BBQ Grilled Chicken: Is there anything that screams summer quite like it? The smoky aroma wafting through the air, the sweet and tangy sauce caramelizing to perfection it’s a culinary experience that evokes memories of backyard barbecues and sunny afternoons. But beyond the deliciousness, did you know that the tradition of barbecuing chicken has roots stretching back centuries? From indigenous cooking methods using open fires to the evolution of modern grilling techniques, BBQ grilled chicken represents a rich tapestry of culinary history.
What makes BBQ Grilled Chicken so universally beloved? It’s a symphony of flavors and textures. The tender, juicy chicken, infused with smoky goodness, is perfectly complemented by the vibrant, often homemade, barbecue sauce. Whether you prefer a sweet and sticky sauce, a spicy kick, or a tangy vinegar-based concoction, there’s a BBQ grilled chicken recipe out there to tantalize every taste bud. Plus, it’s incredibly versatile! Serve it with classic sides like coleslaw and corn on the cob, or get creative with salads and grilled vegetables. It’s also a relatively easy and convenient way to feed a crowd, making it a go-to choice for gatherings big and small. So, fire up your grill, and let’s get started on creating the perfect BBQ grilled chicken!
Ingredients:
- For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 1 whole chicken, cut into 8 pieces (optional, for larger gatherings)
- For the Brine:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup granulated sugar
- 1/4 cup Worcestershire sauce
- 4 cloves garlic, crushed
- 1 tablespoon black peppercorns, cracked
- 2 bay leaves
- 1 lemon, sliced
- 1 orange, sliced
- For the BBQ Rub:
- 2 tablespoons smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- For the BBQ Sauce:
- 1 1/2 cups ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar
- 2 tablespoons molasses
- 1 tablespoon Dijon mustard
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/4 cup water (or more, to adjust consistency)
- Optional:
- Wood chips (hickory, apple, or cherry) for smoking
- Vegetable oil, for grilling grates
Brining the Chicken:
Brining is crucial for juicy and flavorful BBQ chicken. It helps the chicken retain moisture during grilling and infuses it with flavor from the inside out. Don’t skip this step!
- Prepare the Brine: In a large pot or container (make sure it’s food-safe!), combine the water, kosher salt, granulated sugar, Worcestershire sauce, crushed garlic, cracked black peppercorns, bay leaves, lemon slices, and orange slices. Stir well until the salt and sugar are completely dissolved. This might take a few minutes, so be patient. You can gently heat the mixture to help dissolve the salt and sugar faster, but make sure to let it cool completely before adding the chicken.
- Submerge the Chicken: Place the chicken pieces into the brine, ensuring they are completely submerged. If necessary, use a plate or a heavy object to weigh them down. You want every piece of chicken to be swimming in that flavorful brine!
- Refrigerate: Cover the container and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours). Don’t brine for longer than 12 hours, as the chicken can become too salty and the texture can become mushy.
- Rinse and Pat Dry: After brining, remove the chicken from the brine and rinse it thoroughly under cold water. This helps remove excess salt from the surface. Pat the chicken dry with paper towels. This is important for getting a good sear and allowing the rub to adhere properly.
Preparing the BBQ Rub:
A good BBQ rub is the foundation of great flavor. This rub is a perfect balance of sweet, smoky, and savory, with a touch of heat (if you choose to add the cayenne pepper). Feel free to adjust the spices to your liking!
- Combine the Spices: In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, chili powder, ground cumin, dried oregano, cayenne pepper (if using), black pepper, and kosher salt.
- Mix Well: Stir the spices together until they are evenly distributed. Make sure there are no clumps of brown sugar.
- Apply the Rub: Generously apply the BBQ rub to all sides of the chicken pieces. Make sure to get under the skin of the chicken thighs and drumsticks for maximum flavor. Massage the rub into the chicken, ensuring it’s evenly coated.
- Rest (Optional): For best results, let the rubbed chicken rest in the refrigerator for at least 30 minutes, or up to a few hours. This allows the flavors of the rub to penetrate the chicken.
Making the BBQ Sauce:
Homemade BBQ sauce is so much better than store-bought! This recipe is a classic blend of sweet, tangy, and smoky flavors. You can adjust the sweetness, tanginess, and spice level to your preference.
