Description

This barbecue chicken recipe is everything you want in a backyard meal—tender, juicy meat infused with smoky spice and finished with a glossy, caramelized glaze. Whether you’re using the grill or your oven, this recipe delivers bold flavor and a crave-worthy texture. It’s easy enough for weeknights but impressive enough for guests, and with a few smart techniques, you’ll have restaurant-quality chicken every single time. Serve it up with classic sides like coleslaw or baked mac and cheese for the ultimate comfort meal.

Ingredients

Scale

2½ to 3 lbs bone-in, skin-on chicken (thighs, drumsticks, or quarters)
3 tbsp olive oil
2 tbsp apple cider vinegar
3 garlic cloves, minced (or 1 tsp garlic powder)
2 tbsp brown sugar
1½ tsp smoked paprika
1 tsp onion powder
1 tsp salt
½ tsp black pepper
1 tsp Worcestershire sauce
Optional: pinch of cayenne or chili flakes
For the Barbecue Sauce:
1 cup ketchup
¼ cup brown sugar
1 tbsp molasses
1 tbsp Dijon mustard
2 tbsp apple cider vinegar
½ tsp garlic powder
1 tsp smoked paprika
Optional: 1 tsp hot sauce

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Instructions

Whisk all marinade ingredients in a bowl. Pour over chicken in a large zip-top bag or bowl. Marinate for 2 hours or overnight.
Combine barbecue sauce ingredients in a saucepan and simmer for 10–15 minutes until thickened. Set aside.
Preheat grill to medium-high or oven to 400°F.
Remove chicken from marinade and pat dry.
Grill over indirect heat for 20–25 minutes, flipping halfway. Finish over direct heat with glaze, or broil in the oven for 2–3 minutes after baking.
Rest for 5 minutes before serving. Brush with extra sauce if desired.S

Notes

Marinate overnight for maximum flavor.
Use indirect heat for most of the cook, then finish over direct heat for crisp skin.
Always glaze near the end to avoid burning.
Double the sauce if you like extra for dipping or drizzling.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Grilling or Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken piece
Calories: 320