BBQ Chicken on the Grill

This BBQ chicken on the grill is my tried and true method for juicy flavorful chicken with crisped skin and sticky sauce all from the backyard grill. Whether it is a family cookout or a simple weeknight dinner this slow and steady approach means every piece stays tender and every bite packs in smoky barbecue goodness.

I first made this for a big weekend tailgate when I had to feed a small army on a tight budget. That was the day I realized the power of perfect grill marks and tangy drippy sauce to win hearts.

Ingredients

• Bone in skin on chicken parts: Choose dark meat thighs and legs for juiciness or a mix for variety. Always check for plump skin and pinkish flesh for freshness.

• Kosher salt: It boosts flavor and pulls moisture to the surface for crisper skin. Use a coarse variety for more even seasoning.

• Extra virgin olive oil or vegetable oil: Coats the chicken for an even sear and prevents sticking. Pick an oil with a clean fresh scent for best grilling results.

• Barbecue sauce: Store bought works in a pinch but nothing beats a homemade sauce layered with spice sweet and tang. The thicker the sauce the better it clings during basting.

Step by Step Instructions

Oil and Salt the Chicken:

Rub each chicken piece thoroughly with oil using your hands to get into every crevice. Generously sprinkle salt over all surfaces making sure every side gets coverage. This step seasons and protects the chicken during grilling.

Prepare the Grill:

Set up your grill for both high heat and a cooler zone. For charcoal stack coals on one side leaving the other cooler. For gas turn burners on one side high and the other low or off. Preheat with lid down for at least 10 minutes so the grate is screaming hot.

Sear the Chicken:

Place chicken pieces skin side down directly over the hottest side of the grill. Do not crowd the grill. Cook uncovered for five to ten minutes watching closely to avoid burning. You are building a golden flavorful crust.

Move to Cool Side and Cover:

Once the skins are browned and crisp flip each piece and move to the cooler side of the grill. Lower the grill heat if using gas. Cover and cook undisturbed for twenty to thirty minutes so the chicken cooks through slowly without scorching.

Baste and Turn for BBQ Flavor:

After the initial cooking period open the grill and start basting the chicken with barbecue sauce. Turn each piece and baste again so all sides get sauced. Cover and cook another fifteen to twenty minutes to let the flavors soak in.

Repeat Basting and Monitor Cooking:

Continue to baste and turn the chicken every ten to thirty minutes adjusting time for larger pieces. The goal is low slow heat so the inside cooks without drying and the outside builds sticky flavor. Check for doneness with a meat thermometer. Chicken breast should read one sixty degrees thigh and leg one seventy degrees. Juices should run clear when pierced with a knife.

Final Sear for Char:

Finish by moving each piece back over the hot side skin down. Sear for just a minute or two until you see a deep color and slight blackening around the edges. This last blast locks in the smoky char.

Serve Hot:

Brush the grilled pieces with a final layer of barbecue sauce. Serve immediately on a warm platter. This is when you really taste the layers of flavor and that signature BBQ stickiness.

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There is nothing like brushing that second layer of sauce on and catching the scent of caramelizing sugar and spice. My dad and I used to race to the grill for the crispiest skin and whoever won got the first bite.

Storage Tips

Store leftover BBQ chicken in airtight containers in the refrigerator for up to three days. Reheat gently in the oven wrapped in foil with a few spoonfuls of extra sauce to keep things moist. If freezing wrap each piece tightly in foil then place in a freezer bag for up to two months.

Ingredient Substitutions

You can substitute boneless skinless thighs for quicker cooking but lower the grilling time and watch carefully so they do not dry out. If you want a lighter flavor try a fruit based or vinegar based barbecue sauce or swap smoked paprika for a hint of extra smokiness.

Serving Suggestions

Pair BBQ chicken with classic sides like grilled corn chunky potato salad or a crisp vinegar slaw. For a flavor boost sprinkle with chopped herbs like parsley or cilantro just before serving. Pile leftovers into sandwiches tacos or chopped over salad greens for a second meal.

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Cultural and Historical Context

Grilling chicken outdoors is as American as summer itself but this method works for family traditions across the world. Every region has its twist from tangy Carolina sauces to smoky Texas rubs making this dish deeply personal and perfect for any celebration.

Frequently Asked Questions About the Recipe

→ What type of chicken pieces are best for grilling?

Bone-in, skin-on thighs, legs, and wings hold up well to slow grilling and stay juicy compared to breasts.

→ How do you keep chicken moist on the grill?

Grill with the skin on, use indirect heat, and baste with sauce to prevent the meat from drying out.

→ How do you know when the chicken is done?

Look for clear juices, or check for 160°F (breasts) and 170°F (thighs) with a meat thermometer.

→ Should you finish with a sear?

Yes, finish skin side down over direct heat briefly for crispy, slightly blackened skin and extra flavor.

→ Can you use store-bought barbecue sauce?

Absolutely. Either store-bought or homemade sauce works well for basting and glazing the chicken.