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Spicy Barbecued Chicken Recipe

Spicy Barbecued Chicken Recipe

This zesty chicken is great served with basil-buttered grilled corn on the cob and fresh coleslaw. —Rita A. Wintrode, Corryton, Tennessee
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1/2 cup chili sauce
  • 3 tablespoons brown sugar
  • 2 teaspoons salt-free seasoning blend, divided
  • 3/4 teaspoon cayenne pepper, divided
  • 2 teaspoons ground mustard
  • 2 teaspoons chili powder
  • 8 boneless skinless chicken breast halves (4 ounces each)


  • 1. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add chili sauce, brown sugar, 1 teaspoon seasoning blend and 1/4 teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from heat.
  • 2. In a small bowl, mix mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  • 3. Grill chicken, covered, over medium heat for 4 minutes. Turn; grill 4-6 minutes longer or until a thermometer reads 165°, brushing tops occasionally with chili sauce mixture. Yield: 8 servings.

Nutritional Facts

1 chicken breast half equals 179 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 293 mg sodium, 10 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

Reviews for Spicy Barbecued Chicken

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Reviewed Sep. 8, 2015

"Didn't change anything. Really liked this. We made it over Labor Day and it was great!!! We didn't find it to spicy at all, even my 4 and 8 year old loved it."

Reviewed Aug. 5, 2015

"flavor is great! I think it would really be good on wings."

Reviewed Jul. 17, 2015

"We had this delicious chicken tonight and it was delicious. I think next time I may cut back on the cayenne but it was not overly spicy for us. It was very easy to prepare and grill. We will be having this again. I highly recommend this recipe as a Volunteer Field Editor."

Reviewed Dec. 22, 2014

"Delicious! I did make a few changes since my husband doesn't like spicy foods. I used 1/8 t of cayenne in the sauce, and in the rub, I only used 1 t of chili powder and omitted the cayenne. I also baked the chicken in the oven at 400 for 25 mins. I baked it without sauce the first 10 mins, then basted the chicken with sauce and baked it the rest if the way."

Reviewed Oct. 3, 2014

"Very spicy, will cut down on the spice next time."

Reviewed Aug. 25, 2013

"Delicious and very spicy!"

Reviewed Jun. 28, 2013

"Very good on chicken, and I'm going to try it on pork!"

Reviewed Jun. 26, 2013

"I made this some time ago and I really liked it, as did the family. It's really low sodium. I did use a little less cayenne pepper and chili powder but only because of our tastes."

Reviewed Jun. 26, 2013

"The stars didn't come up to use. It's a five. And thank you, thank you for giving the $ Savings thingy. I use that!!!"

Reviewed Jul. 17, 2011

"Very tasty! The sauce was easy to make, and I even substituted a spicy BBQ Sauce for the chili sauce and it turned out great! I might cut back a little bit on the Cayenne Pepper as it was just a touch too spicy. However, it was delicious and I will definitely be making it again!"

Reviewed Aug. 2, 2010

"We had this for dinner last night and WOW was this a hit! The chicken had great flavor with just enough heat to suit my family. If you don't like your food to have a bite I would recommend cutting back on the cayenne pepper. Simple to prepare this one is definitely a keeper!"

Reviewed Jul. 31, 2010

"The sauce took just a little bit of time but it REALLY WAS WORTH IT! We cooked it for the first time when we had company (which is a risky move on a new dish) EVERYONE loved it.

We served it with corn, the chicken was excellent."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.