This Sweet Heat BBQ Chicken recipe combines the smoky flavors of barbecue with a touch of sweetness and a hit of spice. It’s perfect for cookouts and weekly meal prep!

Whether you’re hosting a backyard barbecue or looking for a flavorful meal prep protein, this sweet heat BBQ chicken will impress every time. This fusion grilled chicken dish combines savory Berbere spice blend (and Ethiopian spice mixture) with traditional Southern BBQ sauce, and zesty chipotle in adobo, producing an immaculate flavor explosion!

For this recipe, I cooked the chicken thighs hot and fast over charcoal for maximum tenderness. While it tastes better this way, you can certainly cook them on a pellet grill. Choose a mild wood pellet, such as apple, cherry, or pecan, for the best results. More robust smoke-flavored woods will clash with the spices and sweet and spicy BBQ sauce.

Ingredients

• 8 boneless skinless chicken thighs, large-sized
• Berebere Spice Blend (or bottled Berebere Spice), sub with Baharat Spice Blend
• Olive oil
• juice of 1 large lime (sub with 1 1/2 tablespoons lemon juice)
• Chopped parsley on cilantro, garnish (optional)
• Red onion, finely chopped (sub with white onions)
• Fresh ginger
• Garlic
• 14.5 ounces diced tomatoes
• Ketchup
• Brown sugar
• Worcestershire sauce
• 1 chipotle chili in adobo sauce
• Brewed coffee
• salt and black pepper to taste
• Unsalted butter

Prepping the Chicken

• Season chicken: Place the chicken thighs in a large bowl or resealable container. Blot them dry with paper towels. Season with Berbere spice dry rub, 2 tablespoons olive oil, and the juice of 1 large lime. Massage the ingredients on the chicken thighs until they are well coated.
• Marinate it: Cover and marinate in the refrigerator for 6-12 hours. If you are in a hurry, 1 hour will work, but the flavors on the BBQ chicken won’t be as pronounced.

Make the BBQ Sauce

• Cook the savories: Heat 1/2 cup olive oil in a large pot. Add the chopped red onions and cook over medium heat until soft and translucent. Next, add the chopped ginger and minced garlic, and cook for 1 minute.
• Add more ingredients: Stir in the drained diced tomatoes, ketchup, brown sugar, Berbere seasoning, Worcestershire sauce, chipotle in adobo, and brewed coffee. Bring to a simmer over low heat for 10 minutes, stirring occasionally.
• Season: Taste the BBQ sauce, and season with salt and black pepper to taste.
• Cool the sauce: Remove the pot from the heat, and stir in butter until melted through. Cool the sauce, uncovered, for 15 minutes.
• Blend it: Transfer the BBQ sauce to a blender, and blend until smooth. Use right away, or store in an airtight container in the fridge for up to 4 days. Warm for 1 minute before applying on BBQ chicken.

Grill the Chicken

• Grill Prep: Prepare your charcoal grill with hot coals. If using a pellet grill, set the temperature to 375 degrees F.
• Cook the thighs: Once fully heated, place the chicken thighs on the grill and cook them for 7 minutes per side.
• Check the internal temperature of the thighs to make sure they have reached at least 165 degrees F.
• Reserve half of the sauce: Next, separate the barbecue sauce into two halves. Use half of it on the chicken. Reserve the rest to serve as a table sauce.
• Apply sauce: Brush the chicken thighs with barbecue sauce, cook for 2 minutes, flip, and repeat. Watch for flare-ups.
• Once the thighs register an internal temperature of 175 degrees F., they are done.
• Optional step: garnish the BBQ chicken with chopped parsley or cilantro, and serve with reserved sauce. Enjoy!

Storing Leftover BBQ Chicken Thighs

Store leftover BBQ chicken in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer for 7 minutes at 350 degrees F, or microwave for 1-1/2 minutes on high.

