Traditional recipes

Hot and tangy barbecue chicken recipe

Hot and tangy barbecue chicken recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • BBQ chicken
  • BBQ chicken breasts

This ultra-moist barbecued chicken recipe is delicious. Serve with salad and crusty bread.

53 people made this

IngredientsServes: 4

  • 150ml water
  • 150ml white wine vinegar
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons garlic salt
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce
  • 3 tablespoons melted margarine
  • 4 (285g) bone-in chicken breast fillets

MethodPrep:10min ›Cook:10min ›Extra time:4hr marinating › Ready in:4hr20min

  1. Place the water, vinegar, pepper, salt, Worcestershire sauce, hot sauce and melted margarine into a large, resealable plastic bag. Shake to combine ingredients, then add chicken, seal and shake to coat. Place in refrigerator to marinate at least 4 hours.
  2. Preheat an outdoor barbecue for medium-high heat and lightly oil cooking grate. Remove chicken from marinade and shake off excess. Discard remaining marinade.
  3. Cook on preheated barbecue until no longer pink in the centre; about 10 minutes per side.

Alternative cooking methods

The chicken breasts can also be cooked under the grill.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(59)

Reviews in English (44)

by Tess

I made a few changes but first let me say THIS WAS DELICIOUS!!! Ok the changes. I made it for two rather than four. Of necessity, I used soy sauce instead of Worcestershire and it was fine. I replaced the butter with olive oil also with no problems and less fat. Now the big change, I baked rather than grilled the chicken and used bone-in breasts which I think are juicier and are also more economical. I lined a glass baking dish with foil for easy clean up. I marinated the breasts for a full day, placed them in the dish, poured the marinade over the top, and sealed tightly with foil. I baked them at 375 for 45 minutes, removed the foil and baked for another fifteen minutes. Once I removed the foil, I basted the breasts often. After 15 minutes and when they tested as nearly done with a meat thermometer, I broiled them for about five minutes to brown and crisp the skin. These were SO juice and SO tender that my husband couldn't stop raving about them. And wow did they smell good! Next time I may try them on the grill but baking works REALLY well. This is definitely a keeper! I served them with couscous with fresh chopped tomatoes added when I fluffed it. A big hit!-23 Apr 2009

by naples34102

Hubs and I both enjoyed this and I was surprised he did, given he is always against any kind of marinades (I did it while he was working before he had a chance to object). Personally, I prefer the way he generally grills chicken (I think it's his secret) but it was fun to try something different. I used olive oil rather than margarine and followed the rest of the marinade ingredients as directed. The flavors are all very mellow, and you wouldn't have guessed there was any hot sauce in the marinade at all, so if you like a little kick, I'd suggest adding more. The thing I wasn't crazy about, however, is the vinegar that is this marinade's signature - while I couldn't isolate any of the other ingredients in the marinade, the tang of the vinegar was unmistakable and a little too pronounced for me. If I were to make this again I'd substitute white wine. All and all, a perfectly okay marinade.-24 Jul 2009

by lgilli

Very flavorful and super simple. This recipe will become a regular in our household. I used boneless chicken breasts and marinated them for 7 hours.-04 Apr 2008


Baked Hot Barbecue Chicken Tenders

These Baked Hot Barbecue Chicken Tenders are the perfect blend of sweet and spicy, and great for meal time or game time! I’m not sure about elsewhere, but here in Buffalo, Hot Barbecue is a super popular flavor for chicken wings. It’s basically just barbecue sauce mixed with Buffalo wing sauce, but the combination of sweet, tangy and spicy will definitely have you coming back for more. These Baked Hot Barbecue Chicken Tenders are simple to make and much lighter than their hot wing counterparts. You can also easily adjust the heat by adding or reducing the amount of wing sauce to taste. I highly recommend trying my preferred ratio first though – it’s so good! Not only are these Hot Barbecue Chicken Tenders easy and tasty, but each one is only 102 calories or 2 Green, 1 Blue or 1 Purple myWW SmartPoint!

I’m not really a big follower of college basketball, but since it’s March, I do think these would make terrific finger food while watching the games! It can be hard to find healthier party snacks or finger foods to munch on while watching sports, but if you want some more ideas, check out my recipe index for appetizers, chili, slow cooker dishes, muffin tin meals, handhelds, and more!


