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Grilled BBQ Chicken

Tender, smoky grilled chicken brushed with barbecue sauce and a simple herb rub.
Prep Time1 hour
Cook Time35 minutes
Total Time1 hour 35 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 1 teaspoon dried rosemary
  • 1 tablespoon brown sugar (packed)
  • salt to taste (about 1 1/2 teaspoons suggested)
  • freshly ground black pepper to taste (about 1 teaspoon suggested)
  • 1 (2 1/2–3 pound) whole chicken, quartered
  • barbecue sauce for brushing
  • wood chips soaked 30 minutes and drained

Instructions

  • In a small bowl, mix together 1 tablespoon garlic powder, 1 tablespoon dried oregano, 1 tablespoon paprika, 1 teaspoon dried rosemary, and 1 tablespoon packed brown sugar; season with salt and freshly ground black pepper to taste (about 1 1/2 tsp salt and 1 tsp pepper suggested).
  • Pat the quartered chicken dry. Rub the herb-sugar mixture generously all over the chicken pieces. Let sit at room temperature for up to 1 hour.
  • Prepare the grill for medium-high heat. If using wood chips, sprinkle them on hot coals or place drained chips in a perforated foil packet and position on a gas grill.
  • Oil the grill grates with about 2 tablespoons oil to prevent sticking.
  • Place the chicken pieces directly over the medium-high heat and grill, turning once, until well browned, about 3 to 5 minutes per side.
  • Move the chicken to the cooler (unheated) side of the grill and close the lid; cook 5 minutes.
  • Brush both sides of each piece liberally with barbecue sauce and continue grilling with the lid closed for an additional 5 minutes.
  • Continue cooking, turning as needed, until the internal temperature of the chicken reaches 165°F and the sauce is caramelized on the surface. As pieces finish (breasts will finish first), transfer to a platter and tent loosely with foil until serving.

Equipment

  • grill (charcoal or gas)
  • Small Bowl
  • Tongs
  • Brush
  • Meat Thermometer
  • perforated foil packet or small pan for wood chips

Notes

  • Start with a 2½–3 lb chicken and have it quartered if possible.
  • Use store-bought barbecue sauce for convenience or your favorite homemade version.
  • Soak wood chips 30 minutes before grilling for smoke flavor.
  • Let cooked chicken rest tented with foil for a few minutes before serving.
  • Suggested seasoning: about 1½ tsp salt and 1 tsp black pepper.