Barbecued Butter Chicken Recipe

Name: Barbecued Butter Chicken
Prep time: 15 min
Cook time: 50 min
Total time: 305 min
Yield: 4
Ingredients: 1/2 cup water; 1/2 cup white vinegar or apple cider vinegar; 2 tablespoons Worcestershire sauce; kosher salt; 2 teaspoons freshly ground black pepper; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon poultry seasoning; 1/2 teaspoon onion powder; 1/4 teaspoon cayenne pepper; 1/4 cup unsalted butter; 1 whole chicken, halved or quartered

Cook Time: 50 minutes

Depending on where youre from, this style of marinated and grilled half chicken is known by many different names: Cornell chicken, port-a-pit chicken, firehouse chicken, and now, thanks to me, barbecued butter chicken. Just to clarify, this has nothing to do with the popular Indian dish called butter chicken.

The key to making this delicious chicken is the marinade, which is a mix of vinegar, oil, and spices. The marinade not only adds rich flavor to the chicken, but it also helps keep the meat moist. This recipe uses butter in the marinade for an added richness, but you can substitute it for oil if you prefer.

Growing up, we always had this chicken at the Firemans Carnival. The full chicken halves were served as a treat, but I often found the white meat dry because it takes longer to grill than the darker meat. The solution? Separate the pieces, but I personally enjoy the whole presentation.

Heres how to recreate this fantastic grilled chicken at home:

Ingredients

1/2 cup water
1/2 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt (about 1 teaspoon per pound of chicken)
2 teaspoons freshly ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon poultry seasoning
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 cup unsalted butter
1 whole chicken, halved or quartered

Directions

Step 1: In a saucepan, combine water, apple cider vinegar, Worcestershire sauce, salt, pepper, paprika, garlic powder, poultry seasoning, onion powder, cayenne pepper, and butter. Place the saucepan over medium heat until the butter is halfway melted. Turn off the heat and whisk until the butter is fully melted. Let the marinade cool to room temperature, about 10 minutes.

Step 2: Cut the chicken into halves or quarters and place them in a resealable plastic bag. Whisk the cooled marinade and pour it over the chicken in the bag. Seal the bag tightly, squeezing out as much air as possible. Refrigerate and marinate for at least 4 hours, or up to overnight, turning the bag occasionally.

Step 3: Preheat your oven to 325F (165C). Place the marinated chicken pieces, skin side up, in a baking dish. Pour all of the marinade over the chicken. Bake in the preheated oven for 35 minutes.

Step 4: At this point, you can either refrigerate the partially baked chicken until you're ready to finish cooking on the grill, or continue immediately with grilling. Prepare your grill: if using charcoal, make sure the coals are hot and white, without active flames. For a gas grill, preheat to medium heat.

Step 5: Pour the marinade into a saucepan and bring to a boil over medium heat. This will be used for basting and finishing the chicken on the grill.

Step 6: Place the chicken on the grill, skin side down. Cook with the lid on, adjusting the vents to control the heat. Grill until the skin gets a little color, about 4 minutes. Flip the chicken and continue to cook, turning occasionally and basting with the sauce every time, for 10 to 20 more minutes. The majority of the cooking should be done with the chicken skin side up.

Step 7: For perfectly cooked breasts, remove them from the grill when the internal temperature reaches 150F (66C). For the legs, remove them when the temperature reaches 175F (80C). Tent the chicken with foil and let it rest for 5 to 10 minutes. The internal temperature will continue to rise during this time.

Note: Cooking a whole chicken can be tricky to balance, as the breast and leg sections require different cooking times. To ensure everything is cooked perfectly, you may need to separate the pieces and cook them individually. Its also possible to modify the marinade by experimenting with different spices for unique flavor profiles.

