Best-Ever Grilled BBQ Chicken is juicy, flavorful, and perfectly charred, making it a standout dish for any cookout. Serve it alongside a creamy Classic Potato Salad and Diner-Style Coleslaw for the ultimate backyard meal everyone will love.
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🍗 The Ingredients
With just a handful of simple ingredients, this grilled BBQ chicken delivers incredible flavor, and the Easy Homemade BBQ Sauce is an absolute must for that authentic, mouthwatering taste. Find ingredient notes (including substitutions and variations) below.
👉 Substitutions and Variations
- Chicken – We recommend bone-in, skin-on chicken pieces because the process of salt brining makes the skin crisp. However, you can certainly go with boneless chicken breasts or thighs. They will cook in less time.
- BBQ Sauce – Homemade is easy, can be made days in advance, and takes this dish to the next level. However, top-notch bottle sauce can be substituted in a pinch. Another delicious variation is to use Alabama White Sauce instead of BBQ. Both are amazingly yummy.
- Seasoning – Salt and pepper are really all you need. The salt brine will also make the chicken very juicy and flavorful. For even more flavor, consider sprinkling on our Perfect BBQ Rub just before placing the chicken on the grill.
See the recipe card (with video) below for a full list of ingredients and measurements.
👩🏼🍳 How to Make the Best Grilled BBQ Chicken
- Step 1: Season the chicken with salt and chill for 2 hours, or preferably 24 to 48 hours.
- Step 2: In a large bowl, add the ketchup, brown sugar, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, and hot sauce. Stir to combine.
- Step 3: Sauté the onion and garlic, then add the chili powder mixture. Then pour in the sauce.
- Step 4: Simmer for 15 minutes, strain, and let cool.
- Step 5: Oil and pepper the chicken, then grill over indirect heat until an internal temperature of 155°F is reached.
- Step 6: Brush with the BBQ sauce and transfer to the direct-heat side of the grill. Cook until lightly charred, then serve!
🍽️ How To Serve
- You’ll want to make sure all chicken pieces have an internal temperature of 165°F. You may need to move the smaller pieces to the indirect heat side until the larger pieces are ready. A digital thermometer ensures perfectly cooked chicken!
- We recommend allowing the chicken to rest on a platter for 5 to 10 minutes before serving them. This allows the juices to redistribute and let the chicken cool just a bit.
- Have plenty of extra BBQ sauce available for guests. You’ll need to discard the sauce you used for basting.
- This chicken pairs wonderfully with all the standard BBQ sides. Some of our favorites include Slow-Cooker Corn on the Cob, Southern-Style Baked Beans, Caprese Pasta Salad, and Foil Roasted Potatoes.
Expert Tip
Dry brining the chicken with salt for 24 to 48 hours completely dries out the skin, which will keep the skin from getting rubbery on the grill. The skin will be slightly crispy, and the meat is incredibly juicy.
🙋🏽♂️ Frequently Asked Questions
Yes, you can bake BBQ chicken in the oven at 400°F (200°C) for about 25-30 minutes, basting with sauce halfway through for a delicious alternative to grilling.
Yes, the chicken will still be flavorful and juicy without dry salt brining, but brining helps enhance tenderness and seasoning, so it’s recommended if you have the time.
To avoid burning, apply the BBQ sauce during the last few minutes of grilling and cook over medium heat to allow the sauce to caramelize without charring. A few charred spots are good, however. Scooch the chicken on the hot grates every now to help keep the skin from sticking.
Ready to make the best BBQ this side of Memphis? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Best-Ever Grilled BBQ Chicken
Video
Equipment
- Gas, charcoal, or electric grill
- Large tongs for handling the chicken on the grill
Ingredients
- 4 lbs chicken pieces bone-in, skin-on
- Kosher salt
- 2 tablespoon olive oil or vegetable
- black pepper
- 1 cup BBQ sauce plus extra for serving
Instructions
- Liberally sprinkle salt all over the chicken pieces. Place on a baking rack on a baking sheet and chill (uncovered) for a minimum of 2 hours, but 24 to 48 hours is best.4 lbs chicken pieces, Kosher salt
- Prepare your grill for indirect and direct heating (2-zone).
- Brush oil all over the chilled chicken and then season the chicken with pepper.2 tablespoon olive oil, black pepper
- Place the chicken, skin-side up, over the indirect heat side of your grill. Close the lid and cook until the internal temperature reaches 150 to 155°F.
- Slather BBQ sauce over the tops of the chicken pieces. Use a pair of tongs to carefully move the chicken to the direct-heat side of the grill, skin-side down. Slather more BBQ sauce onto the chicken. Grill for about 5 minutes, or until the skin is starting to brown and the BBQ sauce is beginning to caramelize.1 cup BBQ sauce
- Turn the chicken over and cook for another 5 minutes, brushing on more BBQ sauce, if desired. The internal temperature should not be less than 165°F.
- Place the chicken on a platter or a cutting board. Let rest for 5 to 10 minutes. Serve with fresh BBQ sauce on the side (discard the sauce you used to baste the chicken).
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