BBQ Chicken
This BBQ chicken is unquestionably incredibly juicy, expertly grilled, and dripping with my unique, secret BBQ sauce. Additionally, if you’ve never barbecued before, this tried-and-true technique will make you look amazing at your next summer barbecue.BBQ Chicken
First, Let’s Talk Barbecue vs Grill
Barbecuing and grilling are frequently used interchangeably (I assumed the same). However, in reality, they are two very distinct cooking techniques.BBQ Chicken
We are usually accustomed to grilling, which involves quickly and hotly searing food over a direct heat source. This calls for things like fish, vegetables, steaks, and burger patties. These foods, such as my grilled salmon steaks, grilled corn on the cob, and garlic grilled shrimp skewers, don’t require a lengthy cooking time. In about 10 to 20 minutes, they will be cooked to perfection.BBQ Chicken
However, you want to barbecue thicker, bone-in items like beef ribs, brisket, pig, or chicken thighs or drumsticks. In other words, they must be cooked away from direct heat for a minimum of several hours on low heat. The resulting product is exceptionally juicy, tender, and particularly tasty when covered with my own barbecue sauce!BBQ Chicken
Ingredients You’ll Need
Actually, you don’t need many components. Just some BBQ sauce, homemade dry rub, and a bunch of chicken drumsticks and thighs. However, the ingredients used in the BBQ sauce and dry rub will have a significant impact. So pay attention below.BBQ Chicken
- Chicken Thighs & Drumsticks: For optimal juiciness, use chicken that is bone-in and skin-on.
- Dry Rub: The chicken gains a ton of flavor from a basic mixture of kosher salt, garlic powder, smoky paprika, chili powder, onion powder, and black pepper.
- BBQ Sauce: Naturally, because it has no junk ingredients, I adore my own BBQ sauce, which I use in this recipe. However, you can use any barbecue sauce you like. Make a good choice because this will be the last touch on your chicken!
Best Types of Chicken for BBQ
Simply because they are more sensitive and don’t dry out as quickly as other cuts, chicken thighs will always be a favorite. But for people who enjoy eating drumsticks, chicken legs are also a fantastic choice! Make sure to leave the skin on in any case. During the barbecuing process, it keeps the chicken moist.BBQ Chicken
As an aside, you can also use chicken breasts; simply cook them to a lower ultimate temperature of 160°F (71°C). However, I’ve found that bone-in chicken produces the finest results.BBQ Chicken
Essential Grilling Tools
With just three tools—a thermometer, big tongs, and a basting brush—you can master the grill.BBQ Chicken
- Basting Brush: My all-time fave is this silicone basting brush! It is not only simple to use, but it also requires little cleanup.
- Large Tongs: Remember to bring long tongs! Flipping the chicken pieces over a hot, flame grill will be simpler as a result.
- Thermometer: The secret to ensuring your chicken is done through is to use an instant read thermometer. Just poke it a little bit toward the end!
How to Make Baked BBQ Chicken
Creating a balanced heat source is the most important thing to keep in mind when barbecuing.You can cook using indirect heat if your grill has a cool and hot side, or you can keep the heat on low all the time. In any case, the general rule is to cook your chicken slowly.BBQ Chicken
Expert advice: If your grill has three burners, you can switch on two of them while leaving the other off. You can see how I accomplish this in the video below.BBQ Chicken
Prep the chicken. After transferring the chicken to a large baking sheet, allow it to come to room temperature. Use a paper towel to pat dry.
Mix the dry rub. To ensure the chicken is thoroughly covered, mix the dry rub in a small dish, sprinkle it on each piece, and then use your hands to rub it all over. Remember to massage the spices beneath your skin as well!
Prep the grill. Turn the burners off on one side of your grill and prepare the other side for high, direct heat. Make sure the grill has a cold side with few or no coals if you’re using wood or charcoal.
Grill the chicken. Place the chicken near its center on the grill’s indirect heat side. Cover and cook until an instant-read thermometer reads 160°F (71°C) to 165°F (74°C), 30 to 35 minutes, turning each piece every 10 minutes.
