Sweet & Tangy Barbecued Chicken Recipe
Sweet & Tangy Barbecued Chicken Recipe photo by Taste of Home
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Sweet & Tangy Barbecued Chicken Recipe

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My family loves to grill in the summer, and this is our go-to recipe when hosting friends and family. Every bite is full of flavor and the chicken is always tender and juicy.
TOTAL TIME: Prep: 15 min. + marinating Grill: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 30 min.
MAKES: 8 servings


  • 2-1/2 cups white wine
  • 2 medium onions, finely chopped (1-1/2 cups)
  • 1/2 cup lemon juice
  • 10 garlic cloves, minced
  • 16 chicken drumsticks
  • 3 bay leaves
  • 1 can (15 ounces) tomato puree
  • 1/4 cup honey
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 2 tablespoons white vinegar

Nutritional Facts

2 drumsticks with 2 tablespoons sauce: 334 calories, 12g fat (3g saturated fat), 95mg cholesterol, 398mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 30g protein.


  1. For marinade, in a large bowl, combine wine, onions, lemon juice and garlic. Pour 2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight. Add bay leaves to remaining marinade; cover and refrigerate.
  2. Meanwhile, in a large saucepan, combine tomato puree, honey, molasses, salt, thyme, cayenne, pepper and remaining marinade. Bring to a boil. Reduce heat; simmer, uncovered, 35-40 minutes or until liquid is reduced by half. Remove from heat. Remove bay leaves; stir in vinegar. Reserve 1 cup sauce for serving; keep warm.
  3. Drain chicken, discarding marinade in bag. Grill chicken, covered, on an oiled rack over indirect medium heat 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, brushing occasionally with remaining sauce. Serve chicken with reserved sauce. Yield: 8 servings.
Originally published as Sweet & Tangy Barbecued Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p219

Full-Bodied White Wine

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

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