Southern Barbecued Chicken (Grill, Broiler or Oven)

“I got this recipe from a booklet from Domino Sugar with recipes using their brownulated sugar, and according to the booklet, this type of sauce, which does not have a tomato base, is a Southern tradition. It can be made on the grill, in the oven, or using a broiler. I think it's very good, and I hope you enjoy it. Time does not include marinating, and is for broiling or marinating. Baking time is included in recipe directions. NOTE: I prefer not using the marinade for the sauce, so I usually double it and use half to marinade and half when preparing the chicken. But you can just follow the recipe as is, and use the marinade to prepare the sauce if you prefer. If you do not have brownulated sugar (which is a granulated brown sugar) you can substitute the 1/3 cup brownulated sugar with a mixture of 4 tbs. plus 2 tsp. of packed brown sugar mixed with 2 tsp. of granulated white sugar.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. SAUCE: Combine all the sauce ingredients except for the cornstarch and place in a shallow dish or plastic bag.
  2. TO PREPARE THE BARBECUED CHICKEN.
  3. Place the chicken in the marinade in the pan or plastic bag and make sure the chicken is coated with the marinade; cover the pan or seal the plastic bag, and place in the refrigerator for several hours or overnight.
  4. When ready to cook, remove chicken from marinade.
  5. Pour the marinade into a saucepan and blend in the 1 tablespoon cornstarch.
  6. Cook on medium to high heat, stirring very often, until thickened and smooth.
  7. Cook the chicken on a grill or under the broiler, about 4 inches from the heat, for 10-15 minutes on each side (depending on thickness), turning once, or until cooked through, basting often with the sauce.
  8. Or you can bake the chicken in the oven at 350°F for 1 to 1 1/2 hours, basting often, and glazing briefly under the broiler once it's done.
  9. Serve any remaining sauce along with the chicken.

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