Cooking delicious barbecue chicken at home is easier than you think! With a few simple tips and tricks, you can make juicy, flavorful chicken worthy of any backyard cookout. In this guide, we’ll share pro tips for how to make the best BBQ chicken so your next barbecue will be a huge hit.

Ingredients for BBQ Chicken

The ingredients for great barbecue chicken are simple, but high quality ingredients make all the difference. Here’s what you’ll need:

Chicken pieces – Bone-in, skin-on chicken thighs and drumsticks work best. Choose organic and free-range chicken when possible for maximum flavor.
BBQ rub – A homemade or store-bought blend of spices to flavor the chicken. Try mixes with chili powder, brown sugar, garlic powder, paprika, salt, and pepper.
BBQ sauce – Sweet and tangy barbecue sauce adds sticky glaze. Use your favorite brand or make your own.
Olive oil – For brushing on the chicken to help the spices stick. Look for extra virgin olive oil.
Smoked paprika – Adds an undertone of smoky flavor (optional but recommended).
Wood chips or chunks – Soak hickory, mesquite or applewood chips in water before using to get that authentic barbecue smoke flavor.

BBQ Chicken Marinades

Marinating the chicken for a few hours, or up to overnight, makes it extra juicy and infuses tons of flavor. Whisk together any of these marinades for BBQ chicken then pour over the chicken in a gallon size zip top bag.

Simple BBQ Chicken Marinade

1 cup olive oil
1/4 cup Worcestershire sauce
3 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon each salt, pepper and smoked paprika

Greek Yogurt BBQ Chicken Marinade

1 cup plain Greek yogurt
1/4 cup olive oil
Juice of 2 lemons
3 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons pepper
1 teaspoon salt

Ranch BBQ Chicken Marinade

1 cup buttermilk
1 packet ranch seasoning mix
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 teaspoon each garlic powder, onion powder, salt and pepper

How to Prepare BBQ Chicken

Follow these simple steps for how to make the best barbecued chicken:

1. Pat the Chicken Dry

Remove chicken from packaging and pat dry all over with paper towels. Dry skin helps achieve crispy skin.

2. Apply BBQ Rub

Coat chicken all over with barbecue dry rub, about 2 teaspoons per pound of chicken. Gently massage the rub into the meat.

3. Marinate the Chicken

Place chicken in a sealable bag or baking dish. Pour prepared marinade over chicken. Seal and refrigerate for 2-12 hours, flipping occasionally.

4. Preheat Grill with Wood Chips

Preheat grill to medium heat, 350-450°F. Soak wood chips in water for 30 minutes then scatter onto hot coals for smoky flavor.

5. Grill the Chicken

Remove chicken from marinade and pat dry. Brush with olive oil to help crispen skin. Grill chicken skin-side down first for 8-10 minutes until skin browns. Flip and grill other side for 6-8 minutes more until 165°F internal temperature.

6. Brush with BBQ Sauce

During last 5 minutes of grilling, start brushing chicken with barbecue sauce to glaze. Brush sauce on both sides.

7. Let Chicken Rest

Remove chicken from grill and let rest for 5 minutes before serving. The juices will redistribute through the meat.

BBQ Chicken Cooking Tips

Apply these pro tips for seriously amazing barbecue chicken every time:

Use bone-in chicken – The bones help keep meat moist and add flavor. Try a mix of drumsticks and thighs.
Leave skin on – Crispy skin is key for finger-lickin’ good barbecue chicken!
Grill over indirect heat – This prevents burning. Place chicken on the cooler side, not directly over flames.
Use a meat thermometer – This ensures chicken reaches a safe 165°F internal temperature. Insert into thickest part.
Give time to rest – Letting it sit 5-10 minutes allows juices to reabsorb for juicier meat. Tent with foil to keep warm.
Resist saucing too early – Sauce burns easily. Wait until last 5-10 minutes of grilling time before brushing on sauce.
Keep basting – Brush chicken with sauce every few minutes at the end for an even glaze.

Best BBQ Chicken Rub Recipes

Elevate your barbecue chicken with a flavorful spice rub! Here are 3 of our go-to homemade BBQ chicken rub recipes to try:

Easy Barbecue Chicken Rub

Yield: About 1/2 cup

2 tablespoons brown sugar
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon chili powder
2 teaspoons kosher salt
2 teaspoons black pepper
1 teaspoon cayenne pepper (optional)

Combine all ingredients in a small bowl. Generously coat chicken with rub just before grilling.

Cajun BBQ Chicken Rub

Yield: About 3/4 cup

3 tablespoons smoked paprika
2 tablespoons light brown sugar
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried thyme
2 teaspoons onion powder
2 teaspoons cayenne pepper
1 1/2 teaspoons black pepper
1 1/2 teaspoons kosher salt

Mix together all ingredients in a small bowl until combined. Store in airtight container up to 3 months.