How to Make Shredded Chicken Sandwiches

You will need shredded cooked chicken. You can shred rotisserie chicken from the store or make your own. This shredded chicken recipe is our favorite. We highly recommend it.

Once you have the chicken, you need a sauce. Our sauce is a little sweet, a little spicy and is tangy — reminiscent of Carolina-style barbecue sauce. We love all types of barbecue sauce, but when we’re tossing it with pulled chicken or pulled pork we like our sauce to be thin and a little tangy, not heavy or thick.

The sauce takes minutes to make and lasts a while in the fridge.

YOU MAY ALSO LIKE: How to easily make slow cooker pulled pork perfect for sandwiches, salads, and tacos. Jump to the Slow Cooker Pulled Pork Recipe.

Recipe updated, originally posted January 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne


Sweet and Tangy Dipping Sauce

  • 10-15 dried whole red hot chillies
  • 4-6 large cloves of garlic, chopped
  • 1/4 cup white vinegar
  • Juice of 1/2 to 1 lime
  • 3 or more tbsp fish sauce (nahm bplah), to taste
  • 1/3 to 1/2 cup granulated sugar, to desired sweetness
  • A few cilantro leaves and/or a 1-inch section of green onion, chopped (optional)

Cut the stem tip off the dried chillies and place in a bowl. Add tap water to cover. Soak until softened (about 1/2 to 1 hour) and then chop. Reduce the garlic with a mortar and pestle to a paste. Add the chopped softened chillies. Pound well to blend. Then add the vinegar, lime juice, fish sauce and sugar. Stir well to dissolve sugar. Adjust flavors so that the sauce has the blending of salty, sweet and sour taste to your liking. Let sit for at least 15 minutes for the flavors to blend and mingle. Just before serving, add the chopped cilantro and/or green onion if you wish.

Note: Sauce may be made a day or more ahead of time- it keeps up to two weeks in the refrigerator.

Please visit Thai cooking instructor and cookbook author Kasma's website Thai Food & Travel for more Thai recipes and cooking tips.


Recipe Summary

  • 1 cup butter
  • 1 onion, chopped
  • 1 teaspoon garlic powder
  • 2 (15 ounce) cans tomato sauce
  • 1 (28 ounce) bottle ketchup
  • ¾ cup water
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • ½ lemon, juiced
  • salt and pepper to taste
  • 1 teaspoon hot pepper sauce

In a large skillet, melt the butter or margarine over medium heat. Stir in the onion and garlic powder. Saute until onions are soft. Stir in the tomato sauce, ketchup, water, Worcestershire sauce, brown sugar and Season to taste with salt, pepper and hot pepper sauce. Reduce heat to low and simmer, uncovered, for 10 minutes.


Memphis Barbecue Chicken Wings

This post may contain affiliate links. Read my disclosure policy.

These Memphis BBQ Chicken Wings have an easy homemade Memphis barbecue sauce made in minutes. Crispy baked wings in a smoky, bold, sticky sweet BBQ sauce.

If you’re serving Buffalo Wings for game day, you probably have a side of BBQ Chicken Wings too! This tasty party Appetizer Recipe is your favorite BBQ wings with a homemade sauce!

MEMPHIS BARBECUE CHICKEN WINGS

If you are from the Memphis area, you know dry rubs are preferred for slow smoked ribs, or really any cut of meat. And the best way to serve smoked meat is with a side of tangy sauce on the side. These Memphis Barbecue Chicken Wings recipe gives you the best of both worlds: the smoky dry rub flavors and a bold, sticky hickory sauce.

Memphis Barbecue sauce is a tomato based sauce with smoky Worcestershire sauce, sweet brown sugar, tangy vinegar and mustard, and spices to give it that signature bold flavor. It’s no wonder its the most popular BBQ sauce for grill masters and wing lovers everywhere.

Sticky sweet Memphis Barbecue Chicken Wings are a crowd pleasing appetizer for holidays and game days. They are perfect for dunking in cool Ranch Dressing, Blue Cheese Dressing, or just more Memphis Barbecue Sauce. For a tasty Southern BBQ dinner, serve them with Mac and Cheese and Coleslaw.

