Bobby Flay BBQ Chicken Marinade Recipe

This Bobby Flay BBQ Chicken Marinade Recipe is a tangy and smoky recipe, which is made with apple cider vinegar and ground cumin. It’s the perfect BBQ rub, ready in about 2 hours 25 minutes (including marinating time).

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Bobby Flay BBQ Chicken Marinade 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

Prepare the marinade: Mix the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, cumin, paprika, grated garlic, salt, and black pepper in a large resealable plastic bag.
Marinate the chicken: Add the chicken, press out excess air, seal the bag, and massage the marinade to coat the chicken evenly. Refrigerate for at least 2 hours or freeze for up to 1 month (thaw in the fridge overnight before cooking).
Preheat the grill: Heat the grill to medium (about 350°F / 175°C) and set up for indirect heat (coals/burners on one side, chicken on the other).
Cook the chicken: Remove the chicken from the bag and place it on the cooler side of the grill. Cover and cook for 20 to 25 minutes or until lightly charred and an instant-read thermometer reads 165°F (74°C).
Serve: Let the chicken rest for 5 minutes before slicing and serving for maximum juiciness.

Recipe Tips

How to tenderize the chicken: The combination of the acidic apple cider vinegar and the salt is what helps tenderize the chicken. Marinating for the full 2 hours allows the flavors to penetrate the meat.
Why use indirect heat? BBQ sauces and marinades with sugar (like this one) tend to burn easily over direct, high heat. Cooking over indirect heat allows the chicken to cook through slowly without scorching the glaze.
Can I use this as a basting sauce? Yes, but be careful! If you want to baste the chicken with the marinade while it cooks, you must boil any marinade that has touched raw meat for at least 5 minutes before brushing it on. A safer alternative is to reserve 1/4 cup of the marinade before adding the raw chicken.
How do I get a good char? After the chicken is cooked through (Step 4), you can move it over the direct, hot heat for 1-2 minutes per side to get those perfect char marks, but watch it closely!

What To Serve With BBQ Chicken

This flavorful chicken is perfect for summer gatherings and pairs well with classic BBQ sides.

Corn on the Cob or Corn Salad
Creamy Coleslaw
Baked Beans
Macaroni and Cheese
A side of sliced fresh tomatoes

How To Store BBQ Chicken

Refrigerate: Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat sliced chicken in a skillet over low heat with a splash of broth to keep it moist, or reheat in an air fryer for 3-5 minutes.

Bobby Flay BBQ Chicken Marinade Nutrition Facts

(Per serving, assuming 4 servings)

Calories: ~310 kcal
Total Fat: 10g
Saturated Fat: 2g
Cholesterol: 110mg
Sodium: 980mg
Total Carbohydrate: 12g
Dietary Fiber: 1g
Sugars: 9g
Protein: 38g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use this marinade on pork?

Yes. This sweet and tangy marinade would be excellent for pork tenderloin or pork chops. Pork requires a higher internal temperature, so cook until it reads 145°F (63°C).

How do I know when the chicken is cooked?

Chicken must reach an internal temperature of 165°F (74°C). Use an instant-read thermometer inserted into the thickest part of the meat.

Can I omit the sugar?

You can omit the brown sugar, but the BBQ flavor will be much less sweet and the glaze won’t caramelize as well.

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