I’ll be honest—I used to think grilled BBQ chicken was one of those dishes only restaurant chefs could pull off perfectly. But one summer evening, while standing over a backyard grill with friends, I learned the secret: it’s not about complicated steps, it’s about simple techniques that anyone (yes, even you) can master. Since then, grilled BBQ chicken has become my go-to recipe for summer parties, cozy family dinners, and even lazy Sunday afternoons.
And let me tell you, once you nail this recipe, people will ask you to make it again and again. So grab your tongs, because I’m about to walk you through how to make grilled BBQ chicken that’s tender, smoky, and dripping with finger-licking flavor.
Why Grilled BBQ Chicken is Always a Hit
There’s something about grilled BBQ chicken that feels like summer in every bite. The smoky char from the grill, the sticky-sweet glaze from the barbecue sauce, and the juicy tenderness of the meat—it’s a flavor combination that makes everyone happy.
It’s also incredibly versatile. You can serve it at cookouts with corn on the cob and coleslaw, pack leftovers for lunch with a salad, or shred it for tacos and sandwiches. And the best part? It doesn’t need fancy equipment. A basic grill, a few pantry ingredients, and some patience will do the job.
According to the National Chicken Council, Americans eat more than 96 pounds of chicken per person every year, and BBQ chicken is one of the most popular ways to prepare it. Why? Because it’s both comfort food and crowd-pleaser rolled into one.
Ingredients You’ll Need
To make this grilled BBQ chicken recipe, you don’t need a long grocery list. Here’s what I use every time:
- Chicken pieces (drumsticks, thighs, or breasts—bone-in works best for juicy results)
- Salt and pepper (for seasoning)
- Garlic powder and onion powder (adds depth)
- Paprika (for smoky flavor, use smoked paprika if you can)
- Olive oil (helps with crispiness and prevents sticking)
- Your favorite BBQ sauce (store-bought or homemade)
Optional add-ons:
- Brown sugar (for sweetness in the rub)
- Chili powder or cayenne (for a spicy kick)
- Lemon juice (to tenderize and brighten flavor)
Tip: If you want restaurant-quality flavor, marinate your chicken for at least 2 hours (or overnight if possible).
Step 1: Season the Chicken
This is where the magic begins. I always start by patting the chicken dry with a paper towel. This step helps the seasoning stick better and gives you that crispy grilled skin later.
Then I make a quick rub with salt, pepper, paprika, garlic powder, and a drizzle of olive oil. Massage it onto the chicken like you’re giving it a spa treatment. Don’t be shy—the more flavor you rub in, the better it tastes.
Step 2: Preheat the Grill
This part is key. A good grilled BBQ chicken starts with the right heat.
- If you’re using a charcoal grill, let the coals burn until they’re white and glowing.
- For a gas grill, preheat it on medium heat for about 10 minutes.
You want the grill hot enough to sear the chicken but not so hot that it burns the outside while leaving the inside raw. A medium heat (about 350–375°F) is perfect.
Step 3: Start Grilling Without Sauce
Here’s the mistake most people make—they slather the chicken with BBQ sauce too early. The sugar in the sauce burns quickly, leaving you with blackened, bitter skin.
Instead, start grilling the chicken plain (just with your seasoning). Place the chicken skin-side down first, and let it cook for about 6–8 minutes per side. Keep the lid closed as much as possible to trap the smoky flavor.
Pro tip: If your grill has hot spots, move the chicken around occasionally so it cooks evenly.
Step 4: Add the BBQ Sauce
Once the chicken is about 75% cooked (internal temperature around 150°F), now’s the time to brush on your BBQ sauce.
Slather it generously, flip the chicken, and brush the other side. Let it cook for another 5–10 minutes, flipping and basting with more sauce until it’s sticky, caramelized, and cooked through.
The goal is an internal temperature of 165°F (use a meat thermometer—it takes the guesswork out).
Step 5: Rest Before Serving
This is the hardest part, but it makes all the difference. Once your chicken is done, remove it from the grill and let it rest for about 5 minutes.
Why? Because resting allows the juices to settle back into the meat. If you cut too early, the juices spill out, and you’ll end up with dry chicken. Patience pays off here.
Tips for the Juiciest Grilled BBQ Chicken
- Bone-in chicken cooks juicier than boneless.
- Don’t skip the dry rub—it builds flavor before the sauce even touches the meat.
- Use indirect heat if cooking large pieces. Place the chicken on the cooler side of the grill so it cooks evenly without burning.
- Double-sauce method: Brush once while cooking, then give it a fresh coat right before serving for that glossy, irresistible finish.
What to Serve with Grilled BBQ Chicken
This dish pairs beautifully with almost anything, but here are some of my favorites:
- Grilled corn on the cob with butter and chili powder
- Classic coleslaw for crunch
- Roasted potatoes or potato salad
- Garlic bread or cornbread
- Fresh garden salad with vinaigrette
For drinks, lemonade or iced tea balances the smoky sweetness perfectly.
Why You’ll Love This Recipe
I’ve made this recipe countless times, and it never fails. Here’s why you’ll love it too:
- It’s simple—no complicated steps.
- It’s customizable—you can go sweet, smoky, or spicy.
- It’s impressive—guests always think you spent hours preparing it.
- It’s family-friendly—everyone from kids to adults enjoys it.
Honestly, once you make this, you’ll wonder why you ever ordered BBQ chicken from a restaurant.
FAQs About Grilled BBQ Chicken
Q1: Can I make grilled BBQ chicken without a grill?
Yes! You can use a stovetop grill pan or bake it in the oven at 400°F, finishing under the broiler for a charred effect.
Q2: What’s the best BBQ sauce to use?
It depends on your taste. For sweet lovers, go with honey or brown sugar-based sauces. For smoky flavor, use hickory or mesquite. For spice, pick a sauce with cayenne or chili.
Q3: How do I prevent chicken from sticking to the grill?
Oil the grill grates before cooking and brush a little olive oil on the chicken. A hot grill also helps prevent sticking.
Q4: Can I grill frozen chicken?
I don’t recommend it. Always thaw chicken first so it cooks evenly and stays juicy.
Q5: How long should I marinate the chicken?
At least 2 hours, but overnight gives the best flavor.
Final Thoughts
Making grilled BBQ chicken doesn’t have to be intimidating. With a little seasoning, the right timing for sauce, and patience to let it rest, you’ll have juicy, smoky, and downright delicious chicken every single time.
Next time you fire up the grill, give this recipe a try—I promise you’ll impress not only yourself but everyone lucky enough to get a bite.