Classic Barbecued Chicken

This classic cookout fare is easy enough to feed the family on a busy weeknight because the homemade barbecue sauce is made with common pantry ingredients. Store the extra sauce in the fridge for up to ten days and brush the leftovers over ribs, pork chops and steak.

Serves 4—€“6

You’ll Need

  • ¼ cup cider vinegar
  • ½ cup brown sugar
  • ¼ cup molasses
  • ½ cup ketchup
  • 2 Tbsp Worcestershire sauce
  • 3 Tbsp Dijon mustard
  • 1 clove garlic, minced
  • 2 tsp smoked paprika
  • ½ tsp hot sauce (optional)
  • ½ tsp salt
  • ½ tsp fresh ground pepper
  • 2 ½ lbs. bone-in chicken pieces (thighs, drumsticks, or breasts)
  • 2 Tbsp canola or safflower oil
  • salt and pepper

Prep and Cook

  • Combine the barbecue sauce ingredients in a small saucepan set over medium-high heat and bring to a boil. Reduce the heat to medium and cook for 7–9 minutes or until thickened. Remove from the heat and allow to cool.
  • Place the chicken pieces in a bowl and drizzle oil over top. Season with salt and pepper and toss to combine. Heat the grill to medium-high. When hot, grill the chicken for 10–12 minutes, turning often.
  • Brush the chicken pieces with the barbecue sauce and cook for an additional 5 minutes, basting the chicken repeatedly with the sauce, and turning the pieces frequently so they don’t burn.


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