Sweet and Tangy Barbecue Chicken
User Reviews
5
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Prep Time
10 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
573 kcal
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Course
Main Course
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Cuisine
American
Sweet and Tangy Barbecue Chicken
Description
This recipe creates a barbecue chicken with flavorful depth from a sauce made by caramelizing diced yellow onions in cooking oil before adding garlic and combining with ketchup, orange marmalade, fresh lemon juice, spicy brown mustard, and salt. The sauce simmers to meld and thicken before seasoning with hot sauce to preference. The chicken pieces are grilled over charcoal with coals centered and skin side down positioned around the perimeter, avoiding direct heat to cook gently. The chicken is periodically turned and liberally brushed with the barbecue sauce to build layers of flavor and keep the meat moist. Doneness is reached when no pink remains in the thickest parts. Resting before serving helps redistribute juices.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 yellow onion finely diced, medium
- 2 cloves garlic , minced
- 1 1/4 cup ketchup
- 3/4 cup orange marmalade
- 1/4 cup lemon juice fresh
- 2 tablespoons brown mustard spicy
- 1/2 teaspoon salt
- hot sauce , according to heat preference
- 4 pounds chicken bone-in pieces
Instructions
- For the sauce: Heat the oil in a heavy saucepan over medium heat. Add the onion and cook until caramelized to golden, about 6-7 minutes. Add the garlic and cook for 1 minute. Add the ketchup, marmalade, lemon juice, mustard, and salt, stirring to combine. Bring the sauce to a simmer and reduce the heat to medium-low. Simmer, stirring regularly, for 20 minutes. Season with hot sauce according to taste.
- Prepare a charcoal fire with the coals heaped in the center of the grill.Lightly oil the grill rack. Arrange the chicken, skin side down, around the perimeter of the grill rack. Do not place the chicken directly over the coals. Cover the grill. Cook for 35 minutes, turning the chicken over once. Generously brush the chicken with the sauce and turn again. Cover and cook for another 10 minutes. Generously brush the chicken again, then cover and cook until no traces of pink remain when the thickest parts of the chicken are cut, about another 10 minutes. Let the chicken rest for a few minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 44g | 15% |
| Protein | 29g | 58% |
| Fat | 32g | 49% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 160mg | 53% |
| Sodium | 870mg | 36% |
| Potassium | 554mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 444IU | 9% |
| Vitamin C | 10mg | 11% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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