Bbq Chicken Recipe
Make Bbq Chicken Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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BBQ Chicken Marinade & Sauce
Chicken
Finishing & Optional Garnish
Method
BBQ Chicken Marinade & Sauce
Make the sauce
In a medium bowl, combine 1 cup ketchup, 2 tablespoons apple cider vinegar, 2 tablespoons brown sugar, 1 tablespoon molasses, 1 tablespoon Worcestershire sauce, 1 teaspoon soy sauce, and 1 teaspoon Dijon mustard. Whisk until smooth.
Add spices: stir in 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1 teaspoon salt, and 1 teaspoon hot sauce. Taste and adjust sweetness, acid, or heat as desired. Reserve 1/2 cup of the sauce for serving and set aside.
Portion the marinade: Transfer about 3/4 of the remaining sauce to a shallow dish or large resealable plastic bag to marinate the chicken (reserve the rest for basting while grilling).
Chicken
Prep the chicken
Pat the 8 chicken thighs dry with paper towels. Rub each piece with 1 tablespoon olive oil, then season lightly with an extra pinch of salt and pepper if desired.
Marinate
Place the chicken in the shallow dish or bag with the portioned marinade. Turn to coat thoroughly. Refrigerate for at least 1 hour, ideally 4 hours or up to overnight. If short on time, let marinate at room temperature for 30 minutes.
Preheat grill or oven
If grilling: preheat grill to medium-high heat (around 375–425°F / 190–220°C) and oil the grates. If using an oven: preheat to 425°F (220°C) and line a rimmed baking sheet with foil and place a wire rack on top.
Cook the chicken (grill)
Grill the thighs skin-side down over direct heat for 6–8 minutes until the skin is browned and releases easily. Flip and move to indirect heat or lower the flame. Brush with reserved basting sauce and continue grilling for another 10–15 minutes, flipping and basting every 4–6 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cook time will be about 20–25 minutes depending on thickness.
Cook the chicken (oven)
Arrange thighs skin-side up on the rack. Roast for 20 minutes, then brush with reserved basting sauce and roast for another 10–15 minutes, broiling on high for 2–3 minutes at the end if you want charred edges. Cook until internal temperature reaches 165°F (74°C).
Rest: Transfer cooked chicken to a cutting board and let rest for 5–8 minutes before serving so juices redistribute.
Finishing & Optional Garnish
Finish with sauce: In the last basting 2–3 minutes of cooking, brush chicken generously with the reserved extra sauce. Serve additional 1/2 cup sauce on the side.