Juicy Grilled BBQ Chicken

This juicy grilled BBQ chicken has become my summer grilling staple that always disappears faster than I can serve it. The homemade marinade creates the perfect balance of smoky, tangy, and sweet flavors that caramelize beautifully on the grill for that authentic barbecue experience everyone craves.

I first created this recipe during a summer cookout when I ran out of store bought BBQ sauce. My improvised marinade was such a hit that friends now specifically request my BBQ chicken whenever we get together.

Ingredients

• Skinless boneless chicken thighs: Deliver maximum juiciness and flavor while staying tender on the grill
• Tomato paste: Creates the rich base for our BBQ marinade while adding depth
• Brown sugar: Caramelizes beautifully on the grill giving that authentic BBQ char
• Balsamic vinegar: Provides sophisticated tang that balances the sweetness perfectly
• Worcestershire sauce: Adds that umami depth that makes homemade BBQ sauce special
• Dijon mustard: Cuts through the sweetness with a subtle kick
• Sweet smoked paprika: Brings that essential smoky flavor without needing a smoker
• Salt: Enhances and balances all the flavors make sure to use kosher salt for best results

Step-by-Step Instructions

Mix The Marinade:

Whisk together tomato paste, brown sugar, balsamic vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, and salt in a large shallow dish until completely smooth. The consistency should be thick enough to coat the back of a spoon but not so thick it won't spread evenly on the chicken.

Marinate The Chicken:

Add chicken thighs to the marinade and toss thoroughly ensuring each piece is generously coated on all sides. Cover and refrigerate for at least one hour. For maximum flavor let it marinate overnight as this allows the acids to tenderize and the flavors to deeply penetrate the meat.

Prepare The Grill:

Set up your grill with zones for both direct and indirect heat. The direct heat area should be medium high around 375°F to 400°F for proper caramelization without burning. The indirect zone gives you control when pieces cook at different rates.

Grill The Chicken:

Place chicken pieces on the direct heat zone and grill until caramelized and charred marks appear about 6 to 7 minutes. Flip and repeat on the second side. Use an instant read thermometer to check for doneness 165°F is your target temperature for perfectly cooked juicy chicken.

Rest Before Serving:

Transfer the cooked chicken to a clean plate and let rest for 5 minutes before serving. This crucial step allows the juices to redistribute throughout the meat rather than running out when cut making for juicier more flavorful chicken.

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The brown sugar in this recipe is absolutely magical. It not only adds sweetness but creates that beautiful caramelization on the outside of the chicken that makes backyard BBQ so irresistible. My kids actually fight over who gets the pieces with the most caramelized edges.

Make Ahead Tips

This BBQ chicken is perfect for prep ahead cooking. You can marinate the chicken up to 48 hours in advance keeping it sealed in the refrigerator. The flavors actually improve with longer marination time as they penetrate deeper into the meat. If you want to fully prepare ahead you can grill the chicken completely then refrigerate in an airtight container. Reheat gently in a 300°F oven covered with foil to prevent drying out.

Perfect Substitutions

This recipe is wonderfully flexible based on what you have available. No balsamic vinegar? Apple cider vinegar works beautifully especially with a teaspoon of honey added. For a spicier version add a teaspoon of chipotle powder or cayenne pepper to the marinade. If you prefer white meat chicken breasts work well but watch them carefully on the grill as they cook faster and can dry out more easily than thighs. For a smokier profile without a grill a teaspoon of liquid smoke in the marinade gives great results when cooking in a cast iron pan.

Serving Suggestions

This grilled BBQ chicken pairs perfectly with classic summer sides. Serve alongside a creamy coleslaw the coolness provides perfect contrast to the warm smoky chicken. Corn on the cob brushed with herb butter complements the smoky flavors beautifully. For a complete meal add a simple green salad dressed with vinaigrette and some grilled garlic bread to soak up any extra sauce on your plate. For casual entertaining set up a buffet with the chicken sliced potato salad and a variety of pickles and let guests build their own plates.

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Recipe FAQs

→ How long should I marinate the BBQ chicken?

For best results, marinate the chicken for at least 1 hour in the refrigerator. For maximum flavor development, marinating overnight is ideal. The longer marinating time allows the chicken to absorb more of the smoky-sweet flavors.

→ Can I use chicken breasts instead of thighs?

Yes, this marinade works excellently with chicken breasts too. When using breasts, you'll typically need to add about 5 additional minutes of cooking time. The internal temperature should still reach 165°F to ensure they're safely cooked.

→ How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F. If you don't have a meat thermometer, cut into the thickest part - properly cooked chicken will be opaque white throughout with no pink remaining.

→ How long do leftovers keep?

Leftover grilled BBQ chicken can be stored in an airtight container in the refrigerator for up to 3 days. The leftovers are particularly delicious when used in salads, wraps, or grain bowls.

→ What's the best way to prevent burning on the grill?

Create two heat zones on your grill - one for direct high heat and another cooler area. Start cooking on direct heat to get nice caramelization, then move chicken to the cooler zone if the outside is browning too quickly before the inside is fully cooked.

→ Can I make this BBQ chicken in the oven?

Yes, you can bake the marinated chicken in a 400°F oven for about 20-25 minutes or until it reaches 165°F internally. For the best flavor, broil for the last 2-3 minutes to create similar caramelization that you'd get on the grill.