Bbq Chicken Recipe
Make Bbq Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
BBQ Sauce (homemade)
Finishing & Serving
Method
Chicken
Prep chicken
Pat the chicken thighs dry with paper towels. Trim any excess fat. Brush both sides lightly with olive oil and season evenly with kosher salt (1.5 tsp) and freshly ground black pepper (0.75 tsp). Let rest at room temperature for 20–30 minutes while you make the sauce and preheat the grill or oven.
Cook chicken
Two options: - Grill method: Preheat grill to medium-high (about 400°F / 200°C). Place thighs skin-side down over direct heat and sear for 4–6 minutes until skin is nicely charred. Flip and move to indirect heat (lower flame) or reduce heat to medium. Cover and cook for 15–20 minutes, turning once, until internal temperature reaches 165°F (74°C). During the last 5–7 minutes, brush generously with BBQ sauce (see sauce section) once or twice, allowing the sauce to caramelize but not burn. - Oven method: Preheat oven to 425°F (220°C). Place thighs on a rimmed baking sheet fitted with a rack, skin-side up. Roast for 25–30 minutes until internal temperature reaches 165°F (74°C) and skin is crisp. In the last 5–7 minutes, brush with BBQ sauce and return to oven to set the glaze.
When done, transfer chicken to a cutting board and let rest for 5 minutes before serving to allow juices to redistribute.
BBQ Sauce (homemade)
Combine ingredients
In a small saucepan, combine 1 cup ketchup, 1/4 cup apple cider vinegar, 3 tablespoons packed brown sugar, 1 tablespoon molasses, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon hot sauce (optional), 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Simmer
Bring the mixture to a gentle simmer over medium-low heat, stirring often. Reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust seasoning (more sugar for sweetness, vinegar for tang, or hot sauce for heat). Remove from heat and let cool slightly — sauce will thicken a bit more as it cools.
Reserve about 1/4 cup of the finished sauce for basting while cooking and set aside an additional small bowl of sauce for serving (to avoid cross-contamination with raw chicken).
Finishing & Serving
Brush any final glaze onto rested chicken right before serving. Sprinkle chopped fresh parsley over the chicken for color and freshness.
Serve each portion with a lemon wedge to squeeze over if desired and offer the reserved sauce on the side.