Why Grilled Barbecue Chicken Is a Must-make BBQ Recipe
When summer rolls around, I can’t help but crave grilled barbecue chicken, and I know I’m not alone.
There’s something magical about that smoky flavor mingling with a sweet, tangy glaze. It’s perfect for backyard gatherings, family cookouts, or even a casual weeknight dinner.
The sizzle of chicken on the grill instantly brings people together, creating an atmosphere of warmth and laughter. Plus, it’s versatile—everyone can customize their servings with extra sauce or spices.
Trust me, once you make this dish, it’ll become a staple in your barbecue repertoire. You won’t want to miss out on this delicious experience!
Ingredients of Grilled Barbecue Chicken
When it comes to grilling up some delicious barbecue chicken, having the right ingredients is key. You want that perfect blend of spices to really elevate the flavor, and a sauce that brings it all together.
Trust me, once you gather these ingredients, you’ll be well on your way to creating a dish that’s sure to impress your friends and family. So, let’s explore what you need for this Bourbon-Glazed Grilled Barbecue Chicken recipe.
Ingredients:
- 6 bone-in skin-on chicken thighs
- 6 bone-in skin-on chicken drumsticks
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon allspice
- 2 cups ketchup
- 1/2 cup molasses
- 1/3 cup Bourbon
- 1/3 cup Dijon mustard
- 2 tablespoons hot sauce
- 2 tablespoons Worcestershire sauce
- 2 teaspoons onion powder
- 1 teaspoon garlic salt
- 1/4 cup packed light brown sugar
- 1/4 teaspoon liquid smoke
Now, while you’re gathering these ingredients, it’s worth considering a couple of things. First, don’t feel like you have to stick to the exact measurements; cooking is all about experimenting, right?
If you love a bit more heat, throw in an extra splash of hot sauce. Or, if you’re not a fan of molasses, you can swap it for honey or even maple syrup for a different twist.
And let’s not forget about the chicken—bone-in, skin-on pieces are recommended for that juicy, flavorful bite, but if you’re feeling adventurous, boneless chicken can work too. Just keep an eye on the cooking time.
How to Make Grilled Barbecue Chicken
Now that you’ve gathered all the delicious ingredients for your Bourbon-Glazed Grilled Barbecue Chicken, it’s time to roll up your sleeves and get cooking. First things first, let’s prep that chicken. Grab your 6 bone-in skin-on chicken thighs and 6 drumsticks, and lay them out on a rimmed baking sheet. This is where the magic begins.
In a small bowl, combine 1 tablespoon of garlic powder, 1 tablespoon of chili powder, 2 teaspoons of cumin, 2 teaspoons of salt, 1 teaspoon of pepper, and 1/2 teaspoon of allspice. This blend is going to pack a punch, so don’t skimp on the rub—get your hands in there and really massage it into the chicken. Cover it up with plastic wrap and let it chill in the fridge for at least 6 hours. If you can manage overnight, even better. Trust me, your future self will thank you.
While your chicken is soaking up all those fabulous flavors, let’s whip up that killer sauce. In a large pan, mix together 2 cups of ketchup, 1/2 cup of molasses, 1/3 cup of Bourbon, 1/3 cup of Dijon mustard, 2 tablespoons of hot sauce, 2 tablespoons of Worcestershire sauce, 2 teaspoons of onion powder, 1 teaspoon of garlic salt, 1/4 cup of packed light brown sugar, and 1/4 teaspoon of liquid smoke.
Bring this glorious concoction to a boil while stirring continuously—this is the part where you might feel like a mad scientist. Once it’s bubbling away, reduce the heat and let it simmer uncovered for about 15 minutes. Keep an eye on it, though. You want it thick and saucy, not a bubbling volcano.
When it’s finally time to grill, preheat your grill to medium-low and give it a little oil to prevent sticking. Place the chicken on the grill and let it cook for 10 minutes. Don’t rush this part; let those juices seal in.
After 10 minutes, flip the chicken over and let it go for another 8 minutes. This is where you can feel like a grill master. Now, here comes the fun part: brush one side of the chicken with that homemade sauce, flip it again, and let it cook for 3 minutes.
Repeat on the other side, and keep brushing on the sauce until the chicken is cooked through. You’ll know it’s ready when it reaches an internal temperature of 165°F. And voilà! You’ve just created a feast that’s bound to impress, and I bet it’ll taste even better than it looks. Enjoy!
Grilled Barbecue Chicken Substitutions & Variations
While sticking to the original Bourbon-Glazed Grilled Barbecue Chicken recipe is a surefire way to impress your guests, experimenting with substitutions and variations can take your dish to new heights.
For a twist, try swapping chicken thighs for boneless breasts or even tofu for a vegetarian option. If you’re out of bourbon, whiskey or apple cider vinegar can work in a pinch.
Add pineapple juice for a fruity glaze, or switch up the spices with smoked paprika for a deeper flavor. Don’t hesitate to mix in your favorite hot sauce for an extra kick—let your creativity shine!
What to Serve with Grilled Barbecue Chicken
Experimenting with variations can certainly elevate your Bourbon-Glazed Grilled Barbecue Chicken, but pairing it with the right side dishes can further enhance the meal experience.
I love serving it with creamy coleslaw, which adds a crunchy, invigorating contrast. Corn on the cob, brushed with butter and sprinkled with chili powder, complements the smoky flavors beautifully.
A light, tangy potato salad or baked beans can round out the meal, balancing the sweetness of the glaze. Don’t forget some crusty bread to soak up those delicious juices!
These sides make the perfect accompaniment for a memorable barbecue feast.
Additional Tips & Notes
When grilling Bourbon-Glazed Barbecue Chicken, a few tips can make a significant difference in your results.
First, always marinate the chicken overnight for maximum flavor. Keep your grill at medium-low heat to guarantee even cooking without burning the glaze.
I recommend using a meat thermometer to check for doneness; chicken should reach 165°F.
Don’t rush the glazing process—apply sauce in layers for a rich, sticky finish.
Finally, let the chicken rest for a few minutes before serving; it helps retain juiciness.
Trust me, these tips will elevate your grilling game and impress your guests! Enjoy!