Juicy Smoky Grilled BBQ Chicken Recipe

Why you’ll love this recipe:

• Smoky, juicy grilled chicken basted with a sweet and tangy barbecue sauce.
• Clear cooking times for boneless and bone-in breasts, thighs, legs and wings.
• Simple seasoning and adaptable to your favorite store-bought or homemade barbecue sauce.

Recipe ingredients

This recipe is intentionally simple: salt, pepper and a good barbecue sauce are all you need. Use the cuts you prefer — a whole fryer cut into pieces is cost effective, while individual breasts, thighs or legs are convenient for serving.

• Chicken: 4 pounds whole fryer cut into 8 pieces, or a combination of breast, thighs and legs. For the juiciest results, choose skin-on, bone-in breasts when possible.
• Seasoning: Salt and black pepper to taste. You can also use a barbecue rub for extra flavor.
• BBQ sauce: About 1 cup of your favorite sauce for basting during the final minutes of grilling.

How to make this recipe

Grilling barbecue chicken is straightforward when you follow a few basic steps. The most important points are to start the chicken at room temperature, grill over steady medium heat, and add sauce only during the last portion of cooking so it doesn’t burn.

1. Season the chicken generously with salt and pepper (or a dry rub). Let it rest at room temperature for 30–60 minutes.
2. Preheat a gas grill on high, then set the chicken on the grates and lower the burners to medium to maintain an approximate grilling temperature of 350°F (175°C). Grill the chicken, turning every 10–15 minutes for even cooking.
3. Baste with barbecue sauce during the last 10–15 minutes of cooking so the sauce caramelizes without burning.
4. Check doneness with an instant-read thermometer: the thickest part of breast should reach 165°F, thighs and legs are best around 170–175°F. Remove from the grill and let rest 5–10 minutes before serving.

Grilling times (approximate at 350°F): Bone-in chicken breast 30–40 minutes depending on size; boneless breast 12–16 minutes (pound to even thickness for best results); boneless thighs 12–15 minutes, bone-in thighs 20–25 minutes; legs 30–40 minutes; wings 10–15 minutes.

Tips for success

• Prefer bone-in cuts when possible. Bones help retain moisture and add flavor.
• For skin-on chicken, try a dry brine: salt the bird 1–2 days ahead and leave uncovered in the fridge to improve flavor and texture.
• Wait to brush on barbecue sauce until the last 10–15 minutes to prevent burning.
• If flare-ups occur, move pieces to indirect heat or reduce the grill temperature until the fire calms.
• Let the chicken rest 5–10 minutes before cutting so the juices redistribute.

Serving suggestions

Grilled BBQ chicken is versatile and pairs well with many side dishes:

• Slice or shred the chicken for sandwiches or sliders topped with coleslaw.
• Serve with summer sides like pasta salad, grilled corn on the cob and a crisp slaw for holidays and cookouts.
• Leftovers are great with leafy salads or as a protein boost for bowls and wraps.

Storage and reheating

• Store leftover BBQ chicken in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in the oven or microwave until warmed through; avoid excessive reheating to keep the meat tender.