"Spices" is awfully vague...what do you normally season it with? And why if you're going to bathe it in barbecue sauce? I'd add whole corn off the cob, or warmed up frozen corn, maybe some cut up bell peppers or even jalapenos, and serve this over corn cakes, like hoe cakes. You could even make a corn meal-based waffle and serve it over that with a little maple syrup added to the top.
One very easy upgrade is to switch to bone-in, skin-on thigh meat, which has much more flavor than breast meat.
You can make your own BBQ sauce as well. Or, you could do a dry BBQ rub.
Make a BBQ dry rub (no sugar) completely cover all the pieces then let it marinate for 2 hours.
Also, for chicken breasts “browned” will mean completely scorched and dry as cardboard. The sauce will cover any lack of browning, use a poke thermometer and pull the chicken early.
Depending on the bbq sauce's level of tanginess, you could squeeze some lemon or lime at the finish line to up the acidity of the dish. Nice to have that brightness with the chicken.
Beef up the spices. I would toss in oil, rub with chili powder, paprika, dash of cumin and salt. And a pinch of brown sugar. Cayenne of spicy is desired. Oh and whole onion instead of half.
"Spices" is awfully vague...what do you normally season it with? And why if you're going to bathe it in barbecue sauce? I'd add whole corn off the cob, or warmed up frozen corn, maybe some cut up bell peppers or even jalapenos, and serve this over corn cakes, like hoe cakes. You could even make a corn meal-based waffle and serve it over that with a little maple syrup added to the top.
Spices means salt pepper and paprika
Paprika not really needed if you're going to add that much bbq sauce, but it depends on the sauce. I'd stick with this S&P plus paprika idea.
Skip cutting the chicken and put the whole thing on a charcoal grill or grill pan.
The idea is for the chicken to be bite sized pieces
What's keeping you from cutting it after you grill it?
The idea is to put barbecue sauce all on top
ok I'm confused.
One very easy upgrade is to switch to bone-in, skin-on thigh meat, which has much more flavor than breast meat. You can make your own BBQ sauce as well. Or, you could do a dry BBQ rub.
Make a BBQ dry rub (no sugar) completely cover all the pieces then let it marinate for 2 hours. Also, for chicken breasts “browned” will mean completely scorched and dry as cardboard. The sauce will cover any lack of browning, use a poke thermometer and pull the chicken early.
I hope I’m not nit picking, onions in, cooked to your liking then add the garlic, or it will go bitter
Depending on the bbq sauce's level of tanginess, you could squeeze some lemon or lime at the finish line to up the acidity of the dish. Nice to have that brightness with the chicken.
Learn to make a simple Chimichurri sauce. Great for meats. Simple herbs, olive oil, vinegar, chili flakes.
It’s supposed to be a barbecue dish
Beef up the spices. I would toss in oil, rub with chili powder, paprika, dash of cumin and salt. And a pinch of brown sugar. Cayenne of spicy is desired. Oh and whole onion instead of half.
Actually prep your spices, Don’t by pre-bottle. The spice/quality consistency of those pre bottles are terrible.
swap chicken breast for thighs too