This Grilled BBQ Chicken will be your new summer favorite! Seasoned with a lip smacking blend of spices, use your favorite cut of chicken and fire up the grill. It’s perfect for parties or an easy weeknight dinner!
Grilled Barbecue Chicken
Grilled BBQ chicken is the perfect dinner for summer! This recipes works its magic on any cut, so mix it up with chicken breast, things, legs or even wings.
Slathered in flavorful BBQ sauce, chicken comes off the grill with that perfect char on the outside, while still juicy in the middle. Kids and adult are going to love this!
Looking for more delicious chicken recipes? Why not also try my Chicken and Dumplings and my Mediterranean Chicken Bake.
Why You’ll Love this Barbecue Chicken Recipe:
- LOADED WITH FLAVOR: Rubbed with a mouth watering blend of spices, then slathered in BBQ sauce, this grilled chicken is finger-licking good!
- BBQ HEAVEN: Use favorite BBQ sauce for the perfect flavor every time. Use something more sweet, tangy, or spicy as you please.
- EASY: Made with just a few staples, throw it on the grill and it’s ready in no time.
This BBQ chicken recipe is foolproof, serving up tender, juicy and flavorful chicken every time!
How to Make Grilled BBQ Chicken
Be sure to see the recipe card below for full ingredients & instructions!
- Combine your seasoning in a small bowl, rub oil and spices over the chicken.
- Brush with BBQ sauce.
- Cook on a preheated grill, flipping halfway through.
- Let the chicken rest for 5-10 mins before serving.
The best cut is whatever piece you like most. This recipe covers breasts, thighs, drumsticks, and wings!
You want to grill the chicken over indirect heat, so do not place it directly over a flame. The inside of the chicken needs time to cook completely without burning the outside.
Ideally, flip chicken breasts or thighs only once. This prevents them from falling apart and prevents the grill from losing too much heat. For drumsticks and wings, you’ll want to flip and baste every few minutes.
When the internal temperature reaches 165°F, and the juices run clear (not pink), it’s finished cooking. Let it rest for a few minutes before serving.
Serving Suggestions
This delectable grilled BBQ chicken works well with so many sides. Here are some favorites:
- Baked Mac and Cheese
- Crispy Parmesan Potato Wedges
- Shoestring Fries
- Grilled Potato Wedges with Chimichurri
This is such a versatile recipe! You can make it hearty with some filling sides or keep it lighter with a salad.
Make Ahead Instructions
While I’m a firm believer that this chicken tastes best hot off the grill, you can grill it up to 1 day ahead of when you plan to serve it. Store the chicken in an airtight container in the refrigerator until ready to reheat and serve.
Storage Instructions
Store leftover grilled BBQ chicken in an airtight container in the refrigerator for up to 3 days. Gently reheat in the microwave, or place the chicken in a foil-covered baking dish with 1 cup chicken broth and heat in a 350°F oven for 15-20 minutes, or until 165°F internally. You can remove the foil in the last 5 minutes of baking, if desired.
Freezing Instructions
Freeze grilled BBQ chicken in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag and store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Substitutions
- You can use breasts, thighs, drumsticks, wings, or any combination of the four.
- If you don’t have chili powder, use 3 teaspoons paprika, 1½ teaspoons cumin, and ¼ teaspoon cayenne.
- If you don’t have smoked paprika, you can make your own by mixing 1⅓ teaspoons regular paprika and ⅔ teaspoon cumin.
- Feel free to use your favorite store-bought or homemade barbecue sauce.
Tips for the Best Grilled BBQ Chicken
- If possible, use bone-in chicken parts, as they tend to be juicier and are just better on the grill.
- You can use skin-on or skinless chicken parts; it’s up to personal preference.
- Preheat your grill and clean the grates before beginning.
- Oil the grill grates thoroughly before adding the chicken. This prevents sticking and makes for easier cleanup later.
- Keep the lid closed as much as possible while cooking. Every time you open the lid, the temperature of the grill dips, which can lead to slow and uneven cooking.
