Lemon Barbecued Chicken

This is backyard BBQ with a bright citrus twist, a 1970s-style American recipe that uses frozen lemonade concentrate as the sweet-tart base for a homemade barbecue sauce. The concentrate packs more lemon punch than fresh juice in the same volume, so the sauce stays thick and sticky while carrying real citrus flavor.

The sauce gets a quick 5-minute simmer first to meld the flavors and slightly caramelize the ketchup sugars. Worcestershire and prepared mustard build the savory backbone, while dried onion flakes rehydrate in the sauce to add texture.

Indirect heat is a must for bone-in chicken breasts. Placing them 8 inches above the coals and basting frequently creates lacquered glaze without burning the sugary sauce. Close to the fire and the ketchup chars to black in minutes.

Turn the chicken every 5 minutes and apply a fresh layer of sauce each time. This builds up layer after layer of sticky glaze, the real signature of a good barbecue chicken.

Kitchen Tips

• Use skin-on, bone-in chicken for the best grilled texture and flavor.
• Reserve some sauce separately before basting raw chicken, never reuse baste sauce as a dip for food safety.
• Finish chicken at 165°F (74°C) internal for breasts, 175°F (79°C) for thighs.
• Let chicken rest 5 minutes before serving so the juices redistribute.

Variations

• Swap lemonade for limeade for a tequila-lime barbecue vibe.
• Add a tablespoon of honey or brown sugar for deeper caramelization.
• Stir in a minced chipotle chile for smoky heat.