Bbq Chicken Recipe
This easy, homemade Bbq Chicken Recipe brings smoky-sweet goodness to your summer dinner table with minimal fuss and maximum flavor.
Summertime in my backyard often means the sizzle of a hot grill and the smell of a simple, delicious recipe that everyone—kids and neighbors alike—can enjoy. This Bbq Chicken Recipe starts with a tangy, honey-kissed marinade that seeps into bite-size chicken pieces. It’s perfect for casual family barbecues or a quick weeknight dinner. Lean chicken thighs or breasts get coated in an easy blend of pantry staples—no fancy sauces required. Plus, you’ll feel good about serving a balanced meal: protein-rich, not overly greasy, and bursting with fresh herbs and spices.
Why You’ll Love This Recipe (H2)
• Ready in under an hour—perfect for busy weeknights.
• No complicated prep—just whisk, toss, and grill.
• Customizable marinade—swap honey for maple or brown sugar.
• Flavorful and juicy—grilled to smoky perfection.
• Ideal for summer gatherings—kids, adults, and picky eaters approve.
• Lean protein—great for healthy dinner plans.
• Leftover-friendly—makes a tasty sandwich or salad topper.
• Gluten-free and dairy-free with simple swaps.
Ingredients (H2)
• 2 pounds boneless, skinless chicken thighs or breasts (about 4–6 pieces)
• ¼ cup olive oil (extra virgin for best flavor)
• ¼ cup honey or pure maple syrup (local raw honey makes it extra special)
• 3 tablespoons tomato paste (or ketchup if you prefer sweeter notes)
• 2 tablespoons apple cider vinegar (adds bright tang)
• 2 teaspoons smoked paprika (use Hungarian paprika for milder smoke)
• 1 teaspoon garlic powder (or 2 fresh cloves, minced)
• 1 teaspoon onion powder
• ½ teaspoon kosher salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon Dijon mustard (optional, for a subtle tang)
• 2 tablespoons chopped fresh parsley or cilantro (for garnish)
Tips:
– For a leaner option, chicken breast works well but watch your grill time to avoid dryness.
– Smoked paprika is key for that backyard-grill aroma—don’t skip it.
– If you like a bit of heat, stir in a pinch of cayenne or red pepper flakes.
Directions (H2)
- Whisk the Marinade
In a medium bowl, whisk olive oil, honey, tomato paste, vinegar, paprika, garlic powder, onion powder, salt, pepper, and Dijon mustard until smooth. You’ll see the oil emulsify with the paste—just what you want for clingy, flavorful coating. - Marinate the Chicken
Place chicken in a zip-top bag or shallow dish. Pour marinade over it, pressing out excess air if using a bag. Massage gently so every piece gets coated. Chill for at least 20 minutes (or up to 2 hours for deeper flavor). - Preheat the Grill
Heat your gas or charcoal grill to medium-high (about 400°F). Clean and oil the grates—this prevents sticking and gives nice sear marks. - Grill the Chicken
Remove chicken from marinade, letting excess drip off. Grill thighs or breasts for about 5–7 minutes per side, flipping once. You’re looking for an internal temperature of 165°F—use a digital instant-read thermometer for accuracy. - Rest and Garnish
Transfer grilled chicken to a platter and loosely tent with foil. Let rest 5 minutes—it helps juices redistribute. Sprinkle with chopped parsley or cilantro before serving.
Tip: If flare-ups occur, move chicken to a cooler spot and close the lid briefly. It keeps things grilled without charring too much.
Servings & Timing (H2)
Yield: Serves 4–6 as a main course
Prep Time: 10 minutes active, plus 20–120 minutes marinating
Cook Time: 12–14 minutes grilling
Total Time: 45 minutes (with a quick 20-minute chill)
Variations (H2)
• Honey-Lime Twist: Replace apple cider vinegar with fresh lime juice and stir in 1 teaspoon lime zest.
• Smoky Chipotle: Add 1 tablespoon chipotle in adobo, minced, for a spicy kick.
