Firehouse BBQ Grilled Chicken
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I’d been eyeing this Firehouse BBQ Grilled Chicken recipe from Picky Palate for weeks, and I finally gave it a whirl yesterday—so worth the wait! The flavors were bold and smoky with a little kick, and the chicken turned out incredibly tender and juicy. This one’s definitely going in my “make again” stack.
Instead of using chicken breasts, I opted for chicken tenders, which are my go-to because they cook quickly and evenly on the grill. I marinated them starting around noon and tossed them on the grill at 5:30, and while the taste was fantastic, I think the long soak made the tenders too tender. They were practically falling apart as I placed them on the grill! Next time, I’ll shorten the marinating window to about 2 hours for perfect texture and flavor balance.
I also cut the hot sauce in half to keep things family-friendly, and it hit the sweet spot—plenty of flavor without overwhelming heat. I’m glad I trusted my instinct on that one! With just a few tweaks, this recipe is absolutely joining my lineup of tried-and-true favorites.
Ingredients for Firehouse BBQ Grilled Chicken
- BONELESS SKINLESS CHICKEN BREASTS
- FRANK’S RED HOT SAUCE
- BBQ SAUCE
- BUTTER
- WORCESTERSHIRE SAUCE
Instructions for Firehouse BBQ Grilled Chicken
Start by placing all the marinade ingredients into a large zip-top bag. Add the chicken, seal the bag, and turn gently to coat each piece. Let it marinate in the refrigerator for at least 1 hour—this gives the bold BBQ flavors time to soak in and tenderize the meat.
When you’re ready to cook, preheat your outdoor grill or stovetop grill pan to medium heat. Lightly oil the grates or pan to prevent sticking. Remove the chicken from the marinade and let any excess drip off.
Place the chicken onto the hot grill and cook for 5 to 6 minutes per side, turning once, until the chicken is lightly charred and reaches an internal temperature of 165°F. Serve hot off the grill for smoky, saucy perfection.
Frequently Asked Questions
What cut of chicken works best for this recipe?
You can use chicken thighs, drumsticks, breasts, or even tenders. Tenders cook quickly and evenly, but be mindful not to marinate them too long—they’re more delicate than larger cuts.
How long should I marinate the chicken?
For tenders, stick to 1–2 hours to avoid over-softening. For thicker cuts like thighs or breasts, you can marinate for up to 4 hours. Longer marinating times may break down the meat too much, especially with vinegar-based marinades.
Can I adjust the heat level?
Definitely! If you’re cooking for kids or spice-sensitive guests, reduce the hot sauce by half. You can always serve extra on the side for those who want more kick.
What grill temperature is best?
Preheat your grill to medium heat (about 375°F). This allows the chicken to cook through without burning the sugars in the marinade.
How do I know when the chicken is done?
Use a meat thermometer to check for an internal temp of 165°F. The juices should run clear, and the outside should be lightly charred.
Can I use the leftover marinade for basting?
Not if it’s been in contact with raw chicken. If you want a basting sauce while grilling, set aside a portion of the marinade before adding the chicken.
FOR MORE RECIPES LIKE THIS, TRY:
- Grilled Chicken Marinade
- Easy Smoked Chicken Drumsticks
- BBQ Chicken Rice Bowls
- Applesauce BBQ Chicken
Firehouse BBQ Grilled Chicken
Real Mom Kitchen
Ingredients
- 6 thawed boneless skinless chicken breasts
- ½ cup Frank’s Red Hot Sauce I only used 1/4 cup and it was the perfect level of heat for my family
- ¾ cup BBQ sauce I used Cattlemen’s
- 4 Tbsp melted butter
- 2 Tbsp Worcestershire sauce
Instructions
- Place all ingredients in a large ziplock bag and marinate for at least an hour. Preheat stove top grill pan or outdoor grill over medium heat.
- Grill chicken for 5-6 minutes each side or until chicken is cooked through.
