Chicken cooked on the grill and slathered in a sweet and tangy barbecue sauce is a delicious summer favorite. When done right, grilled BBQ chicken is juicy, tender and packed with flavor. With a few tips and tricks, you can make restaurant-quality grilled BBQ chicken at home.
Ingredients for Grilled BBQ Chicken
To make grilled BBQ chicken, you will need:
- Whole chicken or chicken parts such as breasts, thighs and drumsticks
- Olive oil or vegetable oil
- Chicken rub spices such as salt, pepper, paprika, garlic powder, onion powder, chili powder, brown sugar, oregano, cumin
- Barbecue sauce (your favorite store-bought or homemade sauce)
- Wood chips or chunks for smoke flavor (optional)
- Clean grill brush
- Tongs, spatula and meat thermometer
Choosing the Chicken
You can use either a whole chicken or just chicken pieces for making BBQ chicken on the grill. Whole chickens are harder to grill evenly but can make an impressive presentation. Chicken parts like bone-in breasts, thighs and drumsticks are easier to cook through on the grill. Choose the largest pieces you can find for most juiciness.
Skinless boneless chicken breasts are not ideal for grilling as they can dry out quickly. Go for bone-in and skin-on pieces which will have better moisture and flavor. Opt for chicken labeled organic, free-range or air-chilled if possible for maximum quality and taste.
Chicken Rub
A flavorful dry rub adds tons of taste and forms a nice crust on grilled BBQ chicken. You can buy premixed chicken rubs, but making your own is easy and allows you to control the flavors.
Try mixing together salt, black pepper, smoked paprika, garlic powder, onion powder, chili powder, brown sugar, dried oregano and ground cumin. Adjust the amounts of each to suit your tastes. You want around 1 to 2 tablespoons of rub per pound of chicken.
Rub the spices all over the chicken at least 30 minutes before grilling. You can even let it marinate for a few hours in the fridge to let the flavors seep in. Be sure to rub under the skin of whole chickens or skin-on parts. The rub flavors the meat and helps form a tasty browned crust.
Barbecue Sauce
Barbecue sauce is the quintessential component that makes grilled chicken into BBQ chicken. Use your favorite store-bought sauce, or whip up a homemade BBQ sauce. Tomato-based sauces pair best with chicken.
Try making a sauce with ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, paprika, mustard, garlic and spices. Simmer until thickened. You’ll want around 1 cup of barbecue sauce for a 3 to 4 pound chicken.
Reserve some sauce to brush on the chicken during the last few minutes on the grill. This helps make a sticky, caramelized glaze.
Wood Chips for Smoky Flavor (Optional)
Soaking wood chips in water then adding to the coals in your grill gives grilled BBQ chicken a wonderful smoky taste. Good wood chips for chicken include mesquite, hickory, apple, cherry, pecan and oak.
Use about 2 cups of wood chips per grill session. Soak them in water for at least 30 minutes first so they smolder instead of burning up immediately. Scatter soaked chips directly on hot coals, or wrap in foil and place on grill grates. Close the grill lid to contain smoke.
Adding a smoking box or tube to a gas grill can also infuse smoke into BBQ chicken. Another option is lining a foil packet with chips then poking holes to release smoke.
Prepare the Grill
Heat your gas or charcoal grill to medium high heat, around 375°F to 400°F. Clean the grates well with a grill brush. Oil the hot grates just before placing the chicken to prevent sticking.
For charcoal, let the coals burn until covered with gray ash and evenly heated. Arrange coals on just one side of the grill for indirect heat cooking. The cool side lets you move chicken over if there are any flare ups or it starts to burn.
Get Organized
Before putting food on the grill, get everything organized and ready to go. Have your seasoned chicken, barbecue sauce, clean platters, grill tools and thermometer close by. Pre-heat plates and bowls.
Designate a clean platter just for the raw chicken, and another for the cooked chicken. Keep them separate to avoid cross contamination. Put sauce in a bowl for basting chicken on the grill. Soak wood chips if using.
Grill the Chicken
With a hot, well-oiled grill and organized prep station, you’re ready to grill that chicken! Follow these tips for perfect BBQ chicken every time:
- Cook bone side down first. Place chicken pieces bone side down on direct heat. This shields the delicate meat from direct heat. Let it cook about halfway through before flipping.
- Brown well before moving. Let chicken sear until nicely browned before moving it. This helps form a flavorful crust. Brown well on both sides.
- Flip only once if possible. Refrain from constantly flipping chicken. Just one turn halfway through allows the lovely char to build.
- Render fat slowly. Chicken skin and dark meat needs to render slowly on medium heat. High direct heat will make fat drip off before it can melt and baste the meat.
- Move to indirect heat. Once chicken is browned, move it to indirect heat. This allows it to cook through gently without burning the outside.
- Check temperature. Use a meat thermometer to ensure chicken reaches safe minimum internal temperature – 165°F for white meat, 175°F for dark meat. Juices should run clear when pierced.
- Allow to rest. Let chicken rest about 5 minutes off heat before cutting to allow juices to reabsorb for moister meat. Tent loosely with foil while resting.
