Sweet & Sticky Barbecue Chicken
You’ll need extra napkins (and extra helpings!) for this chicken barbecue recipe! Serve with Baked Beans and corn-on-the-cob for a real southern style treat!
½ cup molasses
¼ cup cider vinegar
1 tablespoon Worcestershire Sauce (Check label for allergens)
1 tablespoon brown mustard (Check label for allergens)
1 tablespoon ketchup (Check label for allergens)
1 tablespoons orange juice
Salt and pepper to taste
2 ½ to 3 pounds of chicken parts (like thighs, wings, breasts)
To make the barbecue sauce, combine first seven ingredients in a saucepan over medium heat. Bring to a simmer. Reduce heat slightly and cook, while stirring often, for 3-5 minutes. Refrigerate until ready to grill chicken. (Note: this sauce stores well for up to 2 days if covered and refrigerated).
Preheat gas grill to medium heat using all of the burners. Turn off one side of the heat elements, and place chicken, skin side down on the grill grates on the side that is off. Brush the pieces of chicken with the barbecue sauce. Cook for about 10 minutes. Flip chicken pieces and brush again with the barbecue sauce. Cook for another 10 minutes, and continue turning the chicken and brushing with barbecue sauce for about 30-35 minutes total, or until the juices run clear when the thickest part of the largest piece of chicken is cut with a knife.
Serve immediately. Makes about 4 finger-lickin’ portions.
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