Cookbook:JZ's Chicken Barbecue Sauce
|JZ's Chicken Barbecue Sauce|
JZ's Chicken Barbecue Sauce is a tomato based sauce used as marinade or barbecue sauce for grilled chicken parts such as wings, drumsticks or breasts. It also works very well for vegetarian (e.g., wheat and soy based) alternatives. It is invented by Johan Zandin from Gothenburg, Sweden and mixes 9 different ingredients from Europe, Asia and North America.
- 2 tablespoons (30 mL) of peanut oil
- 1 teaspoon (5 mL) of walnut oil
- 2 tablespoons (30 mL) of mild chili sauce (the kind which is just slightly hotter than ketchup)
- 1 teaspoon (5 mL) of Worcestershire sauce (see below for vegetarian alternative)
- 1 teaspoon (5 mL) of teriyaki marinade
- 2 teaspoons (10 mL) of tandoori powder
- 2 mL of ground white pepper
- 2 mL of herbal salt
- 1 small, dried, crunched piri-piri
- Just mix everything together in a small mixing bowl.
- Use a brush to apply a thick layer of the sauce to your favorite chicken parts or vegetarian alternative.
Then barbecue over fire, charcoal or in the oven.
Notes, tips and variations
- The sauce can also be used as a marinade: Soak the chicken parts in it, for half an hour to a few hours.
- Any remaining sauce can be applied with the brush during the cooking.
- In case of allergies or problems to find some ingredient, most ingredients can be replaced by similar alternatives:
- Make sure that any sauce that has been in contact with raw chicken gets properly heated. So do not apply more sauce just before taking the chicken from the heat or use the sauce uncooked after you have dipped the brush in it.
- Note that Worcestershire sauce usually is non-vegetarian, since at least the original recipe contains anchovies. (See above for alternative.)