Grilled Chicken with Dad’s Sweet BBQ Sauce

Growing up, Sr. Food Nanny’s dad was great on the old fashioned potbelly grill with coals that you waited for hours to get ready. He rolled whole onions, corn on the cob, and just about everything else in aluminum foil and placed them individually on the grill to cook. They were done to perfection and delicious every single time! 

Today, we no longer use an old fashioned potbelly grill at our house. But we love to remember this great man by his unbelievable BBQ sauce. He basted most of his meats with this sauce and we still love it.

We love smothering hot grilled chicken with this sauce. It gives it the best flavor! You can prepare your chicken on a traditional grill or even on a smoker, like the Traeger!

Next, if you aren’t a fan of all the different chicken parts, just use what you like! As always, feel free to make this recipe work for your families needs. Leave out anything you don’t like.

We love serving this chicken with rice pilaf, grilled vegetables, and some delicious summer fruit. It makes such a filling, delicious meal.

Finally, this is the perfect summer grilling recipe! The entire family will love it. Enjoy!!!



Grilled Chicken with Dad's Sweet BBQ Sauce


  • 1 8-ounce can tomato sauce
  • 1/2-1 cup packed brown sugar
  • 1 tsp prepared mustard
  • 1 tsp cider vinegar
  • 6-12 chicken parts of your choosing
  • salt and ground black pepper


  • Combine the tomato sauce, brown sugar, mustard, and vinegar in a small saucepan. Bring the sauce to a boil and then decrease the heat to simmer. Cook, stirring occasionally, for 30-45 minutes until thickened.
  • Preheat the grill to medium. Next, trim excess fat from the chicken pieces amd remove the skin if desired. Wipe the chicken with damp paper towels; discard the towls immediately to prevent cross contamination. Season with salt and pepper. Place the chicken on the grill and cook until the chicken is tender and no longer pink: 10-15 minutes per side for breasts and thighs, 8-12 minutes per side for drumsticks and wings.
  • Finally, pour half of the sauce into a bowl to pass at the table; set aside. Baste the chicken with the remaining sauce only during the last few minutes of cooking, to prevent the sauce from burning.



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