Down Home Barbecued Chicken
Get ready to savor every smoky, savory bite of this Down Home Barbecued Chicken, a recipe that brings bold Southern-inspired flavor to your grill. Featuring bone-in, skin-on chicken pieces brushed with olive oil and coated in a tantalizing blend of paprika, garlic powder, onion powder, cayenne, and black pepper, this dish promises crispy, caramelized skin and juicy, tender meat. The final touch? A generous slathering of your favorite barbecue sauce, grilled to sticky perfection for a mouthwatering glaze. With just 15 minutes of prep time and straightforward grilling techniques, this recipe is perfect for backyard cookouts or effortless weeknight dinners. Pair it with classic sides like coleslaw or baked beans for a true taste of down-home barbecue bliss.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces Bone-in, skin-on chicken pieces (legs, thighs, or drumsticks)
- 3 tablespoons Olive oil
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1.5 cups Your favorite barbecue sauce
Instructions
Preheat your grill to medium heat (about 375°F). If using a charcoal grill, set up a two-zone fire for direct and indirect cooking.
Pat the chicken pieces dry with paper towels and place them in a large bowl.
Drizzle the olive oil over the chicken and rub it evenly onto all sides.
In a small bowl, mix the paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Sprinkle the seasoning mixture evenly over the chicken, ensuring each piece is well coated.
Lightly oil the grill grates to prevent sticking using a paper towel dipped in oil and tongs. Place the chicken on the grill skin side down over direct heat.
Grill for 5–7 minutes on each side, or until the skin is nicely charred and crispy.
Move the chicken pieces to the cooler, indirect heat side of the grill. Close the lid and cook for another 20–25 minutes, flipping occasionally, until the internal temperature reaches 165°F (74°C).
In the final 5 minutes of cooking, generously brush the barbecue sauce over the chicken, turning and brushing occasionally to achieve a sticky glaze.
Remove the chicken from the grill and let it rest for 5 minutes before serving. Serve hot with extra barbecue sauce on the side if desired.
Nutrition Facts
Calories |
3677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.2 g | 295% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 7271 mg | 316% | |
| Total Carbohydrate | 182.7 g | 66% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 154.5 g | ||
| Protein | 221.0 g | 442% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 270 mg | 21% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3113 mg | 66% | |
*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.
