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.

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

Author: Mohamed Shili Cooking Method:Grilling Cuisine:American Courses:Dinner Recipe Keys: B 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

• 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)

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.

Keywords:Bobby Flay​ Bbq Chicken Marinade