Southern Barbecued Chicken with Tangy Glaze
A classic American barbecued chicken featuring a rich, tangy sauce made with brown sugar, butter, cider vinegar, and Worcestershire. The marinade develops deep flavor over several hours, while cornstarch thickens the glaze to coat the chicken beautifully. Cook on the grill, broiler, or oven for tender, glossy chicken with sweet-savory notes and bright lemon undertones. Ideal for summer cookouts, casual family dinners, or outdoor gatherings. This version offers flexibility across three cooking methods, making it adaptable to any season or kitchen setup.
Ingredients
- ⅓ cup brown sugar, granulated
- ¼ cup butter, or margarine
- ¼ cup cider vinegar
- ¼ cup Worcestershire saucesoy sauce+apple cider vinegar2 tbsp soy+2 tbsp vinegarumami-forwardadds glutenadds soy
adds soy+wheat
Full guide → - 1 lemon, thinly sliced
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- ⅛ teaspoon hot sauce
- 1 tablespoon cornstarch
- 3 lbs chicken pieces, skin on or off
Instructions
- 1
Combine brown sugar, butter, cider vinegar, Worcestershire sauce, lemon slices, Dijon mustard, garlic, and hot sauce in a shallow dish or plastic bag.
- 2
Place chicken in marinade, ensure fully coated, cover or seal, and refrigerate several hours or overnight.
- 3
Remove chicken from marinade and pour marinade into a saucepan.
- 4
Blend cornstarch into sauce and cook on medium-high heat, stirring frequently, until thickened and smooth.
- 5
For grill or broiler: cook about 4 inches from heat for 10-15 minutes per side, turning once, basting often with sauce until cooked through.
- 6
For oven: bake at 350F for 1 to 1.5 hours, basting often, then glaze briefly under broiler.
- 7
Serve chicken with remaining sauce.
Tips
Marinate overnight for maximum flavor development; even 4-6 hours yields good results. The long soak allows acid and aromatics to penetrate the meat.
Baste frequently during cooking to build layers of caramelized glaze. Reserve extra sauce for serving if you prefer more glaze than marinade provides.
For even cooking on the grill, arrange smaller pieces toward cooler zones to prevent burning while thicker thighs finish.
Good to Know
Cover and refrigerate cooked chicken and sauce up to 3 days. Freeze cooked chicken and sauce in airtight containers up to 2 months.
Marinate chicken overnight or up to 24 hours for best flavor. Prepare sauce thickening step up to 1 day ahead; reheat gently before cooking chicken.
Serve hot with remaining sauce spooned over chicken. Pairs well with coleslaw, cornbread, baked beans, or grilled vegetables.
Common Mistakes
Don't skip the cornstarch thickening step to avoid thin, runny sauce that won't cling to chicken.
Don't cook chicken more than 4 inches from heat source to avoid charring exterior before interior cooks.
Don't skip basting to avoid dry chicken; sauce adds both flavor and moisture during cooking.
Substitutions
Dairy-Free Swaps
General Alternatives
adds soy+wheat
FAQ
Can I use boneless chicken breasts instead of bone-in pieces?
Yes, but reduce cooking time significantly. Boneless breasts cook in 6-8 minutes per side on the grill or broiler, and 25-30 minutes in the oven at 350F. Watch closely to prevent drying out.
What if I don't have time for overnight marinating?
Even 2-3 hours develops good flavor. For faster marinating, pound thinner chicken pieces to increase surface area. Avoid marinating longer than 24 hours or acid will toughen the meat.
Can I freeze marinated chicken?
Yes. Marinate first, then freeze in the bag or container up to 1 month. Thaw overnight in the refrigerator before cooking. Thawing time may extend cooking slightly.