Description
Juicy, tender BBQ chicken with a perfect balance of smoky, sweet, and tangy flavors. This foolproof recipe delivers restaurant-quality results every time with a caramelized glaze and perfectly cooked meat.
Ingredients
Scale
- 3–4 pounds chicken pieces (legs, thighs, breasts, wings)
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground black pepper
- 1 tablespoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 2 cups BBQ sauce (your favorite brand)
- 2 tablespoons apple cider vinegar
Instructions
- 1. Pat chicken pieces completely dry with paper towels. In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, smoked paprika, and cayenne pepper.
- 2. Brush chicken pieces lightly with olive oil on all sides. Generously apply the dry rub mixture to all surfaces of the chicken, massaging it in gently. Refrigerate for at least 2 hours or overnight.
- 3. Preheat grill to medium heat (350-375°F) or preheat oven to 375°F. For grilling, set up a two-zone fire with direct and indirect heat zones.
- 4. For grilling: Place chicken skin-side down over direct heat. Cook for 5-7 minutes until grill marks appear, then flip and cook another 5-7 minutes. Move to indirect heat zone.
- 5. For oven: Place chicken on a wire rack set on a rimmed baking sheet. Bake for 30-35 minutes.
- 6. In a small bowl, mix BBQ sauce with apple cider vinegar. During the last 10-15 minutes of cooking, brush chicken with sauce. Continue cooking, applying additional sauce layers every 3-4 minutes.
- 7. Cook until internal temperature reaches 165°F in the thickest part of the meat. Apply final coat of sauce and remove from heat.
- 8. Let chicken rest for 5 minutes before serving. Serve with extra BBQ sauce on the side.
Notes
Store leftover BBQ chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven covered with foil, brushing with fresh sauce before warming. Chicken can be frozen for up to 3 months. For extra smoky flavor on a gas grill, add wood chips in a smoker box. This recipe works with any chicken cuts, though bone-in pieces stay juicier.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approximately 6 ounces)
- Calories: 385
- Sugar: 11g
- Sodium: 890mg
- Fat: 18g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 42g