- Any time you do open the lid, be sure to baste the chicken with additional BBQ sauce to seal in moisture. Remember to discard any sauce that was used to marinate the chicken and only baste with the sauce that has not touched the raw chicken.
- Let the chicken rest for a few minutes before serving to lock in the juices.
More Grilled Chicken Recipes We Love
- Grilled Chicken Wings
- Yogurt Marinated Chicken Thighs
- Grilled Teriyaki Chicken Breasts
- Grilled Tequila Lime Chicken
Easy, juicy and full-flavored, this grilled BBQ chicken ticks all the boxes for a simple and delicious meal. Perfect for a quick summer dinner or as part of a BBQ platter, you really want this in your cookout recipes. It’s just so versatile and yummy!
More BBQ Dinner Recipes to Try:
- BBQ Brisket
- St. Louis Grilled Ribs
- Juicy Grilled Burgers
- Grilled Pork Chops
- One Pan Cheesy BBQ Ranch Chicken Skillet
- Air Fryer BBQ Chicken
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Grilled BBQ Chicken Recipe
Equipment
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Instant Read Meat Thermometer (optional)
Ingredients
- 1½-2 pounds bone-in chicken breasts or chicken thighs, drumsticks, or wings (skin optional)
- 1½ tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 cups barbecue sauce store-bought or homemade
Instructions
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Preheat the grill to medium-high heat.
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If using chicken breasts, check the thickness of your chicken breasts. If needed, slice the chicken breasts in half to create thinner pieces, or place the breasts between parchment paper or plastic wrap, and pound them to an even thinness.1½-2 pounds bone-in chicken breasts
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Combine the chili powder, smoked paprika, salt, onion powder, and garlic powder in a small dish. Rub the oil and spices over the chicken pieces coating them completely.1½ tablespoons chili powder, 2 teaspoons smoked paprika, 2 teaspoons kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons olive oil
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Brush the chicken with half of the BBQ sauce.2 cups barbecue sauce
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FOR CHICKEN BREASTS: Grill for 10-12 minutes, flipping halfway through. Ensure the internal temperature of the chicken has reached 165°F. In the last couple minutes of cooking, brush with the remaining sauce.
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FOR CHICKEN THIGHS: Grill for 10-12 minutes, flipping halfway through. Ensure the internal temperature of the chicken has reached 165°F. In the last couple minutes of cooking, brush with the remaining sauce.
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FOR CHICKEN DRUMSTICKS: Grill for 30-35 minutes, flipping the drumsticks every few minutes. In the last couple minutes of cooking, brush with the remaining sauce.
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FOR CHICKEN WINGS: Grill for 20 minutes, flipping the wings every few minutes. In the last couple minutes of cooking, brush with the remaining sauce.
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Let the chicken rest for 5-10 minutes before serving.
Notes
- You can use breasts, thighs, drumsticks, wings, or any combination of the four.
- If possible, use bone-in chicken parts, as they tend to be juicier and more difficult to overcook on the grill.
- You can use skin-on or skinless chicken parts; it’s up to personal preference.
- If you don’t have chili powder, use 3 teaspoons paprika, 1½ teaspoons cumin, and ¼ teaspoon cayenne.
- If you don’t have smoked paprika, you can make your own by mixing 1⅓ teaspoons regular paprika and ⅔ teaspoon cumin.
- Feel free to use your favorite store-bought or homemade barbecue sauce.
- Preheat your grill and clean the grates before beginning.
- Oil the grill grates thoroughly before adding the chicken. This prevents sticking and makes for easier cleanup later.
- Keep the lid closed as much as possible while cooking. Every time you open the lid, the temperature of the grill dips, which can lead to slow and uneven cooking.
- Any time you do open the lid, be sure to baste the chicken with additional BBQ sauce to seal in moisture. Remember to discard any sauce that was used to marinate the chicken and only baste with the sauce that has not touched the raw chicken.
- Let the chicken rest for a few minutes before serving to lock in the juices.
- Nutritional information is for 2 pounds of bone-in, skin-on chicken breasts.
Nutrition
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