Grilled BBQ Chicken
This grilled BBQ chicken recipe features juicy, tender chicken pieces with a smoky char and tangy barbecue sauce glaze, perfect for family dinners or weekend gatherings.
Servings: 4 servings
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
Instructions
- Start by rinsing the chicken pieces under cold water and patting them dry with paper towels to help the skin crisp up nicely on the grill. Place the chicken in a large bowl or on a rimmed baking sheet.
- 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.
- 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.
- 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.
- 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.
- 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.
- Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes to allow 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.
Equipment
- Grill
- Large Bowl
- Rimmed Baking Sheet
- Meat Thermometer
Notes
Use bone-in, skin-on chicken for juicier results and crispy skin. Don’t rush cooking; sear first over direct heat, then finish on indirect heat. Apply sauce in layers to build a thick flavorful coating, and keep the grill lid closed to maintain consistent heat. Let chicken rest after grilling for best texture. Homemade BBQ sauce can be made with ketchup, honey, apple cider vinegar, smoked paprika, and garlic powder. Variations include spicy, herb-infused, sweet and tangy, smoky flavors, and low-sodium options.