Honey Garlic Barbecue Chicken using a lower fat oven baked method, plus a seasoning secret you’ll love, to make an easy but utterly delicious chicken dinner.
It may be the first days of Spring but it’s still very much winter here in Newfoundland. We have had some melt off from the massive snow storms we had this year.
Still there are still several feet of snow on the ground in many places, including my back patio. Dreams of summer barbecues are still only a glittering, far away hope.
Still, I persist in developing recipes to bridge that gap of time from winter to spring. I just need something every now and then to help me remember the taste of summer barbecues.
The age old question, what to do with this chicken?
I had defrosted some boneless skinless chicken thighs last week and was wondering what to do with them. (You can use boneless skinless breasts as well. See the recipe notes below.)
At first I thought I’d just sprinkle on some of my own Smokin’ Summer Spice Dry Rub and cook them on my cast iron grill pan. Simple but delicious, and something I often do.
The trouble was , I wanted something garlicky but I wanted something honey BBQ as well. So, as I often do, I combined all of those ideas into one recipe.
I came up with the idea of chicken with barbecue flavours inside and out. They would then be dredged in flour before being quickly baked.
The flour dredge was meant to help seal the chicken pieces and keep them moist inside. It also functions as a good surface for sauce to stick to, something like Lemon Chicken Piccata.
Honey Garlic Barbecue Chicken begins with a great seasoning mix.
The seasoning for the chicken pieces was once again my own incredibly versatile Smokin’ Summer Spice Dry Rub. It’s something we never run out of around here because we use it on EVERYTHING!
From chicken, burgers, chops, steaks, and even blackened cod, this seasoning mix has become an indispensable ingredient in our kitchen.
Just yesterday, I noticed we were running low on it as I neared the bottom of one of the large 16 ounce size shakers we store it in. I was beginning a spice inventory to make a whole new double batch, when Spouse pulled a full container from the back of the pantry cupboard.
We go through it so fast, I am never sure how much is in the house, but truthfully we never run out.
So before dredging and baking the chicken pieces, they were liberally seasoned on both sides with that very same rub.
The thighs were then folded in half so that some of the seasoning was now at the centre of the meat as well as on the outside. That’s plenty of flavour inside and out.
A great sauce is the finishing touch for this Honey Garlic Barbecue Chicken.
The cooked thighs then get a quick dip in the combination Honey Garlic/Honey BBQ sauce and served. It really was an outstandingly delicious chicken dinner.
You can, of course, use your own favourite BBQ Sauce in the recipe, but we have quite a number of homemade sauces too, here on Rock Recipes. If you have a little extra time, try making Coca Cola BBQ Sauce or one of my favourites, and the one I used here, Brown Sugar and Balsamic BBQ Sauce.
This is terrific served with a salad, some of our Baked Wedge Fries, or even plain steamed rice. Be sure to make extra sauce if serving with rice though. You’re going to want plenty to pour over it.
We have some great side dish inspiration too, including everything from baked beans & corn bread to deliciously different potato and pasta salads. Be sure to check them all out in our collection of 35 Best BBQ Side Dishes too.
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Honey Garlic Barbecue Chicken using a lower fat oven baked method plus a seasoning secret you'll love to make an easy but utterly delicious chicken dinner.
- 2 to 3 lbs of boneless skinless chicken thighs or breasts (see notes for using breasts below)
- 4 tbsp BBQ Seasoning (Approximately)
- 1 cup flour (approximately)
- 3 tbsp canola oil
- For the sauce
- 2 tbsp olive oil
- 4 cloves minced garlic
- 1/2 cup honey
- 1 cup BBQ Sauce
- 1/2 tsp chili flakes (optional)
- pinch salt
- 1/2 tsp black pepper
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper and brush the canola oil over the parchment paper.
- Lay the boneless skinless breasts flat on a cutting board and liberally season with the BBQ spice rub on both sides.
- Fold them in half and dredge in the flour until completely coated. ( They should remain folded while dredging in the flour)
- Bake for about 45 minutes, turning the chicken pieces over at the 20 minute mark.
- Test the pieces with a meat thermometer to see if they have reached 170 degrees F. Check earlier than the 45 minute mark if they are small chicken pieces. They may well be fully cooked before that time.
- To prepare the sauce.
- Add the olive oil and garlic to a small saucepan.
- Cook over medium low heat until the garlic just softens but does not brown. About a minute.
- Add the honey and let it come to a slow simmer for a few minutes.
- Add the BBQ sauce, chili flakes if using them, plus the salt and pepper.
- Simmer together slowly for 5 minutes or so, stirring often.
- Dip the cooked pieces in the sauce and serve.
If using boneless skinless chicken breasts, pound them out to a uniform thickness or butterfly cut them to make them flatter. You can then fold them in half before dredging in the flour, so that they will be seasoned inside and out, the same as thighs would be.
Chicken breasts may cook faster than chicken thighs, depending up on their thickness. Use a meat thermometer to determine when any chicken pieces are fully cooked to 170 degrees F.
Serving Size1 serving
Amount Per Serving Calories 549Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 129mgSodium 697mgCarbohydrates 49gFiber 2gSugar 39gProtein 49g