Thursday, May 6, 2010

BBQ Chicken

I love this dish for its simplicity. After a quick browning you can walk away for 35 minutes and get the rest of your meal ready or finished. 

BBQ Chicken

1/2 cup ketchup
1 Tablespoon mustard
2 Tablespoons honey
2 Tablespoons cider vinegar
2 Tablespoons canola oil
1 Tablespoon dark brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
2-4 dashes cayenne pepper

Chicken thighs and legs, breasts work OK too (just may need cooked a little longer)

Mix marinade
Add to gallon bag with chicken and put back in fridge for the day. Overnight is even better.
Cook over DIRECT heat on a grill, skin side down, for 5 minutes. Turn over, pour on leftover marinade and cook over INDIRECT heat for 35 minutes. NEVER lifting grill lid. After the time is done check with thermometer to be sure chicken is 165 degrees.


  1. OK, I burn things on the grill. INDIRECT? Top shelf? No flame? Help a needy griller here.

  2. I will make this for Father's day! What temperature do you think the grill should be inside during cooking?

    1. Oh gosh my grill gauge had been broke for years. I am going to make a good guess of 325/350 since it is basically baking after being seared. Hubby enjoyed it as boneless thighs tonight. I cooked it direct heat for about 15 mins total.