Recipe overview
Why you’ll love it: This BBQ chicken marinade has a tangy, slightly sweet, smoky flavor and is incredibly easy to mix together. It gives the chicken a deep flavor and keeps it juicy not only on the grill but also in the oven or air fryer.
Time required: Approximately 1 hour
Tools needed: Medium bowl or large measuring cup, whisk, ziplock bag, or shallow dish.
Servings: 6 (enough for 2-4 pounds of chicken)
perfect bbq chicken
Chicken is one of the things that can be easily mistaken. It can also be dry, chewy, or bland.
This BBQ marinade is super easy and perfect for summer grilling (but we’ll cover other cooking methods as well).
It’s an easy marinade that gives the chicken a sweet and tangy barbecue flavor before you put it on the grill (or in the oven, or air fryer), so you don’t have to rely on sauce at the end.
What’s special:
The taste has a good balance of sweetness and sourness. BBQ sauce, apple cider vinegar, brown sugar, and Dijon mustard create a classic sweet, smoky, and tangy profile without being too sweet or too sweet. Juicy chicken, guaranteed! This marinade tenderizes the chicken and adds richness (thanks to the olive oil!) so it stays moist on the grill. Variety of cooking options. Grill, bake, or air fry, this BBQ chicken marinade works beautifully all three ways. It can be used on any part of chicken, including boneless skinless breasts, thighs, and bone-in chicken. You can also use it with pork!
Ingredient memo
The full list of ingredients for this BBQ chicken marinade is in the recipe card, but here’s a quick breakdown of what you’ll need.
Barbecue Sauce: Use your favorite commercial brand or homemade barbecue sauce. This is the basis of the marinade, so choose the one you like. Use a classic tomato-based barbecue sauce. Sauces from other regions will not work here, such as vinegar-based, mustard-based, or mayonnaise-based sauces. Olive oil: Oil tenderizes the chicken, but it also helps the flavor of the marinade penetrate deeper into the meat. Apple cider vinegar: I like to use apple cider vinegar because of its tangy sweetness. It brightens everything up. Brown sugar: Sugar helps caramelize when cooking chicken, and brown sugar is especially flavorful. Dark brown sugar enhances the molasses flavor even more. Dijon Mustard: Mustard adds life to the marinade. Worcestershire sauce: I like to use Worcestershire sauce. Because it is a ready-made flavorful sauce and enhances the umami flavor of the marinade. BBQ spices: Smoked paprika, garlic powder, and onion powder each play an important role in the sauce. Be sure to use smoked paprika. Regular paprika doesn’t give you that kind of smoky flavor. Chicken: Boneless, skinless chicken breasts are great for grilling, but thighs (boneless or bone-in) also cook beautifully. This marinade recipe makes enough to marinate 2 to 4 pounds of chicken.
cooking tips
Make more chicken if you like. The recipe below is for 2 pounds of chicken, but about 1 cup of marinade will be enough for up to 4 pounds of chicken. (Plan on about 1/3 pound of chicken per person, depending on your appetite and the side dishes you want to serve.) Do not reuse the marinade. Be sure to discard any BBQ chicken marinade that has come in contact with raw chicken. This is important for food safety! If you want to use some of the marinade for sauces or sauces, set aside half a cup and pour the rest over the chicken as marinade. Use an instant reader thermometer, not a watch. For best results, use a meat thermometer instead of relying solely on cooking time. Different cuts, and different thicknesses of the same cut, will change the amount of time it takes for the chicken to reach a safe internal temperature.
offer suggestions
Refrigerate/Freeze: Refrigerate cooked BBQ chicken in a covered container for 3 to 4 days. Chicken can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
Reheat: Warm gently in the microwave in short intervals, or cover with foil and heat in a 300°F oven until warmed through. A light brushing of barbecue sauce on the chicken before reheating will help keep it moist.
In a medium bowl or large measuring cup, combine all marinade ingredients until smooth.
1/2 cup barbecue sauce, 2 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder
Place chicken in a resealable bag or shallow dish. If you want to use some of the marinade as a sauce or sauce, set aside some (see notes). Pour the marinade over the chicken, making sure to distribute the marinade all over the surface of the chicken.
2 pounds chicken
Seal the bag or cover the dish. Marinate in the refrigerator for at least 30 minutes, ideally 2-8 hours. Avoid marinating for more than 12 hours, especially for boneless cuts.
Remove chicken from marinade and discard excess. Grill, broil, or air fry until the internal temperature reaches 165°F for breasts or 175°F for thighs. If desired, during the last few minutes of cooking, brush the chicken with your favorite barbecue sauce or reserved marinade to create a sticky glaze (see photo).
To grill: Grill chicken over medium heat for 15-20 minutes, turning once, until cooked through. If desired, during the last few minutes of cooking, brush the chicken with your favorite barbecue sauce or reserved marinade to create a sticky glaze. Grilling time will vary depending on the thickness of the meat and the temperature of the grill. Let rest for 5 minutes before eating.
To bake: Preheat oven to 400°F. Place chicken in a greased baking dish. Bake for 25-30 minutes. Baking time will vary depending on the type of chicken you use and the thickness of the chicken.
To air fry: Preheat air fryer to 375°F for 5 minutes. Place the chicken in the air fryer in a single layer and cook for 10 minutes. Flip and continue cooking for 6 to 8 minutes or until chicken is cooked through. Let rest for 5 minutes before eating.
Serve the marinated chicken as is or with your favorite barbecue sauce.
Chicken: Make enough marinade for 2 to 4 pounds of chicken. Choose your favorite chicken part. The marinade also goes well with pork. Reserve marinade: If desired, reserve some of the marinade (up to 1/2 cup) before adding to chicken. You can use it as a sauce when grilling chicken, or as a sauce after the chicken is cooked. Do not reuse marinade that has come into contact with raw chicken as a sauce or sauce. Nutritional estimates: Nutritional information is difficult to calculate because it depends on the amount and type of chicken used. Also consider that after marinating the chicken, most of the marinade will be discarded. The following information was calculated using 2 pounds of boneless skinless chicken breast and the entire amount of marinade.
calorie: 271kcal, carbohydrates: 13g, protein: 33g, fat: 9g, Saturated fat: 2g, Polyunsaturated fats: 1g, Monounsaturated fats: 5g, Trans fat: 0.02g, cholesterol: 97mg, sodium: 487mg, potassium: 664mg, fiber: 1g, sugar: 10g, Vitamin A: 267IU, Vitamin C: 2mg, calcium: twenty fivemg, iron: 1mg
Nutritional information is automatically calculated and should only be used as a rough guide.
Please share your comments and ratings below. I would love to hear your opinion!
