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All-American Barbecued Chicken

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This barbecue chicken is perfect for weekend grilling, or just because it takes so yummy with the homemade barbecue sauce. Serve with corn on the cob and a side of baked beans!

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Rate this recipe 4.4/5 (16 Votes)

Ingredients

  • Balsamic BBQ Sauce:
  • 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
  • 3 tablespoons lemon juice
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 clove garlic, minced
  • 1 cup Balsamic BBQ Sauce
  • 1 cup lager beer
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1/3 cup white balsamic vinegar
  • 6 cloves garlic, minced
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • 1 teaspoon Asian chile sauce (if desired)
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

Place chicken in a large resealable plastic bag set in a shallow dish. For marinade, stir together lemon juice, oil, salt, pepper, and garlic. Pour over chicken; seal bag. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.

Drain chicken, discarding marinade. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170 degrees F for breast halves, 180 degrees F for thighs and drumsticks), brushing with half of the Balsamic BBQ Sauce during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chicken pieces on grill rack over burner that is off. Grill as above.)

To serve, pass the remaining Balsamic Barbecue Sauce with the chicken.

Balsamic BBQ Sauce Directions:

In a medium saucepan combine beer, ketchup, brown sugar, vinegar, garlic, honey, cumin, Asian chile sauce (if desired), chili powder, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 45 minutes to 1 hour or until mixture reaches desired consistency, stirring frequently. (Cover and chill any leftovers for up to 1 week. Before serving, warm sauce in saucepan.)

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