• Citrus-Herb: Swap tomato paste for orange marmalade and add chopped rosemary.
• Yogurt-Marinated: Mix Greek yogurt with spices for an ultra-tender, tangy version.
• Teriyaki Style: Use low-sodium soy sauce, ginger, and garlic instead of tomato paste.
• BBQ Sauce Finish: Brush with your favorite bottled BBQ sauce during the last 2 minutes of grilling.
Storage & Reheating (H2)
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked chicken in freezer bags for up to 2 months.
Reheat: Thaw overnight in the fridge. Warm gently in a 350°F oven for 10–12 minutes or microwave in 30-second bursts to avoid toughness.
Make-Ahead Tip: Marinate the night before, grill fresh the next day, and you’ll slice prep time in half.
Notes (H2)
I tested this Bbq Chicken Recipe over two summers—tweaking the honey ratio and tweaking grill time depending on altitude. I learned that a slightly cooler grill (just under medium-high) prevents sugars from burning while still giving those coveted char lines. If your chicken seems dry, a quick pat of butter or a drizzle of olive oil after grilling brings back moisture. And honestly, shifting between thighs and breasts lets you tailor the meal to your family’s taste.
FAQs (H2)
Q: Can I bake this instead of grilling?
A: Yes—roast at 400°F for 20–25 minutes, flipping halfway, until chicken hits 165°F.
Q: What if I only have chicken drumsticks?
A: Drumsticks work great; just allow 30–35 minutes in the grill, turning every 10 minutes.
Q: Is this recipe gluten-free?
A: Absolutely—just use tomato paste without hidden additives, and it’s naturally gluten-free.
Q: How do I keep the chicken from sticking?
A: Oil your grates well and let the chicken develop a sear before flipping—once it releases easily, you know it’s time.
Q: Can I prep everything the night before?
A: You can mix the marinade and marinate chicken overnight. Bring meat to fridge temperature before grilling.
Q: Any tips for a smoky flavor without a charcoal grill?
A: Drop a soaked wood chip pouch next to burner on a gas grill. Hickory or applewood chips add great aroma.
Q: Can I halve or double the recipe?
A: Sure! Just keep marinade ratios consistent. A larger batch might need more chilling time to penetrate.
Q: What sides go best with this?
A: Corn on the cob, coleslaw, grilled veggies, or a simple green salad all pair beautifully.
Conclusion (H2)
This Bbq Chicken Recipe is your go-to for effortless, flavorful summer dinners—juicy, smoky, and crowd-pleasing every time. Grab your tongs, fire up the grill, and treat your family to homemade BBQ chicken that feels like a backyard celebration. Try it this weekend, pop a comment below with your tweaks, and don’t forget to explore my other grilled recipes for more sunshine-filled meals!
Bbq Chicken Recipe
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts about 4-6 pieces
- 1/4 cup olive oil extra virgin for best flavor
- 1/4 cup honey or pure maple syrup
- 3 tablespoons tomato paste or ketchup if you prefer sweeter notes
- 2 tablespoons apple cider vinegar adds bright tang
- 2 teaspoons smoked paprika use Hungarian paprika for milder smoke
- 1 teaspoon garlic powder or 2 fresh cloves, minced
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt adjust to taste
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon Dijon mustard optional, for a subtle tang
- 2 tablespoons chopped fresh parsley or cilantro for garnish
Instructions
- In a medium bowl, whisk olive oil, honey, tomato paste, vinegar, paprika, garlic powder, onion powder, salt, pepper, and Dijon mustard until smooth.
- Place chicken in a zip-top bag or shallow dish. Pour marinade over it, pressing out excess air if using a bag. Chill for at least 20 minutes (or up to 2 hours for deeper flavor).
- Heat your gas or charcoal grill to medium-high (about 400°F).
- Remove chicken from marinade, letting excess drip off. Grill thighs or breasts for about 5–7 minutes per side, flipping once.
- Transfer grilled chicken to a platter and loosely tent with foil. Let rest 5 minutes. Sprinkle with chopped parsley or cilantro before serving.
