harlem sauce
This is an excellent marinade and basting sauce for chicken, either on the grill or baked in the oven. I have perfected this over the years since I first happened upon a slightly different recipe from the US South - versions of the same are popular in the New York area, hence the name "Harlem Sauce". It's good soul food! I'd love to know what you think of my version.
yield
6 -8
method
Grill
Ingredients For harlem sauce
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1/4 cunsalted margarine (half-stick)
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1 Tbspolive oil
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4 Tbspketchup
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2 Tbsptomato sauce
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4 Tbsplemon juice
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4 Tbspwhite vinegar
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2 tspyellow mustard
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2 tsphot sauce
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1 tspcayenne powder
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1 tspminced garlic
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1 1/2 Tbspdried parsley
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1 tsponion powder
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1/2 cwater
How To Make harlem sauce
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1In a medium sauce pot, gently melt butter and olive oil over medium heat.
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2Add ketchup, tomato sauce, lemon juice, vinegar, mustard, and hot sauce - stir or whisk to combine.
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3Add cayenne powder, garlic, parsley, onion powder, and water - stir or whisk to combine.
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4Raise heat to Medium-High and cook until boiling. Boil for about a minute or two.
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5Turn down heat to Medium and cook for 5 minutes, stirring often.
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6Take sauce pot off heat and let cool for 1 hour.
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7Use as a marinade for 6-8 boneless chicken breasts. Poke chicken all over with a fork, and marinate in a large, resealable plastic bag or container for 4-24 hours in the refrigerator.
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8Grill for 10-12 minutes each side, or bake uncovered at 400 degrees for 20 minutes. Let rest for 5 minutes after cooking. (Double cooking time if using bone-in chicken).
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9Important! --> Boil remaining marinade for 5 minutes, if extra sauce is desired - brush on while grilling.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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