recipe_rootbeerbbqThis great recipe works well with Boulder Natural Meats chicken and was originally published by Cuisine at Home.


Root Beer Sauce

  • 1/2 cup diced onion
  • 1 TB minced garlic
  • 2 TB olive oil
  • 2 cups root beer
  • 3/4 cup ketchup
  • 1/2 cup cider vinegar
  • 1/4 cup brown sugar
  • 1/4 cup prepared yellow mustard
  • 2 TB molasses
  • 1 TB Worcestershire sauce
  • 1 teas. red pepper flakes
  • Juice of 1/2 lime
  • Sliced tomatoes and homemade potato salad (on the side)

For the Chicken

  • 1 chicken cut into 8 pieces (3-1/2 lbs.)
  • Vegetable Pol
  • Salt and Pepper


Preheat oven to 400 degrees.

Coat Boulder Natural Meats chicken with vegetable oil, salt and pepper, arrange on baking sheet and roast for 45 minutes. Meanwhile, make the sauce.

Start getting your grill ready – to medium-high heat.

Meanwhile, saute onions and garlic, for the sauce, in olive oil for 2-3 minutes over medium heat.

Add root beer, bring to a boil, reduce heat to low, and simmer until reduced to 1/2 cup, about 15 minutes.

Stir in ketchup, vinegar brown sugar, mustard, molasses, Worcestershire, and pepper flakes, simmer for 5 minutes. Remove pan from heat and add lime juice.

Dip chicken into barbeque sacue to coat, then grill, covered, for 5 minutes. Dip pieces in sauce again, turn over, and grill until charred and crisp, 5 minutes more.

Serve with tomatoes and potato salad on the side.

One final tip. If you want really juicy chicken, then brine it. See brine process elsewhere in my Blog (Best Grilled Chicken in the World) – (generally, 1 litter of cole plus 1/2 cup kosher salt, brine for 2 hours, drain and pat dry).