- Combine the Ingredients: In a medium saucepan, combine the ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, molasses, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
- Simmer: Bring the mixture to a simmer over medium heat, stirring occasionally.
- Adjust Consistency: Reduce the heat to low and simmer for 15-20 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a little water to thin it out.
- Taste and Adjust: Taste the sauce and adjust the seasonings as needed. You might want to add more brown sugar for sweetness, apple cider vinegar for tanginess, or cayenne pepper for heat.
- Cool and Store: Let the sauce cool completely before using. Store in an airtight container in the refrigerator for up to a week.
Grilling the Chicken:
Now for the fun part! Grilling the chicken requires patience and attention to detail. The goal is to cook the chicken through without burning the skin. Using a two-zone fire is key to achieving this.
- Prepare the Grill: Prepare your grill for two-zone cooking. This means creating a hot zone for searing and a cooler zone for indirect cooking. For a charcoal grill, pile the coals on one side of the grill. For a gas grill, turn one or two burners to medium-high heat and leave the other burners off or on low.
- Oil the Grates: Clean the grill grates thoroughly and oil them with vegetable oil to prevent sticking. You can use a grill brush or a folded paper towel dipped in oil.
- Sear the Chicken: Place the chicken pieces skin-side down on the hot zone of the grill. Sear for 3-5 minutes per side, or until the skin is nicely browned and slightly crispy. Be careful not to burn the skin. If the skin starts to burn, move the chicken to the cooler zone.
- Move to Indirect Heat: Move the chicken pieces to the cooler zone of the grill. Cover the grill and cook for 30-45 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to ensure accuracy.
- Baste with BBQ Sauce: During the last 15-20 minutes of cooking, baste the chicken with the BBQ sauce. Apply a thin layer of sauce every 5-7 minutes. This will create a beautiful glaze and add extra flavor. Be careful not to apply too much sauce at once, as it can burn.
- Check for Doneness: The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a fork.
- Rest: Remove the chicken from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
Smoking the Chicken (Optional):
Adding wood chips to your grill will infuse the chicken with a delicious smoky flavor. This is a great way to elevate your BBQ chicken to the next level.
- Soak Wood Chips: Soak wood chips (hickory, apple, or cherry) in water for at least 30 minutes before grilling. This will prevent them from burning too quickly.
- Add Wood Chips to Grill: For a charcoal grill, place the soaked wood chips directly on the hot coals. For a gas grill, place the soaked wood chips in a smoker box or a foil packet with holes poked in it, and place it on one of the burners.
- Smoke the Chicken: Follow the grilling instructions above, but keep the grill covered as much as possible to trap the smoke. The smoking process will add about
Conclusion:
So there you have it! This BBQ grilled chicken recipe isn’t just another way to cook chicken; it’s a flavor explosion waiting to happen. From the perfectly balanced marinade that infuses every fiber with smoky sweetness to the char-kissed skin that crackles with each bite, this is truly a must-try for any grilling enthusiast. I’ve made this countless times, and it’s always a crowd-pleaser, disappearing faster than I can say “seconds!”
But what makes this recipe a real winner? It’s the simplicity combined with the incredible depth of flavor. You don’t need fancy equipment or years of grilling experience to achieve BBQ grilled chicken perfection. The ingredients are readily available, the instructions are straightforward, and the results are consistently delicious. It’s the kind of recipe you can confidently whip up for a weeknight dinner or a weekend barbecue, knowing you’ll impress everyone.
And the best part? It’s incredibly versatile! While I’ve shared my go-to method, feel free to experiment and make it your own. For a spicier kick, add a pinch of cayenne pepper to the marinade or use a hot BBQ sauce. If you prefer a sweeter flavor, try incorporating a touch of honey or maple syrup. You can even adjust the herbs and spices to suit your personal preferences. Think rosemary and thyme for a more savory profile, or smoked paprika for an extra layer of smoky goodness.
Serving suggestions are endless! This BBQ grilled chicken is fantastic on its own, served with classic sides like coleslaw, potato salad, and corn on the cob. But don’t stop there! Shred it and use it in tacos, quesadillas, or salads. Slice it and add it to pizzas or sandwiches. The possibilities are truly limitless. I personally love to serve it with grilled vegetables and a side of quinoa for a healthy and satisfying meal. Another favorite is to chop it up and toss it with pasta and a creamy pesto sauce.
