Strawberry Barbecue Chicken perfectly pairs a spicy, fruity sauce with a hint of chile together with grilled chicken.
Strawberry Barbecue Chicken
By Sue Lau | Palatable Pastime
This is a recipe I made several months ago when I was fortunate to have lots of Florida strawberries. Even though the summer grilling hadn’t arrived just yet, I generally will barbecue year-round. One of my favorites is chicken on the bone. It has always been a cornerstone for a cookout in my family, along with baby back ribs and pork steaks.
Besides the chicken being delicious, it is also very economical if you use leg quarters and cut those up. The sauce may seem a little different, but the berries work well together with the tomato sauce, in part, I think, because both are actually fruits. The spicing to me reflects the American southwest with hints of coriander and chipotle. So I think this would be a great choice to go along with some smoked brisket, ranch beans or ranch casserole; and maybe fried okra. Of course, Texas sheet cake would be perfect for dessert, but then, who doesn’t like chocolate? Enjoy.
Until next time-
~Sue
Strawberry Barbecue Chicken
Strawberry BBQ Sauce Ingredients:
- 8 ounces fresh strawberries, chopped
- 8 ounces tomato sauce
- 1/2 cup brown sugar
- 1/4 cup red wine vinegar
- 1 tablespoon balsamic vinegar
- 2 teaspoons ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground chipotle pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
Other:
- 3 pounds chicken pieces
Method:
- To prepare sauce, place sauce ingredients in a sauce pan and bring to a boil.
- Reduce heat, cover and simmer for 10 minutes.
- Allow mixture to cool, then puree in a food processor.
- Grill chicken pieces over indirect heat until internal temperature reaches 165ºF., basting chicken with barbecue sauce the last 5-10 minutes of grilling.
From the kitchen of palatablepastime.com
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This looks super yummy! I don’t have a grill. Can I coat the chicken and cook in the oven? How long and on what temp?
You can bake the chicken at 350-375F for around 45 minutes (time depends on size) until the juices run clear. I’d put the sauce on the legs after the skin crisps up and cook a few minutes more to set it. If you put it on at the beginning the skin stays soggy.