Barbecue Chicken: Cooked over a grill with sauces like BBQ or other marinades, bringing in flavors from smoky to spicy.

Here’s a simple recipe to make delicious Barbecue Chicken on the grill, perfect for smoky, spicy, and tangy flavors:

Ingredients

• 4 chicken thighs and 4 drumsticks (or any preferred cuts)

• Salt and black pepper, to taste

Marinade

• 1 cup BBQ sauce (store-bought or homemade)

• 2 tbsp olive oil

• 2 tbsp soy sauce

• 1 tbsp honey or brown sugar (for sweetness)

• 1 tbsp apple cider vinegar (for tanginess)

• 1 tsp smoked paprika (for smokiness)

• 1 tsp garlic powder

• ½ tsp cayenne pepper (optional, for heat)

Instructions

1. Prepare the Chicken:

   • Pat the chicken pieces dry with paper towels. Season with salt and black pepper on both sides.
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   Make the Marinade:

   • In a mixing bowl, combine BBQ sauce, olive oil, soy sauce, honey or brown sugar, apple cider vinegar, smoked paprika, garlic powder, and cayenne pepper. Stir until well mixed.
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   Marinate the Chicken:

   • Place the chicken in a large ziplock bag or a dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal and refrigerate for at least 1-2 hours (overnight for best flavor).
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   Prepare the Grill:

   • Preheat the grill to medium-high heat (about 350-400°F or 175-200°C). Oil the grill grates to prevent sticking.
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   Grill the Chicken:

   • Place the marinated chicken on the grill. Close the lid and cook for 5-7 minutes on each side, brushing with additional BBQ sauce as it cooks. Continue grilling and flipping every 5-7 minutes until the chicken reaches an internal temperature of 165°F (75°C) and has a caramelized, slightly charred exterior.
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   Serve:

   • Remove the chicken from the grill and let it rest for 5 minutes. Serve warm with your favorite side dishes like coleslaw, cornbread, or grilled veggies.

Tips

• For extra smoky flavor: Add wood chips (like hickory or mesquite) to the grill.

• Baste with BBQ sauce in the last 10 minutes to prevent burning.

• Read More : Roast Chicken: Often prepared whole and seasoned, then roasted until golden brown