Bobby Flay​ Bbq Chicken Marinade

Bobby Flay​ Bbq Chicken Marinade

This easy BBQ chicken marinade from Bobby Flay is perfect for a quick, delicious meal. Made with simple pantry staples like ketchup, brown sugar, and paprika, it brings a smoky-sweet flavor to every bite. Great for chicken breasts or thighs, it’s versatile and perfect for summer grilling or any time you crave that classic BBQ taste.

Recipe Ingredients

  • 2/3 cup ketchup
  • 1 tablespoon light brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 clove garlic, grated
  • Kosher salt and freshly ground black pepper
  • 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds)

How To Make Bbq Chicken Marinade?

  1. Prepare the marinade: Mix the ketchup, brown sugar, vinegar, Worcestershire sauce, cumin, paprika, garlic, salt, and black pepper in a large resealable plastic bag.
  2. Marinate the chicken: Add the chicken, press out excess air, seal the bag, and massage to coat the chicken evenly. Refrigerate for 2 hours or freeze for up to 1 month (thaw in the fridge overnight before cooking).
  3. Preheat the grill: Heat the grill to medium and set up for indirect heat.
  4. Cook the chicken: Remove the chicken from the bag and place it on the grill. Cover and cook for 20 to 25 minutes or until lightly charred and an instant-read thermometer reads 74°C / 165°F.
  5. Serve: Let the chicken rest for 5 minutes before serving for maximum juiciness.
Bobby Flay​ Bbq Chicken Marinade

Recipe Tips

  • Marinate Long Enough: For the best flavor, marinate the chicken for at least 2 hours, but overnight is ideal for deeper flavor.
  • Use Indirect Heat: Cook over indirect heat to avoid burning the marinade and to keep the chicken juicy.
  • Check Temperature: Always use an instant-read thermometer to ensure the chicken reaches 74°C / 165°F for safe eating.
  • Pat Dry Before Grilling: Lightly pat the marinated chicken with a paper towel before grilling to prevent flare-ups and achieve a nice sear.
  • Rest Before Serving: Let the chicken rest for 5 minutes after grilling to lock in juices and enhance flavor.

How To Store & Reheat Leftovers?

  • Refrigerate: First, let the leftover BBQ chicken cool to room temperature. Store it in an airtight container in the refrigerator for up to 3 days.
  • Freeze: Allow the BBQ chicken to cool fully before placing it in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating or serving cold in salads or wraps.
  • Reheat: Warm a skillet over medium heat and add the chicken. Cover and heat for 5-7 minutes, turning once to ensure it’s evenly reheated.

Nutrition Facts

Serving Size: 1 of 4 servings

  • Calories: 115 kcal
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 1,041 mg
  • Potassium: 77 mg
  • Total Carbohydrate: 12 g
  • Dietary Fiber: 0 g
  • Sugars: 10 g
  • Protein: 0 g

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Bobby Flay​ Bbq Chicken Marinade

Difficulty:BeginnerPrep time: 10 minutesCook time:2 hours Rest time: 2 minutesTotal time:2 hours 30 minutesServings:4 servingsCalories:115 kcal Best Season:Suitable throughout the year

Description

This easy BBQ chicken marinade from Bobby Flay is perfect for a quick, delicious meal. Made with simple pantry staples like ketchup, brown sugar, and paprika, it brings a smoky-sweet flavor to every bite. Great for chicken breasts or thighs, it’s versatile and perfect for summer grilling or any time you crave that classic BBQ taste.

Ingredients

Instructions

  1. Prepare the marinade: Mix the ketchup, brown sugar, vinegar, Worcestershire sauce, cumin, paprika, garlic, salt, and black pepper in a large resealable plastic bag.
  2. Marinate the chicken: Add the chicken, press out excess air, seal the bag, and massage to coat the chicken evenly. Refrigerate for 2 hours or freeze for up to 1 month (thaw in the fridge overnight before cooking).
  3. Preheat the grill: Heat the grill to medium and set up for indirect heat.
  4. Cook the chicken: Remove the chicken from the bag and place it on the grill. Cover and cook for 20 to 25 minutes or until lightly charred and an instant-read thermometer reads 74°C / 165°F.
  5. Serve: Let the chicken rest for 5 minutes before serving for maximum juiciness.

Notes

  • Marinate Long Enough: For the best flavor, marinate the chicken for at least 2 hours, but overnight is ideal for deeper flavor.
  • Use Indirect Heat: Cook over indirect heat to avoid burning the marinade and to keep the chicken juicy.
  • Check Temperature: Always use an instant-read thermometer to ensure the chicken reaches 74°C / 165°F for safe eating.
  • Pat Dry Before Grilling: Lightly pat the marinated chicken with a paper towel before grilling to prevent flare-ups and achieve a nice sear.
  • Rest Before Serving: Let the chicken rest for 5 minutes after grilling to lock in juices and enhance flavor.
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