Recipes Ingredients Meat & Poultry Chicken Barbecued Chicken 3.6 (149) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 11, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 30 mins Servings: 4 Serve this succulent, tangy barbecued chicken with Corn and Radish Salad. Ingredients ½ cup ketchup 1 teaspoon hot sauce ⅓ cup cider vinegar 3 tablespoons Dijon mustard 3 cloves garlic, minced ½ cup light-brown sugar ¼ cup molasses 1 cut-up chicken (3 pounds) 1 tablespoon vegetable oil Coarse salt and ground pepper Directions Heat grill to medium. Simmer sauce ingredients (first 7 ingredients listed above) in a small saucepan over medium heat until reduced to about 1 1/4 cups, 5 to 7 minutes. Divide barbecue sauce between two bowls; use one for basting and set aside the other for serving. In a large bowl, toss chicken with vegetable oil; season well with coarse salt and ground pepper. Lightly oil grates; place chicken on grill. Cover grill; cook, turning frequently, until chicken registers 165 degrees (160 degrees for breast) on an instant-read thermometer, 10 to 15 minutes. Uncover grill; continue cooking, basting frequently with sauce, until chicken is glazed thoroughly, 3 to 4 minutes more. Serve with remaining sauce. Rate it Print