FAGE Total BBQ Chicken with FAGE Total BBQ Dip


BBQ Sauce:

1 tbsp vegetable oil

½ small onion, minced

1 cup ketchup

2 tbsp cider vinegar

1 tsp Dijon mustard

¼ tsp ground cumin

1 tbsp minced chipotle in adobo sauce

½ cup water

1 tsp Worcestershire sauce

½ tsp garlic powder

½ cup brown sugar

Marinade and Chicken:

1 cup barbecue sauce

4 lbs chicken parts (breasts, legs or thighs)

1½ cup FAGE Total 5%, 2%, or 0%


¾ cup barbecue sauce

½ cup 1½ cup FAGE Total 5%, 2%, or 0%

  1. BBQ Sauce
    Add the ketchup, cider vinegar, Dijon mustard, cumin, chipotle in adobo sauce, water, Worcestershire sauce, garlic powder and brown sugar, and simmer over low heat for 15-20 minutes, or until slightly thickened. Allow to cool.
    Sauté the minced onion in vegetable oil over medium heat for 5-7 minutes or until onions are translucent.
  2. Marinade and Chicken
    Add the chicken and toss to coat until completely covered. Cover the bowl with plastic wrap and refrigerate overnight.
    In a large bowl, combine 1¼ cups of FAGE Total and 1 cup of barbecue sauce and stir to combine.
  3. Grilling the chicken
    Remove the chicken from the marinade, removing any excess marinade before grilling.
    Preheat the grill to medium-high heat. Oil the grill liberally to ensure the entire cooking surface is coated.
  4. Grill chicken for approximately 7-8 minutes or until nicely browned. Flip the chicken and cook for approximately 7-8 minutes on the other side.
  5. Reduce the grill to low. Cover the grill and cook until the chicken reaches 165 degrees. Please note, if cooking dark meat, cook meat to 175 degrees.
  6. Once chicken is completely cooked, set aside to cool.
  7. Dipping sauce
    Whisk together the barbeque sauce and ½ cup of FAGE Total and serve alongside the chicken.
Back to top