I love a good BBQ chicken, but often find the store bought sauce to be too sweet. So we’re whipping up a simple, quick homemade BBQ sauce with just the right amount of sweetness, saltiness, tang, and a touch of spice. You’re essentially just grilling chicken like you normally would, but then at the very end the BBQ sauce gets brushed on to prevent too much burning, while still allowing a little bit of that delicious char. Perfect for any summer cookout!
Ingredient highlight
Chicken! Chicken is a great way to get in high quality protein that’s also packed with selenium, choline, niacin (vitamin B3), and vitamin B6, and B12.
Servings 4
Prep Time 15 minutes 
Cook Time 25 minutes Ingredients
- 2 tbsp olive oil, divided
- ⅓ cup tomato paste
- 2 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (optional)
- 2 tbsp maple syrup
- 2 tbsp coconut sugar
- 2 tbsp soy sauce or tamari
- 2 tbsp apple cider vinegar
- 1 tsp fish sauce (or worcestershire sauce)
- 1-3 tsp sriracha (optional)
- 2.5 lbs chicken drumsticks*
- 1 tsp kosher salt
- ½ tsp black pepper
- *Drumsticks work the best with this recipe because the sauce clings so well to them all over, but you could use any cut of chicken.
Instructions
- Heat your grill on high for at least 10 minutes, then reduce to medium-high.
To make the BBQ sauce:
- In a medium skillet over medium heat, add 1 tablespoon oil and tomato paste. Cook the tomato paste until it darkens in color and you notice it sticking to the bottom of the pot, about 3-5 minutes, stirring occasionally.
- Turn the heat down to low or medium-low and whisk in the garlic powder, paprika, and red pepper flakes (if using) for no more than 30 seconds. Stir in the maple syrup, coconut sugar, soy sauce, vinegar, fish sauce, and sriracha (if using) until combined. Simmer gently over low heat for a minute to meld the flavors together.
To make the chicken:
- Pat the chicken dry, then use your hands to toss with remaining 1 tablespoon oil, salt, and pepper to coat.
- Transfer drumsticks to the hot grill and cook, covered, for 20-30 minutes, turning after about 15 minutes or until the skin is golden brown. Once the drumsticks are cooked through (170-190F), you can reduce the heat a bit to prevent burning before adding the BBQ sauce.
- Brush them with the BBQ sauce on one side, cover and grill for 3 minutes. You want a little bit of char, but not too much, so adjust your grill accordingly. Flip and brush the other side with more sauce, then cover and grill for 2-3 more minutes.
- Transfer them a serving platter to let them cool off for a few minutes. If you see any naked spots, brush some more BBQ sauce on them. Serve warm!
Items you can prep ahead (optional)
- Make the BBQ sauce.
Substitutions:
- To make vegan/vegetarian, you can try substituting with tofu (grilled or roasted) and following the same brushing method in the recipe to make sure nothing burns. Replace fish sauce with more soy sauce.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Warm these up in the microwave until warmed through. You could shred the meat off and then warm it up.
- Put the chicken on top of any salad or serve it with any side.
- Make BBQ chicken tacos or quesadillas.
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