The Juiciest BBQ Citrus Chicken You’ll Ever Grill
Perfectly charred and tender, this recipe is the ultimate crowd-pleaser for your next backyard cookout. Learn the secret to bright, zesty, and impossibly juicy chicken today!
Prep Time:
50 minutes
plus 1 hour to overnight for marinating
Cook Time:
20-25 minutes
- 4 - skin-on chicken leg quarters, cut into 8 pieces
- 1 1/3 cups - Ketchup
- 1 tbsp - light brown sugar
- 3 - cloves garlic, grated
- 1 tbsp - Dijon mustard
- 2 tbsp - Worcestershire sauce
- 2 tsp - ground cumin
- 2 tsp - smoked paprika
- Kosher salt and freshly ground black pepper
- 1 - Juice and zest of 1 orange
- 1 - Juice and zest of 1 lemon
Step 1
Put the chicken in a large resealable plastic bag.Step 2
Whisk the ketchup, brown sugar, orange zest and juice, lemon zest and juice, garlic, Dijon, Worcestershire sauce, cumin, smoked paprika, 1 teaspoon salt, and a few grinds of black pepper together in a 4-cup liquid measuring cup (or alternatively a medium bowl) until combined.Step 3
Remove 1 cup of the sauce and add the remaining sauce to the resealable plastic bag with the chicken. Seal and toss the bag to evenly coat the chicken.Step 4
Marinate the chicken in the refrigerator for 1 hour and up to overnight.Step 5
Meanwhile, add the remaining sauce to a small saucepan. Bring the sauce to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce thickens, about 10 minutes. Reserve reduced sauce for glazing and serving.Step 6
Prepare a grill for medium-high heat.Step 7
Remove the chicken from the marinade and allow any excess marinade to drip off. Arrange the chicken skin-side down on the grill, leaving some space between each.Step 8
Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh reads 165 degrees F, 20 to 25 minutes more.Step 9
Transfer the chicken to a platter and let rest for 5 minutes. Serve the chicken with the remainder of the sauce.
