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Florida-Style Barbeque Chicken


Barbeque with a tangy twist. Grapefruit juice concentrate adds a distinctive zip to the barbeque sauce. The hearty sauce also works wonders with beef or pork ribs.


  • 1/2 cup chopped onion

  • 3/4 cup water

  • 1 cup catsup

  • 1/3 cup frozen Florida Grapefruit Concentrate, thawed

  • 1 to 2 tablespoons brown sugar

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon prepared mustard

  • 3 pounds meaty chicken piecesRed and White Florida Grapefruit Points


For barbeque sauce, in a medium saucepan cook onion in 2 tablespoons of the water about 5 minutes or until onion is tender. Stir in remaining water, catsup, thawed grapefruit juice concentrate, brown sugar, Worcestershire sauce and mustard. Bring just to boiling; reduce heat. Cover and simmer for 30 minutes.


Remove skin from chicken pieces. Rinse chicken; pat dry. Place chicken, bone side up, on the grill rack of an uncovered grill. Grill directly over medium coals for 20 minutes. Turn chicken; grill for 15 to 25 minutes more or until chicken is tender and no longer pink. Brush the chicken occasionally with some of the barbeque sauce during the last 10 minutes of grilling.


Heat remaining barbeque sauce and pass with chicken. Garnish with grapefruit points. Store any remaining barbeque sauce in a covered container in the refrigerator for up to a week. Makes 6 servings.





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