Grilled BBQ Chicken

Grilled BBQ Chicken: Charred, honey-Dijon glazed thighs and drumsticks ready to grill and share.

Ingredients

• 3 pounds skin-on chicken thighs and drumsticks
• Kosher salt and freshly ground black pepper (to taste)
• 1 1/2 tablespoons canola oil
• 1 1/2 cups BBQ sauce (such as Stubb’s Original BBQ Sauce)
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Instructions

Step 1: Season the Chicken

Pat the raw skin-on chicken thighs and drumsticks dry with paper towels, then sprinkle them evenly with kosher salt and freshly ground black pepper. Use about 1 1/2 teaspoons of salt and 1 teaspoon of pepper distributed over the pieces so the seasoning sits on the skin; this initial seasoning firms up the skin and gives the meat a clean, savory base. Arrange the seasoned pieces loosely on a shallow white ceramic plate while you prepare the sauce so they remain separated and the skin texture stays visible and dry.

Step 2: Make the BBQ Sauce Mixture

In a medium bowl combine the BBQ sauce, honey, Dijon mustard, apple cider vinegar, smoked paprika, onion powder and garlic powder. Whisk until glossy, smooth and slightly thickened so the sauce clings when you lift the whisk — you should see a ribbon of sauce fall back into the bowl. Reserve one cup of this finished sauce in a separate small glass jar and set aside; the remaining sauce will be used to marinate the chicken.

Step 3: Marinate the Chicken

Place the seasoned chicken and the larger portion of the BBQ sauce mixture together in a large Ziploc bag or the same medium bowl, pressing the sauce to coat each piece thoroughly. Turn the bag occasionally and let the pieces sit refrigerated for at least 4 hours or overnight so the sauce penetrates and the skin becomes deeply glossy and sticky. After marinating, drain the chicken from the marinade and let excess sauce drip back into the bowl or bag so the pieces are well coated but not swimming in liquid.

Step 4: Dry, Oil, and Final Seasoning

Using paper towels, gently pat the marinated chicken dry so the surface is tacky rather than wet; this helps the skin crisp on the grill. Lightly brush each piece with 1 1/2 tablespoons of canola oil and season to taste with any extra salt and pepper. Arrange the pieces on a clean white ceramic platter (the same shallow vessel you used earlier) so they are ready to transfer to the hot grill without crowding.

Step 5: Grill to Caramelized Perfection

Start the chicken over medium heat to develop quick, lightly charred grill marks, turning occasionally — about 3–4 minutes per side until the skin shows caramelized edges. Then move the pieces to a cooler zone (medium-high to indirect heat), cover, and cook, turning occasionally until the internal temperature reaches 165°F and the meat feels tender, about 15–20 minutes. In the last 3–5 minutes brush the reserved cup of sauce over the chicken and let it set into a shiny, slightly tacky glaze with short bursts of direct heat to caramelize the sugars.

Step 6: Serve Immediately with the Glaze

Transfer the finished pieces back to the same shallow white ceramic platter used before and arrange a plump thigh and a drumstick together, brushing any last glossy glaze over the skin. Serve right away with a small ramekin of the reserved sauce for dipping and a halved ear of corn sprinkled with chopped chives as a bright, textural counterpoint. The final plate should be warm, glossy, and inviting.

Notes

• Use an instant-read thermometer to ensure 165°F internal temperature.
• Reserve one cup of sauce for glazing and serving to avoid cross-contamination.
• Pat the chicken skin tacky, not wet, for the best crisping on the grill.