This Cracker Barrel Smokey Southern Grilled Chicken is a bold and flavorful recipe, which uses aromatic liquid smoke and sweet brown sugar. It’s a barbecue-style dinner, ready in about 25 minutes (plus marinating time).
Jump to RecipeCracker Barrel Smokey Southern Grilled Chicken Ingredients
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- ¼ cup olive oil
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce (adds savory depth)
- 2 tbsp brown sugar, packed
- 1 tbsp apple cider vinegar
- 1 ½ tsp liquid smoke (Hickory or Mesquite)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp freshly ground black pepper
- Fresh parsley (optional garnish)
How To Make Cracker Barrel Smokey Southern Grilled Chicken
- Create the marinade: In a medium bowl or glass measuring cup, whisk together the olive oil, Worcestershire sauce, soy sauce, brown sugar, apple cider vinegar, and the most important ingredient: liquid smoke.
- Add spices: Whisk in the smoked paprika, garlic powder, onion powder, and black pepper until the sugar has dissolved and the marinade is well combined.
- Marinate the chicken: Place the chicken breasts in a large zip-top bag. Pour the marinade over the chicken, seal the bag while pressing out the air, and massage to coat. Refrigerate for at least 1 hour, or up to 8 hours for a stronger smoky flavor.
- Prep the grill: Preheat your outdoor grill or indoor grill pan to medium-high heat (around 375°F to 400°F). Lightly oil the grates to prevent sticking.
- Grill the chicken: Remove the chicken from the bag and shake off any excess dripping marinade. Place the chicken on the hot grill. Cook for 5–6 minutes on one side until distinct grill marks appear.
- Flip and finish: Flip the chicken breasts and cook for another 5–7 minutes on the other side. The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear.
- Rest and serve: Remove the chicken from the grill and transfer to a plate. Tent loosely with foil and let it rest for 5 minutes. This locks in the juices. Garnish with parsley and serve.
Recipe Tips
- The power of Liquid Smoke: This is the non-negotiable ingredient for this specific recipe. It replicates the flavor of hours of smoking in just a few minutes. You can find it near the barbecue sauces in the grocery store.
- Smoked Paprika vs. Regular: Use smoked paprika if you have it. It enhances the campfire flavor profile significantly compared to sweet or plain paprika.
- Don’t burn the sugar: Because the marinade contains brown sugar, the chicken can char quickly if the heat is too high. Keep the grill at medium-high, not blazing high, to caramelize the sugar without burning it.
- Pounding the chicken: Cracker Barrel chicken breasts are always evenly cooked. To achieve this, pound the thickest part of your chicken breasts with a meat mallet so the whole piece is roughly the same thickness.
What To Serve With Cracker Barrel Smokey Southern Grilled Chicken
This bold chicken pairs well with sweet and creamy Southern sides.
- Corn Muffins: A classic Cracker Barrel accompaniment.
- Macaroni and Cheese: Creamy cheesy pasta balances the smoky meat.
- Cole Slaw: The vinegar crunch cuts through the savory marinade.
- Baked Beans: Reinforces the BBQ theme.
How To Store Cracker Barrel Smokey Southern Grilled Chicken
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Cooked chicken can be frozen in a freezer bag for up to 3 months.
- Reheat: Reheat gently in a skillet with a splash of chicken broth to keep it moist, or wrap in foil and heat in the oven at 350°F.
Cracker Barrel Smokey Southern Grilled Chicken Nutrition Facts
- Calories: 290kcal
- Protein: 26g
- Carbohydrates: 8g
- Fat: 16g
- Saturates: 2.5g
- Sugar: 6g
- Salt: 1.1g
Nutrition information is estimated per serving (based on 4 servings).
FAQs
Yes, most liquid smoke is made by channeling actual smoke from hickory or mesquite wood into condensers, liquefying it, and bottling it. It is a concentrated natural flavor.
Yes. Place the marinated chicken in a baking dish and bake at 400°F (200°C) for 20–25 minutes. It won’t have the char marks, but the smoky flavor will still be delicious.
It can be. You must ensure your soy sauce is gluten-free (use Tamari) and check that your Worcestershire sauce and liquid smoke are certified gluten-free.
Cracker Barrel Smokey Southern Grilled Chicken Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes15
minutes290
kcalJuicy grilled chicken breasts infused with a robust marinade of liquid smoke, brown sugar, and soy sauce, delivering authentic Southern campfire flavor.
Ingredients
4 chicken breasts
¼ cup olive oil
2 tbsp Worcestershire sauce
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp apple cider vinegar
1 ½ tsp liquid smoke
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
Directions
- Whisk oil, Worcestershire, soy sauce, sugar, vinegar, liquid smoke, and spices in a bowl.
- Place chicken in a bag and pour marinade over it.
- Marinate in the refrigerator for 1 to 8 hours.
- Preheat grill to medium-high heat and oil the grates.
- Grill chicken for 5–6 minutes per side until cooked through (165°F).
- Remove from heat and rest for 5 minutes before serving.
Notes
- Using liquid smoke is the essential trick to achieving the authentic “smokey” taste without needing a smoker or a charcoal grill.
- Pounding the chicken breasts to an even thickness ensures that the meat cooks uniformly so you don’t end up with dry edges and a raw center.
- Allowing the meat to rest after grilling helps the juices redistribute throughout the chicken, keeping it moist and tender when you slice it.
