- Course: Main Course
- Total Time: Under 4 Hours
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 2 Times
I love having friends over and serving them this tangy chicken outside on the picnic table. The vinegary, smoky sauce is a little messy by design, but when eating any kind of barbecue, I always say if you don’t get the sauce all over your face, you’re doing it wrong! Making barbecued chicken is tricky; if just grilled it can often become burned on the outside, pink on the inside. My solution is to start the chicken in the oven so it cooks through and then finish it on the grill for a nice char.
- ½ cup canola oil
- Juice of 1 lemon
- 3 tablespoons red wine vinegar
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1 3½ pound chicken, cut into 8 pieces
- 1 cup ketchup
- ¼ cup packed dark brown sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon liquid smoke
- ½ teaspoon dry mustard
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
To make the marinade, whisk together the canola oil, lemon juice, vinegar, soy sauce, garlic powder, and thyme. Arrange the chicken in a single layer in a shallow baking dish. Pour the marinade over the chicken to coat on all sides. Cover with plastic wrap and refrigerate for 2 to 4 hours.
Preheat the oven to 350°F.
Remove the chicken pieces from the marinade and arrange in a single layer in a baking dish.
Bake the chicken for 25 to 30 minutes and remove it from the oven. The chicken will not be cooked through.
To make the barbecue sauce, whisk together the ketchup, brown sugar, vinegar, Worcestershire sauce, liquid smoke, mustard, paprika, chili powder, and cayenne in a bowl. Put half of the sauce in a separate saucepan to reheat later and serve with the chicken.
Brush the grill grate lightly with oil and preheat the grill. When the grill is hot, place the chicken on the grate and grill for 3 to 5 minutes on each side. Baste the chicken with the barbecue sauce and grill on each side for 5 to 7 minutes more. To test for doneness, insert an instant-read thermometer into the thickest part of a piece of the chicken, but don’t let the thermometer touch the bone. The chicken is fully cooked when the thermometer reads 165°F.
To cook the chicken indoors, remove the chicken from the oven after 25 to 30 minutes.
Brush the sauce on the chicken and bake for 20 to 25 minutes more, until an instant-read thermometer says 165°F.
Reheat the reserved sauce and serve with the chicken.
© 2012 David Venable
Nutritional information is based on 8 servings.