Goodbye, boring grilled chicken. Pulling off dinner this week just got easier with this flame-kissed recipe.

By Staff Author

Published on June 28, 2025

Credit:

Kelsey Hansen

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It’s not technically summer until we’re eating outside with a platter of tasty, sticky BBQ chicken from the grill. Put this barbecue chicken recipe in rotation, then hit it again next week with the soy-ginger spin. We're also sharing our secret to grilled the chicken over indirect heat for the juiciest meat.

How to Make Soy-Ginger Barbecue Sauce

Spoon 1/2 cup pineapple, peach, or apricot preserves into a bowl. Snip any large pieces of fruit. Stir in 2/3 cup ketchup, 1/4 cup reduced-sodium soy sauce, 2 tsp. grated fresh ginger, and 2 minced garlic cloves. Prepare chicken as directed. 

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Ingredients

  • 1/4 cup butter

  • 1/2 cup finely-chopped onion

  • 3 garlic cloves, minced

  • 1 1/2 tsp. paprika

  • 1 1/2 tsp. chili powder

  • 1/2 tsp. crushed red pepper

  • 2/3 cup cider vinegar

  • 1/2 cup packed brown sugar

  • 1 Tbsp. Worcestershire sauce

  • 1/2 cup tomato paste

  • 2 Tbsp. molasses

  • 4 lb. chicken pieces (bone-in breasts, thighs, and/or drumsticks), skinned

Directions

  1. Make Sauce

    For sauce, in a 2-qt. saucepan melt butter over low. Add onion, garlic, and 1 tsp. kosher salt. Cook until onion is tender. Stir in paprika, chili powder, crushed red pepper, and 1/4 tsp. ground black pepper; cook and stir 1 minute. Stir in 1 cup cold water, the cider vinegar, brown sugar, and Worcestershire sauce; bring to simmering. Whisk in tomato paste and molasses until smooth. Return to simmering. Cook, uncovered, stirring occasionally, until thickened, 10 to 15 minutes.

  2. Prep Grill

    Meanwhile, prepare grill for indirect heat using a drip pan. Place chicken, bone sides up, on greased rack over drip pan.

  3. Grill Chicken

    Grill, covered, over indirect medium heat until done (165°F for breasts; 175°F for thighs and drumsticks), 50 to 60 minutes, turning once halfway through grilling and brushing with 1 cup sauce the last 15 minutes of grilling. Heat and serve remaining sauce with chicken. Makes 6 servings.

Nutrition Facts (per serving)

774 Calories
36g Fat
28g Carbs
81g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 773.6
% Daily Value *
Total Fat 35.6g 46%
Saturated Fat 12.7g 64%
Cholesterol 373.2mg 124%
Sodium 402.9mg 18%
Total Carbohydrate 28g 10%
Dietary Fiber 1.7g 6%
Total Sugars 23.8g
Protein 81g 162%
Vitamin D 0.4mcg 2%
Vitamin C 6.7mg 7%
Calcium 95.5mg 7%
Iron 4.7mg 26%
Potassium 1203.9mg 26%
Fatty acids, total trans 0.4g
Vitamin D 15.3IU
Alanine 4.6g
Arginine 5.3g
Ash 4.5g
Aspartic acid 7.6g
Caffeine 0mg
Carotene, alpha 23.9mcg
Choline, total 270.7mg
Copper, Cu 0.3mg
Cystine 1g
Energy 3235.3kJ
Fluoride, F 0.3mcg
Folate, total 23.8mcg
Glutamic acid 12.8g
Glycine 3.9g
Histidine 2.6g
Isoleucine 4g
Leucine 6.4g
Lysine 7.2g
Methionine 2.2g
Magnesium, Mg 105.9mg
Manganese, Mn 0.4mg
Niacin 27mg
Phosphorus, P 636.9mg
Pantothenic acid 3.3mg
Phenylalanine 3.2g
Phytosterols 5.1mg
Proline 3.2g
Retinol 104.4mcg
Selenium, Se 82.6mcg
Serine 3g
Starch 0g
Theobromine 0mg
Threonine 3.6g
Vitamin E (alpha-tocopherol) 2.7mg
Tryptophan 0.9g
Tyrosine 2.8g
Valine 4g
Vitamin A, IU 1257.4IU
Vitamin A, RAE 149.7mcg
Vitamin B-12 1.1mcg
Vitamin B-6 1.7mg
Vitamin K (phylloquinone) 10.2mcg
Water 259.1g
Zinc, Zn 5.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.