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Bobby Flay's Grilled Chicken with Pantry Barbecue Sauce
Bobby Flay
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(22 rated)
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You can create a delicious, multi-purpose barbecue sauce with ingredients you most likely already have on hand.

Technique tip: If your sauce is too thick, add a splash of water. If it needs additional sweetness or heat, kick those up by adding extra honey or hot sauce.

Swap option: You can swap granulated sugar for brown sugar (if you do this, add a drop of molasses if you have it).


  • Barbecue Sauce

    • 1 cup ketchup
    • 3 tablespoons honey
    • 2 tablespoons brown sugar
    • 1 tablespoon Worcestershire
    • 1 tablespoon soy sauce
    • 1 tablespoon hot sauce
    • 1 tablespoon vinegar
    • 2 tablespoons mustard
    • 1 teaspoon cayenne
  • Chicken

    • 1 whole chicken, cut into parts (thighs, legs, wings, each breast cut into 2)
    • Salt and freshly ground black pepper, to taste
    • 1 tablespoon paprika


For the barbecue sauce:

Add all the ingredients to a sauce pan. Bring to a boil. Turn down to a simmer and cook for 20 minutes, covered.

Taste for balance and if the sauce needs sweetness, add more honey. If it needs more heat, add some more hot sauce. If it gets too thick, add a splash of water.

For the chicken:

1. Preheat grill to medium heat and lightly oil the grill grates.

2. Pat chicken pieces dry with paper towels. Season chicken parts with salt, pepper and paprika.

3. Grill on grates nearest to you, skin-side down, and cook until crispy and golden, about 8 minutes. Turn chicken pieces and cook through on the other side. Chicken should be on the grill for about 15-17 minutes total. In the last 3 minutes of cooking, brush sauce onto chicken using a pastry brush (discard any leftover sauce that came into contact with the chicken).

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Bobby Flay and Al Roker show how to make barbecued chicken

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