Bar – B – Q Chicken Recipe
Make Bar – B – Q Chicken Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Barbecue Sauce (makes about 3–4 tbs for one serving)
To Serve
Method
Chicken & Marinade
- 1
Prepare the chicken
Pat the chicken thigh dry with paper towels. Trim any excess fat but leave the skin intact for best caramelization.
- 2
Make the marinade
In a small bowl combine 1 tbs olive oil, 1 tbs fresh lemon juice, 1 tsp minced garlic, 1 tbs brown sugar, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1 tsp kosher salt and 1/4 tsp freshly ground black pepper. Whisk until the sugar is mostly dissolved and the ingredients are evenly distributed.
- 3
Marinate
Rub the marinade all over the chicken thigh, including under the skin where possible. Place the chicken in a covered container or resealable bag and refrigerate for at least 20 minutes and up to 2 hours. If short on time, 20 minutes will still improve flavor; longer mellows and tenderizes.
Barbecue Sauce
- 4
Combine sauce ingredients
While the chicken marinates, stir together 3 tbs ketchup, 1 tbs apple cider vinegar, 1 tbs brown sugar, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1/4 tsp smoked paprika, 1/8 tsp chili powder (or a pinch cayenne), 1 tbs water and 1/8 tsp kosher salt in a small saucepan or bowl. Taste and adjust sweetness or heat to preference.
- 5
Warm and thicken (optional)
For a slightly thicker, melded sauce, simmer the mixture in a small saucepan over low heat for 4–6 minutes, stirring occasionally, until slightly thickened. Remove from heat and keep warm. If you prefer a fresher uncooked glaze, reserve as-is.
Cook & Glaze
- 6
- 7
- 8
Finish cooking
Flip the chicken and continue cooking 6–10 minutes with the lid closed (on grill) or reduce heat to medium (in skillet), until an instant-read thermometer inserted into the thickest part (not touching bone) reads 74°C / 165°F. Total cook time will depend on piece size; aim for even cooking rather than excessive charring.
- 9
Glaze
During the last 2–3 minutes of cooking, brush the top of the chicken with a generous layer of the prepared barbecue sauce. Flip once more and brush the other side for one minute so the glaze sets and becomes slightly sticky. If using a grill, place the chicken over indirect heat while glazing to avoid burning the sugars.
- 10
Rest
Transfer the chicken to a plate and let rest for 3–5 minutes so juices redistribute. Spoon any remaining warm barbecue sauce over the chicken before serving.
To Serve
- 11
- 12
Optional notes
Leftover barbecue sauce keeps in the fridge for up to 5 days. For a smokier flavor, add a few drops of liquid smoke to the sauce or use smoked salt in the marinade. Adjust spice and sweetness to taste.
