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Sticky Spicy BBQ Chicken Recipe
Ash Tyrrell

Sticky Spicy BBQ Chicken Recipe

When I first tried this sticky spicy BBQ chicken recipe, I knew it was a keeper. It’s the perfect balance of sweet, smoky, and spicy flavors, wrapped around tender, juicy pieces of chicken.
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Prep Time 20 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken thighs boneless, skinless
  • Thighs are juicy and flavorful perfect for grilling.
  • 2 teaspoons olive oil
  • Keeps the chicken from sticking and adds nice moisture.
  • 1 teaspoon salt
  • Enhances the flavor of the chicken itself.
  • 1 teaspoon black pepper
  • Adds depth and a gentle heat.
  • For the BBQ Sauce:
  • 2 tablespoons butter
  • Gives richness to the sauce.
  • 2 tablespoons yellow onion finely chopped
  • Adds sweetness and texture to the base.
  • 1 clove garlic minced
  • The flavor booster!
  • ¼ cup apple cider vinegar
  • Brings just the right tanginess.
  • ¼ cup water
  • Helps thin out the sauce for coating.
  • ½ cup ketchup
  • The base of the sticky BBQ flavor.
  • 1 teaspoon paprika
  • Adds a smoky undertone.
  • 2 teaspoons sriracha
  • For a punch of heat!
  • 2 teaspoons hot chili paste such as sambal oelek
  • Brings depth to the spice.
  • ½ tablespoon chili powder
  • Adds warmth without overwhelming heat.
  • 2 teaspoons mustard
  • Adds an edge of sharpness.
  • 1 teaspoon Worcestershire sauce
  • A touch of umami for that “something extra.”

Method
 

  1. Start by making the flavorful glue that ties this dish together. Melt the butter in a medium saucepan over medium heat. Once it starts to sizzle, add the onions and cook until they’re soft and fragrant. Toss in the garlic and give it a quick stir until aromatic.
  2. Add in the cider vinegar, water, and ketchup, stirring to combine. Sprinkle in paprika, chili powder, and mustard, followed by the sriracha and Worcestershire sauce. Simmer gently for about 15 minutes, stirring occasionally. It’ll thicken up into a luscious sauce that’s perfect for coating the chicken.
  3. Place the chicken thighs in a large bowl. Drizzle them with olive oil, then sprinkle on salt and black pepper. Rub everything together so the seasoning sticks to every piece. This step ensures a good base flavor before the sauce takes over.
  4. For the grill, heat to medium-low (you want the chicken to cook slowly for juicy results). Place the thighs on the grill, smooth side down. Cook for 3-4 minutes on each side, flipping occasionally. Use a meat thermometer to check for an internal temperature of 165°F.
  5. If baking, preheat your oven to 375°F. Arrange the chicken on a baking sheet and bake for about 25-30 minutes, flipping halfway through.
  6. Once your chicken is done, transfer it to a large bowl. Pour your warm BBQ sauce over the top, ensuring every piece is evenly coated. For an extra sticky finish, return the chicken to the grill or oven for a few more minutes.

Notes

  • Marinate Overnight: Marinating the chicken in olive oil, salt, and pepper overnight gives an extra flavor boost.
  • Rest Before Serving: Resting the chicken for 5 minutes after cooking locks in its juices.
  • Don’t Skimp on Sauce: Coat the chicken generously for ultimate sticky deliciousness.
  • Control the Heat: Adjust the spice level to your liking by tweaking the sriracha and chili paste quantities.