Grilled Chicken with BBQ Plum Sauce
Step up your grilling game with this easy Chicken with Plum Sauce! This recipe features bone-in chicken marinated in a tangy balsamic-plum marinade, then grilled to perfection with a sweet plum sauce –perfect for casual summer dinners and special occasions!
Grilling is my favorite summer pastime, so it should be no surprise that upon receiving a package of California dried plum samples, I immediately used those juicy little gems in a delicious grilled chicken dish. Enter grilled plum chicken!
For this dish, I drew inspiration from classic Chinese plum chicken and marinated bone-in chicken breasts in a sweet and tangy plum marinade before grilling them to perfection with a homemade BBQ plum sauce.
This method leads to tender, savory grilled chicken coated in a sweet and savory glaze that is loaded with flavor. If you’re looking for a delicious, protein-packed grilled chicken recipe, you’ve found it!
What is plum chicken?
Before we discuss everything you’ll need to get started, here’s an overview of my inspiration behind this recipe: traditional Chinese plum chicken.
This dish features chicken pieces marinated and cooked in a sauce made with fresh or dried plums, creating a perfect balance of sweet, savory, and tangy flavors. The chicken is often stir-fried until it’s juicy and coated in the glossy, aromatic sauce.
Why you’ll love it
Here’s why this twist on traditional plum chicken is a must-try:
- Juicy and tender. Marinating in a plum and balsamic mixture ensures every bite is moist and tender. The dried plums help lock in moisture, making the chicken incredibly juicy.
- Easy to prepare. This recipe requires no complicated steps, making it perfect for beginners. With just a bit of prep and some grilling, you’ll have a gourmet meal ready in no time.
- Great for entertaining. The grilled chicken and plum sauce make a stunning presentation that will wow at any gathering or dinner party.
Ingredients you’ll need
- Chicken breasts. I prefer bone-in, skin-on chicken breasts as they stay juicy and flavorful. You can use boneless chicken breasts, but adjust the cooking time accordingly. The marinade is enough for 8 breasts.
- Dried plums. The star of the plum purée you’ll make for the marinade and the BBQ sauce. They bring incredible moisture and a delightful natural sweetness that perfectly complements savory dishes.
- Balsamic vinegar. A good quality balsamic vinegar is essential for the marinade and basting sauce.
- Olive oil. To tenderize the chicken and infuse the marinade with rich, healthy fats.
- Brown sugar. Adds sweetness to the marinade and the basting sauce and helps caramelize the chicken during grilling.
- Freshly squeezed lemon juice. This adds brightness and acidity to the marinade and the BBQ sauce. Orange juice is also really delicious in this sauce.
- Garlic cloves. Minced. Infuses the marinade with robust flavor.
- Accent seasoning. This seasoning enhances the overall flavor.
- Garlic powder. Used in the BBQ sauce to add a mellow, savory flavor
- Butter. Adds richness and helps to create a smooth, flavorful BBQ sauce.
- Salt and pepper. Preferably freshly ground black pepper and sea salt.
How to make grilled plum chicken
Step 1: Prepare the plum purée. In a food processor, combine 1 cup dried plums and 6 tablespoons of hot water. Process until smooth. Transfer to a measuring cup and set aside.
Step 2: Make the marinade. In a bowl, whisk together ½ cup plum purée and the remaining plum marinade ingredients until well blended. Add the chicken breasts to the marinade, pour into a sealed container, and refrigerate overnight.
Step 3: Preheat the grill. Set your grill to 400°F. While it’s heating up, prepare the basting sauce.
Step 4: Prepare the basting sauce. Finely chop the remaining prunes and place them in a small saucepan. Add the remaining plum BBQ sauce ingredients (except for the butter), and cook on medium heat until the mixture bubbles. Remove from heat, stir in the butter, and set aside.
Step 5: Grill the chicken. Place the chicken skin-side down on the grill and cook for 5 minutes to crisp the skin. Turn off one side of the grill (if using a gas grill) and move the chicken bone side down to the cooler side over indirect heat.
Step 6: Grill to perfection. Grill the chicken on indirect heat for 30-40 minutes until cooked through. Baste with the BBQ plum sauce during the last 5 minutes of cooking.
Recipe tips and FAQs
- Marinate overnight. For the most flavorful and tender chicken, marinate the chicken overnight (8-12 hours). The longer the chicken marinates, the more the flavors penetrate and the juicier the meat.
- Finish over indirect heat. After initially searing the chicken skin-side down to get a crispy exterior, move the chicken to indirect heat. This method helps cook the chicken evenly without burning the skin.
- Baste at the end. Baste the chicken with the plum sauce during the last 5 minutes of grilling. This prevents the sugars in the sauce from burning and ensures a sticky, flavorful glaze. Remember, the marinated grilled chicken is delicious with or without the BBQ sauce. You can leave it off if preferred.
- Temperature check. Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F. This guarantees the chicken is fully cooked and safe to eat while remaining juicy.
- Let It rest. After grilling, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, making for a more flavorful and moist bite.
Variations
- Chinese-inspired – Lean into the dish that inspired it all by adding soy sauce, ginger, and a splash of sesame oil to the sauce. Garnish with green onions and sesame seeds for an extra touch of authenticity.
