Chicken Barbecue
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I learned this simple Chicken Barbecue from a family cookout — it’s the kind of recipe that smells like comfort: smoky, tangy, and a little spicy. The technique is straightforward: rehydrated guajillo and ancho chiles blended with roasted tomatoes make a rich sauce that braises the chicken until tender. It’s perfect for weeknight dinners, tortillas for tacos, or a crowd-pleasing potluck. If you’re planning a festive menu, consider adding a sweet finish from these best-ever Halloween dessert recipes to round the meal.
What makes this recipe special
This Chicken Barbecue balances deep chile flavor with bright tomato and a touch of vinegar for tang. It’s authentic-tasting without complicated prep or expensive ingredients. Use thighs or drumsticks for more forgiving, moist results; breast works if you watch the cooking time. The sauce doubles as a taco filling or a dip for rolls.
“We served this at a family lunch and everyone asked for the recipe — the sauce is smoky but not overpowering, and the meat stays incredibly juicy.” — Home cook review
How this recipe comes together
Quick overview:
- Soak and soften chilies to bring out their flavor.
- Roast tomatoes, onion, and garlic for a deeper, slightly charred sweetness.
- Blend those with spices, stock and vinegar into a smooth sauce.
- Brown the chicken to lock in juices, then braise in the sauce until tender.
- Optionally shred the meat and return it to the sauce for maximum flavor.
This sets expectations: total active time ~20–30 minutes, simmering 30–40 minutes; yields about 4–6 servings.
What you’ll need
Ingredients (serves 4–6)
- 1 kg chicken (thighs, drumsticks, or breast — bone-in or boneless)
- 4 ripe roma tomatoes (jitomates)
- 2 guajillo chiles, stems and seeds removed
- 2 ancho chiles, stems and seeds removed
- 1 dried or adobo chipotle (optional, for heat/smoke)
- 1/4 onion
- 2 garlic cloves
- 1 cup chicken stock (or water + bouillon)
- 2 tbsp white or apple cider vinegar
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 2 bay leaves
- Salt and black pepper to taste
- 2 tbsp vegetable oil
Notes/substitutions:
- Swap chicken stock with low-sodium stock or water if you prefer.
- Use canned chipotle in adobo for a smoky, richer heat; start with a small piece.
- For a gluten-free version, ensure your stock and any condiments are certified gluten-free.
If you want a crunchy side made quickly, try these simple 2-ingredient homemade crackers as a base for serving shredded chicken.
Step-by-step instructions
- Prepare chiles: Bring a small pot of water to near-boil. Submerge guajillo and ancho chiles for 10 minutes until pliable. Drain.
- Roast aromatics: On a comal or skillet, roast the tomatoes, quartered onion, and garlic cloves (unpeeled) over medium-high heat until they blister and show golden spots. Turn to char evenly.
- Blend the sauce: Peel garlic, then add tomatoes, onion, hydrated chiles, chipotle (if using), vinegar, cumin, oregano, and 1 cup chicken stock to a blender. Blend until smooth. Taste and season with salt and pepper.
- Brown the chicken: Heat oil in a large heavy pot or deep skillet over medium-high. Season chicken with salt and pepper. Sear pieces 3–4 minutes per side until golden; don’t fully cook through. Remove and set aside.
- Braise: Pour the blended sauce into the pot. Add bay leaves. Return chicken to the sauce, nestling pieces so they’re partially covered. Add a splash more stock if needed to reach about half to two-thirds coverage.
- Simmer gently: Reduce heat to medium-low, cover, and simmer 30–40 minutes until chicken is cooked through and tender. Bone-in pieces will take slightly longer.
- Finish: For shredded chicken, remove pieces, shred with two forks, then return meat to the pot to soak for 5–10 minutes. Adjust salt, pepper, and a squeeze of vinegar if it needs brightness.
Cooking safety: cook chicken until internal temperature reaches 165°F (74°C) at the thickest point.
Best ways to enjoy it
Serving ideas:
- Tacos: Warm corn or flour tortillas, shredded chicken, diced onion, cilantro, lime wedges.
- Family-style: Serve with steamed rice and refried beans for a hearty plate.
- Sandwiches: Pile shredded chicken on soft rolls with pickled onions and avocado.
- Appetizer: Use as a dip with crusty bread or homemade crackers.
For seasonal party inspiration, this barbacoa pairs well with savory party boards and can be combined with ideas from these 28 delicious Halloween food ideas if you’re planning themed gatherings.
