BBQ Chicken (Grilled)
User Reviews
5
BBQ Chicken (Grilled)
Description
The chicken pieces are brought to room temperature and patted dry to prepare for even cooking. A dry rub combining kosher salt, garlic powder, smoked paprika, chili powder, onion powder, and freshly ground black pepper is applied thoroughly, including under the skin if desired, to infuse the meat with seasoning.
Grilling uses indirect heat on one side of the grill, allowing the chicken to cook slowly and evenly without flare-ups from dripping fat. Flipping every 10 minutes ensures even char and cooking, bringing the internal temperature to a safe 160°F–165°F. Applying barbecue sauce near the end creates a sticky, glazed finish.
This grilled chicken pairs well with classic barbecue sides or can be served as a main dish with the smoky, spiced flavor profile enhanced by the sauce. If no grill is available, baking the chicken and applying sauce near the end is suggested.
Making the barbecue sauce in advance can streamline grilling day preparations.
Ingredients
Chicken
- 3 ½ to 4 pounds (about 12 to 14 pieces) chicken thighs or drumsticks; bone-in and skin-on
Dry Rub
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper freshly ground
BBQ Sauce
- 1 cup BBQ sauce
Instructions
- Prep the chicken. Place the chicken thighs on a large baking sheet and bring to room temperature. Pat dry with a paper towel.
- Mix the dry rub. In a small bowl, combine the salt, garlic powder, smoked paprika, chili powder, onion powder, and black pepper. Sprinkle the rub over the chicken and use your hands to make sure the chicken is well coated on all sides (and under the skin if you'd like).
- Prep the grill. Prepare one side of your grill for high, direct heat, leaving the burners on the other side off. If you are using charcoal or wood, make sure there is a cool side to the grill where there are few to no coals. Watch the video above to see how I do this!
- Grill the chicken. Lay the chicken on the indirect heat side of the grill, yet close to the heat. Cover, and cook the chicken for 30 to 35 minutes, flipping the chicken every 10 minutes, until an instant-read thermometer reaches 160°F to 165°F.
- Brush with BBQ sauce. Brush the chicken with BBQ sauce and cook for 3 to 4 minutes, covered. Flip the chicken, brush with more BBQ sauce, and cook another 3 to 4 minutes. Repeat this process until the chicken thighs and drumsticks reach 175°F.
- Serve. Remove the chicken to a serving plate. Serve with extra BBQ sauce if desired.
Notes
- Make the barbecue sauce a day before to simplify grilling preparation and store it in the refrigerator until needed.
- If you don't have access to a grill, bake the chicken thighs and apply BBQ sauce toward the end of cooking for a similar effect.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (2 pieces of chicken)
Amount Per Serving
Calories 656 kcal
% Daily Value*
| Calories | 656kcal | 33% |
| Carbohydrates | 21g | 7% |
| Protein | 50g | 100% |
| Fat | 40g | 62% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 198mg | 66% |
| Sodium | 1070mg | 45% |
| Potassium | 636mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 741IU | 15% |
| Vitamin C | 5mg | 6% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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