Mom's Best Recipes
Recipe

Light Barbecue Sauce Recipe

A bright, savory, herb-forward BBQ sauce that tastes like summer, not like a sugar bomb. Quick to make, easy to tweak, and perfect for chicken, veggies, and weeknight grilling.

Author By Matt Campbell
4.8
A small saucepan of glossy light barbecue sauce with fresh herbs scattered on top on a wooden kitchen counter
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If you love barbecue sauce but sometimes want something a little less sticky-sweet and a little more savory, herbal, and bright, this is your move. Think of it as the sauce you reach for when you want the grill flavor to still taste like the grill, not like candy.

This “light” BBQ sauce is lighter in two ways. First, it is lighter on sweetness than many classic bottled sauces (while still using ketchup for that familiar base). Second, it leans into acid, aromatics, and fresh herbs so every bite pops. It is excellent on chicken thighs, grilled zucchini, salmon, tofu, and even as a sandwich spread when you are feeling bold in the best way.

Bonus: it comes together in one saucepan with everyday pantry stuff, and you can adjust it on the fly. If it tastes flat, add salt. If it tastes heavy, add lemon. If it needs depth, add Worcestershire. Tasting as you go is not only allowed, it is encouraged.

A spoon lifting a ribbon of light barbecue sauce from a saucepan with steam rising

Why It Works

  • Balanced flavor: Tomato, vinegar, and mustard keep it tangy, while a small amount of honey or brown sugar rounds the edges.
  • Herb-forward finish: Fresh parsley and thyme add a clean, savory vibe that makes chicken and veggies taste extra alive.
  • Quick simmer, big payoff: A short cook thickens the sauce and mellows the raw bite of garlic and vinegar.
  • Flexible thickness: Simmer longer for a glaze, or thin with a splash of water to make it brushable.

Pairs Well With

  • Grilled chicken thighs with char marks on a plate

    Grilled Chicken Thighs

  • A tray of roasted sweet potato wedges with crisp edges

    Roasted Sweet Potato Wedges

  • Grilled corn on the cob with browned kernels

    Grilled Corn

  • A bowl of creamy coleslaw with shredded cabbage

    Quick Creamy Coleslaw

Storage Tips

How to Store It

  • Refrigerator: Cool completely, then store in a sealed jar or container. It keeps well for 5 to 7 days, but for the freshest herb flavor, use it within 5 days.
  • Freezer: Freeze in a small container or ice cube tray for up to 3 months. Thaw overnight in the fridge.
  • Reheat: Warm gently in a small saucepan over low heat, stirring. If it thickened too much, loosen with 1 to 2 teaspoons water.

Food safety note

Do not use the same sauce that touched raw meat as a finishing sauce. If you brush it on during grilling, set aside a separate portion for serving.

Common Questions

Common Questions

Why is it called “light” barbecue sauce?

It is lighter in sweetness and heaviness than many classic bottled sauces. You still get familiar BBQ notes, but with more tang, herbs, and savory depth so it does not eat like dessert.

Can I make it without ketchup?

Yes, but you will need to rebuild what ketchup usually brings (sweetness, tang, and body). For 1 cup ketchup, use:

  • 1 cup tomato sauce
  • 2 to 3 tablespoons honey or light brown sugar (start with 2, add more if needed)
  • 1 tablespoon apple cider vinegar (ketchup already has vinegar, so you still want some tang)
  • 1 tablespoon tomato paste (optional but helpful for thickness)

Then taste after simmering and adjust salt and vinegar as needed. This version will taste a little more tomato-forward and less “classic ketchup BBQ,” which can be a good thing.

Is it spicy?

Not by default. The red pepper flakes are optional. Add more for heat, or stir in a teaspoon of hot sauce at the end.

How do I make it thicker for glazing ribs or wings?

Simmer it longer, uncovered, until it coats a spoon. For a faster boost, whisk 1 teaspoon cornstarch with 1 tablespoon cold water, then simmer 1 to 2 minutes until glossy.

How do I make it more smoky?

Increase the smoked paprika to 2 teaspoons total, or add a few drops of liquid smoke. Go easy. Liquid smoke is powerful and can overwhelm the herbs if you overdo it.

Can I use dried herbs instead of fresh?

Absolutely. Use about 1 teaspoon dried parsley and 1/2 teaspoon dried thyme. Add dried herbs earlier in the simmer so they have time to wake up.

Is there a substitute for Worcestershire?

Yes. Worcestershire often contains anchovies (and some brands contain gluten). For a quick swap, use 1 tablespoon tamari (or soy sauce) plus 1/2 teaspoon molasses or brown sugar. Vegan Worcestershire also works perfectly.

I love classic BBQ sauce, but I do not always want that full-on sticky, sweet situation. One night I was trying to make grilled chicken feel a little more grown-up without making it complicated, so I started messing around with vinegar, mustard, and herbs I had hanging out in the fridge. The result was this sauce: tangy, savory, and weirdly refreshing for something called barbecue sauce. It is now my go-to when I want char and flavor but still want to taste the food underneath.