Nutrition Facts (per serving)

Calories: 528
Fat: 35g
Carbohydrates: 4g
Protein: 46g
Saturated Fat: 14g
Cholesterol: 182mg
Sodium: 856mg
Dietary Fiber: 1g
Iron: 3mg
Calcium: 53mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Origins of Barbecued Butter Chicken

Barbecued Butter Chicken, as known today, is an American adaptation of traditional barbecue techniques combined with rich, buttery marinades. Unlike its Indian namesake, this dish emerged from community cookouts and firehouse fundraisers in the mid-20th century. The addition of butter to the vinegar-based marinade was a regional twist aimed at keeping the chicken moist while enhancing flavor. These events often took place at county fairs and local gatherings, making the recipe a nostalgic favorite in many American households.

Regional Variations

Across the United States, this style of grilled chicken takes on different forms. In the Midwest, particularly in Ohio and Indiana, it is commonly associated with Firehouse Chicken or Port-a-Pit style, named after the mobile grills used at community events. Southern variations may include a heavier use of smoked paprika and cayenne pepper for a spicier kick, while East Coast versions often incorporate Worcestershire sauce for a tangy depth. Despite these differences, the hallmark remains a butter-enriched marinade and slow, indirect grilling.

Distinguishing Features

Barbecued Butter Chicken is distinct from other grilled chicken dishes in its marinade composition and cooking technique. Unlike standard BBQ chicken that often relies on sugary sauces, this recipe balances vinegar, butter, and spices to create a moist, flavorful result without overpowering sweetness. Its closest relatives are Cornell Chicken and traditional firehouse-style chicken, but the butter-based marinade gives it a uniquely rich and silky texture that sets it apart.

Typical Serving Occasions

This dish is typically served at casual outdoor events, such as barbecues, family reunions, and fundraisers. It pairs well with coleslaw, corn on the cob, and baked beans, emphasizing its role in communal dining. In restaurants or catering setups, it may appear as a featured grilled entre during summer menus or at themed American comfort food nights.

Interesting Facts

The butter used in the marinade not only enhances flavor but also helps the chicken retain moisture during grilling, preventing dryness common in traditional barbecue chicken.
Many early versions of this recipe were cooked on temporary cinder-block grills at county fairs, highlighting its practical, community-focused origins.
Although it shares the name "butter chicken" with the famous Indian dish, the two are entirely different in preparation, spices, and flavor profile.
Separating chicken pieces during cooking allows for precise control over white and dark meat doneness, a technique often used by competitive grillers.
Variations of this recipe have inspired regional fundraisers and local cook-offs, solidifying its place as a nostalgic American barbecue tradition.

FAQ about Barbecued Butter Chicken Recipe

You can store the marinated chicken in the refrigerator for up to 24 hours. It's best to marinate the chicken for at least 4 hours for maximum flavor, but no more than overnight to ensure the meat doesn't become too tender or soggy.

Yes, you can skip the oven and cook the chicken entirely on the grill. If you're using charcoal, make sure the coals are hot but without active flame, and cook the chicken over indirect heat first before moving it to direct heat for basting and finishing.

Leftover barbecued butter chicken should be stored in an airtight container in the refrigerator. It will keep for up to 3 days. For longer storage, you can freeze the chicken for up to 3 months.

Yes, you can substitute the apple cider vinegar with white vinegar, rice vinegar, or any vinegar of your choice. Each will slightly alter the flavor, but the chicken will still turn out delicious.

To reheat leftover chicken, it’s best to use an oven or a grill to retain moisture. Reheat at 325°F (165°C) for 15-20 minutes, or grill on low heat for a few minutes, basting with a little extra marinade or butter to prevent drying out.

Yes, you can use boneless chicken breasts or thighs, but the cooking time will be shorter. Just be sure to check the internal temperature to avoid overcooking. Boneless chicken usually cooks through in about 10-15 minutes on the grill.

To adjust the spice level, you can reduce or omit the cayenne pepper for a milder flavor, or increase it for more heat. You can also add more black pepper or even include other spicy ingredients like chili powder or hot sauce to suit your preference.

