Barbecue Chicken (Printable)
Smoky, tangy grilled chicken with a caramelized barbecue glaze, perfect for summer cookouts.
# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
→ Marinade & Barbecue Sauce
03 - 1 cup barbecue sauce (store-bought or homemade, gluten-free if needed)
04 - 2 tablespoons olive oil
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon brown sugar
07 - 2 teaspoons smoked paprika
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - ½ teaspoon kosher salt
11 - ½ teaspoon freshly ground black pepper
→ Garnish
12 - Fresh parsley, chopped (optional)
# How to Make It:
01 - In a large mixing bowl, combine the barbecue sauce, olive oil, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and well blended.
02 - Measure out ¼ cup of the marinade mixture and set aside in a small bowl for basting during grilling.
03 - Add the chicken thighs and drumsticks to the remaining marinade, turning each piece to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for more intense flavor.
04 - Preheat an outdoor grill to medium-high heat (approximately 375–400°F). Lightly oil the grill grates using a paper towel dipped in vegetable oil to prevent sticking.
05 - Remove the chicken from the marinade, allowing excess to drip off. Place skin-side down on the grill and cook for 6 to 8 minutes per side, turning occasionally and brushing with the reserved marinade. Continue grilling until the skin is nicely charred and the internal temperature reaches 165°F when measured at the thickest part with a meat thermometer.
06 - Transfer the chicken to a platter and let rest for 5 minutes to allow juices to redistribute. Garnish with chopped fresh parsley if desired and serve immediately.
# Expert Suggestions:
01 -
- The marinade doubles as your basting sauce, so every layer of flavor builds on the last without any extra work.
- Bone-in, skin-on pieces stay unbelievably juicy even if your grill runs a little hot, which makes this nearly foolproof.
02 -
- If you skip the resting period the juices will run straight onto your plate and the meat will taste drier than it should.
- Reserving that portion of marinade before it touches raw chicken is the only safe way to use it for basting during cooking.
03 -
- Marinate the chicken overnight if you can swing it because the flavor penetrates deeper and the payoff is enormous for barely any extra effort.
- Pat the chicken slightly before grilling so excess marinade does not cause flare-ups that blacken the skin before the meat cooks through.