Grilled Honey Teriyaki BBQ Chicken

Ingredients

• 2.27 kg (5 lb)chicken, cut into pieces
• as neededolive oil, for coating the chicken
• 7.5 ml (½ tablespoon)paprika
• 7.5 ml (½ tablespoon)garlic powder
• 2.5 ml (½ teaspoon)sugar
• 2.5 ml (½ teaspoon)seasoning salt
• 2.5 ml (½ teaspoon)black pepper
• 340 g (1 cup)raw honey
• 120–180 ml (½–¾ cup)original barbecue sauce
• 60 ml (¼ cup)teriyaki sauce
• 30 ml (⅛ cup), or more for a saltier saucesoy sauce
• 2–3 clovesgarlic, minced
• 60 ml (¼ cup)white onion, diced

Instructions

1. 1

   Oil the chicken

   Lightly coat the chicken pieces with olive oil.

2. 2

   Add the seasoning

   Season the chicken generously with the seasoning blend.

3. 3

   Chill the chicken

   Refrigerate for at least 4 hours; overnight is best.

4. 4

   Combine the sauce

   Put the honey, barbecue sauce, teriyaki sauce, soy sauce, minced garlic and diced onion in a small pot.

5. 5

   Stir together

   Stir the sauce ingredients until combined.

6. 6

   Bring to boil

   Heat over medium heat, stirring, until the sauce comes to a boil.

7. 7

   Simmer the sauce

   Turn the heat down and simmer for 15 minutes.

8. 8

   Cool the sauce

   Take the pot off the heat and let the sauce cool; it will thicken as it does. It tastes even better the next day, though it is also good on the first day.

9. 9

   Heat the grill

   Preheat the grill to medium heat.

10. 10

    Place the chicken

    Generously grease the grill, then arrange the chicken on it.

11. 11

    Brush with sauce

    Brush the chicken with sauce, adding more as it cooks onto the surface. Grill for about 20–25 minutes per side.

12. 12

    Turn and baste

    Flip the chicken once and brush the other side with sauce, repeating the basting as the sauce cooks onto the chicken.

13. 13

    Remove from grill

    Take the chicken off the grill when it is done.

14. 14

    Rest the chicken

    Leave the chicken to rest for 5 minutes.

15. 15

    Serve

    Enjoy.

What is honey teriyaki BBQ chicken?

This is grilled chicken coated with a glaze that brings together honey, teriyaki sauce and barbecue sauce. Teriyaki-style flavours come from Japanese cooking, while barbecue sauce gives this version a familiar sweet, tangy grill flavour.

The recipe works by seasoning the chicken first, then building up the glaze in layers as it grills. Making the sauce ahead gives it time to cool and thicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1050 calories, 70g protein, 69g carbs, 50g fat.

The chicken supplies most of the protein, while the honey and barbecue sauce contribute much of the carbohydrate and sugar. The chicken skin, if retained, and the oil used for grilling contribute fat; the soy and seasoning salts contribute sodium. Balance the plate with vegetables and a moderate serving of rice or potatoes.

The seasoning and sauce

Seasoning blend: paprika, garlic powder, sugar, seasoning salt and black pepper give the chicken a savoury base before the glaze goes on.

Sauce balance: honey makes the glaze sweet and sticky, while barbecue, teriyaki and soy sauces add savoury depth. Use the lower amount of barbecue sauce for a more honey-forward glaze, or the higher amount for a stronger barbecue flavour.

Marinating time matters

Chill: give the seasoned chicken at least 4 hours in the fridge, with overnight recommended in the recipe. Keep it refrigerated while it rests.

Sauce ahead: the sauce can be made the day before; it thickens as it cools, and the recipe notes that it tastes better the next day.

Baste carefully on the grill

Medium heat: start with a generously greased grill at medium heat. The sugar and honey in the sauce can darken quickly, so keep an eye on the chicken as you baste.

Layer the glaze: brush on sauce, then add more as each coating cooks onto the chicken. Turn the pieces once and repeat on the other side.

Check for doneness

Timing: the method gives about 20–25 minutes per side, but the pieces may finish at different times depending on their size and the grill.

Temperature: check the thickest part of each piece with a food thermometer, avoiding the bone; poultry should reach 75°C. Rest the chicken for the recipe's 5 minutes before serving.

What to serve with it

Fresh sides: serve with a crisp salad or grilled vegetables to contrast with the sticky, sweet glaze.

Filling sides: rice, potatoes or corn on the cob make a hearty plate and pair well with the sauce. Put any extra sauce on the side rather than adding it all to the chicken.

Recipe notes & tips

• Pat the chicken dry before coating it lightly with oil so the seasoning adheres.
• Mix the seasoning blend evenly before sprinkling it over the chicken.
• Make the sauce a day ahead if convenient, then refrigerate it once cooled.
• Keep a close watch while basting because the honey in the glaze can brown quickly.
• Check each piece for doneness rather than relying only on the stated grilling time.
• Rest the chicken for 5 minutes before serving so the juices settle.

Variations

• More barbecue flavour: use 180 ml barbecue sauce for a stronger barbecue note.
• Saltier glaze: add more soy sauce a little at a time, as suggested in the recipe.
• Garlic-forward sauce: use 3 cloves of minced garlic.
• Milder seasoning: reduce the black pepper to suit your taste.
• Extra vegetables: serve with grilled vegetables alongside the chicken.

Common mistakes to avoid

• Skipping the chill: season the chicken and refrigerate it for at least 4 hours as directed.
• Using a dry grill: grease the grill generously before adding the chicken.
• Applying all the glaze at once: brush on sauce in layers as the chicken cooks.
• Grilling over excessive heat: use medium heat and watch the sweet glaze closely.
• Guessing doneness from time alone: check the thickest part of each piece with a thermometer.
• Cutting into it straight away: let the chicken rest for 5 minutes before serving.

How to store

Refrigerate leftover chicken in a covered container within 2 hours of cooking and use within 3–4 days. Reheat until piping hot throughout; warm gently to avoid scorching the sugary glaze.

Frequently asked questions