• 4servings
  • 100minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2
MineralsNatrium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the sauce:

  2. 1 1/2 cups ketchup

  3. 1/2 cup packed dark brown sugar

  4. 3 medium garlic cloves, finely chopped

  5. 3 tablespoons cider vinegar

  6. 3 tablespoons Worcestershire sauce

  7. 1 1/2 teaspoons paprika

  8. 3/4 teaspoon freshly ground black pepper

  9. 1/4 teaspoon celery salt

  10. 1/2 cup water

  11. For the chicken:

  12. 3 pounds boneless, skinless chicken breasts or bone-in, skin-on chicken pieces

  13. 2 tablespoons vegetable oil, plus more for oiling the grill

  14. Kosher salt

  15. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. For the sauce:

  2. Combine all ingredients in a small saucepan over medium heat. Bring to a boil, stirring until completely incorporated. Reduce heat to low and gently simmer until flavors have melded and sauce is thickened enough to coat the back of a spoon, about 30 to 40 minutes.

  3. Remove from heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.

  4. For the chicken:

  5. Heat a gas or charcoal grill to medium (about 350°F to 450°F) and rub the grill with a towel dipped in oil. Meanwhile, if using chicken breasts (either boneless or bone-in), cut them in half crosswise. Pat the chicken pieces dry with paper towels and place on a baking sheet. Coat chicken pieces on all sides with the measured oil and season with salt and pepper.

  6. When the grill is ready, place the chicken on the grill (skin-side down if using skin-on), cover the grill, and cook until grill marks appear on the bottom, about 5 minutes. Flip the chicken pieces, cover the grill, and cook until grill marks appear on the second side, about 5 minutes more.

  7. Reserve 1 cup of the barbeque sauce in a separate bowl and set aside. Flip the chicken again and brush about a quarter of the remaining sauce on the chicken. Cover the grill and cook for 5 minutes. Flip and brush the chicken, and continue to flip and brush every 5 minutes, until an instant-read thermometer inserted into the thickest chicken piece reads 160°F to 165°F and the meat near the bone is no longer pink, about 10 to 15 minutes more (about 25 to 30 minutes total cooking time). Remove the chicken to a clean serving platter and serve immediately, passing the reserved bowl of barbecue sauce on the side.

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