Next Level BBQ Chicken Recipe
Introduction
This next level BBQ chicken recipe is packed with bold flavors from fresh herbs, spices, and a tangy homemade barbecue sauce. Perfectly charred and juicy, it’s a crowd-pleaser that elevates your grilling game with simple ingredients and an easy technique.
Ingredients
- 2 red chillies, tops removed and reserved for the smoke mix
- 8 spring onions, roughly chopped
- Thumb-sized piece of ginger, peeled and roughly chopped
- 8 garlic cloves, roughly chopped
- 2 tbsp chopped thyme
- 1 bay leaf
- 1 tsp ground cumin
- ½ tsp paprika
- 3 tbsp dark brown soft sugar
- 4 tbsp soy sauce
- 4 limes, 2 juiced, plus 2 halved to serve
- 1½kg mix of chicken drumsticks and wings, lightly scored
- 200ml ketchup
- Handful of thyme sprigs
- Handful of bay leaves
- 1 tsp ground allspice
- Reserved chilli tops (from above)
Instructions
- Step 1: Combine all ingredients except the chicken and ketchup—red chillies, spring onions, ginger, garlic, chopped thyme, bay leaf, ground cumin, paprika, dark brown sugar, soy sauce, lime juice, thyme sprigs, bay leaves, ground allspice, chilli tops, and a pinch of salt—in a blender or mini processor. Blitz to create a rough paste.
- Step 2: Place two-thirds of the paste into a large bowl with the scored chicken pieces. Massage the marinade well into the meat. Cover and let it rest for at least 1 hour at room temperature or refrigerate for up to 48 hours for deeper flavor.
- Step 3: Pour the remaining marinade paste into a small saucepan and bring to a simmer over medium heat. Cook for 5 minutes until it thickens and darkens slightly, then stir in the ketchup. Continue cooking for another 5 minutes until the sauce is sticky. Remove from heat and set aside.
- Step 4: Prepare your barbecue by piling coals at one end, leaving the other side cooler. Arrange the marinated chicken on the cooler side. Scatter the reserved thyme sprigs, bay leaves, and chilli tops directly onto the hot coals for smoke flavor.
- Step 5: Cover the barbecue with vents open and cook the chicken for 20 minutes. Remove the lid, turn the chicken pieces, then cover again and cook for an additional 20 minutes.
- Step 6: Remove the lid and move the chicken over the hot coals. Baste generously with some of the barbecue sauce, keeping extra aside to serve later. Cook for about 10 more minutes, turning often and adding coals if needed, until the chicken is nicely charred and cooked through (internal temperature should reach at least 65°C).
- Step 7: Place the lime halves cut-side down on the grill over the coals and char for 3-4 minutes. Serve the chicken hot, with the charred lime halves for squeezing over and the reserved barbecue sauce on the side for dipping.
Tips & Variations
- Score the chicken skin lightly to help the marinade penetrate deeper and speed up cooking time.
- If you don’t have a barbecue, you can use a grill pan or oven grill, adjusting cook times and ensuring the chicken is cooked through.
- For extra smoky flavor, soak wood chips and add them to the coals during grilling.
- Adjust the heat level by using fewer chillies or substituting with milder peppers.
- Leftover barbecue sauce can be refrigerated and used as a dip or glaze for other grilled dishes.
Storage
Store any leftover cooked chicken and barbecue sauce in an airtight container in the refrigerator for up to 3 days. Reheat the chicken gently in the oven or microwave, and stir the sauce before reheating to maintain its texture. Do not freeze cooked chicken with the sauce as it may alter the texture upon thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the marinade ahead of time?
Yes, the marinade paste can be made a day in advance and stored in the refrigerator, which can deepen the flavors before marinating the chicken.
What if I don’t have a barbecue?
You can cook the chicken under a hot grill or broiler in your oven, turning frequently to achieve similar char and doneness. Use a grill pan to add some smoky flavor as well.