Jamaican Jerk Chicken Rub

Yield: About 1/2 cup

2 tablespoons light brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried thyme
2 teaspoons chili powder
1 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper

Combine all ingredients in a small bowl. Use to generously season chicken before grilling for Jamaican jerk flavor.

Best BBQ Sauces for Chicken

Find the perfect sauce to slather on your grilled barbecue chicken. Try these top BBQ sauce options:

Classic Sweet & Tangy BBQ Sauce

The gold standard of barbecue sauces! Sweet, tangy and absolutely finger-lickin’ good.

1 cup ketchup
1/2 cup brown sugar
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon black pepper

Alabama White BBQ Sauce

A mayo-based sauce that packs a tangy, creamy punch.

1 cup mayonnaise
1/4 cup apple cider vinegar
2 tablespoons lemon juice
1 tablespoon Creole mustard
1 tablespoon brown sugar
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper

Asian Plum Sauce

For a delicious Asian flavor twist on grilled chicken.

1 cup plum sauce
3 tablespoons soy sauce
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon minced garlic
1 teaspoon Sriracha sauce

BBQ Chicken Safety Tips

When working with raw chicken, follow these safety guidelines:

Wash hands and surfaces after handling raw chicken
Use separate plates and utensils for raw chicken vs cooked
Cook chicken to an internal temperature of 165°F as measured by a meat thermometer
Refrigerate marinated raw chicken in a covered dish up to 2 days
Discard any sauce that touched raw chicken before serving
Refrigerate leftover grilled chicken within 2 hours

Expert Tips for Juicy BBQ Chicken

For tender, juicy BBQ chicken straight off the grill, heed this expert advice:

Choose bone-in pieces – The bones add moisture during cooking. Try a mix of drumsticks and thighs.

Let it marinate – Soaking chicken in a flavorful marinade makes it extra juicy. At least 2-12 hours for best results.

Pat chicken dry – Remove excess moisture with paper towels for crispy skin. Wet skin steams instead of crisping.

Grill over indirect heat – Prevent burning and drying out. Place chicken on the cooler side of the grill, not directly over flames.

Use a meat thermometer – Cook until chicken reaches 165°F internal temperature to ensure it’s done without overcooking.

Resist the urge to flip frequently – Let each side cook for 6-8 minutes once before flipping. Flipping too often dries out the meat.

Let chicken rest before serving – Final 5-10 minute rest allows juices to redistribute for juicier meat.

How to Get Perfectly Crispy BBQ Chicken Skin

For finger-licking crispy skin every time, follow these pro tips:

Pat chicken dry – Remove excess moisture with paper towels so the skin can crisp vs steam.
Brush with oil – Coat the skin with olive or vegetable oil to help it brown and get crispy.
Grill skin-side down first – Let the skin cook undisturbed for 6-8 minutes until deeply browned.
Move to indirect heat – If skin browns too quickly, move chicken to cooler side of grill.
Flip only once – Let the skin crisp a full 6-8 minutes before flipping to cook the other side.
Brush sauce on late – Sugary sauce will burn if brushed on too early. Wait until the final 5-10 minutes.
Choose bone-in chicken – Bones conduct heat to crisp the skin evenly. Try thighs and drumsticks.
Spice it up – Chili powder, cayenne and black pepper in the rub help the skin crisp.
Let chicken rest before eating – Final 5 minute rest makes the crispy skin seal in moisture as it cools slightly.

How Long to Grill BBQ Chicken

Grilling times for perfect barbecue chicken:

Chicken pieces, bone-in

Breasts: 30-40 minutes
Thighs: 16-18 minutes
Drumsticks: 24-28 minutes

Chicken pieces, bone-in and marinated

Breasts: 35-45 minutes
Thighs: 18-20 minutes
Drumsticks: 26-30 minutes

Whole chicken

4-5 pounds: 1-1.5 hours
Over 5 pounds: 1.25-1.75 hours

Tips for doneness

Use meat thermometer, aim for 165°F
Carefully pierce a thigh, juices should run clear
Meat shrinks and tightens when fully cooked

Always let chicken rest 5 minutes before serving or eating for juiciest results. If in doubt, remember it’s safer to overcook chicken slightly than to undercook it.

Best Wood Chips for BBQ Chicken

Add authentic barbecue flavor by smoking chicken over wood chips or chunks. Soak the wood first for best results.

Great wood options include:

Hickory – Classic strong, bacon-like flavor
Mesquite – Intense smoky flavor, ideal for chicken
Apple – Mild, sweet hint of smoke
Cherry – Fruity smoke aroma, great pairing for chicken
Pecan – Rich and buttery flavored smoke

Tip: go easy on strongly flavored woods like mesquite, which can overpower if using too much. A mix of woods can give a layered smoke flavor.

