I made Grilled Bbq Chicken so juicy and smoky with the perfect char you’ll scroll down before you can resist.

Jump to Recipe

I’m obsessed with this. I love the char and sticky shine of my Best Bbq Chicken.

It’s messy, loud, impossible to resist when smoke hits and the skin crisps on bone-in chicken thighs or drumsticks. The sauce hits sweet and smoky from brown sugar with garlic weaving through every bite.

I crave Grilled Chicken Thighs nights when the meat pulls clean from the bone and edges turn blackened and crunchy. No frills, just brutal deliciousness that makes me drop forks and keep eating.

That craving never quits, and I unapologetically feed it. Every time, no regrets.

Just more chicken please.

Ingredients

Print Recipe (No Advertisments)

Chicken: the hearty star, juicy meat and crispy skin you’ll fight over.
Salt: draws taste out, makes the chicken actually taste like chicken.
Pepper: little kick and a classic, savory backbone to the bird.
Oil: helps crisp the skin and keeps things from sticking, simple magic.
Garlic powder: mellow garlic warmth that’s easy and dependable.
Onion powder: adds depth without crying over chopping onions.
Smoked paprika: smoky color and warmth, feels like backyard cooking.
Chili or cayenne: optional heat — adds a cheeky punch if you want.
Brown sugar: sweet caramel notes that help glaze and color the skin.
Ketchup: tangy tomato base that makes the sauce familiar and saucy.
Apple cider vinegar: bright tang that cuts through sweetness, keeps it lively.
Honey or molasses: sticky sweet, choose lighter or deeper molasses character.
Worcestershire: savory umami boost that quietly pulls things together.
Mustard: tangy bite, it livens the sauce without shouting.
Hot sauce: a dash wakes everything up, totally optional.
Fresh garlic: punchy freshness you’ll notice, in a good way.
Extra smoked paprika: Plus more smokiness if you want that campfire vibe.
Butter: Basically glossy richness for a pretty, shiny finish.
Lemon juice: brightens and balances, like sunlight in a sauce.

Ingredient Quantities

2 to 3 pounds bone-in chicken thighs or drumsticks, skin on (about 8 pieces)

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon olive oil or vegetable oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon chili powder or cayenne (optional, if you like heat)

2 tablespoons brown sugar (light or dark)

1 cup ketchup (for the BBQ sauce)

1/4 cup apple cider vinegar

3 tablespoons honey or 2 tablespoons molasses

1 tablespoon Worcestershire sauce

1 tablespoon Dijon or yellow mustard

1 to 2 teaspoons hot sauce (optional)

2 cloves garlic, minced or pressed

1/2 teaspoon extra smoked paprika for the sauce (optional)

1 tablespoon butter (optional, for a glossy finish)

Fresh lemon juice from 1/2 lemon (optional, brightens the sauce)

How to Make this

Print Recipe (No Advertisments)

1. Pat the chicken thighs or drumsticks dry with paper towels, then rub them with olive oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, chili powder or cayenne (if using), and the brown sugar so every piece is well coated.

2. Let the seasoned chicken rest at room temp for 20 to 30 minutes or refrigerate for up to 2 hours to let the flavors sink in; if you refrigerate, bring back to room temp for 20 minutes before grilling.

3. Make the BBQ sauce: in a saucepan combine ketchup, apple cider vinegar, honey or molasses, Worcestershire sauce, Dijon or yellow mustard, 1 to 2 teaspoons hot sauce (if using), minced garlic, the extra 1/2 teaspoon smoked paprika (optional), and a pinch of salt and pepper; simmer gently over medium-low heat for 10 minutes, stirring so it doesnt scorch.

4. Taste the sauce and adjust: add more honey or brown sugar for sweetness, more vinegar for tang, or more hot sauce for heat; for a glossy finish stir in 1 tablespoon butter at the end and squeeze in juice from 1/2 lemon if you like brightness.

5. Prepare your grill for medium heat: if using charcoal bank the coals so you have a hotter side and a cooler side; if gas, keep one burner medium-high and another at medium-low for indirect cooking.

6. Sear the chicken skin-side down over direct heat for 3 to 5 minutes until good color and some char forms, then move the pieces to indirect heat to finish cooking without burning the sauce.

