Bbq Chicken Recipe
BBQ sauce as the base with BBQ chicken, red onions & cilantro
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Ingredients
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BBQ Chicken
Toppings & Finish
Method
BBQ Chicken
- 1
Prep chicken
Pat the chicken thighs dry with paper towels. Trim excess fat if desired and cut each thigh into 1.5–2 inch pieces (bite-sized) so they cook evenly.
- 2
Season
In a bowl, combine salt, black pepper, smoked paprika and garlic powder. Toss the cut chicken with olive oil, then sprinkle the dry seasoning over the chicken and toss until evenly coated.
- 3
Cook
Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon neutral oil if skillet is dry. When hot, add the seasoned chicken in a single layer without overcrowding (work in two batches if needed). Cook for 3–4 minutes per side until nicely browned and mostly cooked through (internal temperature about 160°F / 71°C).
- 4
Glaze with BBQ sauce
Reduce heat to medium-low. Add 3/4 cup barbecue sauce to the pan and toss the chicken to coat. Cook for 2–3 more minutes, stirring frequently, until sauce thickens slightly and chicken reaches 165°F (74°C). Remove from heat and let rest for 2 minutes.
Toppings & Finish
- 5
Prepare toppings
Thinly slice the red onion into half-moons and place in a small bowl. Finely chop the cilantro leaves (discard stems). If you prefer a milder onion, soak the sliced red onion in cold water for 5 minutes then drain. Zest the lime lightly and cut the lime half into wedges.
- 6
Assemble & finish
Transfer the glazed BBQ chicken to a serving plate or use as a pizza/taco topping as desired. Drizzle the extra 1/4 cup barbecue sauce over the top for extra gloss and flavor. Scatter the sliced red onion and chopped cilantro evenly over the chicken. Finish with a squeeze of lime juice and, if using, a little lime zest for brightness.
- 7
Serve
Serve immediately while hot. Leftovers can be refrigerated in an airtight container for up to 3 days.