Marinated Barbecued Chicken
Elevate your next barbecue with this irresistible Marinated Barbecued Chicken, a recipe that boasts tender, flavorful chicken thighs or drumsticks soaked in a delectable soy sauce and honey marinade. Infused with the tanginess of apple cider vinegar, the warmth of paprika, and the subtle heat of optional cayenne, this dish strikes the perfect balance between savory and sweet. The secret lies in marinating the chicken for hours—preferably overnight—to lock in maximum flavor, then grilling it to juicy perfection on a barbecue. Finished with a sprinkle of fresh parsley and a squeeze of zesty lemon, this easy-to-prepare crowd-pleaser is ideal for summer cookouts or weeknight dinners alike. Whether you're looking to impress your guests or treat your family, this recipe is guaranteed to deliver bold barbecue flavors in every bite.
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Recipe Information
Ingredients
- 2 lb Chicken drumsticks or thighs
- 0.25 cup Soy sauce
- 0.25 cup Olive oil
- 3 tbsp Honey
- 2 tbsp Apple cider vinegar
- 3 cloves Garlic cloves, minced
- 1 tsp Paprika
- 0.5 tsp Ground black pepper
- 0.5 tsp Salt
- 0.25 tsp Ground cayenne pepper (optional, for spice)
- 2 tbsp Fresh parsley, chopped (for garnish)
- 1 cup Lemon wedges (for serving)
Instructions
Rinse and pat dry the chicken drumsticks or thighs. Set them aside in a large mixing bowl.
In a small bowl, combine soy sauce, olive oil, honey, apple cider vinegar, minced garlic, paprika, black pepper, salt, and cayenne pepper (if using). Whisk until the marinade is well combined.
Pour the marinade over the chicken, ensuring each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for the best flavor.
Preheat your barbecue grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade, letting any excess drip off. Discard the leftover marinade.
Place the chicken on the hot grill. Cook for approximately 20-25 minutes, turning every 5 minutes to ensure even cooking and to avoid burning. Use a meat thermometer to confirm that the internal temperature reaches 165°F (74°C).
Once cooked through, transfer the chicken to a serving plate. Let it rest for 5 minutes to retain its juices.
Garnish with freshly chopped parsley and serve with lemon wedges for a burst of brightness.
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 4137 mg | 180% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 64.3 g | ||
| Protein | 211.1 g | 422% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3065 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
