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St-Hubert BBQ Chicken Sauce

St-Hubert BBQ Chicken Sauce - recipe card
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This rich, smoky, and slightly sweet BBQ sauce captures the iconic flavor of St-Hubert’s famous rotisserie chicken accompaniment. It is glossy, thick, and clings beautifully to grilled or roasted chicken, with a balanced tang from tomatoes and vinegar and a warm spice finish.

Ingredients

Scale
  • 1 tbsp vegetable oil
  • 1/2 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 3 tbsp brown sugar, packed
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp kosher salt
  • 1/4 cup water

Instructions

  1. Heat the vegetable oil in a medium saucepan over medium heat until it shimmers. Add the finely diced onion and cook, stirring occasionally, for 4-5 minutes until softened and translucent. Do not brown the onion; you want a sweet, mellow base without any bitterness.
  2. Add the minced garlic to the pan and cook for 30-60 seconds, stirring constantly, until fragrant. Garlic burns quickly and turns bitter, so watch carefully and keep the heat at medium.
  3. Pour in the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, soy sauce, smoked paprika, chili powder, black pepper, and kosher salt. Stir well to combine all ingredients into a smooth sauce.
  4. Add the 1/4 cup water and stir again. The water helps the sauce achieve the right consistency and allows the spices to bloom without scorching.
  5. Bring the sauce to a gentle simmer over medium-high heat. You’ll see small bubbles breaking the surface, but it should not boil vigorously.
  6. Reduce the heat to low and let the sauce simmer uncovered for 20-25 minutes, stirring occasionally to prevent sticking. The sauce will thicken and darken as it cooks; it should coat the back of a spoon when ready.
  7. Taste the sauce and adjust seasoning if needed. If it’s too tangy, add a pinch more brown sugar; if too sweet, a splash more vinegar. Remember that flavors intensify as the sauce cools.
  8. If you prefer a completely smooth sauce, you can blend it with an immersion blender for 30 seconds until velvety. This step is optional and not traditional, but it yields a silky texture for dipping.
  9. Remove from heat and let the sauce cool slightly before serving. It will continue to thicken as it cools.
  10. Use immediately as a basting sauce during the last 5-10 minutes of grilling or roasting chicken, or serve as a condiment alongside cooked chicken. For best flavor with grilled chicken, brush it on during the last few minutes to avoid burning.

Notes

Store in an airtight container in the refrigerator for up to 2 weeks. To freeze, transfer to a freezer-safe jar or bag and keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop over low heat, adding a splash of water if too thick. Reheat in the microwave in 30-second bursts at 50% power, stirring between intervals.

Nutrition

Keywords: St-Hubert BBQ sauce, BBQ chicken sauce, Canadian BBQ sauce, rotisserie chicken sauce, smoky tomato sauce, sweet and tangy BBQ, homemade BBQ sauce, grilling sauce, chicken dipping sauce, St-Hubert copycat

Find it online: https://copycatkitchenco.com/st-hubert-bbq-chicken-sauce/