Favorite Barbecue Chicken Recipe

Name: Favorite Barbecue Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 1.5 tablespoons olive oil; 0.25 cup diced onion; 2 cloves garlic, minced; 5 tablespoons ketchup; 3 tablespoons honey; 3 tablespoons brown sugar; 2 tablespoons apple cider vinegar; 1 tablespoon Worcestershire sauce; salt and pepper to taste; 2 skinless, boneless chicken breast halves

Cook Time: 25 minutes

Ingredients

1 tablespoons olive oil
cup diced onion
2 cloves garlic, minced
5 tablespoons ketchup
3 tablespoons honey
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
Salt and pepper to taste
2 skinless, boneless chicken breast halves

Directions

Step 1: Preheat an outdoor grill to medium-high heat and lightly oil the grate.

Step 2: Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sauting them until tender, approximately 2 minutes.

Step 3: Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Let the mixture simmer for 1-2 minutes, allowing the sauce to thicken slightly. Remove from heat and set aside to cool slightly.

Step 4: Dip the chicken breasts into the prepared sauce, making sure to coat both sides. Reserve the remaining sauce in the skillet.

Step 5: Transfer the chicken to the preheated grill. Cook, turning once, until the chicken is nicely browned on all sides, about 10 to 15 minutes.

Step 6: Once browned, return the chicken to the skillet with the reserved sauce. Simmer over medium heat for about 5 minutes on each side, or until the sauce becomes sticky and the chicken reaches an internal temperature of at least 165F (74C).

Nutrition Facts (per serving)

Nutrition Facts	Amount per serving
Calories	452
Total Fat	13g
Saturated Fat	2g
Cholesterol	67mg
Sodium	714mg
Total Carbohydrate	60g
Dietary Fiber	1g
Total Sugars	56g
Protein	26g
Vitamin C	9mg
Calcium	58mg
Iron	2mg
Potassium	511mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

History of Barbecue Chicken

Barbecue chicken has a long and rich history, rooted in the culinary traditions of both the Indigenous peoples of the Americas and the African slaves brought to the New World. The word "barbecue" itself is derived from the Caribbean term "barbacoa," referring to an indigenous method of cooking meat over an open fire. Over the centuries, barbecue techniques spread across the U.S., particularly in the southern regions, where it evolved into various regional styles. The combination of sweet, tangy sauces and smoky grilling techniques created a signature flavor that defines the barbecue chicken we enjoy today.

Regional Variations

Barbecue chicken varies significantly across different regions, especially in the United States. In the Southern U.S., particularly in places like Texas and North Carolina, barbecue chicken is often paired with vinegar-based sauces or a rich tomato-based blend. In Kansas City, the sauce is typically sweeter, with molasses or brown sugar added to create a sticky glaze. Meanwhile, in Memphis, a dry rub of spices is often used instead of sauce, creating a less messy, more intense flavor. These regional variations have contributed to the widespread appeal of barbecue chicken as a beloved comfort food across the country.

How It Differs from Similar Dishes

Barbecue chicken stands out from other grilled chicken dishes due to its distinctive sauce and cooking method. While grilled chicken can be seasoned with a variety of rubs or marinades, barbecue chicken is defined by its sweet, tangy, and sometimes smoky barbecue sauce. This sets it apart from dishes like roasted or baked chicken, where the flavor profile is more neutral and doesn't rely on the caramelization of sugars in the sauce. The grilling process, paired with the sauce, gives barbecue chicken its signature crispy, sticky exterior that is loved by many.

Where It's Typically Served

Barbecue chicken is a staple of outdoor cooking, often served at cookouts, barbecues, and family gatherings. It is frequently enjoyed at casual events such as picnics or backyard parties, where it is cooked on a grill. In the U.S., it is also commonly featured on menus at barbecue restaurants, where it might be served with classic sides like coleslaw, baked beans, and cornbread. Beyond the United States, variations of barbecue chicken can be found in other parts of the world, such as Australia and the Caribbean, where grilling and barbecuing are also popular methods of cooking.

Interesting Facts

1. Barbecue chicken became particularly popular in the United States during the 20th century as grilling and outdoor cooking grew in popularity.

2. The key to great barbecue chicken is the caramelization of sugars in the sauce, which creates a sticky, flavorful coating. The sauce should be applied towards the end of the grilling process to prevent burning.

