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Bbq Chicken Recipe
This easy, grilled Bbq Chicken Recipe is your go-to for a homemade, flavorful summer dinner that comes together in under an hour.
I first fell in love with this dish at a backyard gathering last July—juicy chicken thighs kissed by smokey char, slathered in a tangy-sweet homemade marinade. It’s the kind of BBQ chicken recipe that celebrates summer without fuss, drawing its magic from simple pantry staples: ketchup, apple cider vinegar, brown sugar and spices you probably already have. What makes it special? A quick marinade that tenderizes the meat in just 30 minutes, plus an optional grill sear that gives you those crave-worthy grill marks. As a 50-year-old home cook, I’ve tested this recipe over a dozen times—swapping thighs for breasts, tweaking the sugar ratio, even turning it into sheet-pan chicken for a weeknight twist. The result is reliably delicious, with a balance of sweet, tangy and smoky notes that feels both nostalgic and fresh.
Why You’ll Love This Bbq Chicken Recipe
- Ready in under an hour (including a quick 30-minute marinade)
- Uses pantry staples—no fancy ingredients needed
- Perfect for grilled summer dinners or indoor broiling
- Versatile: thighs, breasts or drumsticks all work
- Gluten-free and easily made dairy-free
- Double the sauce for dipping or drizzling over salads
- Family-friendly flavor that even picky eaters adore
- Makes great leftovers—salad tops or sandwiches the next day
Ingredients for Bbq Chicken Recipe
• 2 pounds boneless, skinless chicken thighs (or breasts; about 6 pieces)
• ½ cup ketchup (look for one without high-fructose corn syrup)
• ¼ cup apple cider vinegar (adds tang and tenderizes)
• 3 tablespoons brown sugar, packed (light or dark)
• 2 tablespoons Worcestershire sauce (for depth)
• 1 tablespoon smoked paprika (or regular paprika + a pinch of chili powder)
• 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
• ½ teaspoon onion powder
• ½ teaspoon kosher salt (adjust to taste)
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon olive oil (for grill brushing)
• Lemon wedges and chopped parsley, for serving (optional)
Tips on Ingredients
• Ketchup: A thicker, tomato-forward brand gives a richer sauce.
• Vinegar: Apple cider vinegar keeps the flavor bright—white vinegar works, too, if that’s what you have.
• Spice swaps: Feel free to use chili powder, cumin or even Cajun seasoning for extra heat.
• Chicken: Thighs stay juicier; breasts cook faster. Trim excess fat but leave a bit for flavor.
Directions
- Mix the marinade. In a medium bowl, whisk ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt and pepper until smooth. Notice how the sugar dissolves and the color deepens—that’s your signal the flavors are marrying.
- Marinate the chicken. Place chicken pieces in a zip-top bag or shallow dish and pour half of the sauce over them, reserving the rest for basting and dipping. Massage the marinade into the meat, pressing out excess air. Refrigerate for 30 minutes—no more than an hour, or the acid will start “cooking” the chicken.
- Preheat and prep. Heat your grill to medium-high (about 400°F), or preheat the oven broiler and line a baking sheet with foil. Oil the grates or brush the chicken lightly with olive oil to prevent sticking.
- Grill (or broil) the chicken. Place thighs on the grill and cook 5–6 minutes per side, basting with reserved sauce halfway through. Look for firm, springy meat and a nice char around the edges. If broiling, arrange on the sheet pan and broil 4–5 minutes per side.
- Check doneness. An instant-read thermometer should register 165°F when inserted into the thickest part. If you don’t have one, cut a small slit—juices should run clear, not pink.
- Rest before serving. Transfer chicken to a plate, tent loosely with foil, and let rest 5 minutes. Resting seals in the juices and avoids dry bites.
- Garnish and enjoy. Sprinkle with chopped parsley and serve with lemon wedges for a bright contrast. Extra sauce on the side is never a bad idea—dip away!