BBQ Chicken Troubleshooting Guide

Having an issue with your barbecue chicken? Here are some common problems and solutions:

Chicken is undercooked:

Use meat thermometer to confirm 165°F temp
Move to direct heat at the end to finish cooking

Chicken is overcooked and dry:

Don’t cook only over direct high heat
Remove from grill as soon as it reaches 165°F

Skin is soggy and won’t crisp:

Ensure chicken is patted very dry before grilling
Brush on oil to help skin brown and crisp
Move to hotter part of grill if needed

Skin or sauce is burning:

Brush on sauce only in final 10 minutes
Move chicken to cooler part of grill if burning

Rub won’t stick:

Apply rub just before grilling once chicken is dry
Try mixing rub with a bit of oil to make a paste

Chicken sticks to the grill:

Oil grates well before grilling
Carefully loosen pieces when flipping rather than forcing

Serving Ideas for Grilled BBQ Chicken

Take your barbecue chicken to the next level with these delicious sides and serving ideas:

Serve on brioche buns for barbecue chicken sandwiches
Chop and add to salads, pasta salads or rice bowls
Pair with corn on the cob, grilled or roasted
Serve with coleslaw, potato salad or macaroni salad
Offer rolls and cornbread on the side to soak up the sauce
Garnish with fresh herbs like cilantro, parsley or chives
Sprinkle with chopped green onions or thinly sliced red onion
Add a dash of hot sauce for extra spice and flavor
Serve grilled peaches, pineapple or watermelon alongside
Offer pickles like dill pickle chips or pickled jalapenos
Cool it down with a cold beer, lemonade or iced tea!

FAQs About Making the Best BBQ Chicken

Get answers to all your top questions about how to make amazing barbecue chicken at home:

Should I brine chicken before barbecueing?

Brining (soaking chicken in a saltwater solution) is an optional extra step that helps ensure juicy, well-seasoned meat. While not strictly necessary, brining for 30-60 minutes before barbecueing can make chicken extra moist and flavorful.

How long does barbecued chicken last in the fridge?

Leftover grilled chicken will keep for 3 to 4 days refrigerated. To maximize freshness, store chicken in an airtight container. Sauced chicken has a shorter shelf life – only 1 to 2 days. Reheat chicken pieces thoroughly before serving leftovers.

What’s the best way to light a charcoal grill?

Form a pyramid of charcoal, then light in several spots using a chimney starter. Once the coals are fully ignited and covered with gray ash (after about 20-25 minutes), carefully spread them out evenly and start grilling. Having an even fire ensures consistent heat.

Is barbecue chicken safe if still pink inside?

It’s normal for barbecued chicken to have a pink tinge inside, especially around the bones. Chicken is safely cooked through once it reaches an internal temperature of 165°F, even if slightly pink, since any bacteria are killed by sustained high heat from grilling. Use a meat thermometer for peace of mind.

How can I add smoke flavor without an actual smoker?

You can infuse barbecue chicken with smoky flavor right on a standard grill by using wood chips or chunks. Soak the wood in water first, then add directly onto the hot charcoal about 5-10 minutes before grilling. Cover the grill to trap smoke around the chicken.

What’s the difference between barbecue chicken drumsticks vs. thighs?

Chicken thighs have more dark meat vs drumsticks which have more white meat. Thighs are often considered more flavorful and tender. Drumsticks take a bit longer to cook through due to the bone. Mixing up both thighs and drumsticks provides Chicken tastes delicious cooked over a grill using charcoal, wood chips or chunks to add authentic barbecue flavor. Follow these best practices for tender, juicy and smoky barbecue chicken every time. With a little patience and these pro tips, you can make restaurant-worthy chicken worth bragging about. Get outside and fire up the grill – your next epic barbecue is within reach!

Conclusion

Cooking delicious barbecue chicken at home is easier than you think! With a few simple tips for preparing and seasoning the chicken, setting up the grill properly, and monitoring doneness, you can achieve tender, juicy and flavorful results. The key is using indirect heat rather than direct flames and resisting the urge to flip the chicken too frequently. A flavorful dry rub and sauce glaze are secrets to seriously good barbecue chicken. Serve it up with classic barbecue sides and enjoy the flavors of summer! What are you waiting for? Fire up the grill and put these pro tips to use for your next neighborhood cookout.

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How to Make the Best BBQ Chicken

Backyard barbecues are a staple of summertime fun. When you need a crowd-pleasing protein to grill up, BBQ chicken is always a hit. With just a few simple strategies, you can make the juiciest, most flavorful and tender BBQ chicken right in your own backyard.

Start with High-Quality Chicken

The star of any barbecue is the protein, so start with the best quality chicken you can. Opt for free-range and organic boneless, skin-on chicken thighs and drumsticks. The bone-in pieces have more flavor and stay juicier on the grill. The bone also conducts heat to the meat evenly. Chicken thighs are fattier with darker meat while drumsticks have a bit more white meat. Using a mix provides the perfect balance of flavor and