What to Serve wth Sweet Heat BBQ Chicken

You can serve this BBQ chicken with just about any traditional BBQ side, or rice and grilled vegetables. Here are some suggested pairings

• Tangy Mustard Potato Salad
• Grilled Polenta Bruschetta
• Bacon Pasta Salad
• Hasselback Potatoes (smoked or baked)
• Funeral Potatoes

Print

Sweet Heat BBQ Chicken

Whether you’re hosting a backyard barbecue or looking for a flavorful meal prep protein, this sweet heat BBQ chicken will impress every time. This fusion grilled chicken dish combines savory Berbere spice blend (and Ethiopian spice mixture) with traditional Southern BBQ sauce, and zesty chipotle in adobo, producing an immaculate flavor explosion!

Course Main Course

Cuisine American BBQ, Fusion

Keyword BBQ chicken thighs, Sweet Heat BBQ Chicken

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 442kcal

Equipment

• 1 charcoal or pellet grill

Ingredients

• 8 skinless boneless chicken thighs, large-sized
• 1/4 cup Berbere Spice Blend or bottled Berbere Spice, sub with Baharat Spice Blend
• 2 tablespoons olive oil
• juice of 1 large lime
• Chopped parsley on cilantro garnish (optional)
• For the BBQ Sauce
• 1/2 cup olive oil
• 1 large red onion finely chopped (sub with white onions)
• 1 tablespoon chopped fresh ginger
• 4 garlic cloves minced
• 14.5 ounces diced tomatoes drained
• 1 cup ketchup
• 1/2 cup brown sugar packed
• 1 1/2 tablespoons Berbere seasoning blend
• 1 1/2 tablespoons Worcestershire sauce
• 1 chipotle chili in adobo sauce chopped (omit for less spicy variation)
• 1/2 cup brewed coffee
• salt and black pepper to taste
• 2 tablespoons unsalted butter

Instructions

• Place the chicken thighs in a large bowl or resealable container.
• Season with Berbere spice blend, 2 tablespoons olive oil, and the juice of 1 large lime. Massage the ingredients on the chicken thighs until they are well coated. Cover and marinate in the refrigerator for 6-12 hours.
• Heat 1/2 cup olive oil in a large pot. Add the chopped red onions and cook over medium heat for 4 minutes until soft and translucent.
• Next, add the chopped ginger and minced garlic. Cook for an additional 1 minute.
• Stir in the drained diced tomatoes, ketchup, brown sugar, Berbere seasoning, Worcestershire sauce, chipotle in adobo, and brewed coffee. Bring to a simmer over low heat for 10 minutes, stirring occasionally.
• Taste the BBQ sauce, and season with salt and black pepper to taste.
• Remove the pot from the heat, and stir in butter until melted through. Cool the sauce, uncovered, for 15 minutes.
• Transfer the BBQ sauce to a blender, and blend until smooth. Use right away, or store in an airtight container in the fridge for up to 4 days. Warm for 1 minute in the microwave before using.
• Prepare your charcoal grill with hot coals. If using a pellet grill, set the temperature to 375 degrees F.
• Once fully heated, place the chicken thighs on the grill and cook them for 7 minutes per side.
• Check the internal temperature of the thighs to make sure they have reached at least 165 degrees F.
• Next, separate the barbecue sauce into two halves. Use half of it on the chicken. Reserve the rest to serve as a table sauce.
• Brush the chicken thighs with barbecue sauce, cook for 2 minutes, flip, and repeat. Watch for flare-ups.
• Once the thighs register an internal temperature of 175 degrees F., they are done.
• Optional step: garnish with chopped parsley or cilantro, and serve with reserved sauce. Enjoy!
• Store leftover BBQ chicken in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer for 7 minutes at 350 degrees F, or microwave for 1-1/2 minutes on high.

Nutrition

Calories: 442kcal | Carbohydrates: 29g | Protein: 23g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 1078mg | Potassium: 540mg | Fiber: 4g | Sugar: 22g | Vitamin A: 388IU | Vitamin C: 14mg | Calcium: 53mg | Iron: 8mg

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