BBQ Glazed Half Chicken

This delicious BBQ Glazed Half Chicken is a quick and easy meal that’s packed with smoky, sweet, and savory flavors. Perfect for a cozy dinner, it pairs beautifully with crispy balsamic bacon Brussels sprouts and creamy mashed potatoes. Using simple pantry staples, this dish is a guaranteed crowd-pleaser with tender, juicy chicken coated in a rich barbecue glaze!

Recipe Ingredients:

• 4 boneless, skinless chicken breasts
• 4 boneless, skinless chicken thighs
• 1 tablespoon brown sugar
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons salted butter
• 2 tablespoons olive oil
• 1 cup barbecue sauce, plus extra for serving
• Shaved green onions, for garnish
• Balsamic Bacon Brussels Sprouts, recipe follows, for serving
• Mashed Potatoes

Balsamic Bacon Brussels Sprouts:

• 4 slices bacon, chopped
• 4 tablespoons olive oil
• 1 pound Brussels sprouts, halved
• 2 garlic cloves, minced
• 1 green onion, sliced thin, whites and greens separated
• 1 tablespoon balsamic vinegar
• 2 tablespoons salted butter

Mashed Potatoes:

• 5 pounds russet or Yukon gold potatoes
• 3/4 cup (1 1/2 sticks) salted butter, plus more if desired
• One 8-ounce package cream cheese, at room temperature
• 1/2 cup half-and-half, plus more if desired
• 1/2 teaspoon seasoned salt or to taste
• 1/2 teaspoon freshly ground black pepper or to taste

How To Make BBQ Glazed Half Chicken?

1. Prepare the Chicken: Place the chicken breasts on a board, cover with plastic wrap, and flatten them using a meat mallet or rolling pin until they are ½ inch (1.25 cm) thick. Repeat with the chicken thighs.
2. Mix the Seasoning: In a small bowl, combine brown sugar, chili powder, paprika, salt, garlic powder, and black pepper. Use this seasoning mix to coat the chicken evenly.
3. Cook the Chicken: Heat a large skillet over medium heat. Add the butter and olive oil. Working in batches, place the chicken in the skillet and cook until golden brown, about 3-4 minutes.
4. Glaze the Chicken: Flip the chicken, brush each piece with 2 tbsp / 30ml barbecue sauce, and cook for another 3-4 minutes, until an instant-read thermometer registers 165°F / 75°C.
5. Rest and Serve: Remove from the skillet and let the chicken rest for 5 minutes. Garnish with shaved green onions and serve with extra barbecue sauce.

Balsamic Bacon Brussels Sprouts

1. Cook the Bacon: In a medium skillet over medium heat, cook the chopped bacon until crisp, about 8-10 minutes. Transfer to a paper towel-lined plate and set aside.
2. Sauté the Brussels Sprouts: Heat olive oil in a large skillet with a lid over medium heat. Place the Brussels sprouts cut-side down, cover, and cook for 4-5 minutes without stirring to allow them to crisp.
3. Add Flavor: Remove the lid, add the garlic and the white part of the green onion, and sauté for 1-2 minutes until fragrant.
4. Finish with Balsamic & Butter: Pour in the balsamic vinegar, let it reduce for 15 seconds, then remove from heat. Stir in the butter until melted and well coated.
5. Garnish and Serve: Top with crispy bacon and the green part of the sliced onion.

Mashed Potatoes

1. Boil the Potatoes: Place the peeled and cut potatoes in a large pot. Cover with cold water, bring to a boil, and cook for 30-35 minutes, until fork-tender.
2. Drain and Mash: Drain the potatoes and return them to the dry pot. Mash over low heat to release steam before adding the other ingredients.
3. Mix in Butter, Cream Cheese & Half-and-Half: Turn off the heat and mix in butter, cream cheese, and half-and-half. Mash until smooth.
4. Season and Bake: Stir in seasoned salt and black pepper. Transfer to a baking dish, dot with extra butter, and bake at 350°F / 175°C for 8-10 minutes, until warmed through.

Recipe Tips:

• Flatten the Chicken for Even Cooking :  Pound the chicken to ½ inch (1.25 cm) thick so it cooks evenly and stays juicy. Thicker pieces take longer to cook and may dry out.
• Don’t Skip Resting Time : Let the cooked chicken rest for 5 minutes before serving. This helps keep the juices inside, making the meat more tender and flavorful.
• Use a Meat Thermometer : To avoid dry chicken, cook until the internal temperature reaches 165°F (75°C). This ensures perfect doneness without overcooking.
• Sear for a Deep Flavor : Cooking the chicken in a hot skillet for 3-4 minutes on each side creates a rich, caramelized crust that locks in flavor.
• Mash Potatoes While They’re Hot : Mashing potatoes while they’re still warm gives a smoother, creamier texture. Letting them cool can make them sticky or lumpy.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover BBQ Glazed Half Chicken cool to room temperature. Then, store it in an airtight container and refrigerate for up to 3 days.
• Freeze:Place the cooled chicken in a freezer-safe container or wrap it tightly in foil. Freeze for up to 2 months. To thaw, transfer it to the fridge overnight.
• Reheat: Heat a skillet over medium-low heat and add a splash of water or barbecue sauce. Cook the chicken for 4-5 minutes, flipping occasionally, until warmed evenly.

Nutrition Facts

• Calories: 1,080
• Total Fat: 57g
• Saturated Fat: 16.2g
• Total Carbohydrate: 44.4g
• Sugars: 7.4g
• Protein: 97.2g

Check out More Recipes:

• Bbq Chicken Pizza With Spicy Slaw
• BBQ Chicken Flatbread
• BBQ Chicken Baked Potatoes
• Arrabiata Sauce Recipe