Servings & Timing
• Yield: Serves 4–5 as a main course
• Prep Time: 15 minutes (excluding marinade)
• Marinate Time: 30–60 minutes
• Cook Time: 12–14 minutes
• Total Time: About 1 hour
Variations
• Honey-Mustard Twist: Swap brown sugar and vinegar for 2 tablespoons honey and 2 tablespoons Dijon mustard for a sweeter glaze.
• Spicy Chipotle: Add 1–2 teaspoons chipotle powder or minced chipotles in adobo for a smoky heat.
• Citrus BBQ: Stir in 2 tablespoons orange juice and a zested orange peel for a fresh, zesty note.
• Sheet-Pan Style: Roast marinated chicken and sliced bell peppers on a single pan at 425°F for 20–25 minutes.
• Low-Sugar Option: Replace brown sugar with 2 tablespoons maple syrup and reduce ketchup to ⅓ cup.
Storage & Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. In the freezer, it lasts 2–3 months—freeze in a single layer on a baking sheet before transferring to a bag to prevent clumping. To reheat, gently warm in a 350°F oven for 10 minutes or microwave in 30-second bursts, basting with reserved sauce to maintain moisture. Make-ahead tip: Marinate and freeze chicken in the sauce—let thaw overnight in the fridge before grilling for a no-fuss dinner.
Notes
I’ve learned that letting the chicken rest under foil makes a bigger difference than doubling the sugar—trust me on that. If you skip resting, juices run wild and you end up with dryer bites. Also, when grilling, keep a spray bottle of water handy for flare-ups; you’ll thank me when those flames don’t scorch your thighs. Lastly, feel free to play with the acid-to-sweet ratio—some days I up the vinegar for zip; other times I sneak in more brown sugar for dessert-like caramelization.
FAQs
Q: Can I use bone-in chicken pieces?
A: Absolutely—just add 5–7 minutes per side and aim for an internal temp of 165°F near the bone.
Q: What if I don’t have a grill?
A: Broiling works great—watch closely and flip halfway, same timing as the grill.
Q: Is this recipe gluten-free?
A: Yes, as long as your Worcestershire sauce is gluten-free (many brands now are).
Q: Can I make the sauce ahead?
A: For sure—make it up to 3 days in advance and store in the fridge; whisk before using.
Q: How do I adjust for spiciness?
A: Add a pinch of cayenne, a dash of hot sauce or swap half the paprika for chili powder.
Q: My chicken sticks to the grill—help!
A: Make sure grates are clean and well-oiled; wait until the chicken releases naturally before flipping.
Q: Can I bake this in the oven?
A: Yes—roast at 400°F for about 20-25 minutes, basting once for that saucy finish.
Q: What sides go best with this BBQ chicken?
A: I love coleslaw, grilled corn, or a simple cucumber-tomato salad for summer vibes.
Conclusion
This Bbq Chicken Recipe brings that perfect balance of sweet, tangy and smoky to your table—no fuss, just flavor. Give it a try at your next cookout or cozy weeknight dinner, and don’t forget to let me know how it turns out in the comments. If you loved this, explore my grilled corn salad or homemade coleslaw recipes for a full summer spread!
Bbq Chicken Recipe
Ingredients
- 2 pounds boneless, skinless chicken thighs (or breasts) cut into about 6 pieces
- 1/2 cup ketchup look for one without high-fructose corn syrup
- 1/4 cup apple cider vinegar
- 3 tablespoons brown sugar, packed (light or dark)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika (or regular paprika + a pinch of chili powder)
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Lemon wedges and chopped parsley for serving (optional)
Instructions
- In a medium bowl, whisk ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth.
- Place chicken pieces in a zip-top bag or shallow dish and pour half of the sauce over them. Massage the marinade into the meat. Refrigerate for 30 minutes.
- Heat the grill to medium-high (about 400°F) or preheat the oven broiler. Oil the grates or brush the chicken lightly with olive oil.
- Cook thighs on the grill for 5–6 minutes per side, basting with reserved sauce halfway through. Check for doneness.
- Use an instant-read thermometer to check the internal temperature of the chicken.
- Transfer chicken to a plate, tent loosely with foil, and let rest for 5 minutes.
- Sprinkle with parsley and serve with lemon wedges. Extra sauce on the side for dipping.
