How to Make Tasty Grilled Barbeque Chicken

Hello everybody, welcome to our recipe page. Today I will show you how to make a special dish, Grilled Barbeque Chicken. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

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You can cook Grilled Barbeque Chicken using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Grilled Barbeque Chicken

1. Prepare of Barbeque sauce.
2. Take 2 tbsp of olive oil.
3. You need 1 large of onion, chopped.
4. Make ready 2 can of tomato sauce (15 oz each).
5. Take 1 cup of red wine vinegar.
6. It’s 1/2 cup of molasses.
7. Take 1/4 cup of Worcestershire sauce.
8. Prepare 1/3 cup of brown sugar.
9. You need 1 tsp of red pepper flakez.
10. It’s 4 large of chicken leg quarters.

Make barbecue sauce: In a large bowl, combine ketchup, brown sugar, water, apple cider vinegar, Worcestershire, molasses, and spices.Transfer the grill marked chicken to a cookie sheet and then place in the oven.Once covered, pop the chicken in the fridge.Test Kitchen tip: Compared to beef and pork, chicken doesn't need to marinate for long—especially if the marinade includes acidic ingredients such as vinegar, lemon juice or buttermilk.

Grilled Barbeque Chicken instructions

1. Heat olive oil in medium saucepan.
2. Add onion and cook about 10 minutes until very soft..
3. Stir in tomato sauce, vinegar, molasses, Worcestershire, brown sugar and pepper flakes..
4. Heat to boiling on high heat. Then reduce heat to med-low and simmer 45 minutes so sauce will thicken..
5. Cook chicken on grill for about 30 minutes turning chicken once..
6. Brush chicken generously with sauce. Cook an additional 20 minutes, turning chicken often and brushing with sauce frequently..

Place the chicken in a large resealable plastic bag; add remaining marinade.Drain and discard marinade from chicken.In a large bowl, whisk together barbecue sauce, lime juice, honey, and hot sauce and season with salt and pepper.

For the juiciest, most flavorful grilled chicken, use bone-in, skin-on pieces.Place the chicken on a paper towel-lined tray and pat it dry.This removes excess moisture, which prevents the skin.This is a Southern California version of sweet and sour chicken, marinated and grilled with a little extra spice.I usually serve cut into lengths with fresh cilantro, homemade salsa, guacamole, black beans, and flour tortillas warmed on the grill.