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Barbecued chicken with tangy BBQ sauce

Add a little tang to your barbecued meal with this yummy homemade BBQ sauce. Made with paprika, ketchup, Worcestershire sauce and brown sugar, and smothered over tender and crispy barbecued chicken, this sauce is unforgettable and will have you coming back for more.  



Tangy BBQ Sauce

  • 1 tablespoon (15 ml) olive oil
  • 1 small yellow onion, finely diced
  • Kosher salt and ground black pepper, to season
  • 3 garlic cloves, finely minced
  • 2 teaspoons chilli powder
  • 2 teaspoons smoked paprika
  • 1/4 cup (60 ml) lager or water
  • 1 cup (250 ml) ketchup
  • 1/4 cup (60 ml) apple cider vinegar
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons molasses

Barbecued Chicken

  • 1.5-1.75kg (3.3-3.8lbs) whole chicken
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon (15 ml) olive oil


Tangy BBQ Sauce 

  1. Heat oil in a medium saucepan over medium heat. Add the onion, season with salt and pepper and cook until soft,  five minutes. 
  2. Add garlic, chilli powder and smoked paprika. Cook for one minute. 
  3. Add the beer or water. Stir in the ketchup, vinegar, Worcestershire sauce, brown sugar and molasses. Bring to a low boil and reduce the heat to low. Cover and simmer for 35 minutes, stirring occasionally.

Barbecued Chicken 

  1. Preheat your grill to medium heat. Spatchcock or flatten the chicken by removing the backbone. To remove the backbone, flip the chicken over so that it sits breast side down and use a pair of kitchen shears to carefully cut along either side of the backbone. Flip the chicken over and press down to flatten.
  2. In a small bowl, combine the chilli powder, smoked paprika, garlic powder, onion powder and kosher salt. Rub the oil over both sides of the chicken and sprinkle the spice mix evenly over the skin and meat.
  3. Place the chicken bone side down onto the grill, close the lid and cook for 30 minutes.
  4. Transfer about half of the BBQ sauce into a small bowl and begin basting the top of the chicken every five minutes or so, and continue to cook until the internal temperature of the thickest part of the thigh reaches 165°F (75°C), about 15 to 20 minutes
  5. Remove the chicken from the grill, cover it loosely with a piece of aluminum foil and allow it to rest for 10 minute before serving with the reserved BBQ sauce. Serve and enjoy! 

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