San Antonio Barbecue Chicken
Elevate your next cookout with this irresistible San Antonio Barbecue Chicken recipe, a true Texas-inspired masterpiece. Tender, juicy chicken thighs are seasoned with a bold dry rub featuring smoked paprika, cumin, and brown sugar, then grilled to perfection for a smoky, charred finish. The homemade barbecue sauce—featuring a tangy blend of ketchup, apple cider vinegar, honey, and a hint of chipotle chili powder—adds a sweet, spicy kick as it caramelizes on the grill. Ready in under an hour with a simple prep time of just 15 minutes, this dish is perfect for summer barbecues or weeknight dinners. Serve this crowd-pleaser with classic sides like creamy coleslaw or buttery cornbread for an authentic taste of San Antonio's barbecue tradition. With its rich flavors and unforgettable aroma, this recipe guarantees you'll be the grill master of the season!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 teaspoons Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cumin
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Brown sugar
- 2 tablespoons Olive oil
- 0.5 cup Ketchup
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Honey
- 2 teaspoons Worcestershire sauce
- 0.5 teaspoon Chipotle chili powder
Instructions
Preheat your grill to medium heat (about 375°F/190°C) or prepare a charcoal grill for indirect cooking.
In a small bowl, mix together smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and brown sugar to create the dry rub.
Pat the chicken thighs dry with paper towels, then coat them evenly with olive oil.
Rub the dry rub mixture generously all over the chicken thighs, making sure to get under the skin for maximum flavor.
In a medium saucepan over medium heat, combine ketchup, apple cider vinegar, honey, Worcestershire sauce, and chipotle chili powder to create the barbecue sauce. Stir until well blended and bring to a gentle simmer. Cook for 5-7 minutes, then remove from heat.
Place the chicken thighs skin-side down on the grill directly over the heat source. Sear for 3-4 minutes until the skin is crispy and golden brown.
Move the chicken thighs to the cooler side of the grill (indirect heat). Close the lid and cook for 25-30 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C).
During the last 10 minutes of cooking, brush the barbecue sauce generously onto the chicken thighs. Turn the chicken to allow the sauce to caramelize, being careful not to let it burn.
Remove the chicken from the grill and let it rest for 5 minutes before serving.
Serve hot with your favorite sides, such as coleslaw, cornbread, or grilled vegetables.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 995 mg | 43% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 20.8 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 391 mg | 8% | |
*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.
