Virginia Barbecue Chicken
Savor the flavor of the South with this Virginia Barbecue Chicken recipe, a delectable fusion of tangy apple cider vinegar, rich brown sugar, and a perfect blend of spices. This dish features tender, bone-in chicken pieces marinated in a bold mustard-vinegar marinade, delivering layers of smoky, sweet, and zesty goodness. Ideal for grilling or oven-roasting, the chicken is basted as it cooks, creating a mouthwatering golden glaze with just a hint of spice from crushed red pepper flakes. Ready in under an hour (plus marinating time), this juicy barbecue chicken is perfect for summer cookouts or cozy family dinners. Pair it with classic sides like coleslaw or cornbread to complete your plate. Whether you're hosting a backyard BBQ or craving authentic Southern flavors, this recipe is a must-try!
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Recipe Information
Ingredients
- 4 pounds bone-in, skin-on chicken pieces (legs, thighs, or breasts)
- 1 cup apple cider vinegar
- 1 cup vegetable oil
- 2 tablespoons yellow mustard
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoon crushed red pepper flakes
Instructions
Rinse the chicken pieces under cold water and pat them dry with paper towels. Set aside.
In a medium bowl, whisk together the apple cider vinegar, vegetable oil, yellow mustard, brown sugar, salt, black pepper, onion powder, garlic powder, and crushed red pepper flakes until well combined.
Reserve 1/2 cup of the marinade for basting during cooking.
Place the remaining marinade in a large resealable plastic bag or a shallow dish. Add the chicken pieces to the marinade, ensuring they are fully coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours or up to overnight for best flavor.
Preheat your grill to medium heat (approximately 375°F/190°C). If using an oven, preheat to 375°F and prepare a roasting rack.
Remove the chicken from the marinade and discard the used marinade. Place the chicken pieces on the grill or roasting rack, skin side down. Cook for 20–25 minutes, turning occasionally and basting with the reserved marinade every 5–7 minutes.
Continue cooking until the chicken skin is crispy, caramelized, and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer in the thickest part of the meat.
Transfer the cooked chicken to a serving platter and let rest for 5–10 minutes before serving.
Serve warm with your favorite sides, such as coleslaw, baked beans, or cornbread.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 22.3 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 5.9 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 4.3 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 640 mg | 14% | |
*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.
