Grilled BBQ chicken is a super yummy meal, especially in the summer. It’s great for a simple dinner, a fun party with friends, or even a chill lunch on the weekend.
It’s the smoky, slightly burnt taste mixed with the sweet and tangy BBQ sauce that makes it so good. Plus, it’s really easy to make!
Recipe Overview
This recipe makes juicy, tasty chicken with crispy skin. You’ll get that awesome char that only comes from grilling. And, the chicken will be covered in a sticky, sweet, and a little bit spicy BBQ sauce.
Everyone will love it!
You can eat it with classic sides like coleslaw, potato salad, or corn. Or, have it by itself with a simple salad. You can also cut it up and put it in sandwiches, wraps, or even on pizza!
The best part of this recipe is the mix of tastes and textures. The chicken is soft and moist, the skin is crispy, and the BBQ sauce brings it all together.
Ingredients for Grilled BBQ Chicken
Here’s what you need for this yummy grilled chicken:
- Chicken pieces: About 6-8 pieces. Bone-in and skin-on pieces are best for grilling, like thighs, drumsticks, or breasts. You can also use a whole chicken cut into pieces.
- Barbecue sauce: 1 ½ cups of your favorite kind. A sauce that’s not too sweet, with a little spicy kick, is great.
- Olive oil: 2 tablespoons. This helps the chicken get brown and keeps it from sticking to the grill.
- Paprika: 1 tablespoon. It adds a smoky flavor and color.
- Garlic Powder: 1 Teaspoon
- Onion powder: 1 teaspoon.
- Salt: 1 teaspoon (or how much you like).
- Black pepper: ½ teaspoon (or how much you like).
If you don’t have onion powder, use a bit of finely chopped onion. Change the spices if you want! If you like it spicy, add a little cayenne pepper.
Step-by-Step Instructions
- Prepare the Chicken: First, dry the chicken pieces with paper towels. This is important to get the skin crispy. Soggy chicken isn’t good!
- Season the Chicken: Mix the paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub this mix all over the chicken, even under the skin.
- Get the Grill Ready: Turn your grill on to medium heat (about 350-400°F). Make sure the heat is even. If you’re using charcoal, spread the coals in one layer.
- Initial Grilling: Put the chicken on the grill, skin-side down. Cook it for 5-7 minutes, until the skin is brown with grill marks. Don’t move the chicken too much so it can get that nice char.
- Flip and Continue Grilling: Flip the chicken and grill it for another 5-7 minutes.
- Reduce Heat (if needed): If the chicken is browning too fast, turn the heat down to medium-low. Or, move the chicken to a cooler spot on the grill. You want it to cook without burning.
- Start Basting: When the chicken is mostly cooked (about 150-155°F inside), start brushing it with BBQ sauce. Cover the chicken well.
- Continue Grilling and Basting: Keep grilling, flipping, and brushing with sauce every few minutes. Do this until the inside of the chicken reaches 165°F. This might take 10-15 more minutes, depending on how big the chicken pieces are. The sauce should be sticky and caramelized.
- Rest and Serve: Take the chicken off the grill and let it rest for 5-10 minutes. This makes the chicken juicier and tastier.
Variations & Tips
- Different Flavor: Use different BBQ sauces, like honey BBQ, spicy BBQ, or even a fruit BBQ sauce.
- Make Ahead: You can season the chicken and keep it in the fridge for up to 24 hours before grilling. You can also grill it ahead and reheat it later.
- Storage: Keep leftover chicken in a sealed container in the fridge for up to 3 days.
- Reheating: Reheat by grilling again over low heat, baking in the oven at 350°F, or even microwaving (but the skin won’t be as crispy).
- Serve the Grilled BBQ Chicken with any of your favorite sides, such as coleslaw, corn or beans.
Key Details for Grilled BBQ Chicken
- Prep time: 15 minutes
- Cook time: 30-40 minutes
- Total time: 45-55 minutes
- Servings: 6-8
- Equipment: Grill, tongs, brush (optional), meat thermometer
FAQ
How do I know when the chicken is done?
Use a meat thermometer to check. Put it in the thickest part of the chicken (not touching the bone). The chicken is done when it’s 165°F inside.
Can I use boneless, skinless chicken breasts?
Yes, but bone-in, skin-on chicken is better for grilling because it stays juicier. If you use boneless, skinless breasts, don’t overcook them, or they’ll dry out. You might need to grill them for less time.
My chicken is burning before it’s cooked. What should I do?
Turn the heat down to medium-low or move the chicken to a cooler part of the grill. You can also cover the grill to cook the chicken more evenly.
Can I bake this chicken instead of grilling it?
Yes, bake the chicken at 375°F for 45-50 minutes, or until it’s 165°F inside. Brush it with BBQ sauce during the last 15-20 minutes.
Can I use a different seasoning?
Sure! Try different spices. Salt, pepper, and garlic powder are always good. Or, use a Cajun seasoning, lemon-pepper, or a dry rub.
What if I don’t have a grill?
Use a grill pan on the stove. It’s similar, but you might need to change the cooking time a bit.
