All-American Barbeque Chicken

Oh my gosh, guys.  Oh. My. Gosh.

I did not intend to post this recipe.

I wasn’t planning on photographing a single thing Sunday night as we sat down to dinner, but then…

…we took a bite of this chicken.


So I quickly snapped one shot to share with you guys and then went back to shoving my face full of this messy, saucy, wonderfulness.

I’m not sure if it was the Tall Boy’s fabulous grilling skills or what, but this chicken might have been the best I’ve ever eaten.  And I’ve eaten a lot of chicken, let me tell you what.  I’d made a very simple (like four ingredient simple) marinade earlier in the day, threw my chicken in a ziploc bag in the fridge and forgot about it until grilling time.  I’d planned to use some bottled barbeque sauce for basting and serving, but then I decided to try my hand at making my own sauce.

Holy macaroni, I’m glad I did.

I’ll preface this by saying that the sauce took a little while to make.  Well, the actual preparation took no time at all…it’s just that the sauce needs to simmer for around an hour or so.  But it’s so, so worth it.  No joke.  Make this for your Fourth of July cookout, and then come thank me later.

All-American Barbeque Chicken
  • 2 to 3 pounds chicken breasts or thighs
For the marinade:
  • ½ cup lemon juice
  • ¼ cup vegetable oil
  • 4 cloves garlic, minced
  • 1½ teaspoons salt
  • 1 teaspoon pepper
For the Barbeque Sauce:
  • 1 cup water
  • 1 small onion, coarsely chopped
  • 3 tablespoons butter
  • 2 tablespoons packed brown sugar
  • 1 tablespoon yellow mustard
  • 1 tablespoon cider vinegar
  • ⅛ teaspoon pepper
  • 1 cup ketchup
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons lemon juice
  • ⅛ teaspoon cayenne pepper
  • 1 to 2 teaspoons liquid smoke (to taste)
  1. Place chicken in a ziploc bag. Combine your marinade ingredients in a small bowl, then pour over chicken. Marinate 6 hours, or up to overnight, turning occasionally.
For the sauce:
  1. Combine water, onion, butter, brown sugar, mustard, vinegar, and ⅛ teaspoon pepper in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes.
  2. Stir in remaining ingredients. Return to boiling, then reduce heat and simmer for 50 to 60 minutes.
  3. Use sauce for basting the chicken during the last 10 minutes of grilling. Serve chicken with remaining sauce.
adapted from Better Homes and Gardens Tailgating Issue, 2011


I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos,  I’m Lovin’ It Fridays, Weekend Potluck and The 21st Century Housewife!



  1. Hayley @ The Domestic Rebel

    Oh man. So here’s a little random backup story: I usually dislike chicken. I dunno if it’s the texture or the (usual) blandness or what, but I could pretty much become a vegetarian if it weren’t for pulled pork, crab, turkey, or seriously–barbeque chicken. I love it so! It always gets so perfectly crispy and chargrilled, and the sauce–OH THE SAUCE. And now you’re making homemade BBQ sauce?! Give it to me in a bottle, girl!! Oh.My.Gawd.I.Want.That.Sauce. Making this and pinning ASAP.
    Hayley @ The Domestic Rebel recently posted..Olympic Torch Snack MixMy Profile

  2. Chandra@the plaid and paisley kitchen

    OH you know that The Tall boy can Grill up a mean Pork Chop and juicy Chicken Breast but I know, I just Know that the STAR of the show was the amazing Sauce that mommy Ashley Made!!! Yum-O!!!!
    Chandra@the plaid and paisley kitchen recently posted..Pina Colada Pie in a JarMy Profile

  3. Shirley

    This looks like the perfect July 4 meal. I’ll be making this.

    • Kitchen Meets Girl

      Thanks so much for stopping by, April! I’m off to check out your site now!

  4. The Better Baker

    This looks soo tasty and mouth-watering. Glad you tried it…now I can too. =) Thanks so much for linking up at Weekend Potluck.

  5. Alea @ Premeditated Leftovers

    Your barbecued chicken looks amazing! I love that you made your sauce from scratch when it is so easy to open a bottle. Thanks for sharing your recipe with the Gallery of Favorites.

  6. Tammy

    Hi, could you please tell me what temperature and how much time should be used if baked in the oven? Thank you.

    • Ashley

      Hi Tammy! If you’re baking these in the oven, I’d bake them at 350 for approximately 30 minutes, or until they are no longer pink in the middle. It might take a little longer than that, depending on the size and thickness. Hope that helps!

      • Tammy

        Thank you for your quick reply.

  7. heidi

    Love this recipe. Looks really good. Thanks for posting.


  8. Jess

    I always forget to marinade my chicken for the grill and it’s always so dry! I will have to try my hand at it again! Homemade bbq sauce is the best! Now that I’ve been making it myself the past few years I just can’t seem to enjoy the bottled stuff nearly as much…I have a spicy/sweet jack daniels sauce…mmmm…delicious! Your chicken looks so good I may just have to try it this week! Jess
    Jess recently posted..How to Make a Slow-Cooker Pot RoastMy Profile

    • Ashley

      I’m not always the best about remembering to marinade ahead of time, either. But it’s always so much better when I do! 🙂 Hope you give this a try…the BBQ sauce is a little time consuming, but SO worth it!



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Interestingly enough, I didn’t grow up with an interest in cooking.  In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.

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