Mar 18, 2013
This finger-licking Chicken Dipping Sauce is addictively good!
3 tbsp. butter
1/2 onion, finely minced
1 garlic cloves, minced
1 tbsp. chili powder
1 tsp. dried oregano
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup to 1/2 cup apple cider vinegar, depending how tangy you like your sauce
2 tbsp. Worcestershire sauce
1 cup ketchup
1 tbsp. Dijon mustard
2 tbsp. bourbon
Hot sauce, to taste
Salt and freshly ground pepper, to taste
About 2 to 3 cups chicken stock
Add butter to saucepan over medium heat. When butter melts, add onion and garlic and cook until soft, about 5 minutes.
Add chili powder, oregano, brown sugar, maple syrup, apple cider vinegar, Worcestershire sauce, ketchup, Dijon mustard, bourbon, hot sauce, salt and pepper, and 1 cup chicken stock. Bring to a boil and then reduce heat to simmer. Let simmer, until flavours marry and sauce thickens, about 20 to 30 minutes. Depending on how thin or thick you like your dipping sauce, add 1 to 2 cups more chicken stock and bring to a boil.
Variation: If roasting a chicken, such as Roasted BBQ Chicken, deglaze the roasting pan with 1 cup of chicken stock over medium heat and then add the pan drippings to the sauce.
Yield: 4 to 6 servings.