BBQ Chicken Recipe

Grill the BBQ Chicken Recipe for sticky, charred skin and juicy meat in about an hour.

Ingredients

• 2 teaspoons salt
• 2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• 3 pounds bone-in skin-on chicken pieces (mix of breast, thighs, drumsticks) (1,350g)
• 1 tablespoon olive oil
• 1 cup BBQ sauce (240mL)

Instructions

Step 1: Preheat the grill

Preheat the grill to low (about 350°F) so it’s evenly heated and ready when the chicken is seasoned. This quick step ensures the initial sear will start caramelizing the skin immediately; set a timer and get your small bowls and tools ready for seasoning while the heat comes up.

Step 2: Make the spice mix

In a small bowl stir together the salt, garlic powder, and ground black pepper until evenly combined. Treat this as your flavor foundation — the dry rub should be fine, fragrant, and ready to cling to the oiled chicken skin.

Step 3: Prep and oil the chicken

Pat each bone-in, skin-on piece dry with paper towels so the skin will crisp. Rub a thin, even film of olive oil over every piece, then sprinkle and press the spice mix across the skin and exposed meat so the seasoning adheres. Arrange the seasoned pieces briefly on a plate while the grill finishes heating.

Step 4: Begin grilling, skin-side up

Place the chicken pieces skin-side up on the hot grill and close the lid; let them cook undisturbed for the first 10 minutes to begin browning the skin. This initial sear starts the Maillard reaction that will yield golden-brown color and those early charflecks.

Step 5: Continue grilling and develop color

Flip each piece and grill covered for another 10 minutes, then continue to rotate and flip every 10 minutes until the chicken’s internal temperature reaches about 160°F (total cooking time roughly 35–40 minutes). You’re watching for deep golden-brown skin with slightly charred edges and juices running clear — that’s the right moment to move to glazing.

Step 6: Glaze with BBQ sauce

Brush one side of each piece with a glossy layer of BBQ sauce and cook covered for 3 minutes, then flip and lavish the other side with more sauce and cook another 3 minutes, covered, until the internal temperature reaches 165°F. The sauce should tack into a shiny, sticky glaze that clings to textured, blistered skin.

Step 7: Rest and serve

Remove the chicken from heat and let it rest for about 5 minutes; the juices will redistribute and the glaze will set slightly. Arrange the pieces on your serving platter, offer extra BBQ sauce on the side, and serve while warm.

Notes

• Pat the chicken dry to crisp the skin.
• Use an instant-read thermometer for accuracy.
• Add sauce in the last minutes to avoid burning.
• Let the chicken rest 5 minutes before serving.
• Store leftovers in airtight containers for up to 3 days.