How to Make The Perfect Beer-Glazed Barbeque Chicken

There’s always one dish that saves the day—and on this past Easter Sunday, it was this beer-glazed barbeque or BBQ chicken. While the adults were diving fork-first into hot, vinegary Escovitch Fish (a Jamaican Easter staple), the kids… not so much. My daughter scrunched her nose. My son asked for nuggets. And then my husband came through like the grill master hero he is.

He fired up the grill, pulled out some chicken thighs and drumsticks we had marinated the day before, and grabbed a bottle of beer from the fridge—not for drinking, but for cooking. He mixed it into our favorite barbecue sauce, added a bit of honey for balance, and started brushing it onto the chicken during the last few minutes of grilling. The result? Sweet, smoky, slightly tangy, sticky-finger-perfect grilled barbeque or BBQ chicken that had the kids grabbing seconds before the adults could even finish plating.

Honestly, I’m not sure who enjoyed it more.

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What Is Barbecue Chicken, Anyway?

At its heart, barbecue chicken is about more than just sauce and smoke—it’s a technique, a tradition, and a symbol of togetherness in nearly every culture. It typically refers to chicken cooked low and slow over a fire or grill, often finished with a flavorful sauce that caramelizes over the meat. The word barbecue itself comes from the Taíno word “barbacoa,” which described a wooden rack used by Indigenous Caribbean people to slow-cook meat over fire—a practice later adopted and adapted by European settlers and enslaved Africans.

Across the world, people barbecue in wildly different ways:

• In the Caribbean, jerk chicken is the king of barbecue—dry rubbed or marinated in fiery spices and slow-cooked over pimento wood.
• In the Southern U.S., barbecue is practically a religion. BBQ chicken is usually basted in a tomato or vinegar-based sauce and grilled or smoked to perfection.
• In Korea, they grill their spicy-sweet yangnyeom chicken or soy-marinated dak galbi over charcoal or gas grills.
• In South Africa, a “braai” brings people together to grill chicken over wood coals with a unique blend of spices.
• In the Philippines, inasal is marinated in lemongrass, calamansi, and vinegar before grilling.
• Even in Jamaican-American homes like mine, we fire up the grill for barbeque or BBQ chicken whenever we need a reliable, crowd-pleasing backup for the picky eaters who might not want fish, curry, or stews.

The methods may vary, but the meaning is the same: barbecue is communal cooking. Whether it’s Easter Sunday, a random Tuesday evening, or a Saturday cookout, it brings people together, fills the air with incredible smells, and makes memories stick to your clothes (and fingers) long after dinner.

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Why This BBQ Chicken Works

This isn’t your average BBQ chicken recipe. The beer adds a subtle depth that cuts through the sweetness of the sauce and helps it caramelize beautifully on the grill. You don’t need anything fancy either—just bone-in chicken pieces, pantry spices, and your favorite store-bought or homemade barbecue sauce. I like to use a wire cooling rack set over a sheet pan to let the chicken rest after grilling—keeps the skin crisp and the juices where they belong.

You’ll also need a good digital pocket thermometer (this one is my go-to) to make sure your chicken hits that perfect 165°F doneness without drying out. And if you’re grilling with sauce? Trust me, disposable vinyl food prep gloves (these are the ones I use) make cleanup a breeze—especially when you’re brushing sauce over hot meat.

(This post contains affiliate links.)

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A Family Tradition in the Making

I grew up with Jamaican-style Easter celebrations—think fried fish, pickled onions, Scotch bonnet, and hard dough bread. But raising kids in the U.S., I’ve learned to balance tradition with crowd-pleasing options. And this barbeque or BBQ chicken? It’s now officially part of the tradition. The scent alone had everyone outside asking, “What’s on the grill?” while I popped open a soda and snuck a few bites right off the tray.

We served it up with roasted baby potatoes with rosemary and a side of broccoli cheddar Ritz casserole, and not one kid asked for ketchup. That’s how you know it’s a hit.

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Ingredient Notes & Swaps

• Chicken: I used a mix of thighs and drumsticks. You can substitute boneless skinless thighs, but they’ll cook faster—keep your eye on the grill.
• Beer: A light lager or amber beer works best here—don’t go too dark or bitter. You can substitute ginger beer (nonalcoholic) for a kid-friendly version with a spicy-sweet twist.
• BBQ Sauce: Use your favorite! We used a thick Kansas City-style sauce for that rich, molasses-y glaze.
• Spices: Garlic powder, onion powder, paprika, and adobo build a balanced dry rub. Don’t skip the oil—it helps the spices stick and the skin crisp up.

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Barbeque Chicken Make-Ahead Tips

• Marinate the chicken the night before for the best flavor. Just toss it in a zip-top bag or bowl, cover, and refrigerate.
• Pre-mix your barbeque or beer glaze and store it in a mason jar in the fridge. Shake well before brushing it on.
• You can pre-grill the chicken earlier in the day, then finish on the grill with the sauce right before serving. Just keep it warm in a low oven or covered pan.

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Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a 350°F oven or air fryer to crisp the skin again. I don’t recommend freezing grilled chicken with sauce—it tends to get mushy when thawed.

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Serving Suggestions

Pair this beer-glazed BBQ chicken with:

• Potato Salad
• Ratatouille
• Garlic Parmesan Roasted Carrots
• Creamy Mashed Potatoes
• And don’t leave the kiddos out, you can quickly and easily please your tiny humans with this flavorful Italian Pasta Salad, or make it more hearty and try this Tortellini Pasta Salad.

If you are in a grilling mood and want to spice things up, then definitely throw this Jamaican Jerk Pork Tenderloin on the grill! It is a recipe you will go to again and again.

For dessert, I served up a beautiful Fourth of July Berry Trifle. Yes, Yes, I know it was April and not July, but this dessert is impressive and adults and kids love it! And I always love throwing out a good old-fashioned Oatmeal Cookie tray, and my recipe is simply nostalgic. Everything you think about when you think about biting into the perfect chewy and moist Quacker Oats Vanishing Oatmeal Cookie, but my recipe is so much better!

Get the Barbeque Chicken Recipe

You’ll find the full printable recipe in the recipe card below. And if you’re ready to try it for your next cookout or Sunday dinner, don’t forget to subscribe to the blog for more stories and recipes like this one.

From my grill to yours—happy cooking,

Camille

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