BBQ Chicken Recipe | South Chicago, IL

The South Side of Chicago is known for its BBQ joints, and this dish captures the essence of all the area has to offer- tender juice chicken slathered in a sweet, smoky and spicy sauce that permeates the meat. Serve the chicken with a side of coleslaw, sweet potato fries and a lot of napkins! The BBQ sauce can be made ahead of time and refrigerated, airtight, for up to one week.

  • Prep Time: 20 minutes
  • Yield: 0 Servings
Ingredients
  • 2-4 lbs chicken pieces skin on bone-in legs, skinless boneless thighs
  • ¾ cup ketchup
  • 2/3 cup pineapple juice
  • ¼ cup dark brown sugar packed
  • 3 tbsp honey
  • 2 tbsp red wine vinegar
  • 1 tsp Tabasco or other hot sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ½ tsp mustard powder
  • ¼ tsp cayenne pepper
Method
  • Add all BBQ sauce ingredients to a large saucepan and whisk together until combined. Simmer over medium heat for 25 minutes. Remove from heat and allow to reach room temperature.
  • In a large plastic bag with closure, add chicken and 1/3 of BBQ sauce and mix well. Set in the refrigerator for at least 4 hours, but overnight is best.
  • Prepare the grill with high heat. Sear the chicken pieces 5-10 minutes each side with the grill open. Reduce heat to medium high and close lid for 20-30 minutes, slathering the chicken with another 1/3 BBQ sauce and turning pieces so they cook evenly. Slather with sauce and turn so you get a nice char on the chicken. Chicken is done when the internal temperature reaches 170F for thighs.
  • Serve chicken with the additional 1/3 BBQ sauce, slices of white or potato bread and pickles.

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