This recipe for Grilled BBQ Chicken with Homemade BBQ Sauce is delicious, tangy, spicy, and smoky. You can make your own BBQ sauce or use the shortcut version found in the recipe notes.
This American classic, a fusion of African smoking techniques and European sauce traditions, was created in the 19th century by African-American communities in the American South, where the sugar-growing economy gave rise to the iconic Molasses Barbecue Sauce. After World War II, the culture of backyard barbecue exploded, evolving into regional styles such as Memphis dry-roasted and Texas heavy smoked, and now incorporating Asian hot sauces and Latin American spices to become a globally popular choice for outdoor cooking.
Difference between BBQ Chicken and Grilled Chicken
Usually boneless, skinless breasts or thighs, grilled chicken is cooked quickly and hot. On the other hand, well-prepared BBQ chicken (often skin-on, bone-in thighs, legs, and wings) will require at least an hour on the grill because the meat must be cooked at a lower temperature to become tender.
Keep in mind that barbecuing is slow and low. Grilling is quick and hot.
Ingredient Notes
- 2 tablespoons brown sugar
- 2 large cloves garlic, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 10 chicken drumsticks
- 2 tablespoons vegetable oil
- ½ cup finely chopped onion
- ¾ cup ketchup
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
How to Make
Just follow my instructions for the best outcomes.
- Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to produce a paste. Spoon paste into a resealable plastic bag. Add chicken, coat with paste, push out excess air, and seal the bag. For optimal results, marinate in the refrigerator at least 1 hour to overnight.
- When ready to cook, heat oil in a small saucepan over medium heat. Add onion and sauté until softened, about 5 minutes. Stir in ketchup, vinegar, and Worcestershire sauce. Bring to a simmer and cook until flavors mix, about 10 minutes.
- Meanwhile, preheat an outside grill for medium heat and lightly oil the grate. Remove chicken from the bag.
- Cook chicken on the prepared grill until brown, 3 to 5 minutes, flipping once halfway through. Turn off one of the burners and transfer chicken over indirect heat. Maintain the temperature between 300 to 350 degrees F (150 to 175 degrees C).
- Cook chicken for 20 minutes, rotating halfway through. Baste with sauce, then continue to cook, basting every 10 minutes, until chicken is no longer pink at the bone and the juices run clear, 20 to 25 more minutes. An instant-read thermometer implanted near the bone should read at least 165 degrees F (74 degrees C).
The recipe is from: Best BBQ Chicken
Barbecue chicken – Substitution Guide
- Chicken: Substitute pork chops, turkey chops or tofu chops for a different protein option.
- Skin-on Chicken – This gives a crisper chicken on the grill, but skinless chicken will also work (just baste it with more oil to prevent it from drying out).
- BBQ Sauce: for a little less hassle, you can also just go to the store and buy your favorite sauce flavor.
Frequently Asked Questions
How do you achieve a strong smoky flavor?
You may add smoky taste by lining your grill with moist wood chips while cooking.
How can I stop my chicken from drying out on the grill?
baste with BBQ sauce for 10 minutes to keep the chicken juicy and tasty.
What if I don’t have a grill?
You can bake chicken at 375°F (190°C) for roughly 40-45 minutes by the oven, basting with sauce for the last 15 minutes.
BBQ Chicken
Ingredients
- 2 tablespoons brown sugar
- 2 large cloves garlic chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 10 chicken drumsticks
- 2 tablespoons vegetable oil
- ½ cup finely chopped onion
- ¾ cup ketchup
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
Instructions
- Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to produce a paste. Spoon paste into a resealable plastic bag. Add chicken, coat with paste, push out excess air, and seal the bag. For optimal results, marinate in the refrigerator at least 1 hour to overnight.
- When ready to cook, heat oil in a small saucepan over medium heat. Add onion and sauté until softened, about 5 minutes. Stir in ketchup, vinegar, and Worcestershire sauce. Bring to a simmer and cook until flavors mix, about 10 minutes.
- Meanwhile, preheat an outside grill for medium heat and lightly oil the grate. Remove chicken from the bag.
- Cook chicken on the prepared grill until brown, 3 to 5 minutes, flipping once halfway through. Turn off one of the burners and transfer chicken over indirect heat. Maintain the temperature between 300 to 350 degrees F (150 to 175 degrees C).
- Cook chicken for 20 minutes, rotating halfway through. Baste with sauce, then continue to cook, basting every 10 minutes, until chicken is no longer pink at the bone and the juices run clear, 20 to 25 more minutes. An instant-read thermometer implanted near the bone should read at least 165 degrees F (74 degrees C).
