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delicious family bbq chicken

Sweet and Spicy BBQ Chicken

This Sweet and Spicy BBQ Chicken features bite-sized chicken pieces coated in a perfectly balanced sauce that combines brown sugar sweetness with a hint of cayenne heat. The tender chicken soaks up the sticky, caramelized glaze, creating a versatile dish that can be prepared in a slow cooker or on the grill.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1/8 teaspoon cayenne pepper
  • 1/4 cup apple cider vinegar recommended for added sweetness
  • 1 teaspoon garlic powder
  • 1 bottle barbecue sauce 12 ounces
  • 3-4 chicken breasts cut into bite-size pieces
  • 1/2 cup brown sugar

Equipment

  • Freezer-safe bag
  • Slow cooker
  • Skewers

Method
 

  1. Place the bite-sized chicken pieces into a freezer-safe bag.
  2. Add the barbecue sauce, brown sugar, apple cider vinegar, cayenne pepper, and garlic powder to the bag.
  3. Remove as much air as possible from the bag before sealing.
  4. Massage the bag to distribute the flavors throughout the chicken pieces.
  5. Freeze until ready to use, or proceed with cooking if using immediately.
  6. When ready to cook, thaw the bag in the refrigerator overnight.
  7. For slow cooker method: Transfer the contents to a slow cooker and cook on low for 3½ to 6 hours, until chicken is tender and sauce has thickened.
  8. For grill method: Thread the defrosted chicken pieces onto skewers and grill for 3-5 minutes per side until cooked through and slightly charred.

Notes

The barbecue sauce you choose will significantly impact the final flavor. For a smokier taste, use a mesquite-based sauce; for more tang, select one with higher vinegar content.
Feel free to adjust the cayenne pepper according to your heat preference. The recipe calls for 1/8 teaspoon for a mild warmth, but you can increase it for more kick.
This recipe is perfect for meal prep - you can make multiple batches and freeze them for up to 3 months. Leftovers can be refrigerated for 3-4 days and make excellent sandwiches.