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BBQ Chicken Leg Quarters

Major Grubbage's Tangy, Slightly Sweet BBQ Glaze

A quick BBQ glaze built around Catalina dressing and classic pantry staples — bold, tangy, and deep enough to caramelize into a serious crust on grilled chicken. Simmer it for a more melded sauce or skip it and let the grill do the work.
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Prep Time 5 minutes
Optional Simmer 10 minutes
Course: Condiments, Sauce
Cuisine: American, Southern, Southwestern
Ingredients Method Notes

Ingredients
  

  • 1 cup Ketchup
  • ¼ cup Catalina dressing
  • 2 tbsp Molasses
  • 2 tbsp Worcestershire sauce
  • 2 tsp Soy sauce
  • 2 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Dry mustard powder
  • ½ tsp Black pepper
  • 2 tbsp Butter

Method
 

  1. Combine all ingredients in a bowl and whisk until fully incorporated.
  2. Use immediately as a grill glaze, or for a more melded, cohesive sauce continue to the optional simmer step.
Optional Simmer
  1. Pour combined ingredients into a small saucepan over medium-low heat.
  2. Simmer uncovered for 8–10 minutes, stirring occasionally, until slightly thickened and fragrant.
  3. Remove from heat and allow to cool slightly before applying to the grill.

Notes

Skipping the simmer is perfectly fine — the grill's direct heat phase will meld the flavors and caramelize the glaze on the chicken. If you do simmer, watch the molasses closely as it can scorch quickly on higher heat. Keep it low and slow.