Brush on Barbecue Sauce
BBQ chicken isn’t complete without a good coating of barbecue sauce! Follow these tips for saucy, sticky, caramelized results:
- Apply sauce during the last 5-10 minutes of grilling only. Saucing too early can burn.
- Brush on sauce thickly on both sides. Start with the skin or presentation side.
- Leave grill lid open while saucing to check for burning and caramelization.
- Move chicken over direct heat again just while saucing to help set the glaze.
- Consider glazing once, letting sauce set, then repeat for extra sticky sauce layering.
Serving Grilled BBQ Chicken
Your flavorful grilled BBQ chicken is ready to serve and enjoy! Follow these tips:
- Let chicken rest 5 minutes before cutting to retain juices.
- Carve whole chickens into pieces. Slice breasts and cut other pieces off bones.
- Chop into wings, thighs, legs and breasts for easy eating.
- Serve grilled BBQ chicken hot, warm or at room temperature.
- Offer extra warmed barbecue sauce on the side for dipping if desired.
- Pair with classic BBQ sides like coleslaw, potato salad, baked beans, corn on the cob, corn bread and watermelon.
With proper preparation and technique, you can make incredibly moist, tender and full-flavored grilled BBQ chicken worthy of any barbecue joint.
Tips for Juicy, Flavorful Grilled BBQ Chicken
Achieving perfectly cooked BBQ chicken with juicy meat and crispy skin every time takes some finesse. Follow these top tips:
- Start with quality chicken. Choose fresh, large pieces with skin and bone for moisture and taste. Air-chilled is ideal.
- Brine if desired. Soaking chicken in a saltwater brine ensures juicy, well-seasoned meat. Use for 30 min to 2 hours. Rinse and pat dry before seasoning.
- Season well. Flavor chicken inside and out with a spice rub. Let it penetrate the meat for 30 min to overnight.
- Sear skin side down first. Place chicken skin side down over direct heat to start. This renders fat and makes the skin ultra crispy.
- Don’t move too soon. Let chicken cook and brown well before rearranging or flipping to build flavor.
- Flip only once if possible. Just one turn halfway through prevents moisture loss from overhandling.
- Use indirect heat. Finish cooking chicken gently over indirect heat on the cooler side of the grill.
- Rotate as needed. If chicken browns unevenly, carefully rotate pieces for even cooking.
- Check doneness. Use a meat thermometer to ensure chicken reaches 165°F in breasts, 175°F in legs and thighs.
- Let rest before cutting. Allowing chicken to rest 5+ minutes gives juices time to redistribute throughout the meat.
Common Problems and Solutions For Grilled BBQ Chicken
Grilling chicken with sweet, sticky barbecue sauce sounds straightforward. However, you may encounter some issues if not careful. Here are some common problems and how to avoid them:
Undercooked Chicken
Chicken not cooked to proper safe temperature is dangerous. Be sure to use a meat thermometer to check doneness, not just cut into chicken to look inside. White meat should reach 165°F and dark meat 175°F. Let chicken rest a full 5 minutes before checking temperature too.
Overcooked, Dry Chicken
It’s easy to overcook lean breast meat on the grill. Use chicken thighs and drumsticks which stay moist better, and keep a close eye on cooking time. Brining adds moisture as well. Avoid moving chicken frequently which releases juices. Let rest before cutting.
Uneven Cooking
If some pieces cook faster than others, try arranging chicken on cooler side of grill and rotating as needed for even cooking. Whole chickens and thicker pieces take longer, so give them a head start. Group similar cuts together.
Burned Barbecue Sauce
Saucing too early can lead to charred, burned sauce flavor. Apply BBQ sauce only during the last few minutes of grilling. Keep lid open while basting to monitor. Move to direct heat quickly just while glazing to caramelize.
Bland Flavor
Boost flavor with brining, quality chicken, and a bold spice rub. Smoke with wood chips if possible. Use flavorful sauce. Grill over medium high heat for caramelization but not burning. Let chicken properly rest before cutting for best taste.
Skin Not Crispy
Render skin slowly over indirect or medium heat, starting skin side down. Avoid moving chicken frequently which can make steam soften skin. Brush on sauce at end only. Sear over direct heat just while glazing.
Flare Ups
Excess fat and sugar in BBQ sauce can cause grill flare ups. Trim excess fat. Apply sauce only during last few minutes. Have a spray bottle handy to tame flames. Move chicken temporarily to cooler side if needed.
With the right techniques, you can avoid these pitfalls and enjoy perfect grilled BBQ chicken every time!
