American BBQ & Grill · Free recipe
Grilled Barbecue Chicken
Juicy bone-in chicken pieces grilled low and slow, then brushed with a sticky barbecue glaze. A simple, crowd-pleasing centerpiece for any cookout.
Step 1
Pat the chicken pieces dry with paper towels so the seasoning sticks and the skin can crisp.
Step 2
Rub the chicken all over with the vegetable oil, then sprinkle on the salt, pepper, garlic powder, and paprika.
Step 3
Set up your grill for two-zone cooking: pile the coals or turn the burners on high on one side, and leave the other side with no heat. Aim for about 350 degrees Fahrenheit.
Step 4
Place the chicken skin-side up on the cooler, no-heat side of the grill and close the lid. This gentle heat cooks it through without burning.
Step 5
Cook for about 25 minutes, turning the pieces once, until the internal temperature reaches about 150 degrees Fahrenheit.
Step 6
Pour half the barbecue sauce into a small bowl for basting; keep the rest separate to avoid contaminating it with raw-chicken brush.
Step 7
Move the chicken to the hot side of the grill, skin-side down.
Step 8
Brush the tops with barbecue sauce, then flip and brush again, letting the sauce cook for about 2 minutes per side so it caramelizes.
Step 9
Repeat brushing and turning 2 or 3 times, building up a sticky, shiny glaze. Watch closely so the sugar does not burn.
Step 10
The chicken is done when the internal temperature reaches 175 degrees Fahrenheit at the thickest part near the bone and the juices run clear.
Step 11
Move the chicken to a platter and let it rest 5 minutes.
Step 12
Serve with the reserved clean barbecue sauce on the side.
Tips from the test kitchen
- Thighs and drumsticks stay juicier than breasts on the grill.
- Add the sauce only near the end; sugary sauce burns quickly over direct heat.