7. Cook the chicken on indirect heat for about 20 to 30 minutes total depending on size, turning occasionally; begin basting generously with the BBQ sauce during the last 10 minutes, applying sauce every 3 to 5 minutes so it caramelizes but does not burn.

8. Check doneness with an instant-read thermometer inserted into the thickest part without touching bone; chicken is safe at 165°F (74°C) but for thighs/drumsticks you can pull at about 175°F for extra tenderness.

9. Once done, move the chicken to a cooler part of the grill or a plate and let rest 5 to 10 minutes to lock juices; spoon a little more sauce on if you want more shine and flavor.

10. Serve hot with extra sauce on the side, and enjoy the juicy smoky charred chicken; leftovers reheat well in a 350°F oven covered for 15 to 20 minutes.

Equipment Needed

1. Paper towels and a rimmed tray or plate for patting and resting the chicken
2. Small and medium mixing bowls for dry rub and sauce prep
3. Measuring spoons and measuring cups (for precise salt, sugar, ketchup etc)
4. Small saucepan and a wooden spoon or whisk to simmer the BBQ sauce
5. Basting brush or silicone brush for glazing the chicken while grilling
6. Long tongs for searing and moving pieces between direct and indirect heat
7. Instant read thermometer to check doneness (don’t guess)
8. Grill brush or spatula and heatproof gloves for grill safety and handling
9. Wire rack or cutting board for resting the chicken before serving

FAQ

Q: Can I use boneless chicken instead of bone in? A: Yes, you can but cook time will be shorter. Boneless thighs or breasts usually take 20 to 30 minutes at 400F depending on thickness, so watch them closely so they dont dry out.

Q: How do I get the skin crispy? A: Pat the skin very dry, rub with oil and sear hotter at first or start on a hot grill for 3 to 4 minutes per side before lowering the heat. Also dont sauce too early, brush on most of the sauce in the last 10 minutes so the sugars don get burned.

Q: Can I make the BBQ sauce ahead of time? A: Absolutely, the sauce actually tastes better after resting. Store in a sealed jar in the fridge for up to 1 week. Reheat gently before using or just brush straight from the jar if you like it cold.

Q: How spicy is it and can I adjust the heat? A: The recipe is mild by default. Add extra cayenne or hot sauce if you want more kick, or leave them out entirely for kids and sensitive eaters. Taste the sauce before saucing the chicken to make sure it levels out how you want.

Q: What internal temperature should the chicken reach? A: Cook until the thickest part reaches 165F, measured with an instant read thermometer. For thighs and drumsticks many people prefer pulling at 170F to 175F for more tender meat, then let rest a few minutes.

Q: Any tips for cooking on a grill vs in the oven? A: On a grill you can use two zone cooking: start over direct heat to crisp and get char, then move to indirect heat to finish without burning the sauce. In the oven roast at 400F on a rack so air circulates, then broil briefly at the end if you want more char, watching carefully so it doesnt burn.

The Best BBQ Chicken Recipe Substitutions and Variations

Chicken (2–3 lbs bone-in thighs/drumsticks): use bone-in chicken breasts for meatier slices, boneless skin-on thighs if you want less fuss, or drumsticks only if you like finger food.
Brown sugar (2 tbsp): swap with equal maple syrup for a deeper flavor but reduce other liquids a bit, or use coconut sugar 1:1 for less sweetness, or honey if you dont mind a different texture.
Ketchup (1 cup): use 1 cup plain tomato sauce plus 1 tbsp molasses or brown sugar to mimic sweetness, or use tomato paste diluted with water and a splash of vinegar for a thicker, less sweet base.
Apple cider vinegar (1/4 cup): replace with white wine vinegar or fresh lemon juice for brightness, or rice vinegar if you want something milder; use the same amount but taste and adjust.

Pro Tips

1) Salt early, not just before grilling. Salt draws flavor in, so season and let the chicken rest in the fridge for at least an hour if you can. Bring it back to room temp 20 minutes before cooking so it sears instead of steaming.

2) Control the sugar in the rub and sauce. Brown sugar makes a beautiful crust but it burns fast, so sear over direct heat just long enough to get color, then move to indirect. Start basting only in the last 8 to 10 minutes, every 3 to 5 minutes, so the sauce caramelizes and doesnt scorch.

