BBQ Grilled Chicken Recipe With Hot Sauce

I’ve been making BBQ chicken for years, but it wasn’t until I added hot sauce that my family started requesting it weekly! There’s something magical about that perfect balance of smoky, sweet, and spicy that makes your taste buds dance. This recipe uses a 48-hour marinade that might seem like a long wait, but trust me, it’s the secret to chicken so tender and flavoursome that you’ll never go back to plain grilled chicken again.

Why You’ll Love this Barbecue Grilled Chicken with Chilli Sauce

If you’re looking for a chicken recipe that packs a serious flavour punch, I’ve got just the thing for you. This sultry grilled chicken marinates for a full 48 hours in a Texas Pete hot sauce blend, infusing every bite with spicy flavour that’ll wake up your taste buds.

What makes this recipe special isn’t just the heat, it’s the perfect balance of flavours. The marinade tenderises the chicken while the homemade sauce, with its marinara base and kalamata olives, adds incredible depth.

I’ve tested several grilling techniques with this recipe, and whether you’re cooking over charcoal or using a gas grill, the key is reaching that 165-degree internal temperature without drying out the meat.

Trust me, this isn’t your average BBQ chicken, it’s a revolutionary dish!

What Ingredients are in Barbecue Grilled Chicken with Hot Sauce?

This sultry grilled chicken recipe packs a serious flavour punch that’ll change your next barbecue. The secret lies in a 48-hour marinade using Texas Pete hot sauce, which infuses the chicken with incredible depth of flavour while keeping it moist and tender.

What I love about this recipe is how adaptable it is, perfect for summer cookouts or even a cosy autumn dinner when you’re craving something with a bit of heat.

For the BBQ Grilled Chicken with Hot Sauce, you’ll need:

• 2 pounds boneless chicken tenders
• 2½ cups Texas Pete original hot sauce (for marinade)
• 2 tablespoons finely chopped garlic (for marinade)
• 4 ounces olive oil (for marinade)
• 1 teaspoon kosher salt (for marinade)
• 1 teaspoon pepper (for marinade)
• ¾ cup Texas Pete original hot sauce (for sauce)
• 2 tablespoons olive oil (for sauce)
• 2 tablespoons chopped garlic (for sauce)
• 2 jars (26 ounces each) marinara sauce
• 2 cups kalamata olives, drained and roughly chopped
• 3 tablespoons red wine vinegar
• 1 teaspoon pepper (for sauce)
• Chopped fresh parsley (for garnish)

While the ingredient list might seem lengthy, don’t be tempted to cut the marinating time short, those 48 hours are absolutely essential for developing the depth of flavour that makes this dish special.

If you can’t find Texas Pete hot sauce specifically, another quality hot sauce will work, though the heat level might vary.

And for those who might find the sauce too spicy, you can always adjust the amount of hot sauce to suit your taste buds. The kalamata olives might seem an unusual addition, but trust me, they add a wonderful briny contrast to the heat.

How to Make this Barbecue Grilled Chicken with Hot Sauce

To convert this sultry grilled chicken into a proper BBQ masterpiece, you’ll need to prepare your marinade well in advance. Start by combining 2½ cups of Texas Pete original hot sauce with 2 tablespoons of finely chopped garlic, 4 ounces of olive oil, 1 teaspoon of kosher salt and 1 teaspoon of pepper in a large bowl.

Place your 2 lbs of boneless chicken tenders in this fiery marinade, making sure every piece is thoroughly coated. This needs to rest in the fridge for a full 48 hours, and believe me, this waiting time is non-negotiable if you want that depth of flavour that makes this dish so special.

When BBQ day arrives, prepare your grill for direct cooking. If you’re using a Kamado BBQ, heat it to about 200°C, which is the perfect temperature for chicken. For a Pit Barrel Cooker or Ozpig, arrange your coals for direct heat cooking.

Once your BBQ has reached temperature, remove the chicken from the marinade (discard the used marinade) and place the tenders directly on the grill. Cook for about 4-5 minutes on each side, or until the chicken reaches an internal temperature of 74°C. You’re looking for those lovely char marks that add flavour and visual appeal.

While your chicken is cooking, prepare the mouthwatering sauce that sets this recipe apart. In a saucepan that can go on your BBQ’s side burner or plancha, heat 2 tablespoons of olive oil and sauté 2 tablespoons of chopped garlic until fragrant.

Then add ¾ cup of Texas Pete hot sauce, 2 jars of marinara sauce, 2 cups of roughly chopped kalamata olives, 3 tablespoons of red wine vinegar and 1 teaspoon of pepper. Allow this sauce to simmer for about 15 minutes, letting all those complex flavours meld together.

