Sweet Spicy Barbecue Chicken
Fire up the grill or preheat your oven for this irresistible Sweet Spicy Barbecue Chicken recipe that's bursting with bold flavors and perfect for any occasion! Tender chicken drumsticks or thighs are marinated in a luscious homemade barbecue sauce that balances the sweetness of honey and brown sugar with the fiery kick of sriracha and smoked paprika. Infused with a tangy twist from apple cider vinegar and the umami depth of soy sauce, each juicy bite is a flavor-packed delight. Whether grilled to smoky perfection or baked until caramelized and sticky, this dish is a guaranteed hit at summer cookouts, game-day gatherings, or cozy family dinners. Serve it with classic sides like coleslaw or cornbread for the ultimate comfort meal that’s sure to leave your guests raving.
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Recipe Information
Ingredients
- 2 lbs Chicken drumsticks or thighs
- 1 cup Ketchup
- 0.25 cup Brown sugar
- 2 tbsp Honey
- 1 tbsp Apple cider vinegar
- 1 tbsp Soy sauce
- 1.5 tbsp Sriracha or hot sauce
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Ground black pepper
- 0.5 tsp Salt
- 2 tbsp Olive oil
Instructions
Rinse the chicken pieces under cold water and pat them dry with paper towels.
In a large mixing bowl, prepare the marinade by combining ketchup, brown sugar, honey, apple cider vinegar, soy sauce, sriracha, smoked paprika, garlic powder, onion powder, black pepper, and salt. Whisk until smooth.
Coat the chicken pieces evenly with the marinade, ensuring each piece is well covered. Reserve about 1/4 cup of the marinade for basting later.
Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours, or preferably overnight for deeper flavor.
When ready to cook, preheat the grill to medium heat (around 375°F) or preheat your oven to 400°F.
If grilling, brush the grill grates with olive oil to prevent sticking. Place the chicken pieces on the grill and cook for 18-20 minutes per side, basting with reserved marinade during the last few minutes of cooking.
If baking, line a baking sheet with aluminum foil and place a wire rack on top. Arrange the chicken pieces on the rack. Bake for 20 minutes, then flip the chicken and baste with reserved marinade. Continue baking for another 15-20 minutes, or until the internal temperature of the chicken reaches 165°F.
Once done, remove the chicken from the heat and let it rest for 5 minutes before serving.
Serve hot with your favorite sides like coleslaw, cornbread, or roasted vegetables.
Nutrition Facts
Calories |
2352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 3848 mg | 167% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 116.7 g | ||
| Protein | 204.2 g | 408% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2276 mg | 48% | |
*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.
