Martha Stewart Barbecued Chicken

Martha Stewart barbecued chicken is a glossy, grill-charred dinner with a tangy ketchup, molasses and cider vinegar sauce that comes together in 45 minutes. Try this easy weeknight dinner for Fourth of July cookouts or summer family dinners, since it's all done on one grill and uses simple pantry staples.

Hold the sauce back until the final 3 to 4 minutes on the grill, because that is when it can glaze without scorching. Brush it on too early and the sugar and molasses turn bitter and black before the chicken is cooked through.

Martha simmers the sauce first and then splits it into two bowls, one for basting and one for serving. That keeps the sauce that touched raw chicken away from the table, and a ketchup base means the sauce needs only 5 to 7 minutes on the stove.

Martha Stewart Barbecued Chicken

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

380

kcal

Sticky, sweet-tangy glaze clings to grill-marked chicken pieces that turn juicy inside and lightly charred outside. A quick stovetop sauce does the flavoring, so the grill only has to cook and caramelize.

Ingredients

• 1/2 cup ketchup
  

• 1 teaspoon hot sauce
  

• 1/3 cup cider vinegar
  

• 3 tablespoons Dijon mustard
  

• 3 cloves garlic, minced
  

• 1/2 cup light-brown sugar
  

• 1/4 cup molasses
  

• 1 cut-up chicken (3 pounds)
  

• 1 tablespoon vegetable oil
  

• Coarse salt and ground pepper
  

Directions

• Simmer the sauce: Heat the grill to medium. Then simmer 1/2 cup ketchup, 1 teaspoon hot sauce, 1/3 cup cider vinegar, 3 tablespoons Dijon mustard, 3 minced garlic cloves, 1/2 cup light-brown sugar and 1/4 cup molasses in a saucepan over medium heat until reduced to about 1 1/4 cups, 5 to 7 minutes.
• Divide the sauce: Split the barbecue sauce between two bowls. Use one for basting and set the other aside for serving.
• Oil and season chicken: Toss the 3-pound cut-up chicken with 1 tablespoon vegetable oil in a large bowl. Then season it well with coarse salt and ground pepper.
• Grill the chicken: Lightly oil the grates and place the chicken on the grill. Cover and cook, turning often, until it registers 165°F (160°F for breast) on an instant-read thermometer, 10 to 15 minutes.
• Baste and finish: Uncover the grill and keep cooking, basting often with the sauce from the basting bowl, until the chicken is thoroughly glazed, 3 to 4 minutes more. Serve it with the remaining sauce on the side.

Tools for this recipe

• ThermoPro instant-read thermometer, OXO 12-inch locking tongs, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use only chicken breasts or drumsticks instead of a whole cut-up chicken?

Yes, the recipe works with all breasts, leg quarters or drumsticks. Keep checking with a thermometer, since breasts are done at 160°F and dark meat needs 165°F.

How long do leftovers keep and how do I reheat them?

Store the chicken in an airtight container in the fridge for up to 4 days. Reheat it covered in a 350°F oven for 15 to 20 minutes, or eat it cold.

Can I make barbecued chicken indoors without a grill?

Bake the chicken at 375°F until nearly cooked through, then move the pieces to a grill pan over medium-high heat. Brush with sauce and turn occasionally until glazed.

What can I swap for molasses and cider vinegar?

Maple syrup or dark corn syrup replaces the molasses, though you lose some depth. For the cider vinegar, distilled white, white-wine or rice vinegar all work in the same amount.

How do I keep the sauce from burning on the grill?

Wait until the chicken is nearly cooked before brushing on any sauce. The sugar and molasses scorch fast, so baste and turn the pieces frequently over those last 3 to 4 minutes.