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Spicy Grilled Barbecue Chicken Recipe

Spicy Grilled Barbecue Chicken Recipe

My grown children still beg for my chicken. They like the savory barbecue sauce so much, they've been known to hover over me, trying to snitch a spoonful behind my back. —Patricia Parker, Connelly Springs, North Carolina
TOTAL TIME: Prep: 25 min. Grill: 45 min. YIELD:8 servings

Ingredients

  • 1-1/2 cups sugar
  • 1-1/2 cups ketchup
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1/4 cup cider vinegar
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons plus 2 teaspoons chili powder
  • 2 tablespoons plus 2 teaspoons prepared mustard
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up

Directions

  • 1. In a large saucepan, combine the first 10 ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  • 2. Grill chicken, covered, over medium heat for 40 minutes, turning several times. Set half of the barbecue sauce aside. Baste chicken with remaining sauce; grill 5-10 minutes longer or until juices run clear. Serve with reserved sauce. Yield: 8 servings.

Nutritional Facts

1 each: 641 calories, 25g fat (7g saturated fat), 153mg cholesterol, 1163mg sodium, 54g carbohydrate (51g sugars, 1g fiber), 49g protein

Reviews for Spicy Grilled Barbecue Chicken

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MY REVIEW
Reviewed Aug. 18, 2015

"Great tasting sauce! I used this with boneless chicken breasts on the grill, and they came out great! There was plenty of sauce so I had some leftover to use for something else later."

MY REVIEW
Reviewed Mar. 15, 2014

"This is the BEST barbecue sauce I've ever tasted! I use it for all my barbecue meals! I made the chicken in the oven for this recipe and turned out to die for! Even my pickiest eater couldn't get enough of this awesome chicken. Keep this recipe handy!"

MY REVIEW
Reviewed Jun. 30, 2013

"This recipe was delicious, but I left the sugar out completely and used 1/2 cup of honey instead. Perfect combination for my family's tastebuds!"

MY REVIEW
Reviewed Aug. 31, 2012

"I followed the recipe but did not have the dry mustard so I used what was on hand and the family loved it!

Absolutely great"

MY REVIEW
Reviewed Aug. 31, 2012

"much to sweet and chili powder over whelming"

MY REVIEW
Reviewed Aug. 29, 2012

"thank you jenbridges, never looked that close on a bottle of ketchup which i never suspected would be the culprit. Just never quit learning, even at my old age. lol"

MY REVIEW
Reviewed Aug. 28, 2012

"I just tried this tonight and it was *really* good. I got a little worried when it first started boiling and it smelled so "mustardy", but that went away. Don't cook it past the 15 minutes because as it cools it gets really thick. Instead of grilling it I baked it at 350 until the chicken was tender (65 mins), basting it every 15 minutes and flipping it after the second basting. It was a bit sweet for my taste, so will decrease the sugar next time - and I agree that it's got a bite, but I wouldn't say it's "hot". I don't think anyone will regret making it - even if you adjust it to your own tastes the 2nd time. Thanks for sharing! Yum. :)"

MY REVIEW
Reviewed Aug. 27, 2012

"this was wonderful. you have to add the 2 tsps. along with the 2 Tbls."

MY REVIEW
Reviewed Aug. 27, 2012

"how about the plus 2 teaspoons of chili powder and plus 2 teaspoons of prepared mustard, do i have to add this to the rest of the ingredients? or its just optional"

MY REVIEW
Reviewed Aug. 26, 2012

"This was excellent... my husband couldn't stop raving about it!"

MY REVIEW
Reviewed Aug. 26, 2012

"I haven't actually tried this yet, but I wanted to tell Savanna that the sodium comes from the ketchup! There is over 3,000g of sodium in that much ketchup. This does sound good, but I am going to play with it to get the sodium level down!"

MY REVIEW
Reviewed Aug. 26, 2012

"Thank you Patricia for sharing this recipe with us. It was finger-licking good. Only reason for the 4 stars is my concern for the 1.163mg of sodium. Where is that coming from? Does 1 tea salt and a 1/4 cup of Worcestershire sauce contain that much sodium?"

MY REVIEW
Reviewed Aug. 26, 2012

"Ahhhh, home made BBQ sauce! Had to chuckle when I read this, this morning. Had this for dinner Friday evening."

MY REVIEW
Reviewed Aug. 26, 2012

"I make a BBQ sauce that is nearly indentical. I do mine as an oven baked dish. The only thing I would add as a suggestion is that I roll my chicken pieces in flour as I fnd the sauce "clings" better than on bare chicken skin."

MY REVIEW
Reviewed Mar. 25, 2011

"I've been meaning to try this recipe for the last few months ever since I saw it in the magazine. I'm glad that tonight I was finally able to. I was the only person in my family willing to use this sauce since it said "spicy" in the title, but that's ok because it means more for me. The level of heat was much lower than I expected (more like a tickle than a burn). The sauce is also sweeter than most BBQ sauces I'd find where I live (Texas) but that made it a nice change of pace for use on chicken. It's probably a 4.5 star out of 5, but I didn't want to just call it "good" when it was "really good". I'm going to use this sauce as my base and add some more spice and some smoked paprika to give it a little hint of smoke. Hopefully with those small adjustments it'll be a perfect sauce for my tastes.

If you're looking for a good BBQ chicken recipe, give this one a shot. Just add some cayenne in there if you really like spicy food and use less sugar if you're not big on sweet sauces."

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Wine Pairings

Full-Bodied White Wine

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