Chicken or Steak with Balsamic BBQ Sauce
This is a great favorite that I learned from Chef Giada De Laurentiis. It goes great with either chicken, steak or even ribs.
This is a great favorite that I learned from Chef Giada De Laurentiis. It goes great with either chicken, steak or even ribs.
- 1/2 teaspoon salt
- 1 clove garlic minced
- 1/3 cup brown sugar
- 1 tablespoon worcestershire sauce
- 1 tablespoon dijon mustard
- 3/4 cup ketchup
- 1 cup balsamic vinegar
- 1/2 teaspoon black pepper freshly ground
- for the balsamic bbq sauce:
- salt and freshly ground pepper
- for the chicken or steak:
- 4 pieces chicken any combination of breast or leg-and-thigh pieces, or new york strip steaks
- Carbohydrate 54.61775045 g
- Cholesterol 207 mg
- Fat 42.0303825 g
- Fiber 0.567187501072884 g
- Protein 52.76505185 g
- Saturated Fat 11.940465 g
- Serving Size 1 1 Serving (403g)
- Sodium 878.06664 mg
- Sugar 54.0505629489271 g
- Trans Fat 3.5907 g
- Calories 816 calories
Step-by-step
- Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
- Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.
- Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.
- Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.
Cooking meat coated in a sugar-heavy glaze requires strict temperature control because high sugar content burns rapidly over direct flames. When applying the sauce during grilling, the brown sugar and ketchup mixture will char if exposed to excessive heat before the interior of the protein cooks. Brushing the sauce on every few minutes builds layers of flavor while allowing the liquid to caramelize gradually without turning acrid. For poultry, ensuring the internal temperature reaches a safe threshold without scorching the exterior depends on balancing direct heat with the residual warmth of the grill or oven. Steaks demand precision timing, requiring immediate removal from heat once the thermometer registers the target degree of doneness to prevent overcooking.
The Chemistry of Reduction
Simmering the balsamic vinegar, brown sugar, Worcestershire sauce, Dijon mustard, and aromatics until the volume reduces by one-third concentrates the flavors and thickens the liquid into a proper glaze. Vinegar provides essential acidity to cut through the sweetness of the sugar and ketchup, balancing the profile. Substituting apple cider vinegar for balsamic vinegar alters the acid profile significantly, yielding a sharper, less complex tang that requires adjusting the sugar quantity downward to maintain balance. Using honey instead of brown sugar introduces more moisture, which extends the reduction time needed to achieve the correct coating consistency.
- Avoid applying thick layers of sauce early in the cooking process, as excess liquid prevents proper searing and increases flare-ups.
- Keep the saucepan of reserved sauce simmering gently on the edge of the grill to maintain serving temperature without scorching the bottom.
- Rest cooked meats for at least 5 minutes before slicing to allow muscle fibers to relax and retain internal juices.
