If you plan to use the sauce during cooking you can. Although I agree the flavors may get lost in BBQ sauce. I would consider these to be heartier herbs and I would not add these to a sauce to serve fresh. I leave that for lighter softer herbs like basil, parsley, etc.
How about just using sturdy rosemary sprigs as basting brushes for the BBQ sauce? I would crush the leaves a little beforehand to release the flavor a bit each time you baste the chicken.
Seems to me you'd be better off doing one or the other. Chop the fresh herbs, perhaps mix with a little lemon juice (or wine vinegar), salt, pepper, olive oil, marinate the chicken in that (or, just brush it on) and cook using your preferred method (roast, grill). Or, just use the bbq sauce alone, --the flavor of the herbs will be lost in combination with it.
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Chop the fresh herbs, perhaps mix with a little lemon juice (or wine vinegar), salt, pepper, olive oil, marinate the chicken in that (or, just brush it on) and cook using your preferred method (roast, grill).
Or, just use the bbq sauce alone, --the flavor of the herbs will be lost in combination with it.