3) Use a two-zone grill setup and trust the thermometer. Hot side for quick color, cool side to finish. Check with an instant read probe away from bone; pull thighs around 170 to 175°F for juicy results. Rest 5 to 10 minutes before serving, juices redistribute.

4) Brighten and finish the sauce smart. Simmer it low so garlic doesnt burn, then finish with a pat of butter and a squeeze of lemon to make it glossy and balanced. If you want a thicker coating, reduce it a bit more, but watch that sugar again, it goes from perfect to burnt fast.

The Best BBQ Chicken Recipe

Recipe by Sarah level

0.0 from 0 votes

I made Grilled Bbq Chicken so juicy and smoky with the perfect char you’ll scroll down before you can resist.

Servings

servings

Calories

370

kcal

Equipment: 1. Paper towels and a rimmed tray or plate for patting and resting the chicken
2. Small and medium mixing bowls for dry rub and sauce prep
3. Measuring spoons and measuring cups (for precise salt, sugar, ketchup etc)
4. Small saucepan and a wooden spoon or whisk to simmer the BBQ sauce
5. Basting brush or silicone brush for glazing the chicken while grilling
6. Long tongs for searing and moving pieces between direct and indirect heat
7. Instant read thermometer to check doneness (don’t guess)
8. Grill brush or spatula and heatproof gloves for grill safety and handling
9. Wire rack or cutting board for resting the chicken before serving

Ingredients

2 to 3 pounds bone-in chicken thighs or drumsticks, skin on (about 8 pieces)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil or vegetable oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon chili powder or cayenne (optional, if you like heat)
2 tablespoons brown sugar (light or dark)
1 cup ketchup (for the BBQ sauce)
1/4 cup apple cider vinegar
3 tablespoons honey or 2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 tablespoon Dijon or yellow mustard
1 to 2 teaspoons hot sauce (optional)
2 cloves garlic, minced or pressed
1/2 teaspoon extra smoked paprika for the sauce (optional)
1 tablespoon butter (optional, for a glossy finish)
Fresh lemon juice from 1/2 lemon (optional, brightens the sauce)

Directions

Pat the chicken thighs or drumsticks dry with paper towels, then rub them with olive oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, chili powder or cayenne (if using), and the brown sugar so every piece is well coated.
Let the seasoned chicken rest at room temp for 20 to 30 minutes or refrigerate for up to 2 hours to let the flavors sink in; if you refrigerate, bring back to room temp for 20 minutes before grilling.
Make the BBQ sauce: in a saucepan combine ketchup, apple cider vinegar, honey or molasses, Worcestershire sauce, Dijon or yellow mustard, 1 to 2 teaspoons hot sauce (if using), minced garlic, the extra 1/2 teaspoon smoked paprika (optional), and a pinch of salt and pepper; simmer gently over medium-low heat for 10 minutes, stirring so it doesnt scorch.
Taste the sauce and adjust: add more honey or brown sugar for sweetness, more vinegar for tang, or more hot sauce for heat; for a glossy finish stir in 1 tablespoon butter at the end and squeeze in juice from 1/2 lemon if you like brightness.
Prepare your grill for medium heat: if using charcoal bank the coals so you have a hotter side and a cooler side; if gas, keep one burner medium-high and another at medium-low for indirect cooking.
Sear the chicken skin-side down over direct heat for 3 to 5 minutes until good color and some char forms, then move the pieces to indirect heat to finish cooking without burning the sauce.
Cook the chicken on indirect heat for about 20 to 30 minutes total depending on size, turning occasionally; begin basting generously with the BBQ sauce during the last 10 minutes, applying sauce every 3 to 5 minutes so it caramelizes but does not burn.
Check doneness with an instant-read thermometer inserted into the thickest part without touching bone; chicken is safe at 165°F (74°C) but for thighs/drumsticks you can pull at about 175°F for extra tenderness.
Once done, move the chicken to a cooler part of the grill or a plate and let rest 5 to 10 minutes to lock juices; spoon a little more sauce on if you want more shine and flavor.
Serve hot with extra sauce on the side, and enjoy the juicy smoky charred chicken; leftovers reheat well in a 350°F oven covered for 15 to 20 minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.