Restaurants›The Prime Caribbean Restaurant›Bbq Chicken Recipe

Bbq Chicken Recipe

Inspired by The Prime Caribbean Restaurant
Time1h
Serves4

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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For the chicken

For the BBQ sauce

For finishing

Method

Prepare the chicken

1

Trim and dry

Pat the chicken thighs dry with paper towels. Trim excess fat or skin if desired. Dry skin helps achieve crisping.

2

Rub the chicken all over with olive oil, then sprinkle evenly with kosher salt, black pepper, and smoked paprika. Massage the seasonings into the skin and set on a tray while you make the sauce (or refrigerate up to 2 hours uncovered for extra-crispy skin).

Make the BBQ sauce

3

In a small saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, onion powder, hot sauce (if using), salt, and black pepper.

4

Bring the mixture to a gentle simmer, stirring occasionally. Reduce heat to low and simmer for 8–10 minutes until slightly thickened and glossy. Taste and adjust seasoning: add more sugar for sweetness, vinegar for tang, or hot sauce for heat.

5

Remove from heat and let the sauce cool slightly. Reserve 1/2 cup of sauce for serving and keep the rest warm or at room temperature for brushing while cooking.

Cook the chicken (grill or oven)

6

Grill method

Preheat grill to medium-high (about 400°F / 200°C). Oil the grill grates. Place chicken skin-side down and grill for 6–8 minutes until the skin shows good sear marks, then flip and grill another 6–10 minutes with the lid closed until internal temperature reaches 155–160°F (68–71°C). In the last 5 minutes of cooking, brush both sides generously with the prepared BBQ sauce, repeating once or twice to build a glaze. Remove when internal temp is 165°F (74°C) after resting.

7

Oven method

Preheat oven to 425°F (220°C). Place chicken on a rimmed baking sheet lined with foil and a wire rack if available (skin-side up). Roast for 25–30 minutes until skin is browned and internal temp reaches 155–160°F (68–71°C). In the last 6–8 minutes, brush chicken with BBQ sauce, then return to oven and roast until the internal temperature reaches 165°F (74°C). For extra caramelization, broil on high 1–2 minutes, watching closely.

8

Let the cooked chicken rest for 5 minutes before serving so juices redistribute and the glaze sets.

Finish and serve

9

Transfer chicken to a platter. Spoon or brush the reserved 1/2 cup BBQ sauce over the pieces, sprinkle with chopped parsley, and serve with lemon wedges and extra sauce on the side.

10

Suggested accompaniments: coleslaw, grilled corn, potato salad, or a simple green salad.