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How To Prepare Sticky Barbecue Chicken ?

Preparation time: 12 hrs 30 mins 

Cooking time: 20 mins 

Serving: 10


  Barbecue Seasoning

  • ¼ cup smoked paprika
  • 2 Tbsp. light brown sugar
  • 2 tsp. chili powder
  • 2 tsp. garlic powder
  • 1½ tsp. cayenne pepper

  Chicken and Assembly

  • 12 skin-on, bone-in chicken thighs (about 4 lb.)
  • Zest and juice of 2 lemons
  • 4 tsp. Diamond Crystal or 2½ tsp. kosher salt
  • 5 Tbsp. Barbecue Seasoning, divided
  • 1 Tbsp. vegetable oil, plus more for grill
  • 1 small onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 Tbsp. light brown sugar
  • ¾ cup ketchup
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. unsulfured blackstrap molasses
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. Louisiana hot sauce
  • 1 Tbsp. Worcestershire sauce


  1. Whisk paprika, brown sugar, chili powder, garlic powder, and cayenne in a small bowl to combine. Makes about ½ cup. Seasoning can be made 1 month ahead. Store airtight at room temperature.
  2. Combine chicken and lemon zest and juice in a large bowl; toss to coat. Sprinkle with salt and 4 Tbsp. seasoning and toss again to evenly coat. Cover and let chill at least 2 hours and up to 12 hours.
  3. Heat 1 Tbsp. oil in a medium saucepan over medium-high. Cook onion and garlic, stirring occasionally, until tender, about 3 minutes. Add brown sugar; cook, stirring constantly, until sugar turns a shade darker, about 2 minutes. Add remaining 1 Tbsp. seasoning; cook, stirring, until fragrant, about 30 seconds. Add ketchup; cook, stirring, until slightly darkened in color, about 2 minutes. Stir in vinegar, molasses, mustard, hot sauce, and Worcestershire sauce. Bring to a boil over high heat; cook, stirring, 2 minutes. Let cool 5 minutes. Transfer to a blender and purée until smooth. Set sauce aside.
  4. Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on 1 side; for a gas grill, leave 1–2 burners off). Lightly oil grate. Grill chicken over direct heat, turning every minute, until browned on all sides, about 5 minutes. Move chicken over to indirect heat, cover, positioning vent over chicken if your grill has one, and grill, turning every 5 minutes or so, until an instant-read thermometer inserted into the thickest part of thighs registers 140°–145°, 18–25 minutes. Uncover grill and continue to grill, basting with reserved sauce and turning occasionally, until thermometer registers 165°, about 10 minutes longer.

Posted by Coba Grills and we thank Bon Appétit for this delicious recipe and the recipe link is