Best Texas BBQ Sauce Recipe for Murderbritches Chicken

Named after a bobcat that found fame for snarling at wildlife officers attempting to free him, this dish has similar heat as a serving of Kung Pao chicken.

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by Chris Colby


  • 4 chicken legs or thighs, or 8 chicken wings
  • Salt and pepper, to taste


  • 3 dried spicy red chiles
  • 3 tablespoons chile paste
  • 2 tablespoons Texas-style barbecue sauce


  • Day before grilling: Make sauce by tearing apart dried chiles. Combine chile skins and seeds with chile paste and barbecue sauce. Wash your hands thoroughly! Also, salt and refrigerate chicken.
  • To cook: Remove chicken from fridge up to 2 hours before grilling. Build two-zone fire in grill — with charcoal briquettes covering half of grill bottom — and let it burn down to coals. Clean grate with a brush and wipe with olive oil. Close grill lid, with vents open, and let sit for
  • 5 minutes.
  • Meanwhile, season chicken with salt and pepper and place on grill. Flip once after 8 to 9 minutes for legs or thighs, or once after about 3 minutes for wings. Cook until internal temperature reaches 160 F. Keep grill lid closed except when flipping chicken pieces or probing for temperature.
  • Move chicken to grill’s “cold” side (without charcoal) and swab with Murderbritches sauce on all sides. Close lid and let chicken cook 4 minutes. Sauce will dry out, but not burn. When internal temperature is more than 165 degrees, preferably 175 to 180 degrees, remove chicken and serve.

Named after a trapped bobcat that found fame online for snarling at wildlife officers attempting to free him, this spicy chicken dish has about the same heat as a serving of Kung Pao chicken. You can lower the spice level by adding more barbecue sauce, subtracting dried chiles and chile paste, or choosing milder chiles – in ascending order of spiciness, chile de árbol, cayenne, or Thai hot. Yield: 4 servings.

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