Recipe Marisa Curatolo, Styling Kari Wardrop, Photography Cory Aronec

Recipe Marisa Curatolo, Styling Kari Wardrop, Photography Cory Aronec

Chicken with classic barbecue sauce8
  • Duration
  • Cook Time
  • Prep Time
  • Serves 4Servings


  • 4 chicken thighs and legs, skin and bones intact
  • Coarse salt and ground pepper, to season
  • 3/4 cup classic barbecue sauce (recipe below)

Classic barbecue sauce

  • 2 tablespoons olive oil 

  • 2 cloves garlic, minced 

  • 1/2 medium onion, chopped 

  • 1 cup canned diced tomatoes 

  • 1 cup ketchup 1 teaspoon 

  • Worcestershire sauce 

  • 1/4 cup fresh lemon juice 

  • 1 tablespoon molasses 

  • 1 tablespoon cider vinegar 

  • 2 teaspoons Dijon mustard 

  • 2 tablespoons brown sugar 

  • 1 teaspoon coarse salt 


Heat grill to medium-high heat. Season chicken breasts with salt and pepper. Place chicken, skin side down, on oiled grill.

Grill chicken 15 minutes per side or until thermometer inserted in thickest part of meat registers  160° F. Continue to cook 6 to 8 minutes longer. Brush with barbecue sauce 1 minute before chicken is ready. Serve with additional sauce if desired. 

For BBQ sauce, heat oil in medium saucepan over low heat. Add garlic and onion. Cook until fragrant, about 5 minutes. Add remaining ingredients, and bring to boil. Reduce to simmer and cook, uncovered, for 20 to 25 minutes, stirring occasionally. Remove from heat and let cool. Using hand-held blender, blend sauce until smooth. Season with more salt if needed. Makes 21⁄2 cups.

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