Partially baking the chicken before grilling helps ensure that the meat is cooked through evenly, especially when grilling larger cuts like a whole chicken. It also helps the skin crisp up on the grill while keeping the chicken moist inside.

Comments

Anthony Rivera

09/27/2022 04:16:00 PM

How can I bake in the oven instead of grilling? I don't use a grill. There are three types of paprika: sweet, spicy, and smoked. Which one should I use?

Michael Turner

08/01/2022 05:54:09 PM

I tried out my Weber kettle grill with a Vortex and decided to skip the pre-baking in the oven in favor of indirect grilling. This setup offers the flexibility for a reverse sear if you prefer a crispy skin. I also mixed in some ketchup to the marinade after boiling to create a flavorful basting sauce.

Jose Torres

05/25/2025 03:11:49 AM

I have never been disappointed with a Chef John recipe, and this one was no different. I tried out the new "W Sauce" and smoked the chicken pieces in a pellet smoker. My wife took the breast for a curry, but I was blown away by how incredible the dark meat turned out. It was so tender and delicious. I'm definitely saving this recipe and will be making it again in just a few days. Thanks, Chef John, I always appreciate your amazing recipes!

Justin Turner

06/25/2023 09:54:20 AM

Amazing taste! I will definitely be making this dish again. I decided to separate the thigh and drumstick from the breast this time. For my next attempt, I plan to skip the oven and grill the pieces directly. By separating them and removing each piece as they finish cooking, there is no need to begin the cooking process in the oven.

Susan Rodriguez

12/20/2023 09:26:10 AM

I was a bit let down to find out that it's not authentic Indian butter chicken, but simply chicken with a little butter on top.

Donna Martin

09/22/2024 11:59:29 PM

I haven't had the chance to try your spice blend yet, John, but I am eagerly anticipating it! I have fond memories of the annual county fair 4-H chicken BBQ with the classic butter/vinegar/salt baste from my childhood. It used to be the fundraiser for the 4-H club kids, and I can vividly recall the sight of all those chicken halves sizzling on the makeshift cinder-block "grills" they'd set up each year for the event. It truly was the most fantastic chicken BBQ I've ever had! Thank you for introducing this flavorful twist on a beloved tradition.

Jose Brown

09/15/2022 11:45:50 AM

Absolutely delicious! The grilled chicken was simply amazing. The marinade was spot on, bursting with flavor. Prepping it in the oven first really elevated the texture and taste of the chicken. It was juicy and packed with flavor. I will definitely be using this grilling method for chicken moving forward. Much gratitude, Chef John!

Christine Carter

11/21/2024 05:35:20 PM

I grilled this dish over a charcoal fire, using a combination of direct and indirect heat. This method is perfect for skipping the oven step and achieving great results. I started by cooking it over indirect heat for the first 20 to 25 minutes, then moved it to direct heat and followed the basting steps. Don't forget to reduce the basting sauce for a delicious finishing touch - it really enhances the meal.

Sarah Walker

07/18/2024 01:01:44 PM

I find this recipe to be appealing, however, as someone following a low-sodium diet, I am concerned about the amount of salt it calls for. Two teaspoons of Kosher salt appears to be excessive for me. I acknowledge that salt is important for flavor and moisture, but the 856mg in just a quarter of a chicken, even with the skin removed, is still too high. I have recently lost 27 pounds by transitioning to a low-sodium diet, though it came with challenges such as being hospitalized and needing diuretics to deal with water retention around my heart and lungs. I can now breathe more easily. It would be helpful if All-Recipes could offer low-sodium alternatives in their recipes. Thank you.

Richard Wilson

02/21/2023 11:32:12 AM

I had never experienced this style of barbecue before, and I was pleasantly surprised by how good it was. Even my incredibly picky child, who usually dislikes any kind of spice, enjoyed it. I substituted rice wine vinegar for apple cider vinegar since I didn't have any on hand. I used 1/2 teaspoon of thyme and 1/2 teaspoon of Italian seasoning for the spices, and the result was a simple yet delicious dish.

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