Barbecue Chicken

Chicken Marinade
  • ¼ Stick Butter
  • 2 Tablespoons Olive Oil
  • 4 Tablespoons Brown Sugar
  • 1 Tablespoon refrigerator Mustard
  • 1 Tablespoon crushed Garlic
  • 2 Teaspoons Liquid Smoke
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon ground Onion
  • ½ Teaspoon Ground Cumin
  • ½ Teaspoon Paprika
  • 1 Teaspoon Salt
  • 1 Tablespoon Black Pepper
  • 1/2 Tablespoon crushed Red Pepper
  • 1/2 Teaspoon Cayenne
  • 1 Tablespoons Texas Pete Hot Sauce
  • 3 Cups Apple Cider Vinegar

In sauce pan, mix first four ingredients over medium heat.  Stir until well dissolved.  Mix in all other ingredients and bring to boil.  Let cool.

Reserve ½ cup of marinade for mixture with final sauce

Once cool, place in large zip lock bag with 6 -8 chicken breasts. Preferably with skin on with bones. But you can also use boneless skinless.  Marinate over night. 

Barbeque Chicken Sauce
  • ¼ stick of butter
  • ½ bottle of Kraft Original Barbeque Sauce
  • ½ cup Ketchup
  • 2 teaspoons Molasses
  • 1 teaspoon honey
  • 2 teaspoons Brown Sugar
  • 1 teaspoon Chili Garlic Sauce
  • 1/4 cup of reserve marinade.  (Only add as needed.  Do not let get too thin)

In medium pan, Melt butter and add brown sugar.  Add the rest of ingredients and stir until smooth.  Leave sauce in pan.

Cooking Chicken
Take Chicken out of refrigerator 2 hours in advance of cooking.

Preheat Oven to 250 degrees.

Place chicken in large baking dish with marinade covering the bottom. 

Place pan in oven and set timer for 40 minutes.  When timer goes off, turn each piece of chicken over and put back in oven for another 40 minutes.

When timer goes off remove dish from oven and wrap all pieces of chicken together in aluminum foil tightly.  Be careful to not poke any holes in aluminum.  Let rest for 30 minutes in foil and then immediately take to outdoor grill.  .

Turn outdoor gas grill on to high to clean grill grates off.  Once grill is clean turn temperature down to medium and spray grates with a cooking spray.

Place each breast (without barbeque sauce) on the grill for 2 minutes and then turn over.  Once both sides have grill marks turn grill down to low.    . 

Dip each breast in pan with barbeque sauce so both sides are coated with sauce and place back on grill and shut lid.  MONITOR GRILL CLOSELY BY QUICKLY OPENING LID AND INSPECTING AND SHUTTING IMMEDIATELY.  If chicken starts to burn then turn heat down.  This is a “Low and Slow” process.  Low temperature and Slow cook time. All you want to do is let the low heat caramelize the sauce on  each piece of chicken with the repeated dipping and turning.   

Grill each side for around five minutes dipping each time you turn over.  Total grill time should only be 10 minutes but depending on grill temperature and grill marks you may want to dip and turn several times but not over 20 minutes.   Sometimes it takes even longer depending on if you want the skin burnt or crusty but be careful not to dry out the meat.

Total Cook time – approximately 2 hours 15 minutes.

The purpose of cooking the chicken in the oven first was to get the inside of chicken up to proper temperature. 

The purpose of the aluminum foil wrapping was to “steam” the chicken briefly and make meat more tender and moist.

The purpose of grilling the chicken is to be able to allow the low heat from grill to caramelize the final barbeque sauce on the meat.   It could be done in the oven on broil and get a similar effect but not the same as an outdoor grill.