Big John's Stampede Chicken
Saddle up your taste buds for Big John’s Stampede Chicken, a smoky, spicy, and irresistibly juicy grilled chicken recipe that’s destined to become your go-to for summer cookouts. Featuring bone-in, skin-on chicken thighs marinated in a bold blend of smoked paprika, chipotle chili powder, garlic powder, and a touch of brown sugar, this dish packs a perfect balance of heat and sweetness. A finishing glaze of honey and lemon juice adds a tangy caramelized finish, while optional cilantro and lime wedges provide a fresh burst of flavor. Easy to prepare yet full of complex, crowd-pleasing flavors, this recipe is done in under an hour and pairs wonderfully with sides like coleslaw or grilled corn. Perfect for a backyard barbecue, Big John’s Stampede Chicken delivers big flavor with minimal effort—your grill has never seen a dish like this!
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Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon chipotle chili powder
- 2 teaspoons garlic powder
- 1.5 teaspoons onion powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 2 tablespoons water
- 2 tablespoons fresh cilantro (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Directions
Step 1
Rinse the chicken thighs under cold water and pat them dry with paper towels. Set aside.
Step 2
In a medium bowl, whisk together the olive oil, smoked paprika, chipotle chili powder, garlic powder, onion powder, cumin, dried oregano, brown sugar, kosher salt, and black pepper to create a flavorful marinade.
Step 3
Add the chicken thighs to a large resealable plastic bag or shallow container. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the container and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
Step 4
Preheat your grill to medium-high heat. If using a charcoal grill, heat the coals until they are glowing and arrange them for indirect heat grilling.
Step 5
Before grilling, remove the chicken from the refrigerator and let it sit at room temperature for 15-20 minutes. This helps the chicken cook more evenly.
Step 6
Brush the grill grates with oil to prevent sticking. Place the chicken thighs on the grill, skin side down, over indirect heat. Close the lid and cook for 15 minutes.
Step 7
Flip the chicken thighs and brush them with a mixture of lemon juice, honey, and water. Close the lid again and continue cooking for an additional 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
Step 8
For crispy skin, move the chicken over direct heat for the last 2-3 minutes of cooking, being careful not to burn the marinade.
Step 9
Remove the chicken from the grill and let it rest for 5 minutes before serving, allowing the juices to redistribute.
Step 10
Garnish with freshly chopped cilantro and serve with lime wedges on the side for an extra zing. Pair with your favorite sides like grilled corn, coleslaw, or baked potatoes.
Nutrition Facts
| Serving size | (1619.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3107.8 |
| Total Fat 229.5g | 0% |
| Saturated Fat 59.5g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 972mg | 0% |
| Sodium 2321.5mg | 0% |
| Total Carbohydrate 61.6g | 0% |
| Dietary Fiber 10.9g | 0% |
| Total Sugars 31.0g | |
| Protein 219.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 281.6mg | 0% |
| Iron 15.9mg | 0% |
| Potassium 2729.1mg | 0% |
Source of Calories