There’s something undeniably comforting about the smoky aroma of chicken sizzling on a grill, slathered in sticky-sweet barbecue sauce. Every time I fire up the grill and get that first whiff of seasoned meat and charred sauce, I know dinner is about to be something special. This Grilled BBQ Chicken recipe is one of my go-tos for summer gatherings, easy weeknight dinners, or those weekends when I just want to relax in the backyard with a cold drink in hand and tongs in the other.
I’ve tested dozens of methods to get the perfect balance of flavor, juiciness, and that beautiful caramelized crust—and this one delivers every time. Whether you’re using a charcoal grill or gas, this recipe works like a charm. It’s simple, yet packed with deep flavor thanks to a quick seasoning, a two-zone grilling technique, and a generous slather of your favorite BBQ sauce. Let me walk you through everything you need to make this your new backyard classic.
What You Need To Make This Recipe
Chicken (Bone-In, Skin-On Thighs or Drumsticks):
These cuts are perfect for grilling because they’re more forgiving than chicken breasts. The bone keeps the meat juicy, while the skin crisps up beautifully over direct heat. You can use a mix of thighs and drumsticks for variety.
Olive Oil:
A quick rub of olive oil on the chicken helps the seasoning stick and prevents the meat from sticking to the grill grates. It also adds a subtle richness to the flavor.
Garlic Powder:
This gives a mild, savory depth to the chicken. It blends well with other spices and works perfectly with the smoky BBQ sauce.
Smoked Paprika:
Smoked paprika is key for adding that rich, smoky flavor—even if you’re using a gas grill. It gives the chicken a gorgeous red hue and a warm, peppery note.
Salt & Black Pepper:
Simple but essential. These enhance all the other flavors and ensure the meat is well-seasoned inside and out.
BBQ Sauce (Your Favorite Kind):
This is where you can personalize the recipe. Use a smoky, sweet, spicy, or tangy BBQ sauce depending on your taste. I love using a molasses-based one for its sticky, caramelized finish on the grill.
Ingredients List
- 8 bone-in, skin-on chicken thighs or drumsticks
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup BBQ sauce (plus more for serving)
How to Make Grilled BBQ Chicken
Preheat the Grill
Start by heating your grill to medium-high. If you’re using a charcoal grill, arrange the coals on one side to create a two-zone heat system. For a gas grill, leave one burner off to create an indirect heat zone. This setup will help you cook the chicken through without burning the outside.
Season the Chicken
Pat the chicken pieces dry with paper towels. Drizzle them with olive oil and rub it all over. Then sprinkle the garlic powder, smoked paprika, salt, and black pepper evenly over all sides of the chicken. Let it sit at room temperature for about 15–20 minutes while the grill finishes heating.
Grill the Chicken (Indirect Heat)
Place the seasoned chicken on the cooler side of the grill (indirect heat), skin side up. Cover and cook for about 25–30 minutes, turning occasionally, until the internal temperature reaches around 150°F (65°C).
Add the BBQ Sauce
Brush the chicken generously with BBQ sauce on all sides. Move it to the hotter side of the grill (direct heat) to caramelize the sauce. Grill for 5–7 more minutes, turning once or twice and brushing with more sauce if desired. Watch closely—sugar in the sauce can burn quickly!
Rest and Serve
Remove the chicken from the grill when it reaches 165°F (74°C) in the thickest part. Let it rest for about 5 minutes to keep all the juices inside. Serve with extra BBQ sauce on the side if you like things saucy.
Tips for Making this Recipe
- Use a meat thermometer to ensure your chicken is perfectly cooked without guessing. Undercooked or overcooked chicken can ruin a great meal.
- Don’t rush the cooking—use indirect heat first, then finish over high heat. This avoids burning the BBQ sauce while ensuring the chicken is cooked through.
- Let the chicken rest after grilling. It helps the juices redistribute and keeps the meat tender.
- Experiment with BBQ sauces. Try regional favorites like Kansas City-style (sweet and smoky) or Carolina-style (tangy and mustardy).
- Marinate ahead for more flavor. You can season the chicken and let it sit overnight in the fridge for even deeper flavor.
- Clean and oil your grill grates before cooking to prevent sticking and get those beautiful grill marks.
FAQs
Can I use boneless chicken for this recipe?
Yes, but reduce the cooking time since boneless cuts cook faster. Be careful not to dry them out, and consider using thighs for more flavor.
What’s the best BBQ sauce to use?
That’s totally up to you! Sweet, smoky, spicy, or tangy all work. Choose a sauce you love, or make your own if you’re feeling adventurous.
How do I know when the chicken is done?
Use a digital meat thermometer. Chicken is safe to eat at 165°F (74°C). Always check the thickest part of the meat without touching the bone.
Can I make this without a grill?
Absolutely. You can bake the chicken at 400°F (200°C) for about 35–40 minutes, then broil it for a few minutes after brushing on the BBQ sauce to get that caramelized effect.
Can I prep this ahead of time?
Yes! Season the chicken up to a day ahead and store it in the fridge. You can also pre-cook the chicken in the oven, then finish it on the grill with the BBQ sauce when you’re ready to serve.