Recipes: Classic Barbecue

For this all-American classic, use a great homemade sauce and pick your method: Slow-cook a whole bird for the juiciest results or grill smaller pieces for a fast meal.

Classic Barbecue Sauce

Makes 5 1/2 cups

2 tablespoons vegetable oil

1 small white onion, diced small

3 garlic cloves, finely chopped

1 can (6 ounces) tomato paste

2 teaspoons ground mustard

1 can (28 ounces) tomato sauce

1/4 cup unsulfured molasses

2 tablespoons Worcestershire sauce

3 tablespoons white vinegar

2 teaspoons coarse salt

1 1/2 teaspoons ground pepper

1. In a medium saucepan, heat oil over medium heat. Add onion and cook until completely soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

2. Add tomato paste and mustard; cook, stirring constantly, until paste turns a brick red color, about 5 minutes. Add 2 cups water, tomato sauce, molasses, Worcestershire sauce, vinegar, salt and pepper; stir until smooth.

3. Bring to a simmer; reduce heat to low and partially cover. Simmer, stirring occasionally, about 2 hours (thin with water if sauce becomes too thick). Season to taste with vinegar, salt and pepper. Let cool completely before using. (To store, refrigerate up to 1 week or freeze up to 4 months.)

Nutritional information per serving: 41 calories; 1.5 grams fat (0.2 grams saturated fat); 1 gram protein; 7 grams carbohydrates; 0.9 grams fiber

Chicken with Barbecue Sauce

Make 4 servings

1. Set up grill for indirect grilling. Rinse 1 whole chicken (4 to 4 1/2 pounds) inside and out, and dry thoroughly. Generously season inside and out with coarse salt and ground pepper. Clean and lightly oil hot grates.

2. Place chicken, breast side up, on opposite side of grill from heat. Cover and grill until cooked through, or a thermometer inserted in the thickest part of a thigh (avoiding bone) registers 165 degrees, , about 1 1/2 hours or more. Rotate halfway through cooking (if using a charcoal grill, add a couple handfuls of charcoal every half hour to maintain heat).

3. About 15 minutes before chicken is done, brush with 1/2 cup Classic Barbecue Sauce. Let chicken rest 20 minutes before carving.

Nutritional information per serving: 594 calories; 33.5 grams fat (9.3 grams saturated fat); 66.6 grams protein; 2.35 grams carbohydrates; 0.3 Grams Fiber

Grilled Chicken Breasts with Barbecue Sauce

Makes 4 servings

1. Heat grill to medium-high. Season 4 chicken breast halves with coarse salt and ground pepper. Clean and lightly oil hot grates. Place chicken on grill (if using skin-on chicken, place skin side down on grill).

2. Grill chicken without turning, about 6 to 10 minutes for boneless chicken and about 10 to 14 minutes for bone-in. Flip and grill until cooked through, or a thermometer inserted in the thickest part of meat (avoiding bone) registers 165 degrees, about 8 minutes to 10 minutes or more.

3. About 1 minute before chicken is done, brush with 1/3 cup Classic Barbecue Sauce.

Nutritional information per serving (using skinless chicken): 207 calories; 8.1 grams fat (2.2 grams saturated fat); 29.5 grams protein; 2.3 grams carbohydrates; 0.3 grams fiber

Everyday Food by Martha Stewart