Giada De Laurentis: Food Network.com
So. Now that I’m an official contributor to Nat’s collection of favorite recipes, I’ll begin with my first favorite that came to mind. I do this with a plug for foodnetwork.com, without which cooking simply would not happen in my house. Although quite pungent whilst upon the stove, the final sauce is just heavenly. I’ve always used it on chicken (Giada’s baked version always comes out moist, though grilled is my preference) but I’m sure it would accompany a good steak very well.
For the Balsamic BBQ sauce:
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1 garlic clove, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the chicken or steak:
- 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
- Salt and freshly ground pepper
For the BBQ sauce:
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.
For the chicken or steak:
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.
One thought on “Balsamic BBQ Sauce (to accompany chicken or steak)”
Warning: DO NOT, I repeat D-O N-O-T use a cheap (i.e. grocery store brand) balsamic vinegar. I made this the other day for a dinner party and went the cheaper balsamic route since I had to double it. After HOURS of puzzlement, sorely offended nostrils and taste buds, and various attempts to remedy the sauce, I dumped it all. Surely enough, after tasting what little store brand balsamic I had left compared with my decent balsamic (Colavita, maybe?) there was no question as to the problem. Can we say white wine vinegar died black with a smidgeon of balsamic added to it? Terrible. Just terrible.