A sweet, smoky BBQ sauce with a gentle kick. Chipotle BBQ Sauce made with chipotle peppers in adobo is ideal for marinating chicken, ribs and pork chops, and it also makes a flavorful topping for burgers, chicken fingers, or fries.
Add this chipotle BBQ sauce to a bacon blue cheeseburger or use it with a BBQ grilled chicken salad for a bright, smoky finish.
Why This Recipe
Making chipotle BBQ sauce at home is tastier and more economical than most store-bought versions. This recipe balances sweetness, smoke, and a touch of heat so it complements a wide range of grilled and pan-seared proteins.
It pairs exceptionally well with cast-iron chicken breast and grilled stuffed pork chops, and I keep a jar on hand for marinating chicken thighs or tossing wings whenever I fire up the grill.
Ingredient Notes and Substitutions
- Tabasco or hot sauce. Tabasco adds a clean, vinegary heat. Use any hot sauce you prefer; a vinegar-based sauce works especially well.
- Chipotle peppers in adobo. Use 1–2 peppers depending on your spice tolerance; simmering concentrates their heat.
- Water. If you don’t plan to cook the sauce, omit the water from the recipe.
- Apple cider vinegar. White wine vinegar can be used as a substitute if needed.
See the recipe card below for full ingredient amounts and details.
How to Make Chipotle BBQ Sauce
Step 1: In a bowl, combine ketchup, brown sugar, apple cider vinegar, water, Worcestershire sauce, Tabasco, yellow mustard, paprika, onion powder, salt, and black pepper.
Step 2: Whisk the mixture until smooth and evenly combined.
Step 3: Heat a small pan over medium heat, add olive oil, then sauté minced garlic and the minced chipotle pepper for about 2 minutes until fragrant.
Step 4: Pour the prepared sauce into the pan and simmer gently for 15 minutes, stirring occasionally, until it thickens slightly. Remove from heat and let cool.
Step 5: Transfer the cooled sauce to a mason jar or an airtight container and refrigerate.
Pro-Tips
- Stir frequently while simmering to prevent the sugar from crystallizing or burning. Keep the heat low for a gentle simmer.
- Allow the sauce to cool before transferring into glass jars to avoid thermal shock and cracked glass.
Making BBQ Chicken
Good BBQ chicken is about timing and technique. Relying on sauce alone at high heat will cause it to burn off. Follow these tips for juicy, sticky, caramelized chicken.
- Marinate the chicken briefly with a small amount of the sauce, and always season with salt and pepper before grilling.
- Preheat the grill hot (around 500–600°F), place the chicken on, then reduce the heat to medium-low to finish cooking without burning the sugars.
- Mix a little melted butter into extra BBQ sauce for brushing; it helps the sauce adhere and shine.
- Brush sauce on after the first few minutes and again after flipping so sugar can caramelize and create a sticky glaze.
- For best texture and flavor, add a final light coat of sauce once the chicken has rested a few minutes off the heat.
Recipe FAQs
This sauce combines ketchup, mustard, chipotle peppers in adobo, Worcestershire sauce, Tabasco, apple cider vinegar, garlic and seasonings for a smoky, slightly spicy barbecue flavor.
It has a noticeable but moderate heat from the chipotle peppers — more smoky and warm than aggressively hot. Adjust the number of chipotles to control the spice level.
Cool the sauce, then transfer it to an airtight jar or container and refrigerate. It will keep for up to two weeks.
More Delicious Sauce and Dressing
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Cilantro Lime Ranch Dressing
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Avocado Lime Crema
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Cilantro Mango Vinaigrette
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Lemon Basil Vinaigrette
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Chipotle BBQ Sauce
Vincent DelGiudice
Equipment
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1 bowl
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1 small pan
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1 mason jar or storage container
Ingredients
- 1.5 cups ketchup
- ¾ cup brown sugar
- ½ cup apple cider vinegar
- ½ cup water
- 2.5 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco
- 2 tablespoon yellow mustard
- 2 teaspoon paprika
- 1 teaspoon onion powder
- 2 teaspoon salt
- 1 teaspoon black pepper
- 2 cloves garlic, minced
- 1-2 chipotle peppers in adobo, minced
- 1 tablespoon olive oil
Instructions
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In a bowl, combine ketchup, brown sugar, apple cider vinegar, water, Worcestershire sauce, Tabasco, yellow mustard, paprika, onion powder, salt, and black pepper.
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Heat a pan over medium heat and add olive oil. Sauté the garlic and minced chipotle for about 2 minutes until fragrant.
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Pour the mixed sauce into the pan and simmer gently for 15 minutes, stirring occasionally, until slightly thickened. Remove from heat and cool.
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Transfer the cooled sauce to a mason jar or airtight container and refrigerate.
Notes
- Stir often while simmering to prevent sugar from crystallizing and burning.
- Allow sauce to cool before pouring into glass jars to avoid breaking them.
- Adjust the number of chipotle peppers (1–2) to suit your spice preference.
Nutrition
Carbohydrates: 140g
Protein: 3g
Fat: 8g