Ingredients:
- 4 bone-in, skin-on chicken pieces (thighs and drumsticks are ideal): about 1.5 lbs (680g) total
- 1/4 cup (60ml) apple cider vinegar
- 1/4 cup (60ml) Worcestershire sauce
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (30ml) brown sugar, packed
- 1 tablespoon (15ml) smoked paprika
- 1 teaspoon (5ml) garlic powder
- 1/2 teaspoon (2.5ml) onion powder
- 1/4 teaspoon (1.25ml) cayenne pepper (optional, for a bit of kick)
- Salt and freshly ground black pepper, to taste
- 1 cup (240ml) ketchup
- 1/4 cup (60ml) apple cider vinegar
- 1/4 cup (60ml) brown sugar, packed
- 2 tablespoons (30ml) Worcestershire sauce
- 1 tablespoon (15ml) molasses (optional, for depth of flavor)
- 1 teaspoon (5ml) smoked paprika
- 1/2 teaspoon (2.5ml) garlic powder
- 1/4 teaspoon (1.25ml) onion powder
- 1/4 teaspoon (1.25ml) cayenne pepper (optional)
Instructions:
- In a large bowl, whisk together all marinade ingredients until well combined.
- Place the chicken pieces in the bowl with the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or preferably overnight.
- In a saucepan, combine all BBQ sauce ingredients. Simmer over medium-low heat for 15-20 minutes, stirring occasionally, until slightly thickened. You can also use a high-quality store-bought sauce if you're short on time.
- Preheat grill to medium heat (about 350°F/175°C). OR Preheat oven to 400°F (200°C).
- Grilling: Place chicken on the preheated grill, skin-side up (if using bone-in, skin-on pieces). Grill for 5-7 minutes per side, or until grill marks appear. Begin basting with BBQ sauce during the last 10 minutes of cooking, turning frequently to prevent burning.
- Baking: Place chicken on a foil-lined baking sheet. Bake for 30-40 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a fork. Baste with BBQ sauce during the last 15 minutes of cooking.
- Remove the chicken from the grill or oven and let it rest for 5-10 minutes before serving.