Maple-Chipotle Barbecue Sauce

This sweet and smoky barbecue sauce is the perfect gift for die-hard winter grillers. Refrigerate it for up to two weeks.



Recipe from

Food & Wine


3 large chipotle chiles in adobo, stems discarded
1/4 cup ketchup
1/4 cup pure maple syrup
1 cup low-sodium chicken broth
1/8 teaspoon ground allspice
1 tablespoon vegetable oil
1 medium onion, minced
2 large garlic cloves, minced
Salt and freshly ground pepper
1 tablespoon fresh lemon juice


1. In a blender, combine the chipotles with the ketchup, maple syrup, broth and allspice and puree until smooth.

2. In a medium saucepan, heat the oil until shimmering. Add the onion and garlic and cook over moderately high heat until golden, 5 minutes. Add the chipotle puree. Season with salt and pepper. Cook over moderate heat until thickened, 15 minutes. Stir in the lemon juice. Transfer to a bowl and let cool.

Applications: Brush on chicken, beef, lamb, pork or ham during the last few minutes of grilling, broiling or roasting. Or, dilute with a little chicken stock and use to deglaze pan drippings.

Grace Parisi,

Food & Wine

December 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note