3. While traditional barbecue chicken is made using a grill, it can also be baked in the oven for convenience, as demonstrated by variations like slow-cooked barbecue chicken or oven-baked versions during colder months.

4. Barbecue chicken is often associated with summer, as it is a popular dish for celebrating holidays like Memorial Day, Independence Day, and Labor Day in the United States.

5. Different regions of the U.S. have their own variations of barbecue sauce, with some favoring mustard-based sauces, while others go for vinegar, tomato, or even fruit-based versions for a unique twist on the classic barbecue flavor.

FAQ about Favorite Barbecue Chicken Recipe

Store any leftover barbecue chicken in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the chicken for up to 3 months. Just make sure to wrap it tightly in plastic wrap or foil before freezing.

Yes, you can make the barbecue sauce ahead of time. In fact, letting the sauce sit in the refrigerator for a day or two can enhance the flavors. Simply store it in an airtight container in the fridge for up to 1 week.

If you don't have Worcestershire sauce, you can substitute it with soy sauce mixed with a small amount of vinegar or balsamic vinegar. This will give a similar umami flavor.

Yes, you can use other types of vinegar such as white vinegar or rice vinegar if you prefer. Apple cider vinegar, however, is recommended for its tangy and mild flavor.

You can certainly use skin-on chicken if you prefer. Just make sure to adjust the cooking time as the skin will need extra time to become crispy. You may also want to brush the skin with a little oil to prevent it from burning.

Yes, this recipe is great for meal prepping. You can cook the chicken and store it with the sauce in the fridge for up to 4 days. To reheat, simply warm it in the microwave or on the stove. It also freezes well for up to 3 months.

If you like spicy food, you can add hot sauce, cayenne pepper, or red pepper flakes to the sauce. Adjust the amount based on your heat preference.

This barbecue chicken pairs well with a variety of sides such as coleslaw, baked beans, corn on the cob, grilled vegetables, or a simple green salad. For a heartier option, you can serve it with mashed potatoes or rice.

Yes, you can cook the chicken in the oven. Preheat the oven to 375°F (190°C) and bake the chicken for about 25-30 minutes, or until the internal temperature reaches 165°F (74°C). You can still coat the chicken in the sauce and simmer it in the skillet after baking.

To ensure the chicken is fully cooked, use an instant-read thermometer. Insert it into the thickest part of the chicken, and it should read at least 165°F (74°C) for safety.

Comments

CandiceSteele

10/06/2025 01:52:54 PM

Since it's freezing outside, I decided not to grill, but baked the chicken instead. I just put the chicken pieces in a baking dish and covered them with sauce. I also added one tablespoon of prepared mustard to the sauce as well. I won't be going back to the bottled stuff again, this sauce was delicious.

Barbara Sullivan Bernheimer

06/16/2011 09:00:14 AM

Love to grill but had no time. Doubled the sauce recipe and put four frozen chicken breasts in crock pot, dumped the sauce on top - slow cooked about eight hours. House smelled so good when we got home. Serve with a bagged green salad and microwave baked potatoes with a little extra sauce and some shredded cheese on top. Delicious! Felt like someone had been home cooking dinner for us!

Jeannette

10/20/2014 05:24:28 AM

Very sweet. I simmered my sauce much longer on a very low heat and it brought out the onion flavor. With so much sugar it burns easily on the grill. It would be better to brush the chicken with oil, grill and baste with sauce at the end. Will mince the onion and reduce the honey slightly next time.

JNan M

04/17/2014 06:34:20 PM

My husband really liked this! Instead of dipping chicken in sauce first, I put the chicken on my foreman grill about 5-7 mins, then into sauce snd back to grill another 10 and finally back in the skillet. To make it an Asian bbq all u need is fresh ginger and red pepper flakes, yummy :)

Arthur Bisher

10/09/2017 11:04:36 PM

This is a great homade sauce. My wife won't let me use any other BBQ sauce's from the store. It's best to let this sauce simmer to thicken then finish on low to let the flavors meld. Tastes great on every thing!

