Easy to make BBQ chicken recipe seasoned with a bold dry rub, grilled, and brushed with barbecue sauce for a sticky and sweet coating. Perfect for your next cookout!

Table of Contents

1. Chicken selection
2. Simple seasonings
3. How to BBQ chicken 
4. Check for doneness
5. Serve this with
6. FAQ
7. Grilled BBQ Chicken Recipe

Barbecued chicken is a summertime staple, but it can be tricky to master. I’ll show you the proper method to achieving perfect grill marks on juicy pieces of meat without burning the surface. It’s all about timing and heat management.

The key is first searing the dry seasoned poultry to kickstart browning. Frequently turning and basting with your favorite BBQ sauce creates a delicious sticky coating while limiting overly charred areas. This recipe goes well with a generous scoop of potato salad, crisp corn on the cob, and fresh watermelon slices.

Chicken selection

I recommend bone-in, skin-on chicken pieces. If you enjoy dark meat, chicken thighs and drumsticks have more flavor and insulation to prevent drying out. Thighs make it easy to grill, withstanding the longer cook time during the repeated turning and basting. 

Alternatively, you can use bone-in or boneless chicken breast for a leaner protein option. The meat will cook quicker on the grill, so keep a close eye on doneness.

Simple seasonings

To add layers of flavor to the barbecued chicken, I apply a bold dry spice blend on the surface. The mixture consists of kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. The dried spices are concentrated in flavor, and the alliums won’t burn compared to using fresh minced garlic or onions, which is ideal for the initial hot sear on the grill. 

I like to rub some olive oil on both sides of the chicken to release the fat-soluble flavors in the spices. The fat also acts as a protective layer to the meat to prevent burning.

How to BBQ chicken 

Like my classic grilled chicken recipe, I first apply a thin dry rub to flavor the meat and skin. The pieces sear over medium-high heat between 375 to 400ºF (191 to 204ºC) on both sides for 5 minutes. This temperature range will help brown and crisp the skin without overly charring the surface. The poultry gets cooked about 50% through.

After the first flip, it’s safe to baste the chicken using my homemade barbecue sauce. Turn and baste every 2 to 3 minutes to prevent the sweetened sauce from burning. Some of the moisture will evaporate, creating a concentrated, sticky coating. If using a gas grill or charcoal set-up, it’s helpful to have a lower temperature indirect side. Transfer the meat to this area if the pieces are charring too quickly.

Check for doneness

Grab your instant-read meat thermometer for the most accurate results. For bone-in chicken thighs and drumsticks, target an internal temperature between 165 to 170ºF (74 to 77) in the thickest part of the meat. This process will take about 25 to 30 minutes. Boneless thighs will take about 15 minutes, depending on the thickness. Wings take about 10 minutes per side.

For chicken breast, target between 160 to 165ºF (71 to 74ºF). This cut of meat is much leaner and will dry out if left on the grill too long. The cooking time is between 3 to 8 minutes per side, depending on if sliced or pounded thin. Bone-in breasts are more insulated, requiring more time on the grill. Check every few minutes for doneness.

Serve this with

FAQ