BBQ Chicken Marinade

Sliced grilled chicken breast coated in barbecue sauce on a white plate, with small bowls of pepper and salt nearby.

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This BBQ chicken marinade is tangy but slightly sweet, with smoky undertones, and it's incredibly easy to whisk together. It infuses chicken with big flavor and keeps it juicy on the grill, but also in the oven or air fryer.

Prep Time10

Cook Time20

Marinating Time30

Total Time1

Course: Chicken, Main Course, Sauces & Marinades

Cuisine: American

Servings:

Author: Rachel Gurk

Ingredients

½ cup barbecue sauce (your favorite brand or homemade)
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 pounds chicken (or up to 4 pounds, see note)

Instructions

In a medium bowl or large measuring cup, whisk together all marinade ingredients until smooth.
½ cup barbecue sauce, 2 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder
Place chicken in a resealable bag or shallow dish. If you want to use some of the marinade for basting or as a sauce, reserve a portion of it and set aside (see note). Pour the marinade over the chicken and make sure the entire surface of the chicken is coated with marinade.
2 pounds chicken
Seal the bag or cover the dish. Marinate in the refrigerator for at least 30 minutes, but ideally for 2 to 8 hours. Avoid marinating longer than 12 hours, especially for boneless cuts.
Remove chicken from marinade and discard excess. Grill, bake, or air fry until the internal temperature reaches 165°F for breasts or 175°F for thighs. If you want, brush your favorite BBQ sauce or reserved marinade on the chicken during the last few minutes of cooking for a sticky glaze (as pictured).
To Grill: Grill chicken over medium heat for 15 to 20 minutes, flipping once, until cooked through. If you want, brush your favorite BBQ sauce or reserved marinade on the chicken during the last few minutes of cooking for a sticky glaze. Cooking time will vary depending on thickness of meat and grill temperature. Let rest 5 minutes before serving.
To Bake: Preheat oven to 400°F. Place chicken in greased baking dish. Bake for 25 to 30 minutes. Baking time depends on what type of chicken you use and the thickness of chicken pieces.
To Air Fry: Preheat air fryer at 375°F for five minutes. Place chicken in air fryer in a single layer and cook for 10 minutes. Flip, and continue to cook for 6 to 8 minutes or until chicken is done. Let rest 5 minutes before serving.
Serve the marinated chicken as is, or with your favorite BBQ sauce.

Notes

Chicken: Makes enough marinade for 2 to 4 pounds of chicken. Choose any cut of chicken you like. The marinade works well for pork, too.
Reserved marinade: If you want, reserve a portion (up to a ½ cup) of the marinade before adding it to the chicken. You can use it to baste the chicken as you grill it, or use it as a sauce after the chicken has cooked. Never re-use marinade that's been in contact with raw chicken, either to baste with or as a sauce.
Nutrition guesstimate: Nutrition information is difficult to calculate because it depends on the amount and type of chicken you use. Also, consider that much of the marinade is discarded after marinating the chicken. The information below was calculated using 2 pounds boneless skinless chicken breasts with the entire amount of marinade.

Nutrition

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