Barbecue Chicken with Abercrombie Sauce

Condiments and Sauces
Main Course

Recipe courtesy of Mastering the Art of Southern Cooking by Natalie Dupree and Cynthia Graubert

Serves 4 to 6


Barbecued Chicken

  • 2 cups Abercrombie Sauce (recipe follows)
  • 1 whole chicken, cut into 8 pieces

Abercrombie Sauce

  • ¾ cup butter
  • 1 quart apple cider
  • 1 cup water
  • 2 teaspoons Dijon mustard
  • 1 medium onion, chopped
  • ½ cup Worcestershire sauce
  • 1 cup tomato sauce
  • 1 cup chili sauce
  • Juice of 1 lemon
  • Grated rind of ½ lemon, no white attached
  • 2 garlic cloves, finely chopped
  • 1 teaspoon granulated sugar

Barbecued Chicken

Barbecued Chicken

Click image to enlarge



For the chicken:

Prepare a grill for medium heat indirect heat grilling.

When the grill is hot, pat the chicken dry on both sides and place skin side down on the grill rack directly over the heat. Brown for 2 to 3 minutes to sear the skin, then turn and repeat to sear the second side. Move the chicken off the direct heat to the other side of the grill, close the grill, and cook for 20 minutes.

Pour 2 cups of the Abercrombie Sauce into a bowl. Baste the chicken with the sauce, close the grill, and grill another 20 minutes. Baste again (discard any remaining sauce in that bowl) and continue to cook the chicken until its thickest part registers 165ºF on an instant-read thermometer. Remove chicken from the grill and serve with a fresh bowl of sauce on the side.

For the Abercrombie Sauce:

Combine all ingredients in a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, for 30 minutes.

Transfer to clean, airtight containers and keep refrigerated.

Makes about 5 cups.


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