Brush with BBQ sauce. Cover and cook the chicken for 3 to 4 minutes after brushing it with BBQ sauce. Cook for a further three to four minutes after flipping the chicken and brushing it with extra BBQ sauce. Continue doing this until the drumsticks and thighs of chicken have reached 170°F (77°C) to 175°F (80°C).
Serve. Serve the chicken with a side of extra barbecue sauce after removing it to a serving plate.
A Few Tips For The Best BBQ Chicken
- Before grilling, let the chicken come to room temperature. It can take longer to cook or burn more readily on the outside if it’s chilly. Therefore, prepare your baking sheet and spread out your chicken 20 to 30 minutes before you start.
- Avoid omitting the dry rub! Yes, you can finish by adding salt and pepper. However, we’re talking about flavorful barbecued chicken. Therefore, prepare the dry rub; it will help crisp up the skin and add an additional layer of spices.
- Verify the temperature inside. When the internal temperature of your chicken hits approximately 175°F (80°C), you will know it is done.
- For more blackened skin, sear it more. Quickly sear your chicken pieces on the hot side of the grill to get that additional browned skin. Simply place them skin side down for a brief period of one to two minutes. If you don’t watch them, they will burn!
Storing Leftovers
- To store: Before putting the chicken away in an airtight container, make sure it is cool. In the refrigerator, it will keep for four to five days.
- To freeze: For up to three months, keep the barbecue chicken in a freezer-safe container. Thaw in the refrigerator the night before you want to eat it. After that, you can microwave it for one to two minutes to reheat it. Bake them in the oven or air fried them for a crispier skin!
More Summer Cookout Recipes
On a picnic table, this BBQ chicken always deserves top billing. I have several of crowd-pleasing ideas if you’re looking for something to serve with the chicken!
- Traditional Potato Salad
- Salad with Broccoli
- Coleslaw made with grilled watermelon (or vinegar if you don’t like mayo!)
- Caprese salad (or this salad with avocado)
- Beans Baked
This BBQ chicken will definitely have all barbecue enthusiasts on their toes. Tell me how it went if you decide to make it for Labor Day, the Fourth of July, or any other barbecue day! What people think of this dish would be greatly appreciated.
BBQ Chicken (Grilled)
Description
Perfectly charred and gleaming with my original secret BBQ sauce, this BBQ chicken is incredibly juicy. Ideal for your summer barbecue!
Ingredients
Chicken
- Three and a half to four pounds (about twelve to fourteen pieces) of bone-in and skin-on chicken drumsticks or thighs
Dry Rub
- One teaspoon of kosher salt
- One teaspoon of powdered garlic
- One teaspoon of paprika smoked
- One teaspoon of chili powder
- One teaspoon of powdered onion
- Half a teaspoon of black pepper, freshly ground
BBQ Sauce
- One cup of barbecue sauce
Instructions
- Prep the chicken. The chicken thighs should be placed on a large baking sheet and allowed to come to room temperature. Use a paper towel to pat dry.
- Mix the dry rub. Add the salt, black pepper, chili powder, smoked paprika, garlic powder, and onion powder to a small bowl. Apply the rub to the chicken with your hands, making sure to coat it thoroughly on both sides (and behind the skin if you want).
- Prep the grill. Turn the burners off on one side of your grill and prepare the other side for high, direct heat. Make sure the grill has a cold side with few or no coals if you’re using wood or charcoal. See how I do this in the video above!
- Grill the chicken. Place the chicken near the heat but on the grill’s indirect heat side. Cover and cook until an instant-read thermometer reads 160°F to 165°F, 30 to 35 minutes, turning the chicken every 10 minutes.
- Brush with BBQ sauce. Cover and cook the chicken for 3 to 4 minutes after brushing it with BBQ sauce. Cook for a further three to four minutes after flipping the chicken and brushing it with extra BBQ sauce. Continue doing this until the drumsticks and thighs of chicken have reached 175°F.
- Serve. Transfer the chicken to a platter for serving. If desired, top with additional BBQ sauce.
Lisa’s Tips
- To make grilling and prep work easier, you can always create my BBQ sauce recipe the day before. Simply keep it in the refrigerator until you need it!
- You can bake your chicken thighs using my recipe for crispy baked chicken thighs if you don’t have a grill. Finish by slathering the chunks with BBQ sauce!
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