Ultimate BBQ Chicken
There's no better meal than a perfectly grilled BBQ chicken, and once grilling season hits, this recipe is a must-try. The chicken turns out tender and juicy, and the homemade barbecue sauce really makes the flavors pop. Here's your guide to the ultimate BBQ chicken recipe.
Grilling BBQ chicken is simpler than you think! The marinade is a two-step process: mix brown sugar, garlic, salt, and pepper to create a paste. Then, place the paste and chicken in a resealable plastic bag and coat the chicken evenly. For best results, refrigerate the chicken for at least an hour, or even overnight, to allow the flavors to meld and the meat to become even more tender.
Your BBQ sauce comes together quickly with just a few ingredients like onion, ketchup, vinegar, and Worcestershire sauce. Grill your chicken, brushing it with the sauce as it cooks to keep it sweet, tangy, and deliciously sticky. The basting process is essential for achieving that perfect, flavorful finish.
Editorial Contributions by Keaton Larson
Ingredients List
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2 tablespoons brown sugar
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2 large cloves garlic, chopped
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2 teaspoons salt
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1 teaspoon black pepper
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10 chicken drumsticks
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2 tablespoons vegetable oil
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½ cup finely chopped onion
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¾ cup ketchup
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2 tablespoons white wine vinegar
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2 tablespoons Worcestershire sauce
Cooking Instructions
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Combine brown sugar, garlic, salt, and pepper in a mortar and pestle, then mash into a smooth paste. Transfer the paste into a resealable plastic bag. Add the chicken, coat it thoroughly, press out the excess air, and seal the bag. For optimal flavor, marinate in the fridge for at least 1 hour, or up to overnight.
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When you're ready to cook, heat oil in a small saucepan over medium heat. Add the onion and sauté for about 5 minutes, until soft. Stir in ketchup, vinegar, and Worcestershire sauce. Let the mixture simmer for 10 minutes, until the flavors meld together.
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Preheat your grill to medium heat and lightly oil the grate. Remove the chicken from the bag.
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Grill the chicken on the preheated grate for 3 to 5 minutes, flipping halfway through until browned. Then, turn off one of the burners and move the chicken to the cooler side of the grill. Maintain a temperature between 300 to 350°F (150 to 175°C).
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Continue grilling the chicken for about 20 minutes, turning halfway. Baste with sauce, and then cook for an additional 20 to 25 minutes, basting every 10 minutes, until the chicken is fully cooked and juices run clear. The internal temperature should reach at least 165°F (74°C) when measured with an instant-read thermometer near the bone.
Cook's Tip
Occasionally, I use a blender or food processor instead of a mortar and pestle for Step 1 to save time.
Nutritional Information (per serving)
| 424 | Calories |
| 21g | Fat |
| 18g | Carbs |
| 39g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 424 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 5g | 26% |
| Cholesterol 128mg | 43% |
| Sodium 1528mg | 66% |
| Total Carbohydrate 18g | 7% |
| Dietary Fiber 1g | 2% |
| Total Sugars 15g | |
| Protein 39g | 78% |
| Vitamin C 8mg | 9% |
| Calcium 45mg | 3% |
| Iron 3mg | 15% |
| Potassium 559mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5