Barbecued Chicken

Prep Time:
20 mins
Total Time:
30 mins

Serve this succulent, tangy barbecued chicken with Corn and Radish Salad.


  • ½ cup ketchup

  • 1 teaspoon hot sauce

  • 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


  1. 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.

  2. In a large bowl, toss chicken with vegetable oil; season well with coarse salt and ground pepper.

  3. 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.

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