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Barbecue Grilled Chicken

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 55 min
  • Yield: 6 servings
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1 tablespoon vegetable oil, plus more for oiling the grill grates

1/2 small onion, chopped 

1 large or 2 small cloves garlic, finely chopped 

1 cup ketchup 

1/2 cup molasses 

1/3 cup apple cider vinegar 

1 tablespoon Worcestershire sauce 

1/2 teaspoon ground allspice 

1/4 teaspoon ground cloves 

2 chipotles in adobo sauce, seeded and roughly chopped 

Kosher salt and freshly ground black pepper 

6 whole chicken legs 


  1. Heat the oil in a medium saucepan over medium-high heat. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, and cook, stirring, until golden, about 30 seconds. Add 1/2 cup water and the ketchup, molasses, vinegar, Worcestershire, allspice, clove, chipotles and 1/2 teaspoon salt and bring to a boil. Reduce the heat, and simmer, stirring occasionally, until thickened, about 10 minutes. Puree in a blender or food processor until smooth. Store the sauce in the refrigerator until ready to grill the chicken. (Sauce can be made up to 1 week in advance.)
  2. Prepare a grill for high heat and then adjust the heat to medium. Separate 3/4 cup of the barbecue sauce and reserve for serving.
  3. Lightly season the chicken with salt and pepper. Lightly oil the grill grate. Sear the chicken, skin-side down, until well-marked, about 5 minutes. Reduce the heat to low. Cook the chicken, covered, turning and basting with the barbecue sauce every 5 minutes, until the chicken is just cooked through, about 25 minutes more. Do not baste during the last 5 minutes to prevent cross-contamination.
  4. Serve the chicken with the reserved sauce.

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