The Best Darn Way to Barbecue Chicken
Prepare to elevate your grilling game with **The Best Darn Way to Barbecue Chicken**, a recipe that ensures juicy, flavorful chicken every time. Featuring bone-in, skin-on chicken thighs and drumsticks, this BBQ masterpiece combines a bold spice rub of paprika, garlic powder, onion powder, cayenne, and black pepper with the smoky sweetness of a tangy barbecue sauce enhanced by apple cider vinegar. The dual grilling method—searing over direct heat for crispy, charred skin followed by slow cooking over indirect heat for tender, fall-off-the-bone perfection—guarantees mouthwatering results. Finished with a caramelized glaze in the final minutes, this irresistible recipe is perfect for summer cookouts or family dinners. Serve with a side of extra barbecue sauce for dipping and watch these crowd-pleasing chicken pieces disappear! Keywords: BBQ chicken recipe, grilled chicken, barbecue sauce, summer grilling, juicy chicken.
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Recipe Information
Ingredients
- 4 pounds bone-in, skin-on chicken thighs and drumsticks
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups barbecue sauce (your choice)
- 2 tablespoons apple cider vinegar
Instructions
Preheat your grill to medium heat, about 350°F (175°C). Prepare one side of the grill for direct heat and the other side for indirect heat.
Pat the chicken dry with paper towels. This step ensures the skin crisps up nicely on the grill.
In a small bowl, mix together olive oil, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to form a rub.
Brush the chicken pieces all over with olive oil and season generously with the prepared spice rub. Massage the rub into the chicken for maximum flavor.
Place the chicken, skin side down, over the direct heat side of the grill. Grill for about 5–7 minutes until the skin is golden and slightly charred, watching carefully to avoid burning.
Flip the chicken and move it to the indirect heat side of the grill. Cover the grill and let the chicken cook for 25–30 minutes, turning occasionally, until an internal thermometer reads 165°F (74°C) when inserted into the thickest part of the meat.
While the chicken is cooking, mix the barbecue sauce with apple cider vinegar in a small bowl to slightly thin it. This will make it easier to baste onto the chicken.
In the last 10 minutes of cooking, generously brush the chicken with the barbecue sauce mixture on both sides. Close the grill lid and allow the sauce to caramelize and form a sticky glaze.
Once cooked through, remove the chicken from the grill and let it rest for 5 minutes before serving. This helps the juices redistribute, keeping the chicken tender and juicy.
Serve the barbecue chicken hot with extra barbecue sauce on the side, and enjoy!
Nutrition Facts
Calories |
4875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.4 g | 399% | |
| Saturated Fat | 82.6 g | 413% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 7002 mg | 304% | |
| Total Carbohydrate | 182.2 g | 66% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 154.6 g | ||
| Protein | 331.4 g | 663% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 334 mg | 26% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4287 mg | 91% | |
*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.
