July 18th, 2012

Louisiana Style Barbecued Chicken

Louisiana Style Barbecued Chicken



I love to barbecue, but it’s usually my husband who actually puts the food on the grill and watches it cook.  I’m in charge of everything else—marinating the meat, preparing the side dishes, etc.  And because I love to barbecue, I want to do it all year long—not just in the summertime.  My hubby is from upstate New York and is accustomed to cold weather, and he once told me that he didn’t mind barbecuing when it was cold out, so I didn’t think anything of sending him out to the barbecue regardless of what time of year it was.  Then one particularly cold night, he came back in the house with our dinner and said, “You know, when it’s snowing and about 20 degrees outside, I really don’t want to be out there barbecuing!”


“Oh dear!  Sorry, honey!”


So now I need to be more mindful of the weather before I plan to barbecue, but I still stretch out the grilling season longer than most people do.  And since my very favorite food is chicken, I love to serve this Louisiana Style Barbecued Chicken.  It’s a good meal to serve when you’ve got company coming because the chicken marinates overnight so the prep work is all done a day ahead of time.  That frees up your time on the day of the get-together to prepare other dishes or spend more time with your guests.  To make this dish, you’ll need chicken pieces, butter, onion, barbecue sauce, steak sauce, Worcestershire sauce, soy sauce, honey, brown sugar, fresh-squeezed orange juice, lemons, and salt.


The night before you are going to serve the chicken, place the chicken pieces in a large stockpot with enough water to cover.  Add 1 tablespoon of salt.  Bring to a boil and then simmer for about 30 minutes.  Remove the chicken and drain well.  Remove any skin from the chicken pieces.  Finely chop the onion.  Quarter the lemons and remove any exposed seeds.

Juice the oranges.  Set aside.

To make the barbecue sauce, heat the butter in a heavy saucepan over medium-high heat and saute the onion until soft, about 5 minutes.  Add the barbecue sauce, steak sauce, Worcestershire sauce, soy sauce, honey, brown sugar, orange juice, and lemons.  Bring to a boil, reduce the heat to low, and simmer until the mixture is thick and the flavors are well blended, about 30 minutes.  Remove and discard lemons.

Place the chicken pieces in a 9 x 13 dish and pour the barbecue sauce over it, making sure that each piece is covered.  Marinate overnight in the refrigerator.  The next morning, turn the chicken pieces over to ensure that each piece is thoroughly marinated.  Cook the chicken on the grill, turning and brushing generously with the sauce about every 10 minutes.

Louisiana Style Barbecued Chicken

Serving Suggestion:  This chicken would be excellent served with Twice Baked Potatoes or Caesar Salad.

Posted under Main Dishes

2 Responses to “Louisiana Style Barbecued Chicken”

  1. Could this chicken be baked in the oven in the sauce it was marinated in?

  2. Donna, I have never tried it that way, but I think it would probably work okay.

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Hi! I'm Laura. I enjoy sharing simple and delicious recipes that I serve my family and friends. To learn more about me, click here.

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