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Texas Chicken Barbecue

This recipe comes from a barbecue expert from Texas and hundreds of people have said this is the finest sauce they have ever tasted. I love it because it is not sweet.
Servings 4


  • 1 c water
  • ½ t black pepper freshly ground
  • 4 T brown sugar
  • 2 cloves garlic chopped fine
  • 2 t salt
  • 1 c cider vinegar
  • 5 oz Lea & Perrins Worcestershire sauce divided
  • juice of 4 lemons
  • 4 T butter
  • For the Barbecue:
  • 1 k chicken cut into serving pieces


  • Make the barbecue sauce: In a 2-quart pot, bring water to a boil. Add pepper; simmer 5 minutes. Add sugar, stir until dissolved. Stir in garlic, salt, and vinegar. Add half of the Worcestershire sauce; simmer for about 1 minute. Stir in lemon juice, then add the remaining Worcestershire sauce; simmer for about 1 minute. Off the heat, stir in butter. Let cool completely before use.
    Yield: 1 quart
  • Marinate chicken in sauce 8 to 24 hours or as long as possible.
  • Grill or broil as desired.
    * Grilled: Grill over hot coals slowly until tender, about 25 minutes, turning often. Baste frequently with additional sauce.
    * Broiled: Heat broiler 10 minutes. Place chicken on broiler pan. Broil slowly, turning and basting often, until tender and brown, 30 to 45 minutes.


* Serve with a White Zinfandel.
* Make the sauce in a larger quantity than you need for a single barbecue. By omitting the butter, the sauce will keep for weeks in the fridge. When ready to use, heat slowly with the butter.
* The sauce may be used for pork as well. Omit the butter.
* Balsamic or cane vinegar may be used instead of cider vinegar. Paombong vinegar is not recommended as a substitute as it will give the dish a distinctly Filipino flavor—what we want here is a Dixie flavor.