Barbecued chicken
This barbecued chicken features a tangy marinade made with chili powder, vinegar, and Worcestershire sauce, resulting in a flavorful dish ideal for grilling. Perfect for cookouts, this recipe ensures juicy, well-seasoned chicken with a crispy skin.
Cook time 60 min
Prep time 10 min
Ingredients:
1 tbsp chili powder1 dash black pepper
3 tbsp vinegar
4 tsp pepper sauce
1 cup chicken broth
3 tbsp worcestershire sauce
1 onion
6 tsp brown sugar
1 whole chicken
Barbecued chicken is a timeless and flavorful dish that brings people together. This recipe features a tangy and spicy marinade that infuses the chicken with robust flavors, making it a perfect choice for a weekend cookout or a family dinner. Follow the instructions and tips below to create a mouth-watering barbecued chicken that will impress your guests and leave them craving for more.
Instructions:
- In a medium mixing bowl, combine the chili powder, black pepper, vinegar, pepper sauce, chicken broth, Worcestershire sauce, finely chopped onion, and brown sugar. Mix well until all ingredients are fully incorporated and the brown sugar is dissolved.
- Rinse the whole chicken under cold water and pat it dry with paper towels.
- Place the chicken in a large resealable plastic bag or in a shallow dish suitable for marinating.
- Pour half of the prepared sauce over the chicken, making sure it is well coated on all sides. Reserve the other half of the sauce for later.
- Seal the bag or cover the dish with plastic wrap. Refrigerate the chicken and let it marinate for at least 2 hours, or overnight for the best flavor.
- Preheat your grill to medium-high heat, around 375-400°F (190-200°C). If using a charcoal grill, make sure the coals are evenly spread and have ashed over.
- Remove the chicken from the marinade and let any excess drip off. Discard the used marinade.
- Place the chicken on the grill, breast side down. Grill for about 10-15 minutes until the skin is crispy and has a nice sear.
- Flip the chicken and continue grilling for another 10-15 minutes. Reduce the heat to medium or move the chicken to a cooler part of the grill if it starts to brown too quickly.
- Using a basting brush, coat the chicken with the reserved sauce. Continue grilling, turning occasionally and basting with the sauce, for an additional 20-30 minutes or until the internal temperature reaches 165°F (75°C) and the juices run clear when you cut into the thickest part of the chicken (usually the thigh).
- Avoid basting during the last 5-10 minutes of grilling to ensure the sauce caramelizes without burning.
- Once cooked, remove the chicken from the grill and let it rest for 10 minutes to allow the juices to redistribute.
- Carve the chicken into pieces and serve with your favorite side dishes, like grilled vegetables, potato salad, or a fresh green salad.
With a harmonious blend of spices, sweetness, and tanginess, this barbecued chicken recipe delivers a delicious and succulent dish that everyone will love. The key to a perfect barbecued chicken lies in the marination and grilling process. Take your time, encourage patience, and let the flavors meld together for an unforgettable meal.
Barbecued chicken FAQ:
For optimal flavor, marinate the chicken for at least 2 hours, but overnight is recommended for a deeper infusion of spices.
Grill the chicken for about 40-60 minutes in total. Start with 10-15 minutes on each side for searing, then baste with sauce and grill for an additional 20-30 minutes until the internal temperature reaches 165°F (75°C).
Yes, you can use bone-in cuts like thighs or drumsticks. Adjust the grilling time to about 25-35 minutes depending on the size of the pieces.
If the chicken browns too quickly, reduce the heat to medium or move it to a cooler part of the grill to finish cooking without burning.
Cool any leftover chicken to room temperature, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
Tips:
- 1. Marinate the chicken for at least 2 hours, or overnight if possible, to allow the flavors to penetrate the meat thoroughly.
- 2. For a smokier flavor, consider using charcoal instead of a gas grill.
- 3. Make sure to preheat the grill to medium-high heat before placing the chicken on it.
- 4. Turn the chicken frequently to avoid burning and ensure even cooking.
- 5. Use a meat thermometer to check doneness; the internal temperature should reach 165°F (74°C).
- 6. Let the cooked chicken rest for a few minutes before cutting to retain the juices.
Nutrition per serving
8 ServingsCalories 380kcal
Protein 30g
Carbohydrates 7g
Fiber 0.69g
Sugar 5g
Fat 24g
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