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Barbecue Chicken

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Barbecue Chicken

Barbecue Chicken

Jessica Braider
This homemade sauce is such a breeze that you may never buy BBQ sauce again! You can also use this glaze on boneless chicken breasts, ribs, or fish. If you don’t want to grill, use the broiler instead.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings


  • 1 cup ketchup
  • 1/4 cup Worcestershire sauce (for a vegetarian and gluten-free option use 6 drops hot sauce and 1/4 tsp. sugar per each Tbsp. Worcestershire sauce)
  • 1/4 cup red wine vinegar
  • 5 Tbsp. brown sugar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. hot pepper sauce (such as Tabasco) or to taste (optional)
  • 1/4 lemon juice only, about 2 tsp.
  • 1 whole chicken cut up, discard the backbone or reserve for making stock, or use 10 - 12 drumsticks and thighs


  • Preheat the grill (or broiler, with the oven rack about 6 inches from the heat source) to medium-high heat and rub the grates with oil, if necessary. (Watch a demonstration in this video.)
  • In a small saucepan over medium heat, combine the ketchup, Worcestershire sauce, vinegar, sugar, garlic powder, and hot pepper sauce (optional). Bring it to a low boil and simmer it for about 5 minutes, until it is thickened.
  • Add the lemon juice and stir until it is heated through. Remove it from the heat, and, in a separate bowl, set aside half the barbecue sauce to serve on the side with the chicken.
  • Cook the chicken skin side down on the preheated grill with the lid open for about 2 minutes. Flip the chicken, brush it with the barbecue sauce, and cook for about 10 minutes with the lid closed. Flip the chicken again, brush it with more sauce, and cook it for about 10 more minutes, closing the lid.
  • Flip the chicken several more times, brushing with more sauce each time, until it starts to get dark and crispy and is thoroughly coated with sauce.
  • Check to make sure the breasts are cooked through before removing the chicken from the grill. It should take 30 – 40 minutes total. Serve the chicken with the reserved sauce, or refrigerate it for up to 2 days.

Slow Cooker Directions:

  • Arrange the chicken pieces in the slow cooker for best fit. Combine the sauce ingredients and pour half of the mixture over the chicken, gently flipping pieces to be sure the sauce is covering all. (Save the other half of the sauce for serving.) Cook on low for 8 - 10 hours or on high for 4 - 5 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Make the barbecue sauce, or fully prepare and refrigerate the chicken.
Scramble Flavor Booster: Use the optional hot pepper sauce and/or add a dash of smoked paprika or liquid smoke to the sauce.
Tip: While chickens already cut into pieces are readily available in grocery stores buying a whole chicken and cutting it up yourself is a more cost-effective way to go. If purchasing a whole chicken and cutting it on your own, use a very sharp chef's knife or kitchen sheers. If using a knife, I find that using the part of the blade that's closest to the handle helps to give me leverage.
Nutritional Information Per Serving (% based upon daily values): Calories 440, Total Fat: 22g, 34%; Saturated Fat: 6g, 30%; Cholesterol: 145mg, 48%; Sodium: 610mg, 25%; Total Carbohydrate: 19g, 6%; Dietary Fiber: 1g, 4%; Sugar: 18g; Protein: 39g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Company/Entertaining, Dairy-Free, Dinner, Fall, Gluten-Free, Grilling, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, Nut-Free, Picnic, Slow Cooker, Spring, Summer, Winter
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