1. Melt & Combine: Toss the lemon juice, vinegar, cooking oil, margarine, salt, and pepper into a large saucepan. Place over a low flame and heat gently just until the margarine is fully melted and mixed.
  2. Baste or Dip: Keep the sauce warm. Dip your chicken pieces directly into the warm sauce multiple times during cooking, or brush it on liberally every time you flip the meat on the grill.
  3. Save the Rest: Let any uncontaminated leftover sauce cool down completely, pour it into clean jars, seal tightly, and store in the refrigerator for future cookouts.

🍯 Molasses & Tomato Basting Sauce

A rich, savory-sweet glaze with deep molasses notes, sharp dry mustard, and a kick of Worcestershire. Excellent for both oven-baking and grill glazing.

⏱️ Simmer: 10 Minutes 🍁 Sweetener: Dark Molasses 🎯 Versatility: Perfect for Ribs OR Chicken

Ingredients

  • ½ cup tomato sauce
  • ½ cup water
  • ¼ cup molasses
  • 2 tablespoons vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons butter
  • 2 tablespoons minced onion
  • 2 teaspoons dry mustard
  • 1 teaspoon salt
  • ¼ teaspoon paprika
  • Dash of pepper

Cooking Instructions

  1. The Simmer: Combine all ingredients in a medium saucepan. Stir well to dissolve the molasses and mustard. Bring the mixture to a boil over medium-high heat, then reduce heat to low, throw a lid on, and simmer gently for 10 minutes.
  2. For Baking: Arrange your spareribs or chicken pieces in a baking dish, pour the warm sauce evenly over everything, and bake until the meat is completely tender.
  3. For Grilling: Keep the sauce on the side and brush it onto your meat during the final stages of grilling to build up a caramelized, sticky bark.

FAQ

Can these barbeque sauces be used for grilling?

Yes. Both sauces are designed for brushing or dipping chicken (or ribs) during grilling or barbecuing.

How long does the chicken barbeque sauce keep?

The oil-based chicken barbeque sauce can be refrigerated in sealed jars for several weeks.

Can these sauces be used for oven cooking?

Yes. They work well brushed on chicken or ribs during oven baking too.

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