Sweet Barbecue Broiled or Grilled Chicken
Craving tender, flavorful chicken with a perfect balance of smoky, sweet, and tangy? This Sweet Barbecue Broiled or Grilled Chicken recipe delivers juicy, caramelized chicken thighs slathered in a homemade barbecue sauce made with brown sugar, ketchup, honey, and a hint of Dijon mustard. Ideal for backyard grilling or a quick broiled dinner, this recipe combines the ease of preparation with bold, crowd-pleasing flavors. Whether you're crisping the skin on the grill or achieving golden perfection under the broiler, every bite bursts with smoky paprika notes and sticky-sweet glaze. Serve alongside classic sides like coleslaw or cornbread for a meal that’s a guaranteed hit at your next barbecue or weeknight dinner. Ready in just 45 minutes, this dish is a go-to for bold, BBQ-inspired chicken lovers!
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Recipe Information
Ingredients
- 8 pieces bone-in, skin-on chicken thighs
- 0.25 cups brown sugar
- 0.5 cups ketchup
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
- 2 tablespoons water
Instructions
Preheat your grill or oven's broiler to medium-high heat (about 400°F, if grilling). If using a broiler, position the oven rack about 6 inches from the heat source.
In a medium-sized bowl, combine the brown sugar, ketchup, apple cider vinegar, honey, soy sauce, Dijon mustard, garlic powder, paprika, salt, and black pepper. Whisk thoroughly to make the barbecue sauce.
Pat the chicken thighs dry with paper towels and rub them lightly with olive oil. Sprinkle both sides with a small pinch of additional salt and pepper, if desired.
Place the chicken thighs on the preheated grill or a broiler-safe baking tray (lined with foil for easy cleanup if broiling). Cook skin-side down for 6-8 minutes to allow the skin to crisp up.
Flip the chicken thighs, and brush the top with the prepared barbecue sauce. Continue cooking for another 8 minutes.
Flip the chicken again so it is skin-side up, and generously brush with barbecue sauce. Let cook for another 6-8 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Keep a close eye on the chicken while broiling or grilling to avoid burning the sticky sauce.
Remove the chicken from the heat and let it rest for 5 minutes before serving to allow the juices to redistribute.
Serve hot with additional sauce on the side and your favorite accompaniments like coleslaw, grilled vegetables, or cornbread.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 742 mg | 32% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 28.6 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 471 mg | 10% | |
*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.
