The layering, slow grilling, and tangy homemade sauce make this juicy, smoky, finger-licking BBQ chicken.
There’s nothing like smoky, sauce-dripping barbecue chicken to turn any meal into a moment. Whether you’re cooking for friends during festivities or just treating yourself to something flavour-packed and nostalgic, this recipe is a guaranteed crowd-pleaser.
What makes this BBQ chicken a standout? It’s all in the layering: seasoning the meat with a sugar-spice rub, slow grilling over indirect heat, and basting it with a tangy homemade sauce that caramelises perfectly. The result? Juicy, smoky, finger-licking chicken that’s perfect with rice, coleslaw, or even suya-spiced yam fries.
Ingredients
10 chicken drumsticks
½ cup finely chopped onion
2 large garlic cloves, chopped
2 tablespoons brown sugar
¾ cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
2 tablespoons white wine vinegar
1 teaspoon black pepper
2 teaspoon salt
Instructions
In a mortar and pestle, blender, or food processor, mash together brown sugar, garlic, salt, and pepper into a paste.
Place chicken and the paste in a resealable bag, ensuring it’s well coated. Seal and refrigerate for at least 1 hour, preferably overnight.
Heat oil in a saucepan over medium heat. Sauté onions for 5 minutes. Add ketchup, vinegar, and Worcestershire sauce. Simmer for 10 minutes, stirring occasionally.
Preheat your grill to medium heat. Lightly oil the grate. Grill chicken for 3–5 minutes on each side, until browned. Then move chicken to indirect heat (turn off one burner or place chicken at the grill edge).
Close the lid and grill for 20 minutes, flipping once.
Brush with sauce every 10 minutes for another 20–25 minutes, until the chicken is tender, juicy, and cooked through (internal temp of 165°F/74°C).
Serve hot—and don’t forget extra napkins.
BBQ tips that make a difference
🔥 Don’t skip the marinade! An overnight rest gives your chicken deeper flavour and keeps it juicy.
🔥 Use indirect heat to avoid burning your sauce before the chicken is cooked through.
🔥 Baste like a boss every 10 minutes to keep your chicken coated and caramelised.
🔥 Check the temperature with a meat thermometer to take the guesswork out of doneness.
🔥 Spice it up by adding fresh pepper to the marinade for an extra kick.