When your chicken is perfectly grilled, serve it smothered in this rich sauce and garnished with fresh chopped parsley for a pop of colour and freshness. This BBQ grilled chicken is sure to become the star of your next outdoor feast, especially when prepared using a Pit Barrel Cooker Junior Drum Smoker.

Barbecue Grilled Chicken with Chilli Sauce Substitutions and Variations

Monolith Kamado BBQ Method:

1. Marinate chicken tenders in Texas Pete hot sauce mixture for 48 hours as directed.
2. Set up the Kamado for direct grilling at medium-high heat (190-200°C).
3. Drain chicken thoroughly before cooking.
4. Grill chicken directly over coals for 4-5 minutes per side until internal temperature reaches 74°C.
5. For a smokier flavour, add wood chips and use the indirect cooking method with the heat deflector, cooking at 180°C for 15-20 minutes.
6. Prepare the sauce as directed and serve with the grilled chicken.

Ozpig & Big Pig Stove Method:

1. Follow the marinade instructions for 48 hours.
2. Prepare the Ozpig for direct grilling with charcoal for the best flavour.
3. Drain chicken from marinade.
4. Grill chicken tenders for 3-4 minutes per side until properly cooked.
5. Alternatively, use the plancha attachment for a seared exterior.
6. If using the oven attachment, cook at 200°C for 15-20 minutes.
7. Add wood chips to the oven attachment for a smoky flavour profile.

Pit Barrel Cooker Method:

1. After marinating chicken for 48 hours, drain well.
2. For traditional BBQ flavour, hang chicken tenders from hooks for 25-30 minutes.
3. For direct cooking, place on the grill grate over medium coals for 6-7 minutes total.
4. For best results, use a combination of direct grilling followed by 5-10 minutes of hanging to infuse smoke flavour.
5. Serve with the prepared sauce on the side or brushed onto chicken during the final minutes of cooking.
6. The Pit Barrel Cooker’s 360º All-Round Heat Dynamics allows for consistent cooking, enhancing your grilled chicken experience.

What to Serve with Barbecue Grilled Chicken with Chilli Sauce

Now that you’ve perfected cooking this spicy chicken on different grills, let’s talk about the perfect sides to complement your barbecue creation.

The key to great flavour pairings is balancing that sultry heat with cooling, crisp side dishes that won’t compete with your chicken’s bold profile.

I’ve found these crowd-pleasers work every time:

• Creamy coleslaw with a light vinegar dressing – the cool crunch cuts through the spice
• Grilled corn on the cob brushed with herb butter – sweet contrast to the savoury chicken
• Classic potato salad with fresh dill – starchy comfort that soothes the palate
• Cucumber and tomato salad with feta – invigorating and bright against the rich sauce

Trust me, these sides will make your spicy barbecue chicken the star of any cookout!

Final Thoughts

Whether you’re a grilling novice or a backyard BBQ expert, this sultry grilled chicken recipe will change your outdoor cooking game. The 48-hour marinade might seem long, but I promise it’s worth every minute for that deep flavour infusion.

I’ve experimented with countless chicken marinades over the years, and this Texas Pete-based blend strikes the perfect balance of heat, acidity, and savoury notes. Don’t be afraid to play with sauce pairings, either! While the kalamata olive marinara combo is my go-to, you can also try serving with a cooling yoghurt dip if you’re feeding heat-sensitive guests.

Frequently Asked Questions

Can I use bone-in chicken instead of tenders?

Where there’s a will, there’s a way! Yes, you can use bone-in chicken instead of tenders. The advantages of bone-in include juicier meat and more flavour, but do remember to increase your cooking time accordingly.

How Long Will Leftover Chicken Stay Fresh in the Fridge?

I would recommend storing your leftover chicken in an airtight container for up to 3-4 days in the refrigerator. For optimal leftover storage and chicken freshness, be sure to refrigerate within two hours.

Is there a non-alcoholic substitute for red wine vinegar?

While wine adds tang, non-alcoholic substitutes abound. I’d recommend apple cider vinegar, white vinegar, or lemon juice as excellent vinegar alternatives that will maintain your dish’s flavour profile without alcohol.

Can I freeze the marinated chicken before cooking?

Yes, I can freeze the marinated chicken before cooking. When freezing marinated chicken, I would recommend completing the 48-hour marination time first, as freezing will pause the marination process until thawed.

How Spicy Is This Recipe on a Heat Scale?

I’d rate this recipe as medium-high on the heat measurement scale. With significant amounts of Texas Pete hot sauce, it’ll challenge those with lower spice tolerance but delight heat-seekers.