MORE TASTY CHICKEN WING RECIPES

Slow Cooker Buffalo Wings

BBQ Chicken Wings

Slow Cooker Thai Peanut Chicken Wings

Jerk Chicken Wings

The sauce for Memphis Barbecue Chicken Wings can be made ahead of time and kept in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Make extra Memphis Barbecue sauce and use it on other BBQ favorites like Baked Chicken Thighs, Grilled Pork Tenderloin, or Slow Cooker Ribs.

If you prefer a traditional Memphis dry rub for chicken wings, try the spice blend included in this post. You should soak your wings in apple cider vinegar for a few hours before smothering them generously with the dry rub. Bake as usual, flipping halfway through. Make the Memphis Barbecue Wing sauce on the side for dipping!

VARIATIONS ON MEMPHIS BARBECUE CHICKEN WINGS

  • Tomato Base: This recipe uses ketchup for the tomato base, but you can substitute either a cup tomato paste or tomato sauce, depending on how thick you want your BBQ sauce.
  • Tangy: Give your BBQ sauce a different tangy kick with apple cider vinegar or rice vinegar. For the mustard, you can swap in spicy brown mustard or dijon mustard.
  • Sweet: Instead of brown sugar, you can use traditional molasses, or dark corn syrup, maple syrup, or honey. Start with half the amount and add to taste, since some swaps are much sweeter than others.
  • Smoky: This sauce uses Worcestershire sauce for the hickory element, but you can also use steak sauce, liquid smoke (very small amount!), or even soy sauce instead.
  • Spices: Some more spices suggestions for your barbecue sauce are celery salt, garlic powder, sweet or smoked paprika, and ground dry mustard.
  • Spicy: Make Spicy Memphis Barbecue Sauce by adding a 1/4 cup hot sauce or increase the cayenne pepper by a 1/8 teaspoon at a time until it reaches the spice level you like.

MORE GAME DAY RECIPES

Buffalo Wings

Loaded Potato Skins

Cocktail Meatballs

Buffalo Chicken Dip

Dry Memphis Barbecue Rub

  • 2 tablespoons sweet paprika
  • 1 1/2 tablespoons brown sugar
  • 1/2 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon ground dry mustard
  • 1/2 teaspoon salt
  • pinch cayenne pepper

Mix the ingredients together and store in a covered container in your pantry for up to three months.


Tangy Barbecue Chicken USDA

Barbecue sauce: In a stockpot, combine onions, paprika, chili powder, ketchup, garlic powder, brown sugar, Worcestershire sauce, black pepper, and salt-free seasoning. Simmer uncovered over medium heat for 15-20 minutes. Stir occasionally.

Place chicken on sheet pan (18" x 26" x 1") lined with parchment paper and lightly coated with pan release spray.

For 50 servings, use 3 pans.

Brush barbecue sauce over chicken.

Conventional oven: 425 °F for 45 minutes. Convection oven: 375 °F for 30 minutes

Bake until chicken browns slightly around the edges. If the chicken browns too quickly, cover with foil to slow the browning process.

Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

Transfer to steam table pan (12" x 20" x 2 1/2").

For 50 servings, use 2 pans.

Critical Control Point: Hold for hot service at 135 °F or higher.

Serve 1 portion (1 breast, or 1 drumstick and wing, or 1 thigh with back).

Recipe Notes

Nutrition Facts per Serving (1breast)

This recipe has not been tested or standardized by Healthy School Recipes. The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.


8 More Easy Chicken Thighs Recipes You&rsquoll Love:

    is one of my family&rsquos favorite meals of all. It&rsquos a must try.
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  3. If you like curry, then you&rsquoll love this Yogurt Curry Chicken Thigh recipe.
  4. This basic recipe for Simple Italian Balsamic Chicken is a great meal prep recipe.
  5. And my one pan recipe for Chicken and Brussels is super easy and tasty.
  6. These Lemon Artichoke Chicken Thighs from Heidi look so good! I adore artichoke hearts!
  7. My mouth waters at the idea of this Holy Yum Chicken from Julie. She had me at Maple and Dijon!!

