Chicken Barbecue Sauce

PIn it

Introduction

This sauce combines warm spice notes—tandoori powder, white pepper, and piri-piri heat—with umami depth from Worcestershire and teriyaki, creating a balanced glaze that clings to chicken without burning. You mix it in one bowl and brush it on before grilling or roasting, making it a practical choice for weeknight barbecues or batch cooking.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 20–30 minutes (depending on chicken size and cooking method)
• Total Time: 25–35 minutes
• Servings: 2

Ingredients

• 2 tablespoons (30 mL) peanut oil
• 1 teaspoon (5 mL) walnut oil
• 2 tablespoons (30 mL) mild chili sauce (the kind just slightly hotter than ketchup)
• 1 teaspoon (5 mL) Worcestershire sauce (see below for vegetarian alternative)
• 1 teaspoon (5 mL) teriyaki marinade
• 2 teaspoons (10 mL) tandoori powder
• 2 mL ground white pepper
• 2 mL herbal salt
• 1 small, dried, crunched piri-piri chile pepper

Instructions

1. Mix everything together in a small mixing bowl.
2. Use a brush to apply a thick layer of the sauce to your favorite chicken parts or vegetarian alternative.
3. Barbecue chicken over fire, charcoal or in the oven.

Variations

Sweeter glaze: Add 1 tablespoon of honey or maple syrup to the bowl before mixing. This balances the heat and creates a deeper caramelization on the chicken skin.

Smokier finish: Replace 1 teaspoon of the tandoori powder with smoked paprika for a more pronounced smoke flavor without changing the spice profile.

Thinner consistency: Stir in 1–2 tablespoons of apple juice or broth if you prefer a sauce that soaks into the meat rather than forming a thick crust.

Extra heat: Crush an additional dried chile pepper or add 1/4 teaspoon of cayenne pepper for guests who prefer higher spice levels.

Herb twist: Stir in 1/2 teaspoon of dried oregano or thyme after mixing the base ingredients to add an herbal undertone that complements grilled chicken.

Tips for Success

Apply the sauce in multiple thin layers rather than one thick coat. This prevents the outside from charring before the inside cooks, and each layer bonds better to the meat.

Have the sauce ready before you put the chicken on heat. Mixing takes only a minute, but you’ll want both hands free once grilling starts.

If using the oven, brush the sauce on halfway through cooking, then again 5 minutes before the chicken is done. This prevents the spices from burning in the dry oven environment.

The oil in the sauce can pool at the bottom of the bowl—stir it well before each brushing to keep the flavors evenly distributed.

Storage and Reheating

Store any leftover sauce in an airtight container in the refrigerator for up to 5 days. The oils may separate slightly; stir before using again.

This sauce does not freeze well because the spice flavors dull and the oils can become rancid. Use refrigerated leftovers within the 5-day window.

FAQ

Can I make this sauce ahead and store it?

Yes. Mix the sauce up to 2 days in advance and keep it in the fridge. Stir well before using, as the oils will have separated.

What if I don’t have walnut oil?

Use an equal amount of peanut oil instead. You’ll lose a subtle depth, but the sauce will still taste balanced and work well on chicken.

Can I use this on vegetables or tofu?

Absolutely. The thick spice profile works on grilled peppers, zucchini, mushrooms, or firm tofu. Reduce the brush-on time to 10–15 minutes since these items cook faster than chicken.

How spicy is this sauce?

The piri-piri pepper and white pepper provide moderate heat—closer to a medium salsa than a hot sauce. If you’re heat-sensitive, remove the dried chile entirely or use just half.