Superblime

02/28/2009 04:49:52 PM

I was a bit worried how my boyfriend would like this (he likes spicy sauces mostly) but I'm glad I made it because we really enjoyed it! I added some sliced mushrooms in with the onions and oil, along with a few green chile peppers (chopped small) for my bf's taste. We live in an apartment so I didn't end up grilling. What I did was cook the sauce in a skillet, transfer most of it to a bowl, then cooked the chicken breast (which I marinated for about an hour in some Honey Dijon Vinaigrette) in the same skillet with a bit of sauce still in it. Towards the end, I went ahead and dumped all of the sauce over the chicken and let it simmer for a few more minutes. For a side, I cooked up some Uncle Ben's Long Grain Rice. Instead of making one of my other sauces for the rice, I drizzled some leftover sauce from the chicken. Great Recipe!! I can't wait to try it out on the grill! Thanks Amanda Anne!

Kelly

08/30/2009 07:25:59 AM

I have made this 3x now and everyone-no matter what their tastes- loves this BBQ sauce! I've used it for on the grill, when I make shredded BBQ chicken, and for cocktail meatballs instead of the standard grape jelly sauce. This is THE best ever. The only thing I did different for my shredded chicken. I added a few dashes of liquid smoke mesquite for a subtle smokiness. An interesting note: The first time I made it, plans got shifted so I wasn't able to use it that night. It sat in the fridge for almost a week. When I grilled with it, the flavors had melded together and it was sooo thick. This is my favorite 'tweak' for the recipe. Like others have said, this is the only BBQ sauce I will ever use again...mmmm!

Trillian

08/27/2023 05:33:11 PM

Great sauce! The only changes I made were to add about a tsp of Dijon, 1/4 tsp each of onion and garlic powder. I didn't add salt; didn't need it. Thanks for the great recipe!

Lauren Ward

07/27/2013 04:40:03 PM

I doubled the amount of sauce and put it on a whole chicken. I don't have a grill so I popped it in the oven. My boyfriend really liked it but I thought it had just a hint too much of vinegar. Still, this one's a keeper.

Caitlin Gallagher

12/13/2016 12:16:09 AM

Turned out great! Used it in my pressure cooker to make pulled chicken. Used reduced sugar ketchup, stevia brown sugar, and omitted the honey since my husband is diabetic.

cooksister

07/07/2011 01:46:08 AM

This was a really nice bbq sauce/ sweet-sour sauce. Shakespeare said "a rose by any name would smell as sweet"! Doesn't matter what you call it, it tastes good, and a definite keeper. Some slight changes i made: I used soy sauce instead of Worcestershire sauce (because I didn't have any of the latter) and regular white spirit vinegar and a dash of brown vinegar, because that's what I had. I also added a Tbsp of bbq sauce in a bottle, it was the last dollop left so I didn't want it to waste, but it made a good difference. All else stayed the same. I marinated chicken breasts for half an hour, pan fried them and simmered with the sauce. It was lovely and saucy. Good recipe!

Helen Edwards

10/30/2024 09:11:28 PM

Tasted like something from a fancy restaurant.

Amanda Perez

07/20/2024 07:29:54 PM

Can’t believe how tasty it was.

Tyler Lopez

06/07/2024 04:44:41 PM

Can’t wait to make it again.

Bernadine

05/12/2024 01:26:09 AM

Super easy to make and taste is superb. This will be my go to for chicken.

Ruth Clark

03/15/2024 12:50:56 AM

Perfect for a cozy night in.

Chris Simon

05/15/2023 11:54:57 AM

This recipe makes the best, most wonderfully tasty chicken. I supplemented it with some Korean BBQ sauce because I needed to use it up.

Juloo

04/09/2023 07:08:22 PM

I liked the sauce! My issue was with the reviewer that didn’t even try it and then the proceeded to tell us the correct way to make Bbq sauce. Seriously why are you even commenting??? Not what the reviews and comments are for

Amanda St John

07/11/2022 11:34:50 PM

The best bbq chicken I’ve tried. Definitely a keeper. Plan on making a lot to jar for later. I doubled the recipe for 3 full chicken breasts. Instead of sautéing onions with the garlic, I added a tsp of onion powder and a pinch of garlic powder and paprika to the garlic. I also added another teaspoon of onion powder and 1/2 tsp of bunsters hot sauce when all ingredients were mixed together. Grilled on bbq for 15 minutes then put the chicken back into the sautée pan with sauce for 3 min per side. Excellent!!

Carolyne W

03/14/2021 06:03:25 PM

I made it in the oven and added. A few dashes of liquid hickory smoke flavour for that true barbecue taste.

Cook Time: 20 minutes