Thanks so much for reading. If you make this recipe, please come back and leave a star rating and review!


Hot Sauce Roast Chicken With Tangy Kale Salad

David Malosh for The New York Times. Food Stylist: Simon Andrews.

In his cookbook “Amá: A Modern Tex-Mex Kitchen” (Chronicle Books, 2019), the chef Josef Centeno experiments with the Tex-Mex cuisine he grew up eating in San Antonio. Barbecue chicken played a significant role, and he reinterpreted those flavors with a chile paste-rubbed chicken that gets basted with hot sauce as it roasts. This simplified version requires less work and comes together with pantry staples. Slip a few pats of butter under the skin (this ensures the meat stays moist), toss together a dry rub made with chile powder, cumin and onion powder, then rub it all over the chicken. Pop it into the oven and baste with a combination of hot sauce and melted butter every 10 minutes. The crunchy kale salad pairs well with the tangy, buttery chicken. A pile of rice or beans would round out the meal. &mdashAlexa Weibel


12 Instant Pot Barbecue Chicken Recipes For Those Without Grills

Is there any summer dish more iconic than barbecue chicken? Walking through the neighborhood on hot summer nights, nothing beats the smell of slightly charred bbq sauce sizzling away on the grill. So what happens when you catch that blissful aroma and then have to face the reality of not actually having a grill at home? Luckily, the Instant Pot can save the day. Pressure cooking your chicken ensures that it gets fall-off-the-bone tender and cooks though, while a quick trip under the burner will usually suffice when it comes to generating some of that classic charred flavor. Better yet, you don’t have to go through the hassle of cleaning a grill, buying propane, or dealing with messy charcoal — the Instant Pot does it all.

1. Instant Pot pineapple BBQ Instant Pot chicken

Homemade pineapple barbecue sauce and pineapple rings give a tangy tropical quality to this tender Instant Pot chicken.

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2. Instant Pot Korean BBQ chicken

Spicy Korean gochujang chile paste adds a rich depth to the flavor of this Instant Pot bbq chicken.

3. BBQ Instant Pot wings

Sticky-sweet Instant Pot wings are even better than what you can order from your local hole-in-the-wall pizza joint.

4. Instant Pot BBQ pulled chicken

Tender pulled chicken is a recipe staple around these parts. Use it to make sandwiches, to top pizzas, or even as a filling for egg rolls.

5. Low-carb Instant Pot BBQ pulled chicken

No sugar? No problem! This no-sugar-added, Whole30-compliant barbecue chicken recipe will be the mainstay of your summer picnics all season long.

6. Instant Pot Air Fryer honey Sriracha BBQ wings

This recipe uses two of the hottest appliances of the moment, the Instant Pot and the Air Fryer, to churn out chicken wings with perfectly tender meat and irresistibly crispy skin.

7. Instant Pot brown sugar garlic chicken

Unlike traditional barbecue that’s made with a sauce, this Instant Pot recipe relies on a flavorful blend of brown sugar, garlic, cayenne pepper, and apple cider vinegar for flavor.

8. Instant Pot chili lime chicken wings

These chicken wings take just four minutes on high pressure in your Instant Pot. Run them under the broiler to make them extra crispy before serving.

9. Instant Pot honey soy chicken thighs

A blend of sticky honey and rich, salty soy sauce makes this Instant Pot bbq chicken unforgettable.

10. Classic Instant Pot BBQ chicken

Making your own barbecue sauce from scratch is a total game-changer for this chicken. Even better is the fact that once you’ve mastered the basic recipe, you can adjust it to your own personal taste preference.

11. Instant Pot BBQ chicken stuffed sweet potatoes

Cooking sweet potatoes in the Instant Pot saves you a ton of time (and you don’t have to turn on the oven). While they’re cooking, you can whip up some barbecue chicken on the stove top, so it’s ready to spoon into your sweet potatoes once they’re done.

12. Instant Pot BBQ chicken legs

Chicken legs are one of the most economical cuts of meat out there, so load on the bbq sauce and pop them in the Instant Pot for an inexpensive summer meal.

A version of this article was originally published July 2019.

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