BBQ Chicken on the Grill
This classic BBQ chicken recipe delivers juicy, tender grilled chicken with a smoky, caramelized glaze. Perfect for summer cookouts, family dinners, or casual gatherings, it features step-by-step grilling techniques, flavorful basting tips, and versatile sauce variations to satisfy any palate.
Equipment
- Grill (charcoal or gas)
- Instant-read meat thermometer
- Grill brush (for cleaning grates)
- Basting brush
- Tongs
- Aluminum foil (for resting)
- Grill basket or skewers (optional)
Ingredients
- 4 bone-in, skin-on chicken thighs (or breasts, drumsticks, wings)
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup BBQ sauce (store-bought or homemade)
Optional marinade:
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar or lemon juice
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp chili powder or cayenne (for spice)
- Salt and pepper
Instructions
- Prepare the chicken: Pat chicken dry with paper towels. If marinating, combine marinade ingredients in a bowl, add chicken, and refrigerate 1–4 hours.
- Preheat grill: Set up grill for two-zone cooking — direct high heat and indirect medium heat. Clean and oil grill grates.
- Sear chicken: Place chicken skin-side down on direct heat. Sear 3–4 minutes until grill marks form, then flip and sear other side 3–4 minutes.
- Move to indirect heat: Transfer chicken to indirect heat zone. Close lid and cook 15–20 minutes, flipping occasionally.
- Baste with BBQ sauce: In the last 5–10 minutes, brush chicken with BBQ sauce, turning and basting every few minutes to caramelize the glaze.
- Check doneness: Use instant-read thermometer — chicken is done at 165°F (74°C).
- Rest: Remove chicken and tent with foil. Rest 5–10 minutes before serving.
Notes
- For boneless chicken breasts, reduce grilling time and watch closely to prevent drying out.
- Use thick BBQ sauce or reduce it slightly to avoid flare-ups during basting.
- Try experimenting with different wood chips on a charcoal grill for added smoky flavor.
- Leftover chicken is great for sandwiches, salads, or quesadillas.
- Always use a meat thermometer to ensure safe cooking and best texture.