You have your usual stockpile of hamburgers, hot dogs, and your marinated steak, but if you have a BBQ without BBQ Chicken, well it just wouldn’t be the same.

BBQ chicken is one of those dishes that’s perfect for every occasion. From backyard BBQs to company picnics, served hot or cold, BBQ chicken makes a great addition to any menu. It’s also the best main course you can make ahead, because it stores for an entire week of sandwiches, wraps, and salads too.

Although BBQ chicken is great with just a coating of BBQ sauce and grilled lightly, it also lends itself to a lot of different yummy variations. Try out a few of these BBQ chicken recipes and you’ll see how easy it is to mix it up and get creative with this BBQ staple:

Sweet-Hot Chutney-Grilled Chicken

If you like spicy, this is the BBQ chicken recipe for you. The chilli powder and cinnamon give it a real kick, and it’s great chopped up on salads too.


2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon cinnamon

2 teaspoons Kosher salt

4 chicken legs, preferably organic

1/2 cup good mango chutney

Torn cilantro for garnish



In a large plastic food storage bag, mix together the chili powder, cumin, cinnamon, and salt until well combined. Place the chicken legs in the bag, seal, and toss until the chicken is coated in the spice rub. Put the chicken in the fridge to absorb all those flavors for about 2 hours.

Take the chicken out of the fridge to take the chill off. Light your grill—wood burning, charcoal, or gas. Place the chicken on the grill, slightly away from the hottest part. Cook the chicken about 8 to 10 minutes on each side until cooked through. Then, brush both sides of the chicken with mango chutney, and sear an additional 1 minute per side on the hottest part of the grill. Arrange the chicken legs on a platter, and top with torn cilantro. Serve.

Huli Huli Chicken

Have you been to the islands? Even if you haven’t, this BBQ chicken will make you feel like you have. The glaze is the perfect dipping sauce. From


2 quarts cold water

2 cups soy sauce

1 tablespoon vegetable oil

6 garlic cloves, minced

1 tablespoon freshly grated ginger

4 split chicken halves

For the Glaze

18 oz pineapple juice

1/4 cup packed light brown sugar

1/4 cup soy sauce

1/4 cup ketchup

1/4 cup rice vinegar

4 garlic cloves, minced

2 tablespoons freshly grated ginger

1 teaspoon Sriracha



To make the brine, combine the water and soy sauce in a large bowl. Heat oil in large saucepan over medium-high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir into soy sauce mixture. Add chicken and refrigerate, covered, for a least 1 hour or up to 8 hours.

To make the glaze, combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and Sriracha in empty saucepan and bring to boil over high heat. Reduce heat to medium and simmer until thick and syrupy, 25 to 30 minutes.

Remove chicken from the brine and pat dry with paper towels. Arrange chicken, skin-side up, on the side of the grill away from the wood chunks. Cover and grill until chicken is well browned on the bottom and meat registers 120 degrees, 25 to 30 minutes. Flip chicken skin-side down and continue to grill, covered, until skin is well browned and crisp and thigh meat registers 170 to 175 degrees, 20 to 25 minutes longer. Flip chicken, brush with half of glaze, and transfer to a platter and let rest for 5 to 10 minutes. Serve with remaining glaze.

Juicy BBQ Chicken

Kids love this BBQ Chicken. The sauce is better than any dipping sauce I’ve ever had, so you might want to make extra.


3 cloves garlic, minced
2 teaspoons butter
1 cup Heinz ketchup (a must for us)
1/4 cup packed brown sugar
1/4 cup chili sauce (Heinz is a good one)
2 tablespoons Worcestershire sauce
1/2-3/4 tablespoon celery seed
1 tablespoon prepared mustard
1/2 teaspoon salt
2 dashes hot pepper sauce
8 large chicken breast halves, bone-in with skin (a large family pack will usually have about 7-8 breasts.)



In a saucepan, saute the garlic in butter until tender.
Add the next 8 ingredients.
Bring to a boil, stirring constantly.
Remove from the heat and set aside.
Grill the chicken, covered over medium heat for 30 minutes, turning occasionally.
Baste with sauce.
Grill 15 minutes longer or until juices run clear.
Continue basting and turning during the last 15 minutes of cooking.
Serve with any extra sauce you set aside for dipping.

When it comes to BBQ chicken, one size does not fit all. That’s why its great to get out your BBQ, put your BBQ gear on, and try a bunch of different BBQ chicken recipes. With so many to choose from, you’ll be saying ‘Winner Winner Chicken Dinner’ in no time.

Check out all of the great BBQ accessories on Best Buy. Here are a few of my favourites:

Perfect for grilling on the deck or in the woods, the BBY Shake and Turn Grill Basket makes BBQing simple
Your BBQ chicken will come out perfectly everytime with the Man Law Smart Thermometer
Perfect for your main man (or woman) behind the grill, the BBQ Apron will kepe your closes free of sauce when grilling.
Shelly Wutke
Editor TV & Home Theatre
I'm a Vancouver freelancer and tech enthusiast. When I'm not writing you'll find me on my farm with my alpacas, chickens, and honeybees. Visit my website Survivemag