Description
A delicious and easy barbecue chicken recipe that brings summer flavors to your table all year round.
Ingredients
Scale
- 1 whole chicken, cut into halves
- 1/4 cup rice vinegar
- 2 tablespoons barbecue sauce
- 2 cloves garlic, crushed
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 cup barbecue sauce, or as needed
Instructions
- Cut 1/2 inch deep slashes in the skin-side of each chicken half: two cuts in each breast, two in each thigh, and one in each leg.
- Remove wing tips.
- Whisk vinegar, 2 tablespoons barbecue sauce, and garlic together in a large bowl.
- Place chicken in the bowl and turn to coat, ensuring the marinade seeps into the slashes for maximum flavor.
- Arrange chicken halves in the bottom of the bowl with the cut sides down. Cover with plastic wrap and refrigerate for 1 hour to allow the flavors to infuse.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate to prevent sticking.
- Remove chicken from the bowl and pat dry with paper towels.
- Discard any remaining marinade.
- Place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper.
- Cook chicken, skin-side down, on the preheated grill until grill marks appear, about 3 to 4 minutes.
- Turn chicken over, close the grill lid, and cook, basting with the remaining barbecue sauce every 6 minutes until fully cooked, approximately 35 minutes.
- Use an instant-read thermometer; it should read 165 degrees F (74 degrees C) when cooked.
Notes
For added flavor, consider marinating overnight. Adjust spice levels to your preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Barbecue
Nutrition
- Serving Size: 1 half chicken
- Calories: 450
- Sugar: 4g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 120mg