BBQ Chicken

This BBQ chicken is incredibly juicy, perfectly charred and glistening in my homemade BBQ sauce. This foolproof method is perfect for beginners.

Let’s Talk About Barbecue or Grill

Grilling and barbecuing are often used interchangeably. (I also thought so). They’re two different cooking methods.

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We’re used to grilling, which involves searing foods quickly and hotly over a heat source. Items like burgers, steaks and vegetables are ideal. This type of food doesn’t require a lot of cooking time, like my grilled salmon steaks or garlic grilled shrimp. They will be perfectly cooked in just 10 to 20 minutes.

When grilling meats with thicker bones, such as chicken drumsticks or thighs, beef ribs or briskets, or pork, it’s best to barbecue. They need to be slow-cooked for a minimum of a few hours away from direct heat. The result is extra tender and juicy. It’s even better when you add my homemade BBQ sauce.

Ingredients you’ll need

Ingredients are not difficult to find. You’ll need a few chicken thighs, drumsticks and a homemade dry rub, along with some BBQ sauce. What goes into the BBQ sauce and dry rub will make a huge difference. Take note of the following.

• For maximum juiciness, use chicken thighs and drumsticks with skin on.
• Dry Rub: This simple mixture of kosher sea salt, garlic powder, smoked paprika, chili powder, onion powder, and black pepper will add a lot of flavor to your chicken.
• BBQ Sauce: I absolutely love my homemade BBQ (which I used in this recipe), as it is free of junk ingredients. You can use any barbecue sauce you like. Choose wisely, as this will be the finishing touch to your chicken.

The printable recipe below includes measurements.

The Best Chicken to BBQ

The chicken thighs are a fan favorite because they are extra tender and do not dry out like other cuts. Drumsticks are a favorite among those who enjoy chicken legs. In either case, leave the skin intact. This helps keep the chicken moist during the grilling process.

Note: You can cook chicken breasts at a lower temperature, 160degF. (71degC). My experience has shown that bone-in poultry produces the best results.

Essential Grilling Tools

With just three tools, you can become a grilling master – large tongs and a thermometer.

• This silicone bastingbrush is my favorite! It is easy to use, and the cleanup is minimal.
• Grab long tongs. It will be easier to turn the pieces of chicken on a hot grill.
• A thermometer with instant-read is essential to ensure that your chicken is cooked thoroughly. Could you give it a quick poke at the end?

How to Bake BBQ Chicken

Barbecue is all about creating a balanced source of heat. If you want to cook with indirect heat, then your grill should have both a hot and a cold side. The general idea is to cook the chicken slowly and low.

Pro tip: If your grill has three burners, you can leave two of them on while leaving the third off. (Watch the video to see me do this).

Prepare the chicken. Place the chicken in a large baking pan and let it come to room temperature. Pat the chicken dry with a towel.

Mix the dry rub. Mix the dry rub. Sprinkle it on each chicken piece, and then rub it with your hands all over to ensure that the chicken is coated. Do not forget to rub spices under the chicken’s skin!

Prepare the grill. Prep one side of the grill to receive high direct heat and turn off the burners on the opposite side. If you’re using wood or charcoal, be sure to have a side of the grill that is cool and has few or no coals.

Grill the chicken. Place the chicken close to the center of the indirect heat grill. Cook the chicken covered for 30 to 35 minutes. Flipping every 10 minutes until an instant-read temperature thermometer reads 160degF or 165degF.

Brush the chicken with BBQ sauce. Brush the chicken with BBQ Sauce and cook covered for 3 to 4 mins. Then flip the chicken over, brush on more BBQ sauce and cook for another 3 to 4 minutes. Repeat the process until chicken drumsticks and thighs reach 170degF.

Serve. Serve.

Some Tips for the Best BBQ Chicken

• Grill your chicken at room temperature. It may take longer for it to cook, or it could burn on the outside if it is chilled. Prepare your baking sheet and place your chicken on it between 20-30 minutes before you start.
• Do not skip the dry rub. You can add some salt and pepper to your chicken and call it good. We’re not talking about a bland chicken. Make the dry rub to add an extra layer of spice and crisp the skin.
• Check the temperature inside. When the chicken reaches 175degF, it’s done.
• Extra sear to get a blacker skin. Give your chicken pieces a quick searing on the hot side. You can arrange the chicken pieces skin-side down and grill them for 1 to 2 minutes. Watch them carefully, or they will burn!

Storing Leftovers

• Store the chicken in an airtight container after it has cooled. The chicken will be kept in the refrigerator for up to five days.
• To freeze, store the BBQ chicken in an airtight container that can be frozen for up to three months. Thaw the chicken in the refrigerator the night before you plan to serve it. You can then reheat it in the microwave for about 1 to 2 minutes. Bake them in the air fryer or oven for a crispier skin!