Barbecue Chicken (Print Version)
Smoky, tender chicken pieces grilled and basted with tangy barbecue sauce for a classic crowd-pleasing dish.
# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
→ Marinade
03 - 2 tablespoons olive oil
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
→ Barbecue Sauce
09 - 1 cup barbecue sauce (gluten-free variety if needed)
# How to Make It:
01 - Set your gas or charcoal grill to medium heat, targeting approximately 350°F. Allow the grates to heat thoroughly before placing any food.
02 - In a large bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir until a uniform paste forms.
03 - Add the chicken thighs and drumsticks to the bowl and toss them in the spice mixture, ensuring every piece is evenly and thoroughly coated on all sides.
04 - Place the chicken pieces on the hot grill skin-side down. Cover and cook for 5 to 7 minutes until the skin turns a deep golden brown and develops slight char marks.
05 - Flip each piece of chicken and generously brush the cooked side with barbecue sauce. Continue grilling for another 6 to 7 minutes.
06 - Continue turning and basting the chicken with barbecue sauce every 5 minutes. Cook until the internal temperature of the thickest piece reaches 165°F and the sauce has caramelized into a sticky glaze, approximately 20 to 25 minutes total.
07 - Transfer the chicken off the grill onto a platter and let it rest for 5 minutes to allow the juices to redistribute before serving.
# Expert Advice:
01 -
- The dry rub does most of the work before the sauce even touches the chicken, so every bite carries a deep, smoky backbone that store bought alone cannot replicate.
- Bone in, skin on pieces stay incredibly juicy even if your grill temperature wanders a bit, which makes this nearly foolproof for new grillers.
02 -
- If you sauce too early or at too high a heat, the sugars will blacken before the chicken cooks through, so patience in those first minutes without sauce actually protects your glaze later.
- A meat thermometer is the single tool that transforms guesswork into confidence, because bone in pieces look done on the outside long before they are safe inside.
03 -
- Mix the rub in the morning and let the chicken sit coated in the refrigerator for up to eight hours, which pushes the seasoning deep into the meat and gives you a head start on dinner.
- Reserve a few tablespoons of barbecue sauce for a final brush right after the chicken comes off the grill, because that unheated layer stays glossy and bright while the cooked layers provide the char.