Barbecued chicken is a warm-weather favorite. Photo: CC--Timothy Vollmer

Barbecue season is upon us once again, and when I want barbecued chicken, nothing else will do. This recipe makes a sweet, tangy barbecue chicken that will have people smiling.


  • 10 chicken thighs or drumsticks
  • 2½ tablespoons brown sugar
  • 4 large cloves garlic, chopped
  • ½ cup finely chopped sweet onions
  • ¾ cup ketchup
  • 2 tablespoons vegetable oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Using mortar and pestle, grind brown sugar, garlic, salt, and pepper into a paste.

Put the paste into a resealable plastic bag. Add the chicken to the bag, coating each piece with the paste.

Squeeze out excess air, and seal the bag.

Marinate in the refrigerator for 8 hours, or overnight.

When it's time to cook, begin by heating the oil in a small saucepan over medium heat.

Add the onion and cook about 4-5 minutes, until softened.

Stir ketchup, white wine vinegar, and Worcestershire sauce into onions; bring to a simmer and cook for about 10 minutes, until the flavors blend.

Heat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.

Cook chicken on hot grill until lightly browned on all sides, about 1 minute per side.

Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.

Baste chicken with the sauce and cook another 10 minutes; turn again and baste again with sauce.

Keep grilling the chicken until juices run clear, about another 10 to 15 minutes. welcomes your comments below (registration is NOT required).

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