Print
Next Level BBQ Chicken Recipe
- Total Time: 1 hour 10 minutes minimum (not including marinating time)
- Yield: Serves 4 to 6 people 1x
Description
This Next Level BBQ Chicken recipe combines a vibrant homemade spice paste and glaze with smoky grilled chicken drumsticks and wings, offering a perfect balance of heat, sweetness, and citrusy tang. Marinated for up to 48 hours, the chicken is slowly cooked on a charcoal barbecue for an authentic smoky flavor and tender, juicy texture.
Ingredients
Scale
Marinade and Smoke Mix
- 2 red chillies, tops removed and reserved for the smoke mix
- 8 spring onions, roughly chopped
- Thumb-sized piece of ginger, peeled and roughly chopped
- 8 garlic cloves, roughly chopped
- 2 tbsp chopped thyme
- 1 bay leaf
- 1 tsp ground cumin
- ½ tsp paprika
- 3 tbsp dark brown soft sugar
- 4 tbsp soy sauce
- 2 limes, juiced
- Pinch of salt
Chicken
- 1½ kg mix of chicken drumsticks and wings, lightly scored
Barbecue Sauce
- Remaining third of marinade paste
- 200 ml ketchup
Additional Ingredients for Cooking and Serving
- Handful of thyme sprigs
- Handful of bay leaves
- 1 tsp ground allspice
- Reserved chilli tops
- 2 limes, halved, for grilling and serving
Instructions
- Prepare the Marinade: Combine the red chillies (except tops), spring onions, ginger, garlic, chopped thyme, bay leaf, ground cumin, paprika, dark brown soft sugar, soy sauce, lime juice from 2 limes, and a pinch of salt in a blender or mini processor. Blitz the ingredients until a rough paste forms.
- Marinate the Chicken: Transfer two-thirds of the paste to a large bowl with the chicken pieces. Massage the marinade thoroughly into the chicken, ensuring even coating. Cover the bowl and let it marinate for at least 1 hour at room temperature or up to 48 hours in the refrigerator for maximum flavor.
- Make the Barbecue Sauce: Place the remaining marinade paste into a small saucepan and bring to a simmer over medium heat. Cook for 5 minutes until the mixture thickens and darkens. Stir in the ketchup and continue cooking for another 5 minutes until the sauce becomes sticky. Remove from heat and set aside.
- Prepare the Barbecue: Light the barbecue charcoal and arrange the coals piled up at one side, leaving the other side with only a few coals for indirect cooking.
- Cook the Chicken Indirectly: Lay the marinated chicken pieces on the side of the grill with fewer coals. Scatter the smoke mix ingredients—thyme sprigs, bay leaves, ground allspice, and reserved chilli tops—directly onto the piled-up hot coals to create flavorful smoke. Cover the barbecue with vents open and cook the chicken for 20 minutes.
- Turn and Continue Cooking: Remove the lid, turn the chicken pieces to cook evenly, cover again, and cook for an additional 20 minutes.
- Char and Baste the Chicken: Remove the lid and move the chicken over the hot coals for direct heat. Baste with some of the prepared barbecue sauce while reserving some for serving. Cook for 10 more minutes, turning often and adding coals if necessary until the chicken is nicely charred and cooked through. Verify doneness by checking that a digital thermometer inserted into the thickest part reads at least 65°C (149°F).
- Grill the Limes: Place the lime halves cut-side down on the grill over the coals. Grill for 3–4 minutes until charred and softened.
- Serve: Plate the grilled chicken with the charred lime halves for squeezing over and the reserved barbecue sauce for dipping.
Notes
- Marinate the chicken for longer (up to 48 hours) for deeper flavor penetration.
- Use a digital meat thermometer to ensure chicken is cooked safely to 65°C (149°F) internally.
- The smoke mix enhances the smoky aroma but can be omitted if using a gas grill.
- Lightly scoring the chicken allows the marinade to penetrate better and cooks the chicken more evenly.
- If you don’t have a charcoal barbecue, this recipe can be adapted for grilling or baking, but smoky flavor will be reduced.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Barbecue, American-style
Keywords: BBQ chicken, grilled chicken wings and drumsticks, smoky chicken, homemade barbecue sauce, spicy chicken marinade, summer grilling recipe
