Ingredients
BBQ Sauce:
1 tbsp vegetable oil
½ small onion, minced
1 cup ketchup
2 tbsp cider vinegar
1 tsp Dijon mustard
¼ tsp ground cumin
1 tbsp minced chipotle in adobo sauce
½ cup water
1 tsp Worcestershire sauce
½ tsp garlic powder
½ cup brown sugar
Marinade and Chicken:
1 cup barbecue sauce
4 lbs chicken parts (breasts, legs or thighs)
1½ cup FAGE Total 5%, 2%, or 0%
BBQ FAGE Dip:
¾ cup barbecue sauce
½ cup 1½ cup FAGE Total 5%, 2%, or 0%
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Steps
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BBQ Sauce
Add the ketchup, cider vinegar, Dijon mustard, cumin, chipotle in adobo sauce, water, Worcestershire sauce, garlic powder and brown sugar, and simmer over low heat for 15-20 minutes, or until slightly thickened. Allow to cool.
Sauté the minced onion in vegetable oil over medium heat for 5-7 minutes or until onions are translucent. -
Marinade and Chicken
Add the chicken and toss to coat until completely covered. Cover the bowl with plastic wrap and refrigerate overnight.
In a large bowl, combine 1¼ cups of FAGE Total and 1 cup of barbecue sauce and stir to combine. -
Grilling the chicken
Remove the chicken from the marinade, removing any excess marinade before grilling.
Preheat the grill to medium-high heat. Oil the grill liberally to ensure the entire cooking surface is coated. - Grill chicken for approximately 7-8 minutes or until nicely browned. Flip the chicken and cook for approximately 7-8 minutes on the other side.
- Reduce the grill to low. Cover the grill and cook until the chicken reaches 165 degrees. Please note, if cooking dark meat, cook meat to 175 degrees.
- Once chicken is completely cooked, set aside to cool.
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Dipping sauce
Whisk together the barbeque sauce and ½ cup of FAGE Total and serve alongside the chicken.
