There’s nothing like grilling season. It’s upon us, and some of my favourite things to cook are on the grill.
This BBQ sauce can be used as a marinade, glaze, or sauce to brush directly on meat, veggies, or chicken. It works well with my pineapple chicken recipe, marrying the flavours of sweet heat with sliced jalapeño peppers (or a sliced serrano) and grilled pineapple.
It’s the perfect simple combination that comes together easily. It combines warm BBQ flavours with the subtle heat of fresh jalapeño or serrano peppers.
The best part is that all you need is one bowl to make this. Made with simple ingredients, this versatile BBQ sauce recipe delivers the perfect balance of sweet heat and bold flavour. For those of you who prefer a milder version? Simply leave out the sliced jalapeños for a family-friendly option that’s just as versatile and delicious.
Sweet, smoky, and spicy BBQ Sauce
Description
Sweet and spicy homemade BBQ sauce. Simple to make and perfect for grilled pineapple, chicken, veggies, and summer BBQ recipes. Use it as a marinade, glaze, or dipping sauce for bold flavour in every bite.
Ingredients
Method:
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- In a medium-sized mixing bowl, add all the ingredients except the jalapeño slices. Whisk together until incorporated smoothly, and the brown sugar has dissolved. It should be semi-thick but still pourable.
- Now, stir in the thin jalapeño slices (around 10 to 16 slices). Set aside at room temperature if using immediately. Tip: Save the other half of the jalapeño or any remaining slices for garnishing or adding to your protein as it cooks.
- If using this sauce later, refrigerate. When ready to use, remove from the refrigerator and stir or whisk the sauce a bit to liven it up before using.
- Use a pastry brush or silicone brush to add the sauce to any protein or vegetable of your choice. See FAQs for other alternatives. Enjoy!
Note
- Use fresh ginger, not dried or ground ginger. You will need the full tablespoon to balance the flavour of the sauce.
- Feel free to use the whole pepper if your jalapeño isn't as spicy as usual (yes, sometimes that happens). Keep the seeds in the jalapeno pepper; it's called spicy for a reason. The thinly sliced peppers will distribute spice evenly and balance well with the sweetness. I like to keep the seeds in for an extra kick, but if you only want a touch of heat, remove them.
- The remaining half of jalapeño (or serrano) should be used on whatever protein you are cooking. Just scatter them on top to either cook with your main dish or to garnish the food after you have brushed the sauce on.
FAQs
How to use this sauce?
You can use this spicy sauce as a marinade or glaze for chicken, beef, pork, or vegetables. I also like to add ½ cup of chopped pineapple to the sauce for a quick glaze on chicken, or just brush the sauce on sliced pineapple (after grilling), as I did in my grilled pineapple & spicy chicken recipe.
I only have dark brown sugar. Will that work?
Yes, you can use light or dark brown sugar here (the darker brown sugar has more molasses in it).
You can also use a sugar-free brown sugar; if doing so, I still recommend using a little bit of molasses for taste. But I have made this in a refined-sugar-free version, and it will work fine. View these good alternatives.
What can I use other than lime?
You can use apple cider vinegar, or lemon juice if you don’t have lime juice.
Do I need liquid smoke?
No, not at all. But, a touch of liquid smoke is all I use in this recipe to give it that hickory-esque flavour (it comes out to anywhere from 1/4 to 1/2 teaspoon nothing more). It's entirely optional, but it definitely elevates the sauce. If you don't have it on hand or never typically buy liquid smoke, just omit it.
