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Brueck's Grilled BBQ Chicken

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Tender, juicy chicken grilled to perfection with a sweet and sticky barbecue glaze! Includes the easiest marinade ever.


Yield: 6 servings
 
Prep: 4hours  20minutes 
Cook: 35minutes 
Total: 4hours  55minutes 


Grilled BBQ Chicken: Frequently Asked Questions

Which BBQ sauce do you recommend?
We love Stubb's Original BBQ Sauce – it's not a very sweet BBQ sauce so it works very well in this recipe but if you have a sweeter BBQ sauce you prefer, we recommend skipping the honey.

Do I have to use chicken thighs and drumsticks?
Not at all. You can use all chicken thighs or all drumsticks, a combination of both, or any part of the chicken you prefer.

Why do I have to cook on the cooler side of the grill?
Once your chicken is beautifully charred all over, you'll want to move your chicken to the cooler side of the grill to prevent any kind of burning (you do not want a hot, direct source of heat here).

How do I get that sticky glaze?
BBQ sauce contains quite a bit of sugar that tends to burn very easily at high heat. So for that thick, sweet and sticky glaze, you'll want to brush on that BBQ sauce mixture towards the very end, around the last 3-5 minutes of cooking time.

What if I don't have a grill?
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it's too cold to grill out!


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Ingredients
  • 3 pounds skin-on chicken thighs and drumsticks
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ½ tablespoons canola oil
  • For the BBQ sauce mixture
  • 1 ½ cups BBQ sauce, such as Stubb's Original BBQ Sauce
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Instructions
  1. Season chicken thighs and drumsticks with 1 1/2 teaspoons salt and 1 teaspoon pepper.
  2. In a gallon size Ziploc bag or large bowl, combine chicken and BBQ sauce mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  3. Using paper towels, pat chicken dry. Brush with canola oil; season with salt and pepper, to taste.
  4. Preheat grill to medium heat.
  5. Add chicken to grill, and cook, turning occasionally, until lightly charred all over, about 3-4 minutes per side.
  6. Increase heat to medium high heat; move chicken to cooler side of the grill. Cover and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 15-20 minutes.
  7. Brush with reserved BBQ sauce mixture, cooking for an additional 3-5 minutes.
  8. Serve immediately.
  9. For the BBQ sauce mixture
  10. In a medium bowl, combine BBQ sauce, honey, Dijon, vinegar, paprika, onion powder and garlic powder. Reserve 1 cup and set aside.

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