Tangy Grilled Chicken

Tangy Grilled Chicken

This tangy sauce is slightly spicy and is excellent on chicken, beef and ribs.

20 min. prep time
6 servings
141 Rating



2 tablespoons Land O Lakes® Butter
1/4 cup finely chopped onion
2 teaspoons finely chopped fresh garlic
1/4 cup pineapple juice
1/4 cup Worcestershire sauce
1 (14 1/2-ounce) can diced tomatoes
2 tablespoons firmly packed brown sugar
2 tablespoons molasses
2 tablespoons cider vinegar
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon liquid smoke


1 (3- to 4-pound) frying chicken, cut into 8 pieces


Melt butter in 2-quart saucepan until sizzling; add onion and garlic. Cook over medium heat until onion is crisply tender (1 to 2 minutes). Stir in remaining sauce ingredients. Reduce heat to low; cook 1 hour. Reserve 1 cup sauce; set aside remaining sauce.

Meanwhile, heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill. Make aluminum foil drip pan; place opposite coals.

Place chicken onto grill opposite heat or over drip pan. Grill, turning occasionally, 25 minutes. Continue grilling, basting occasionally with reserved 1 cup sauce, until chicken reaches 165°F. and is no longer pink (15 to 20 minutes). Serve chicken with remaining sauce.

Recipe Tip

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 200

Fat: 8g

Cholesterol: 85mg

Sodium: 150mg

Carbohydrates: 4g

Dietary Fiber: 1g

Protein: 28g

Recipe #6963©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

Didn't have any can tomatoes so I used 4 fresh tomatoes, blanched. If there is a serious griller in your home who uses any type of hickory, oak etc charcoal omit the liquid smoke. My family really liked this recipe but would have preferred it marinated over night for more flavor.

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