- Add a spicy kick – If you like heat, add some red pepper flakes or sriracha to the marinade or sauce.
- Switch up the meat – The marinade and sauce work well with various types of meat, such as pork chops, chicken thighs, chicken drumsticks, or even tofu for a vegetarian option. Just adjust the cooking time accordingly.
FAQ
Grill bone-in, skin-on chicken breasts for about 30-40 minutes over indirect heat. Start by grilling skin-side down for about 5 minutes to crisp the skin, then move the chicken to indirect heat and continue cooking until the internal temperature reaches 165°F.
If you don’t have a grill, you can bake the marinated chicken in the oven. Preheat the oven to 400°F, place the chicken on a baking sheet, and bake for 30-35 minutes, basting with the plum BBQ sauce during the last 5 minutes to create a delicious glaze.
Serving suggestions
For a substantial backyard BBQ, I like serving the grilled plum chicken with classic BBQ sides like pasta salad, corn-on-the-cob, tangy coleslaw, and potato salad. Alternately, consider serving it with Asian-inspired sides, such as steamed rice or noodles. The plum sauce complements many sides, so get creative!
Storing & freezing
Storing: Allow leftover chicken with plum sauce to cool to room temperature, then transfer it to an airtight container and refrigerate for 3-4 days.
Freezing: Make sure the chicken is completely cooled before placing it in a freezer-safe resealable bag and freezing for up to 1-2 months. Thaw in the fridge overnight before reheating.
More grilling recipes
- Mango Grilled Chicken
- Grilled Honey Chicken Kabobs
- Bourbon Grilled Steak Tips
- Grilled Mexican Shrimp Salad
- Grilled Bourbon Pork Tenderloin
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Grilled Chicken with BBQ Plum Sauce
Equipment
- food processor
- grill
Ingredients
- 4 bone-in, skin-on, chicken breasts
- For the plum purée:
- 1 cup dried plums
- 6 tbsp water
- For the plum marinade:
- ½ cup plum purée
- ½ cup balsamic vinegar -use a good quality balsamic for best flavor
- ¼ cup olive oil
- ¼ cup brown sugar
- ¼ cup freshly squeezed lemon juice
- 3 cloves garlic -minced
- 1 tsp Accent seasoning *you can sub with dried oregano if you don't want to use this flavor enhancer
- ½ tsp salt
- ½ tsp pepper
- For the plum BBQ sauce:
- ¼ cup dried plums -about 6
- 2 tbsp balsamic vinegar
- 2 tbsp brown sugar
- 2 tbsp plum purée
- 2 tbsp fresh lemon juice -you can also use orange juice here
- 1 tsp garlic powder
- 2 tbsp butter
Instructions
- First prepare the plum purée. Combine 1 cup dried plums and 6 tbsp of hot water in a food processor and process until smooth. Transfer to a measuring cup and set aside.
- Now, prepare the marinade. Combine ½ cup plum purée, ½ cup balsamic vinegar, ¼ cup olive oil, ¼ cup brown sugar, ¼ cup lemon juice, minced garlic, Accent seasoning, and salt and pepper. Whisk until blended. Add chicken breasts to the marinade and pour into a sealed container. Refrigerate overnight (best marinated for at least 8 hours to tenderize).
- Preheat the grill to 400 degrees F. While the grill is preheating, prepare the basting sauce.
- Finely chop the remaining ¼ cup of prunes and place into a small saucepan. Add 2 tbsp of balsamic vinegar, 2 tbsp sugar, 2 tbsp plum purée, 2 tbsp lemon juice, and 1 tsp of garlic powder. Cook on medium heat until the mixture starts to bubble, then remove from the heat and stir in the butter. Set aside while you grill the meat.
- Place the chicken, skin side down, and cook for 5 minutes to crisp the skin, then turn off one side of the grill (if using a gas grill) and place the chicken bone side down on that side to cook over indirect heat.
- Cook on indirect heat for 30-40 minutes until the chicken reaches a safe internal temp of 165 degrees F. when tested with a meat thermometer. Baste with the BBQ plum sauce for the last 5 minutes of cook time.
Notes
- Marinate overnight. For the most flavorful and tender chicken, marinate the chicken overnight (8-12 hours). The longer the chicken marinates, the more the flavors penetrate and the juicier the meat.
- Finish over indirect heat. After initially searing the chicken skin-side down to get a crispy exterior, move the chicken to indirect heat. This method helps cook the chicken evenly without burning the skin.
- Baste at the end. Baste the chicken with the plum sauce during the last 5 minutes of grilling. This prevents the sugars in the sauce from burning and ensures a sticky, flavorful glaze. Remember, the marinated grilled chicken is delicious with or without the BBQ sauce. You can leave it off if preferred.
- Let It rest. After grilling, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, making for a more flavorful and moist bite.
Nutrition
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Hi Nina! It’s a spice blend with oregano, onion, garlic, salt, etc. You can find it at specialty spice stores or McCormick makes a Greek seasoning blend that works great in this recipe.
Pinning this right now – the next chicken recipe I’m making!
Wow, thank you Deanna! I hope you love it as much as we did! 🙂
I have to make this immediately!
Thank you Lisa! Love that sweet/savory combo!
This looks fantastic! That sauce is simply amazing! What a stunning dish!
Thank you so much Rebecca!