Perfect Grilled BBQ Chicken

This BBQ chicken is insanely juicy, perfectly charred, and glistening with my secret homemade BBQ sauce. Perfect for your summer cookout!

I first made this BBQ chicken for our neighborhood block party last summer, and it disappeared faster than anything else on the table. Now it's requested at every backyard gathering we host. The combination of a flavorful dry rub and that caramelized BBQ sauce creates chicken that's impossible to resist.

Ingredients

• Bone-in skin-on chicken thighs or drumsticks: Provide the juiciest results and won't dry out on the grill like boneless pieces can
• Kosher salt: Enhances all the other flavors in both the rub and the meat
• Garlic powder: Offers aromatic depth without burning like fresh garlic would
• Smoked paprika: Brings that authentic BBQ smokiness even before hitting the grill
• Chili powder: Adds a mild heat that complements the sweet BBQ sauce
• Onion powder: Gives savory richness without the texture of fresh onions
• Freshly ground black pepper: Brings subtle heat and complexity
• BBQ sauce: Look for one with a balance of sweet, tangy, and smoky, or make my homemade version

Step-by-Step Instructions

Room Temperature Prep:

Take the chicken out of the refrigerator and place pieces on a large baking sheet. Allow them to come to room temperature for about 15 minutes which helps them cook more evenly. Pat them thoroughly dry with paper towels to ensure the dry rub adheres properly and to promote better browning.

Create The Flavor Base:

Combine all dry rub ingredients in a small bowl until evenly mixed. Sprinkle the mixture generously over all chicken pieces making sure to coat every surface. For maximum flavor lift the skin slightly and rub some of the spice mix directly onto the meat beneath before smoothing the skin back down.

Master The Two-Zone Grill Setup:

Prepare your grill with a hot direct heat zone and a cooler indirect zone. For gas grills turn one side to medium-high and leave the other off. For charcoal push the hot coals to one side creating a temperature gradient. This setup is essential for perfectly cooked chicken that's juicy inside with crispy skin.

Grill With Patience:

Place chicken pieces skin side up on the indirect heat section close enough to feel the heat but not directly over flames. Close the lid and cook for 30 to 35 minutes flipping every 10 minutes. This slow cook allows the fat to render and the meat to cook through without burning. Use an instant-read thermometer to check for 160°F.

Apply The Sauce Strategically:

Once chicken reaches 160°F begin the saucing process. Brush generously with BBQ sauce on all sides cooking covered for short 3 to 4 minute intervals and flipping between applications. This creates multiple thin layers of caramelized sauce rather than one thick layer which would burn. Continue until chicken reaches 175°F for thighs and drumsticks.

Save

My grandmother taught me the two-zone grilling technique when I was just learning to cook. She would say "patience makes perfect chicken" as we waited for that perfect moment to apply the sauce. That lesson in restraint has made all the difference in my grilling game ever since.

Perfect Timing Secrets

The most common mistake with BBQ chicken is adding sauce too early. Sugar in BBQ sauce burns quickly, so always wait until the chicken is nearly cooked through before brushing it on. I typically start saucing when the chicken reaches 160°F which gives just enough time for the sauce to caramelize without burning. Remember that temperature continues rising a few degrees after removing from heat, so pulling the chicken at 175°F ensures perfect doneness.

Make-Ahead Options

You can prepare this BBQ chicken up to a day ahead by completing all steps through the dry rub. Store the seasoned chicken covered in the refrigerator overnight which actually improves flavor as the spices penetrate deeper into the meat. The dry rub essentially becomes a quick brine. You can also make the BBQ sauce several days in advance and store it in an airtight container in the refrigerator. This splits the work and makes grilling day much more relaxed.

Serving Suggestions

This BBQ chicken pairs beautifully with classic summer sides. My favorite combination includes creamy coleslaw, cornbread with honey butter, and a simple cucumber salad. For a complete cookout experience, add corn on the cob and baked beans. Always serve with extra BBQ sauce on the side for dipping, and provide plenty of napkins as this is deliciously messy finger food that's meant to be enjoyed without utensils.

Troubleshooting Flare-Ups

Even with a perfect two-zone setup, fatty chicken skin can sometimes cause grill flare-ups. If flames appear, immediately move the chicken to the cooler side of the grill and close the lid to reduce oxygen. Never spray water on a grill fire as this can spread flames or damage your grill. For persistent flare-ups, try trimming excess skin and fat before grilling or consider starting skin-side up so some fat renders before the first flip.

Recipe FAQs

→ How do I know when the BBQ chicken is fully cooked?

Chicken thighs and drumsticks should reach an internal temperature of 175°F for optimal texture and safety. Use an instant-read thermometer inserted into the thickest part of the meat without touching bone. The initial cooking on indirect heat should bring them to 160-165°F, and the final stages with BBQ sauce will complete the cooking process.

→ Why use the two-zone grilling method for BBQ chicken?

Two-zone grilling (one hot side, one cooler side) prevents burning while ensuring thorough cooking. The indirect heat side allows the chicken to cook through slowly without charring the outside too quickly. This method is especially important when using BBQ sauce, which contains sugars that can burn easily on direct high heat.

→ When should I apply the BBQ sauce?

Apply BBQ sauce toward the end of cooking, during the final 6-8 minutes. This prevents the sauce from burning while still allowing it to caramelize. Apply in multiple layers, flipping and brushing every 3-4 minutes for the best flavor development and glossy finish.

→ Can I use boneless chicken for this grilling method?

Yes, but cooking times will vary significantly. Boneless chicken cooks much faster than bone-in pieces. For boneless thighs, expect total cooking time to be about 15-20 minutes, applying the same principles of indirect heat followed by sauce application in the final minutes.

→ What's the benefit of bringing chicken to room temperature before grilling?

Allowing chicken to come to room temperature for about 20 minutes promotes more even cooking. Cold chicken straight from the refrigerator can remain raw near the bone while the outside overcooks. Room temperature chicken also develops better grill marks and caramelization.

→ Can I make this BBQ chicken if I don't have a grill?

Absolutely! Bake the chicken thighs in the oven at 425°F for about 25-30 minutes until they reach 165°F. Then brush with BBQ sauce and broil for 3-4 minutes until caramelized. Flip, brush the other side, and broil again for a similar effect to grilling.