Recipe Overview
Barbecue Chicken with Diablo Sauce begins with a flattened half chicken brined with salt, garlic, lemon, rosemary and honey. The chicken is grilled over medium heat for char and smoke, then glazed at the end with a Diablo sauce built from sautéed onion, Italian tomato sauce, red wine vinegar, brown sugar, Worcestershire sauce and crushed red pepper.
Chef Notes
Keep the grill medium so the sugar in the Diablo sauce glazes without burning. Grill the chicken mostly without sauce, then brush the glaze on during the last minutes for shine, controlled caramelization and a cleaner smoke flavor.
Connected Experience
Changing servings scales the visible ingredients, Live Inventory preview, production labor and Costing V2 record. Italian Tomato Sauce is registered as a prepared-component dependency so its future sauce-directory batch cost can flow into this Secondi recipe without counting its upstream ingredients and labor twice.
Ingredients
Base recipe = 2 servings. Minimum production = 2 servings.
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Half Whole Chicken
— 700 g — backbone and breast bone removed, lower leg bone left intact; approximately one half chicken
POULTRY-CHICKEN-WHOLE-001
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Potable Water
— 2000 ml — for the 5% brine
WATER-POTABLE-001
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Sea Salt
— 100 g — for the 5% brine
SPICE-SALT-0001
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Garlic
— 3 g — crushed for the brine
TC-VEG-GARLIC-001
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Fresh Lemon Juice
— 30 ml — freshly squeezed for the brine
FRUIT-CITRUS-LEMON-FRESH
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Fresh Rosemary
— 2 g — fresh sprig for the brine
TC-HERB-ROSEMARY-001
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Honey / Miele
— 21 g — for the brine
TC-SWEETENER-HONEY-001
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Extra Virgin Olive Oil
— 30 ml — for sautéing the onion in the Diablo sauce
OIL-0001
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Yellow Onion / Cipolla Gialla
— 150 g — chopped for Diablo sauce
onion_yellow
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Italian Tomato Sauce
— 225 g — prepared tomato sauce used to build the Diablo sauce; linked to the registered tomato sauce preparation
italian_tomato_sauce
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Red Wine Vinegar
— 120 ml — for Diablo sauce
VINEGAR-RED-WINE-0001
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Brown Sugar
— 110 g — for Diablo sauce
SWEETENER-SUGAR-BROWN-CANE
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Worcestershire Sauce
— 30 ml — for Diablo sauce
worcestershire_sauce
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Crushed Red Pepper
— 8 g — or to taste; for Diablo sauce
SPICE-CRUSHED-RED-PEPPER-001
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Sea Salt — Finish
— to taste — to taste at final seasoning
SPICE-SALT-0001
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Freshly Ground Black Pepper
— to taste — freshly ground for finishing
SPICE-PEPPERCORN-BLACK
Preparation
Minimum production timing: 30 active prep min · 180 passive min · 30 cook min · 5 plating min · 12 cleanup min.
- Prepare the chicken by removing the backbone and breast bone while leaving the lower leg bone intact. Flatten slightly for even grilling.
- Mix the potable water, sea salt, crushed garlic, honey, lemon juice, and rosemary to make the brine. Submerge the chicken and refrigerate for at least 3 hours, or up to overnight.
- For the Diablo sauce, heat the vegetable oil and sauté the chopped yellow onion until soft and translucent.
- Add the Italian tomato sauce, red wine vinegar, brown sugar, Worcestershire sauce, and crushed red pepper. Simmer gently until thickened and glossy, then adjust seasoning.
- Remove the chicken from the brine, pat dry, and grill over medium heat, turning as needed, until cooked through and charred in spots.
- During the last minutes of grilling, brush the chicken with Diablo sauce to glaze. Rest briefly, portion, and serve with extra Diablo sauce.
Service Suggestions
- Keep the grill at medium heat so the brown sugar in the Diablo sauce glazes without scorching.
- Brush the Diablo sauce on during the final minutes of grilling instead of early in the cook.
- Allow the chicken to rest briefly before portioning so the glaze stays on the surface and the meat remains juicy.
- Serve extra warm Diablo sauce on the side rather than over-saucing the grilled chicken.
Dietary / HACCP Notes
- Contains poultry and Worcestershire sauce; the source page describes the recipe as dairy-free and gluten-free adaptable, so verify the Worcestershire product used for the operation.
- Keep the chicken refrigerated during the 3-hour or overnight brining period and protect ready-to-eat ingredients from raw-poultry cross-contamination.
- Discard or handle used poultry brine according to the operation's approved food-safety procedure; do not treat it as a finished sauce.
- Follow the operation's approved poultry cooking, holding, cooling and reheating controls.
Nutrition (per serving, estimate)
| Calories | 390 |
| Protein | 35 g |
| Carbohydrates | 15 g |
| Fat | 21 g |
| Fiber | Not calculated |
| Cholesterol | Not calculated |
| Sodium | Variable — brined; adjust finishing salt to taste |