How to Make Your Own Signature BBQ Chicken Rub
While store-bought rubs are convenient, making your own homemade blend lets you customize the flavors to your taste. Here is a guide to creating a signature spice rub for BBQ chicken:
Base Flavors
Start with base seasonings like:
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika or smoked paprika
Aromatics
Add aromatics like:
- 1 1⁄2 teaspoons garlic powder
- 1 1⁄2 teaspoons onion powder
- 1 teaspoon chili powder or ancho chile powder
Herbs and Spices
Include herbs and extra spices like:
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon mustard powder
- 1⁄2 teaspoon cayenne pepper
Sweetness
Finally, add a touch of sweetness:
- 1 to 2 tablespoons brown sugar, honey or maple syrup
Tips for Building Flavor
- Use fresh spices for maximum flavor
- Adjust amounts to suit your tastes
- Add zest from an orange or lemon
- Play with spices like cinnamon, allspice or cloves
- Make it spicier with more cayenne or chipotle powder
- Include espresso powder or cocoa powder for depth
Once your rub ingredients are combined, store in an airtight container. Rub it generously over chicken at least 30 minutes before grilling for best flavor. Enjoy your custom spice blend on BBQ chicken all summer long!
5 Delicious Homemade Barbecue Sauce Recipes
Barbecue sauce is the hallmark of great BBQ chicken. While store-bought sauces are tempting for convenience, taking the time to make homemade barbecue sauce pays off in fresh, bold flavor.
Here are 5 delicious barbecue sauce recipes to try:
Sweet and Tangy BBQ Sauce
The classic combination of sweet and sour flavors makes this barbecue sauce a crowdpleaser:
- 1 cup ketchup
- 1⁄4 cup apple cider vinegar
- 1⁄4 cup lightly packed brown sugar
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1⁄2 teaspoon smoked paprika
- 1⁄4 teaspoon black pepper
Simmer until thickened. Use on chicken, ribs, burgers and more.
Kansas City-Style Barbecue Sauce
Capture the flavors of KC BBQ with:
- 1 cup ketchup
- 1⁄2 cup apple cider vinegar
- 1⁄4 cup brown sugar
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 1 teaspoon liquid smoke
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1⁄2 teaspoon ground black pepper
Spicy Sriracha Barbecue Sauce
For a kick of heat:
- 1 cup ketchup
- 3 tablespoons Sriracha sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
Smoky Chipotle Barbecue Sauce
Smokey and spicy:
- 1 cup ketchup
- 1 canned chipotle chile in adobo sauce, finely chopped
- 2 tablespoons adobo sauce from can
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Whiskey Barbecue Sauce
For adults only:
- 1 cup ketchup
- 1⁄4 cup bourbon whiskey
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1 teaspoon chili powder
- 1⁄2 teaspoon black pepper
Experiment with flavors to create your own signature sauce!
How to Smoke a Whole Chicken or Chicken Parts on the Grill
Adding fragrant smoke flavor takes BBQ chicken to the next level. Here is how to infuse chicken with delicious smoky taste on your gas or charcoal grill:
Prep Chicken
- Use a 4-5 pound whole chicken or larger bone-in chicken pieces like breasts, thighs or drumsticks.
- Remove giblets from whole chicken and trim excess fat from pieces. Pat very dry.
- Apply your favorite rub generously over entire chicken. Refrigerate 30 min up to overnight.
Prep Smoker Box
- Soak 1-2 cups wood chips like hickory, mesquite or apple in water for 30 min.
- If using smoker box, fill with soaked chips per manufacturer instructions.
Prep Grill
- Heat gas grill to medium-low, around 275 ̊F to 300 ̊F.
- If charcoal, pile lit coals on one side only for indirect cooking.
Add Smoke
- Place soaked wood chips directly on hot charcoal. For gas grill, place smoker box over heat.
- Put chicken bone side down over indirect heat, away from smoke source.
Cover and Smoke
- Quickly close grill lid tightly to trap smoke.
- Smoke chicken for 1 to 1 1⁄2 hours until nearly cooked through.
Finish Cooking
- Uncover grill and either move chicken over direct heat to finish cooking, brush with BBQ sauce, or both!
Check Temperature
- Use meat thermometer to ensure chicken reaches 165 ̊F breast, 175 ̊F leg and thigh.
Let rest 5 minutes, then serve up your deliciously smoky grilled BBQ chicken!
How to Grill Corn on the Cob
What’s a great barbecue meal without corn on the cob? Grilling brings out corn’s sweetness and adds smoky flavor. Follow these tips for perfect grilled corn every time:
Ingredients
- Fresh corn, husks and silk intact
- Butter, olive oil or other seasoning
Prep
- Peel back husks without removing. Remove silk strands. Rinse if needed.
- Spread butter or olive oil over corn kernels.
- Season with salt, pepper, chili powder, paprika or other spices if desired.
- Pull husks back up to cover corn.
Grill
- Preheat grill to medium heat, around 375 ̊F.
- Place corn directly on grill grates.
- Grill 30-35 minutes, rotating occasionally for even cooking.
Finish
- Carefully peel down husks as corn cooks to expose kernels and brown.
- Grill until kernels are tender when pierced with a fork.
- Pull back any very browned husks to avoid burning.
Serve
- Strip off husks before eating.
- Brush with more butter, olive oil or seasoning if desired.
- Enjoy hot off the grill!
The husks protect the corn from drying out while grilling. Peel them back to expose and caramelize kernels. Grilled corn on the cob is ready in about 30 minutes.
How to Safely Refrigerate and Reheat Leftover BBQ Chicken
Leftover BBQ chicken is great for quick meals or snacks later in the week. Follow these safe handling tips:
Refrigerate Promptly