Barbecue Garlic Brown Sugar Chicken
Barbecue Garlic Brown Sugar Chicken is a smoky, slightly sweet chicken with just a bit of spice. The flavors are perfect together. They all compliment each other amazingly well!
This easy peasy chicken is in our dinner rotation all year long! Grilled in the summer and easily made in the oven in the winter months it’s the perfect chicken dish!
Barbecue Garlic Brown Sugar Chicken is so simple to make with only 5 ingredients!
When it comes to weeknight meals we are always looking for simple, easy meals. This Barbecue Garlic Brown Sugar Chicken fit’s the bill perfectly. Not only is it delicious it takes just a few minutes to make. A win win!
If we have leftovers the chicken makes for a great slider sandwich the next day. We never let anything go to waste! Just add some mayo, sliced onion, lettuce and tomato. Better yet make extra chicken so you can make these delicious sandwiches. We love to cook enough for a couple of meal when we make most anything.
What’s your favorite chicken dish?
We add a bit of red pepper flake to cut the sweetness of the brown sugar but also it adds just that bit of kick that we like. We like a bit of spicy.
I’m pretty sure if you try Barbecue Garlic Brown Sugar Chicken you will love it!
Make this easy and delicious Chicken today!
OTHER CHICKEN RECIPES YOU MIGHT LIKE:
- 10 chicken tenders or 1 lb chicken breasts cut into strips
- 1/2 cup BBQ sauce ( I use Sweet Baby Rays)
- 3 large cloves garlic, minced
- 4 tbsp brown sugar
- 1/2 tsp red pepper flakes use more of less depending on your taste
Preheat oven to 400 degrees.
Line a baking sheet with foil.
Mix brown sugar, red pepper flakes, barbeque sauce and garlic in a small bowl.
Dip each chicken tender in sauce and place chicken on the baking sheet
Bake chicken for about 10 - 14 minutes depending on the thickness of your chicken. do not overcook or chicken will be dry
Turn on the broiler and flip chicken tender over and broil for another 3-5 minutes depending on how broiled you like them. Be careful not to burn them and not to overcook them so they don't dry out.