Recipe Background
This Award-Winning Barbecue Chicken is the talk of the town! And for good reason. Our neighbor grilled up his go-to barbecue chicken recipe and man, as soon as it was served, people were freaking out in the best ways. The homemade and tangy sauce smothered all over the juicy chicken was just about all we could handle. It was just so good, y'all. Our local news even gave him a made-up title that we all celebrated. Look out because this Award-Winning Barbecue Chicken might just make an appearance at your next cookout, so be prepared to be amazed!
This Award-Winning Barbecue Chicken is the talk of the town! And for good reason. Our neighbor grilled up his go-to barbecue chicken recipe and man, as soon as it was served, people were freaking out in the best ways. The homemade and tangy sauce smothered all over the juicy chicken was just about all we could handle. It was just so good, y'all. Our local news even gave him a made-up title that we all celebrated. Look out because this Award-Winning Barbecue Chicken might just make an appearance at your next cookout, so be prepared to be amazed!
Ingredients
- 6 cloves garlic unpeeled
- 1 1/2 teaspoons black peppercorns
- 1 onion coarsely chopped
- 1 1/2 tablespoons vegetable oil
- 1/2 cup oyster sauce
- 3 tablespoons soy sauce
- 1/3 cup water
- 1/4 cup white wine vinegar
- 4 chicken breast halves boneless and skin-on
Directions
- Preheat the oven to 350 degrees F.
- Oil the grates of the grill.
- Preheat the grill to medium-high.
- Wrap the garlic cloves in foil and bake until they are soft, about 30 minutes.
- Carefully squeeze the garlic from their skins into a small bowl.
- While the garlic is roasting, in a medium skillet over medium-high heat, cook the peppercorns, shaking the skillet occasionally, until they are smoking and fragrant, about 2 minutes.
- Transfer the peppercorns to a spice grinder and let them cool completely.
- Grind the peppercorns into a coarse powder.
- In the same skillet over medium heat, cook the onion in the vegetable oil until it is caramelized, about 10 minutes.
- Add the roasted garlic, the black pepper, and the oyster sauce to the onions and cook over medium-high heat, while stirring, for 1 minute.
- Add the soy sauce to the onion mixture and cook until it has reduced by half, about 1 minute.
- Add the water and the white wine vinegar to the onion mixture and simmer over medium heat until the barbecue sauce is very thick, about 3 minutes.
- Transfer the barbecue sauce to a blender and purée until it is smooth.
- Grill the chicken, skin-side down, until the skin is crisp, about 7 minutes.
- Flip the chicken and cook until each piece is almost white throughout, about 5 minutes.
- Generously brush the barbecue sauce onto the chicken, turn, and grill until it is glazed, about 30 seconds.
- Generously brush the other side of the chicken with the sauce, turn, and grill until glazed.
- Repeat the glazing once for both sides and grill until the chicken reaches an internal temperature of 165 degrees F.
- Transfer the chicken to a plate to rest for 5 minutes.
- Slice the chicken breasts crosswise and plate.
- Serve.
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