Barbecue Chicken Recipe: Smokey, Spicy, Sweet ‘Legs of Fire’ Indeed
This barbecue chicken recipe will make you wonder why you ever bought a bottle of store-bought bbq sauce. Serve this alongside the usual suspects at your next barbecue and prepare for a cue of guests asking for the recipe. It's that good.

*Affiliate disclosure.
This has to be the best barbecue chicken recipe in the world, as it contains elements from every part of the Tex-Mex cuisine’s food circle: it’s crispy, hot, sweet, fun, and sticky. You can also use wings and thighs for this recipe. Probably breast too, but seriously, who would want that?
This delectable bbq chicken recipe goes great with veggies, here’s how to grill vegetables to perfection. (And here’s how to make sure you’re getting humane meat for grilling.) We also like this with this surprising updated easy potato salad recipe with feta, artichokes and olive relish — the bite of salt cuts through the richness of this easy barbecue chicken recipe.
This recipe is incredibly sticky and saucy (just how we like it), for easier cleanup and superior heat control (up to 1200°!) we love using this carbon steel half griddle half grill by Made In.
Easy Barbecue Chicken Recipe

Ingredients
Chicken
Barbecue Sauce Ingredients
Preparation
Chicken Cooking Instructions:
Outdoor barbecue:
Rub the chicken with the oil and the other dry spices (from paprika down), and fry over direct heat until the juices are running clear.
Drizzle the barbecue sauce over the chicken and finish off on the barbecue until the skin is so crispy that the neighbors complain.
Oven:
Preheat the oven to 350˚F/175˚C. Rub the chicken with the oil and the other dry spices and roast in the oven for 30 minutes. Drizzle the barbecue sauce all over and turn up the oven to 500˚F until everything is nice and crispy.
Barbecue Sauce Preparation:
Sautee the onion, garlic, and cumin in oil. Once the onion softens, deglaze the pan with balsamic vinegar. Add all other ingredients, boil until it becomes a yummy sticky, stirring frequently.
Reprinted with permission from “Tex-Mex from Scratch,” published in 2015 by Sterling Epicure, an imprint of Sterling Publishing Co., Inc. © Jonas Cramby. Photography by Poland Persson
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