For a fun variation, try grilling the chicken over indirect heat for a longer period of time. This will result in even more tender and juicy meat. You can also experiment with different types of wood chips to add a unique smoky flavor. Applewood and hickory are both excellent choices. And if you’re short on time, you can even bake the chicken in the oven after marinating it. While it won’t have the same smoky char, it will still be incredibly flavorful.
I truly believe that this BBQ grilled chicken recipe will become a staple in your kitchen. It’s easy, delicious, and endlessly adaptable. So, fire up your grill, gather your ingredients, and get ready to experience the best BBQ grilled chicken you’ve ever tasted!
I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. Let me know what variations you tried, what sides you served it with, and what your family and friends thought. I can’t wait to hear all about it! Happy grilling!
BBQ Grilled Chicken: The Ultimate Guide to Perfect BBQ Chicken
Juicy, flavorful BBQ chicken, brined for tenderness, rubbed with a smoky spice blend, and grilled to perfection with a homemade BBQ sauce. Optional smoking for extra depth of flavor.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 1 whole chicken, cut into 8 pieces (optional, for larger gatherings)
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup granulated sugar
- 1/4 cup Worcestershire sauce
- 4 cloves garlic, crushed
- 1 tablespoon black peppercorns, cracked
- 2 bay leaves
- 1 lemon, sliced
- 1 orange, sliced
- 2 tablespoons smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 1/2 cups ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar
- 2 tablespoons molasses
- 1 tablespoon Dijon mustard
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/4 cup water (or more, to adjust consistency)
- Wood chips (hickory, apple, or cherry) for smoking
- Vegetable oil, for grilling grates
Instructions
- In a large pot or container, combine the water, kosher salt, granulated sugar, Worcestershire sauce, crushed garlic, cracked black peppercorns, bay leaves, lemon slices, and orange slices. Stir well until the salt and sugar are completely dissolved.
- Place the chicken pieces into the brine, ensuring they are completely submerged. Use a plate or heavy object to weigh them down if needed.
- Cover and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours).
- After brining, remove the chicken from the brine and rinse it thoroughly under cold water. Pat the chicken dry with paper towels.
- In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, chili powder, ground cumin, dried oregano, cayenne pepper (if using), black pepper, and kosher salt.
- Stir the spices together until they are evenly distributed.
- Generously apply the BBQ rub to all sides of the chicken pieces. Get under the skin of the chicken thighs and drumsticks for maximum flavor.
- For best results, let the rubbed chicken rest in the refrigerator for at least 30 minutes, or up to a few hours.
- In a medium saucepan, combine the ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, molasses, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Reduce the heat to low and simmer for 15-20 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a little water to thin it out.
- Taste the sauce and adjust the seasonings as needed.
- Let the sauce cool completely before using. Store in an airtight container in the refrigerator for up to a week.
- Prepare your grill for two-zone cooking (hot zone for searing, cooler zone for indirect cooking).
- Clean the grill grates thoroughly and oil them with vegetable oil.
- Place the chicken pieces skin-side down on the hot zone of the grill. Sear for 3-5 minutes per side, or until the skin is nicely browned and slightly crispy.
- Move the chicken pieces to the cooler zone of the grill. Cover the grill and cook for 30-45 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh.
- During the last 15-20 minutes of cooking, baste the chicken with the BBQ sauce. Apply a thin layer of sauce every 5-7 minutes.
- The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a fork.
- Remove the chicken from the grill and let it rest for 5-10 minutes before serving.
- Soak wood chips (hickory, apple, or cherry) in water for at least 30 minutes before grilling.
- For a charcoal grill, place the soaked wood chips directly on the hot coals. For a gas grill, place the soaked wood chips in a smoker box or a foil packet with holes poked in it, and place it on one of the burners.
- Follow the grilling instructions above, but keep the grill covered as much as possible to trap the smoke. The smoking process will add about 30-60 minutes to the total cooking time.
Notes
- Brining is crucial for juicy and flavorful BBQ chicken. Don’t skip this step!
- A two-zone fire is key to grilling the chicken properly.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
- Adjust the BBQ sauce ingredients to your liking.
- Resting the chicken after grilling allows the juices to redistribute, resulting in more tender and flavorful chicken.