Chicken Bbq Like the Pros
Master the art of outdoor cooking with "Chicken BBQ Like the Pros," a foolproof recipe that delivers juicy, flavor-packed chicken thighs with a smoky caramelized finish. This recipe starts with a bold dry rub featuring smoked paprika, garlic, and cayenne, balanced by a hint of sweetness from brown sugar. After a marinade rest to lock in flavor, bone-in, skin-on chicken is grilled to perfection using a two-zone fire method for crispy skin and tender, evenly cooked meat. Brushed with tangy apple cider vinegar and your favorite BBQ sauce during the final minutes of grilling, this dish is a surefire crowd-pleaser for backyard barbecues and summer feasts. Perfectly cooked in under an hour, this recipe ensures you’ll be the grill master at every gathering!
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 2 tablespoons Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Ground black pepper
- 1 teaspoon Kosher salt
- 2 tablespoons Brown sugar
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Olive oil
- 1 tablespoon Apple cider vinegar
- 1 cup Your favorite BBQ sauce
Instructions
In a small bowl, combine smoked paprika, garlic powder, onion powder, ground black pepper, kosher salt, brown sugar, and cayenne pepper to create the dry rub.
Pat the chicken thighs dry with paper towels. Coat each piece with olive oil, then generously sprinkle the dry rub onto both sides of the chicken. Massage the rub into the meat to ensure even seasoning.
Cover the seasoned chicken and let it rest in the refrigerator for at least 2 hours (or overnight for maximum flavor).
Preheat your grill to medium heat (about 375°F to 400°F). If using a charcoal grill, arrange the coals to create a two-zone fire: direct heat on one side and indirect heat on the other.
Remove the chicken from the refrigerator 20 minutes before grilling to bring it to room temperature.
Place the chicken skin-side down on the grill over direct heat. Sear for 4-5 minutes until the skin is golden brown and crisp, being careful to avoid flare-ups.
Move the chicken to the indirect heat zone. Close the lid and cook for 35-40 minutes, turning occasionally, until the internal temperature reaches 165°F when measured with a meat thermometer.
Brush the chicken with apple cider vinegar during the last 10 minutes of cooking to enhance the smoky flavor.
In the final 5 minutes of cooking, generously brush the chicken with BBQ sauce. Let it caramelize slightly, flipping once to coat both sides evenly.
Remove the chicken from the grill, let it rest for 5 minutes to retain its juices, and serve hot with extra BBQ sauce on the side.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 33.1 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 437 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
