Barbecue chicken is a classic summertime favorite. The sweet, tangy barbecue sauce coating is what makes this dish so delicious. However, it can be frustrating when the sauce fails to adhere properly to the chicken, sliding right off while cooking or eating. With a few simple tricks, you can get the barbecue sauce to really stick to the chicken for finger-lickin’ good results every time.
Prep the Chicken for Maximum Adhesion
Proper chicken prep is key for getting the BBQ sauce to stick. Here are some tips:
- Pat the chicken dry – Make sure the chicken is patted very dry with paper towels before applying the sauce. Any excess moisture will dilute the sauce and make it runny.
- Use skin-on chicken – Go for bone-in chicken thighs or drumsticks with the skin on. The skin gives the sauce something to hold onto.
- Coat with seasoning first – Before the BBQ sauce, season the chicken all over with a light coating of salt, pepper, garlic powder, etc. This roughs up the surface a bit for the sauce to cling to.
- Chill the chicken – Coat the chicken with the seasoning, then refrigerate for at least 30 minutes (up to overnight). The cold temperature will help the sauce set up.
Use the Right BBQ Sauce Consistency
The consistency of the barbecue sauce greatly impacts how well it sticks. Here are some useful tips:
- Go for thick, not runny – Choose a nice thick, sticky BBQ sauce, not a thin, vinegary one which will drip right off.
- Reduce down sauce – If your sauce is on the thin side, simmer it in a pan for 5-10 minutes to reduce it down to a thicker, tackier texture.
- Thicken with ingredients – Whisk in a teaspoon of cornstarch, flour, or potato starch to thicken up runny sauce. Or add a spoonful of nut butter.
- Avoid adding liquids – Don’t thin out the sauce with extra barbecue sauce, broth, etc or it will get runny again.
Apply the BBQ Sauce Properly
Pay attention to how you coat the chicken for best results:
- Use a brush or thick coating – Apply sauce generously using a basting brush, or really rub it on thickly with your hands. Don’t skimp!
- Apply the sauce in layers – Brush on a layer of sauce, let it set 5 minutes, then brush on another layer. Repeat 2-3 times for a thick, sticky coating.
- Get up under the skin – Carefully loosen the chicken skin and apply some of the sauce underneath so it can really adhere.
- Coat thoroughly – Brush sauce all over the chicken, including between thighs and drumsticks and under any loose skin or flaps. Don’t miss spots!
- Let sauce tack up – After saucing, let the chicken sit 5-10 minutes so the sauce starts to thicken and tack up before cooking.
Lock in the Sauce with High Heat
The right cooking method will help the sauce hold tight:
- Grill over direct high heat – Grill the sauced chicken over direct high heat, close to the hot coals or flames. Caramelize and crisp the sauce.
- Broil in the oven – For oven cooking, position chicken 6 inches under the broiler and broil 5 minutes per side to caramelize.
- Brown on the stovetop – Pan fry breaded or sauced chicken in a hot skillet with oil until browned and crispy.
- Finish off the grill – If oven-roasting or smoking, transfer the chicken to the hot grill for a few minutes once cooked through to crisp up the sauce.
Troubleshooting Tips
If your sauce still won’t stick no matter what, try these fixes:
- Add cornstarch, flour, or arrowroot powder to thicken it up
- Simmer the sauce to reduce and concentrate the flavor
- Mix in some tomato paste or a spoonful of peanut butter for more viscosity
- Avoid sauce with too much sugar, which makes it slick
- Switch to a higher quality, thicker barbecue sauce
- Grill over very high heat to caramelize sauce into a sticky glaze
- Use sauce sparingly on poultry skin but apply generously to meat
With the right technique, you can get that barbecue sauce to adhere perfectly and bring some serious southern flavor to your cookout chicken. Crispy, sticky, saucy chicken awaits! Give these tips a try for your best barbecued birds ever.
Frequently Asked Questions About Getting BBQ Sauce to Stick to Chicken
What is the best way to put bbq sauce on chicken?
The best way is to apply the sauce in layers – coat the chicken, let it sit 5 minutes, then brush on another layer, repeating 2-3 times. Coat thoroughly over all surfaces. Let the sauce tack up before cooking over high heat to caramelize it on.
Should you put bbq sauce on chicken before or after cooking?
It’s best to apply barbecue sauce both before and during cooking – coat the raw chicken to help it adhere, let it tack up, then brush on 1-2 more layers while grilling or broiling to caramelize. Saucing after cooking alone often doesn’t stick well.
Does bbq sauce burn easily on chicken?
Yes, the sugars in bbq sauce can burn quickly. Use moderate heat for roasted chicken and only high direct heat briefly at the end to caramelize and finalize saucy chicken. Avoid flare ups. Charred black spots mean the sauce burned.
How long does bbq chicken need to cook?
For bone-in chicken parts like thighs and drumsticks, grill over medium heat for about 25-30 minutes, flipping occasionally and brushing with sauce in the last 10 minutes.
Should you bake chicken with bbq sauce on or add it after?
It’s best to coat the raw chicken, let it tack up, then bake until almost done. Brush on another 1-2 layers of sauce in the last 5-10 minutes to caramelize in the oven.
Will bbq sauce cook onto chicken in the oven?
Yes, baking bbq chicken in the oven will help cook the sauce onto the meat and skin. Bake at 375°F for 30-40 minutes, coating with sauce twice during cooking, until browned and crispy.
Is it better to grill or bake bbq chicken?
Grilling over direct high heat is ideal for getting bbq sauce crispy and caramelized onto the chicken. Baking can dry out the meat – so do both by baking first then grilling at the end to finish.
How long does baked bbq chicken last in the fridge?
Cooked barbecue chicken will keep refrigerated for 3-4 days. Reheat leftovers in the oven until warmed through and the sauce is sizzling again before serving. Discard any chicken over 5 days old.
Can you freeze bbq chicken leftovers?
Yes, freeze saucy bbq chicken leftovers for 2-3 months. Let cool fully then portion into an airtight container or freezer bag. Thaw in the fridge before reheating gently on the stove or in the oven.
Conclusion
Getting barbecue sauce to properly stick to chicken can seem tricky, but have no fear – crispy, saucy BBQ chicken is within your reach. With the right prep methods, sauce consistency, application techniques, and high heat cooking, you can get the sauce to adhere beautifully for finger-lickin’ flavor in every bite. Give these tips a try for your best barbecued chicken yet. Pretty soon, you’ll have the whole neighborhood lining up to get a taste!