Brown Sugar BBQ Chicken
An irresistible grilled dish featuring sweet and smoky flavors from caramelized brown sugar and spices, perfect for summer cookouts or family dinners.
Ingredients
For the Marinate
- 1 cup packed brown sugar Adds sweetness and caramelization.
- 1/2 cup ketchup Base for the marinade.
- 1/4 cup apple cider vinegar Adds acidity to balance the sweetness.
- 2 tablespoons Worcestershire sauce Enhances umami flavor.
- 1 tablespoon Dijon mustard Adds depth of flavor.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika Provides smokiness.
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper Optional, for adding heat.
For the Chicken
- 4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
Instructions
Preparation
- In a medium-sized bowl, combine the brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using). Whisk until the mixture is smooth and the sugar has dissolved slightly.
- Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2 to 4 hours. Overnight marination is recommended for better flavor.
- Preheat your grill to medium-high heat.
Grilling
- Remove the chicken from the marinade, letting the excess drip off. Discard the marinade used for marinating the chicken.
- Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- During the last few minutes of cooking, brush the reserved marinade over the chicken for added flavor and moisture.
Serving
- Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.
- Serve with traditional sides such as coleslaw or corn on the cob.
Notes
For best results, marinate chicken for at least 2 hours. A meat thermometer is recommended to ensure proper cooking, and avoid overcooking to maintain juiciness. Experiment with spice levels by adjusting cayenne or adding hot sauce.