Ingredients:

  • 2 ½ - 3 lbs (1.1 - 1.4 kg) chicken pieces (bone-in, skin-on thighs, drumsticks, or a whole chicken cut into pieces)
  • 1 tbsp (15 ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup (240 ml) ketchup
  • ½ cup (120 ml) apple cider vinegar
  • ½ cup (110g) packed brown sugar (light or dark)
  • ¼ cup (60 ml) Worcestershire sauce
  • 2 tbsp (30 ml) Dijon mustard
  • 1 tbsp (15 ml) smoked paprika
  • 1 tsp (5 ml) garlic powder
  • ½ tsp (2.5 ml) onion powder
  • ¼ tsp (1 ml) cayenne pepper (optional, for heat)

Instructions:

  1. In a saucepan, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
  2. Bring the sauce to a simmer over medium heat, stirring occasionally, until slightly thickened (about 10-15 minutes). Remove from heat and set aside.
  3. Pat the chicken pieces dry with paper towels. Season generously with salt and pepper.
  4. Grill Method: Preheat grill to medium heat. Brush the grill grates with oil. Place the chicken on the grill and cook for 5-7 minutes per side, or until lightly browned. Bake Method: Preheat oven to 400°F (200°C). Toss chicken with olive oil on baking sheet. Bake for 20 minutes.
  5. Start basting the chicken with the BBQ sauce. Grill (or bake) for another 20-30 minutes, basting frequently with the sauce, until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Ensure chicken pieces are fully cooked internally by probing the thickest part with an instant read thermometer. The juices should run clear when pierced with a fork.
  6. Let the chicken rest for 5 minutes before serving.