Barbecued Chicken | Recipes

Ingredients

• 1½ cups (about 225 g)chopped yellow onion (1 large onion)
• not specifiedgarlic
• not specifiedvegetable oil
• not specifiedtomato paste
• not specifiedvinegar
• not specifiedhoney
• not specifiedWorcestershire sauce
• not specifiedmustard
• not specifiedsoy sauce
• not specifiedhoisin sauce
• not specifiedchilli powder
• not specifiedground cumin
• not specifiedred pepper flakes
• not specifiedchicken quarters
• not specifiedcharcoal
• not specifiedextra barbecue sauce, for serving

Instructions

1. 1

   Cook the sauce

   In a large saucepan over low heat, sauté the onions and garlic in the vegetable oil for 10–15 minutes, until translucent but not browned. Stir in the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chilli powder, cumin and red pepper flakes. Simmer uncovered over low heat for 30 minutes. Use straight away or refrigerate.

2. 2

   Marinate chicken

   Heat the coals in a charcoal grill. Coat the chicken in two-thirds of the barbecue sauce and leave it to marinate in the refrigerator for a few hours or overnight.

3. 3

   Prepare the coals

   Spread a single layer of hot coals across the bottom of the grill. Add a few more coals 5 minutes before cooking to help keep the fire going.

4. 4

   Grill the chicken

   Set the chicken quarters on the grill skin-side down. Cook for about 45 minutes, turning once or twice so they cook evenly on both sides. Brush with marinade as needed. They are ready when a knife inserted between the leg and thigh meets juices that run clear.

5. 5

   Serve with sauce

   Serve the chicken with the remaining barbecue sauce on the side.

What is barbecued chicken?

Barbecued chicken is chicken cooked over a grill and often paired with a seasoned, tangy sauce. This Barefoot Contessa version uses charcoal and chicken quarters, with a homemade sauce that combines sweet, savoury and spicy flavours.

The supplied recipe text does not include the full ingredient quantities, so refer to the publisher’s recipe for exact amounts before cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 35g protein, 18g carbs, 25g fat.

Chicken supplies most of the protein, while the sauce ingredients contribute carbohydrates, particularly honey and onion. The chicken skin and vegetable oil contribute much of the fat; serve with vegetables or salad alongside to round out the plate.

Build the barbecue sauce

Onions and garlic: cook them slowly in oil until soft and translucent, rather than letting them brown. This gives the sauce a mellow base.

Sweet and savoury flavours: tomato paste, honey, vinegar and the listed sauces create the sauce’s balance. Add the spices with the other sauce ingredients, as directed.

Marinate before grilling

A few hours in the refrigerator gives the chicken time to take on the sauce; overnight is also given as an option. Keep two-thirds of the sauce for the marinade and reserve the rest to serve alongside.

The recipe says to brush with marinade as needed during cooking. Avoid using marinade that has touched raw chicken as a finishing sauce; keep the reserved sauce separate for serving.

Manage the charcoal

Coal bed: spread the hot coals in one layer beneath the grill area. The method also calls for adding a few more coals 5 minutes before cooking to keep the fire going.

Heat can vary between grills, so keep an eye on the chicken and adjust its position if one area is cooking faster than another.

Check for doneness

The stated cooking time is about 45 minutes, with the quarters turned once or twice for even cooking. Treat the time as a guide because the recipe does not specify grill temperature or the size of the chicken pieces.

The source method’s cue is to insert a knife between the leg and thigh and check that the juices run clear.

What to serve with it

Serve the chicken with the reserved barbecue sauce, as directed. A simple green salad or grilled vegetables would also make a fresh accompaniment.

For a more substantial meal, add potatoes, bread or another filling side; keep extra sauce separate so everyone can add it to taste.

Recipe notes & tips

• Make the sauce ahead and refrigerate it if that suits your cooking schedule.
• Keep the reserved serving sauce separate from the portion used to marinate raw chicken.
• Turn the quarters once or twice so both sides cook evenly.
• Keep watch over the coals, as charcoal heat can change during the 45-minute cooking time.
• Check the joint between the leg and thigh for the clear-juices cue given in the method.

Variations

• Milder sauce: Reduce the chilli and red pepper flakes to suit your preference.
• More heat: Increase the chilli or red pepper flakes if you want a hotter sauce.
• Extra tang: Add more vinegar only if you have the original ingredient quantities and can adjust the sauce to taste.
• Smokier finish: Cook over charcoal as specified and let the chicken take on the grill’s smoke.
• Vegetable side: Grill vegetables alongside the chicken for an easy accompaniment.

Common mistakes to avoid

• Browning the onions: Keep the heat low and stop when they are translucent.
• Running short on coals: Add a few more 5 minutes before cooking, as the method directs.
• Uneven cooking: Turn the chicken once or twice during grilling.
• Using all the sauce to marinate: Reserve one-third to serve on the side.
• Relying only on the clock: Use the clear-juices check at the leg-and-thigh joint as well.

How to store

Refrigerate leftover chicken and sauce promptly in separate airtight containers and use within 3–4 days. Reheat the chicken until piping hot throughout; warm the sauce separately.

Frequently asked questions