Grilled BBQ Chicken

There’s nothing quite like the irresistible aroma of grilled BBQ chicken wafting through the air on a warm evening. This recipe combines the smoky char of the grill with a tangy, flavorful barbecue sauce that perfectly complements the juicy, tender chicken. Whether you’re grilling for a family dinner, a weekend get-together, or just craving some deliciously sauced chicken, this dish will not disappoint. It’s simple to prepare, packed with flavor, and perfect for anyone looking to master the art of grilling chicken with a saucy twist.

Why This Recipe Is a Must-Try

This grilled BBQ chicken recipe is a game-changer for several reasons. First, it uses bone-in, skin-on chicken pieces, which lock in moisture and flavor during grilling, giving you juicy, tender meat every time. The olive oil and seasoning create a perfect base that enhances the natural taste of the chicken without overpowering it. And then there’s the barbecue sauce — whether you choose store-bought or homemade, it caramelizes beautifully on the grill, creating that classic sticky, smoky glaze that BBQ lovers crave.

What makes this recipe truly stand out is its simplicity and versatility. You don’t need fancy ingredients or complicated techniques to get restaurant-quality BBQ chicken at home. It’s approachable for beginner grillers but still delicious enough to impress seasoned BBQ veterans. Plus, it’s an all-around crowd-pleaser that pairs perfectly with classic sides like coleslaw, grilled veggies, or corn on the cob.

Ingredients

• 3-4 pound whole chicken, cut into 8 pieces (or skin-on, bone-in chicken parts such as thighs, drumsticks, breasts, and wings)
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup barbecue sauce (store-bought or homemade)

How To Make Grilled BBQ Chicken

Step 1: Prepare the Chicken

Start by rinsing the chicken pieces under cold water and patting them dry with paper towels. Removing excess moisture helps the skin crisp up nicely on the grill. Place the chicken in a large bowl or on a rimmed baking sheet.

Step 2: Season the Chicken

Drizzle the olive oil over the chicken pieces, making sure each piece is coated evenly. Sprinkle the salt and ground black pepper over the chicken, then rub the seasonings in with your hands to ensure every nook and cranny is covered. Let the chicken rest for about 10-15 minutes to absorb the flavors.

Step 3: Preheat the Grill

Preheat your grill to medium-high heat, around 375°F to 400°F. For charcoal grills, arrange the coals to create two heat zones — one side with direct heat and the other with indirect heat. This setup allows you to sear the chicken over direct heat and finish cooking it slowly over indirect heat without burning.

Step 4: Grill the Chicken

Place the chicken pieces skin-side down over the direct heat side of the grill. Sear for 4-5 minutes without moving them to develop a beautiful char and crispy skin. Flip the chicken and sear the other side for another 4-5 minutes.

Step 5: Move to Indirect Heat and Add BBQ Sauce

After searing, move the chicken pieces to the cooler side of the grill (indirect heat). Brush the chicken generously with barbecue sauce on all sides. Close the grill lid and cook the chicken for 25-30 minutes, turning and basting with more barbecue sauce every 8-10 minutes to build up that sticky, flavorful coating.

Step 6: Check for Doneness

Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F in the thickest part. If you don’t have a thermometer, pierce the chicken with a fork — the juices should run clear, and the meat should no longer be pink.

Step 7: Rest and Serve

Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute, keeping the meat moist and tender. Serve hot with your favorite sides and extra barbecue sauce on the side for dipping.

Expert Tips

• Use bone-in, skin-on chicken: This type of chicken retains moisture better and gets that perfect crispy skin when grilled.
• Don’t rush the cooking process: Searing over direct heat then finishing on indirect heat ensures the chicken cooks evenly without burning the sauce.
• Apply sauce in layers: Basting multiple times creates a thicker, more flavorful barbecue coating.
• Keep the grill lid closed: Maintaining consistent heat helps the chicken cook through and the sauce caramelize properly.
• Let the chicken rest: Resting after grilling prevents juice loss and keeps the chicken juicy.
• Make your own BBQ sauce: For a fresh twist, try mixing ketchup, honey, apple cider vinegar, smoked paprika, and garlic powder for a quick homemade version.

Variations and Customizations

• Spicy BBQ Chicken: Add cayenne pepper or hot sauce to your barbecue sauce for a spicy kick.
• Herb-Infused Chicken: Marinate the chicken in olive oil, garlic, and fresh herbs like rosemary or thyme before grilling.
• Sweet and Tangy: Mix pineapple juice or apple cider into your barbecue sauce for a bright, fruity flavor.
• Smoky Flavor: Incorporate liquid smoke or use wood chips on your grill to enhance the smoky profile.
• Low-Sodium Option: Use low-sodium barbecue sauce and reduce the amount of added salt.
• Grilled Vegetables Side: Pair your chicken with grilled corn, zucchini, or bell peppers for a complete meal.

How to Store Leftovers

Leftover grilled BBQ chicken is a fantastic next-day meal. Allow the chicken to cool completely, then store it in an airtight container in the refrigerator. It will keep well for up to 3-4 days. To reheat, warm the chicken gently in the oven at 325°F until heated through or use a microwave on medium power to avoid drying out the meat. Leftover chicken can also be shredded and added to salads, sandwiches, or wraps for delicious quick meals.

For longer storage, you can freeze the cooked chicken in freezer-safe containers or heavy-duty freezer bags. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQ

Can I use boneless chicken pieces instead of bone-in?

Yes, you can use boneless chicken breasts or thighs, but keep in mind that boneless pieces cook faster and can dry out more easily. Reduce grilling time and watch closely to avoid overcooking. Bone-in pieces are preferable for juicier results.

What type of grill is best for this recipe?

Both charcoal and gas grills work well for grilled BBQ chicken. Charcoal adds more smoky flavor, but gas grills offer convenience and easier temperature control. The key is to set up two heat zones for searing and indirect cooking.

Can I make this recipe without a grill?

Absolutely! You can bake the chicken in the oven at 400°F. Sear the chicken in a hot skillet with olive oil to crisp the skin, then transfer to the oven and bake for 25-30 minutes, basting with barbecue sauce halfway through.

How do I prevent the barbecue sauce from burning on the grill?

Since barbecue sauce contains sugar, it can burn if exposed to high direct heat for too long. To avoid this, sear the chicken first without sauce, then move the pieces to indirect heat and apply the sauce. Baste in layers and keep the lid closed to maintain gentle cooking.

Conclusion

Grilled BBQ chicken is a classic, crowd-pleasing dish that’s perfect for any occasion. This recipe highlights simple ingredients and straightforward techniques that yield juicy, flavorful chicken with a perfect barbecue glaze. Whether you’re a seasoned griller or just starting out, this recipe offers a delicious way to enjoy the smoky, tangy flavors of BBQ chicken right at home. So fire up your grill, gather your ingredients, and get ready to savor a meal that’s sure to become a favorite in your recipe collection!