Southern BBQ Chicken

Southern BBQ Chicken

14
rachelu 1

"Slow-grilling over indirect heat keeps this chicken moist and tender. Giving the drumsticks a long rub with seasonings makes them taste great. Always baste at the end of grilling to prevent the legs from burning."
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Ingredients

9 h 10 m servings 424 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 39 g
  • 78%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 1528 mg
  • 61%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
  2. Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.
  3. Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
  4. Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.
  5. Turn off one of the grill burners or move the coals and move chicken so there is no heat source diretly below it.
  6. Baste drumsticks with the sauce and cook another 10 minutes; turn and again and baste the chicken with the sauce. Continue to drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)

Footnotes

  • Cook's Note:
  • You can also blend the brown sugar, garlic, salt, and pepper in a blender or food processor to make the marinade paste.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Reviews

14
  1. 16 Ratings

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Most helpful positive review

I really like the concept of this recipe. Although, I would like the bbq sauce a little sweeter, saltier, or smokier. This is a little more vinegary. Maybe, I had the unfortunate experience of g...

Most helpful critical review

This was my first time trying to barbecue, and it was pretty good. I made a few modifications along the way. First, I doubled the spice rub, (something I highly suggest) to make it more flavorfu...

I really like the concept of this recipe. Although, I would like the bbq sauce a little sweeter, saltier, or smokier. This is a little more vinegary. Maybe, I had the unfortunate experience of g...

This was my first time trying to barbecue, and it was pretty good. I made a few modifications along the way. First, I doubled the spice rub, (something I highly suggest) to make it more flavorfu...

I made this recipe for my daughter's birthday party. It was a huge hit without a piece remaining. I did breasts, thighs, wings and drumsticks all with the same recipe and they turned out great...

We liked this recipe. I cooked 2 (joined) legs and thighs. I did add 1 TBS. each of molasses and brown sugar to the sauce. Browned leg quarters about 7 minutes on each side then turned and baste...

Great recipe with lots of flavor. I had two leg/thigh pieces that had to be used or I was going to have to toss. They marinated overnight.......and then the torrential rains came. I was not g...

Our 11 year old daughter, who loves to cook, made tgis for the family tonight and it was THE BEST chicken drum sticks we have ever had...seriously. My husband even told her to print this out be...

The family loved this. It's a keeper!

This was so good. the sauce and marinade cooked into a nice glaze. Added some rooster sauce to the sauce for a little kick to some. Both ways was good. We had no left overs.

Very good. Easy, and there were no leftovers.