Storage and reheating tips
- Refrigerate: Cool to room temperature and store in an airtight container for up to 3–4 days.
- Freeze: Place cooled chicken and sauce in freezer-safe containers or bags for up to 3 months. Defrost overnight in the fridge.
- Reheat: Gently rewarm on low heat on the stove with a splash of stock to loosen the sauce, or microwave in short bursts stirring between. Reheat to at least 165°F (74°C).
- Food safety: Do not leave cooked chicken at room temperature for more than 2 hours. When reheating from frozen, thaw fully in the fridge before heating for even temperature.
Pro chef tips
- Toast chiles briefly in a dry skillet before soaking to deepen the aroma.
- Strain the blended sauce through a fine mesh if you want a silky texture with no bits.
- Sear chicken in batches to avoid overcrowding; this gives a better crust and flavor.
- If sauce is too thin after simmering, remove lid and simmer uncovered to reduce and concentrate flavors.
- Add a small pinch of sugar only if the sauce tastes too acidic after blending — often a touch of vinegar and salt is enough balance.
Flavor swaps and variations
- Slow-cooker: Brown chicken, then combine with sauce in a slow cooker and cook on low 4–6 hours. Shred and toss with sauce.
- Smokier profile: Add smoked paprika or a bit more chipotle in adobo.
- Spicy: Increase chipotle or add a fresh jalapeño while blending.
- Lighter version: Use skinless chicken breasts and reduce simmer time to avoid dryness; consider finishing with a little butter for silkiness.
- Vegetarian option: Replace chicken with shredded young jackfruit or large portobello pieces; cook slightly less time so they keep texture.
FAQ
Q: Can I make the sauce ahead of time?
A: Yes — the blended sauce keeps in the fridge for up to 3 days or freezes for 2–3 months. When ready, brown the chicken and braise in the pre-made sauce.
Q: What cut of chicken is best?
A: Thighs and drumsticks are best for long braises because they stay moist and develop flavor. Boneless breasts work for quicker cooking but watch the time to avoid drying.
Q: My sauce tastes bitter after blending the chiles — how do I fix it?
A: Bitterness can come from over-charring or seeds. Strain the sauce, add a little vinegar or a pinch of sugar to balance, and taste again. Also ensure chiles were fully deseeded before soaking.
Q: Is this safe to freeze with the bones in?
A: Yes, you can freeze bone-in chicken in the sauce, though saving space and easier reheating is often achieved by shredding before freezing.
Q: Can I use fresh chiles instead of dried?
A: Fresh chiles will give a different, brighter flavor. If you use fresh guajillo/ancho equivalents (rare), reduce the quantity and taste as you go — dried chiles offer concentrated flavor that defines the dish.
Conclusion
For a classic take on barbacoa-style chicken that’s easy enough for a weeknight but tasty enough for guests, this recipe hits all the right notes: smoky chiles, roasted tomato depth, and tender braised meat. If you want a Spanish-language version or another method, check the detailed Receta de Barbacoa de Pollo. For a newspaper-style recipe and additional serving ideas, see the Barbacoa de Pollo Recipe – Los Angeles Times. If you’re shopping for barbecue-themed snacks to complement the meal, you might find interesting options like this Nobby Starsnack Barbacoa De Pollo snack. And for tools to grill or present chicken legs, consider this Asador Pollos Barbacoa Juego De Parrilla for easier handling.
Chicken Barbecue
Ingredients
Method
- Bring a small pot of water to near-boil. Submerge guajillo and ancho chiles for 10 minutes until pliable. Drain.
- On a comal or skillet, roast the tomatoes, quartered onion, and garlic cloves (unpeeled) over medium-high heat until they blister and show golden spots. Turn to char evenly.
- Peel garlic, then add tomatoes, onion, hydrated chiles, chipotle (if using), vinegar, cumin, oregano, and chicken stock to a blender. Blend until smooth. Taste and season with salt and pepper.
- Heat oil in a large heavy pot or deep skillet over medium-high. Season chicken with salt and pepper. Sear pieces 3–4 minutes per side until golden; don’t fully cook through. Remove and set aside.
- Pour the blended sauce into the pot. Add bay leaves. Return chicken to the sauce, nestling pieces so they’re partially covered. Add a splash more stock if needed.
- Reduce heat to medium-low, cover, and simmer 30–40 minutes until chicken is cooked through and tender.
- For shredded chicken, remove pieces, shred with two forks, then return meat to the pot to soak for 5–10 minutes. Adjust salt, pepper, and vinegar to taste.
