Okay, I’ll admit it. Sometimes (a lot of times) I use store-bought barbecue sauce. There are some pretty incredible flavors out there and I don’t always want to spend the time making my own. But once in a while, it’s totally worth making my own, especially when I have a very special flavor combo in mind! So I threw together this sweet and tangy barbecue sauce with pomegranate molasses, apple cider, dijon mustard and a bunch of other ingredients already in my pantry. You can put it on practically everything. Chicken, salmon, carrots and brisket all come to mind…in case you needed any ideas. And might I recommend doubling the recipe because you are gonna want more when you get to the bottom of the jar! Trust me.
One pot and a bunch of pantry staples can make the sickest barbecue sauce!!!
How deep and beautiful is that color?!?
Thanks to my daughter for brushing the sauce all over that chicken! I think she did a great job.
Officially speechless because of this…
- 2 whole roaster chickens, butterflied (backbone removed)
- 1/4 cup olive oil
- sprinkle of salt and pepper
- 1 cup apple cider
- 1/2 cup pomegranate molasses (or pomegranate concentrate)
- 1/2 cup ketchup
- 1/4 cup honey
- 2 Tbsp apple cider vinegar
- 1 Tbsp dijon mustard
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- Combine all of the sauce ingredients in a saucepan and bring the mixture to a boil over medium heat. Reduce the temperature to low and simmer the sauce for 30-40 minutes, until thick.
- Preheat the oven to 425 degrees F.
- While the sauce is reducing, prepare the chickens by drizzling with olive oil and sprinkling with salt and pepper. Place the chickens on a baking sheet. Bake the chickens for 20 minutes.
- When the sauce is ready, brush liberally on the partially cooked chickens then place them back in the oven for 25 minutes.
- Remove the chickens and brush with more sauce. Serve with pomegranate seeds and apple slices.