Spicy Barbecued Chicken

(from RobotTwo’s recipe box)

Serves 4 people

Categories: Sonoma Lunch_Dinner Phase 2


  • 1/2 cup cider vinegar
  • 2 tablespoons spicy brown mustard
  • 1 tablespoon Worcestershire sauce or Worcestershire sauce for chicken
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon bottled hot pepper sauce
  • 1/8 teaspoon celery seeds
  • 1/8 teaspoon kosher salt
  • 2 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned


  1. For sauce, in a small saucepan combine vinegar, mustard, Worcestershire sauce, paprika, black pepper, hot pepper sauce, celery seeds, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.

  2. If desired, skin chicken. Sprinkle chicken with salt and pepper. Brush chicken pieces with sauce. For a charcoal grill, grill chicken pieces, bone sides up, on an uncovered grill directly over medium coals for 35 to 45 minutes or until no longer pink (170°F for breasts, 180°F for thighs and drumsticks), turning and brushing with remaining sauce halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.)

  3. To broil: Place chicken pieces, bone sides up, on the unheated rack of a broiler pan. Brush with sauce. Broil 4 to 5 inches from the heat about 20 minutes or until lightly browned. Turn chicken pieces over and brush with remaining sauce. Broil 5 to 15 minutes more or until chicken is no longer pink (170°F).

Email to a friend | Print this recipe | Back