👩🍳 Instructions
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1
Pat chicken dry. In a large bowl or resealable bag, whisk together olive oil, 1/4 cup apple cider vinegar, soy sauce, Worcestershire sauce, 2 tbsp brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne (if using). Add chicken, coat thoroughly, and marinate in the refrigerator for 2-6 hours, or overnight.
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2
Prepare the BBQ glaze: In a small saucepan, combine BBQ sauce, 2 tbsp apple cider vinegar, 1 tbsp brown sugar, and Dijon mustard. Bring to a gentle simmer over medium-low heat for 5-7 minutes, stirring, until slightly thickened. Set aside.
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3
Preheat grill to medium-high heat (400-450°F / 200-230°C) with a two-zone setup (direct and indirect heat). Clean and oil the grates thoroughly.
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4
Remove chicken from marinade (discard marinade). Place chicken over direct heat. Cook for 3-4 minutes per side for char marks. Rotate chicken 90 degrees after 1.5-2 minutes on the first side to achieve a 'swirl' pattern.
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5
Move chicken to the indirect heat zone. Close lid and continue cooking for 10-15 minutes, flipping occasionally, until internal temperature reaches 160°F (71°C) for breasts or 170°F (77°C) for thighs.
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6
In the last 5-7 minutes of cooking, generously baste chicken with the prepared BBQ glaze. Flip and baste again every 2-3 minutes until the glaze is sticky and glossy, and chicken reaches final internal temperature.
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7
Transfer grilled chicken to a clean platter, tent loosely with foil, and let rest for 5-10 minutes before slicing and serving.
💡 Notes
For best flavor, marinate chicken overnight. Avoid basting too early to prevent burning. Always use an instant-read thermometer to check doneness and prevent dry chicken. Try serving with coleslaw, potato salad, or grilled corn for a complete meal.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
35g
Total Fat
15g
Saturated Fat
4g
Carbs
18g
Fiber
1g
Sugar
12g
Sodium
750mg
Cholesterol
90mg
