Barbecue Chicken (Printable)

Juicy grilled chicken coated in smoky, tangy barbecue sauce—a cookout favorite.

# What You Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks

→ Dry Rub

03 - 2 tbsp olive oil
04 - 1 tsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tsp salt
08 - 1/2 tsp black pepper

→ Sauce

09 - 1 cup gluten-free barbecue sauce

# How-To:

01 - Set grill to medium heat, targeting approximately 350°F. Allow grates to fully heat for even cooking.
02 - In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix until a smooth paste forms.
03 - Add chicken thighs and drumsticks to the bowl, tossing to coat every piece thoroughly in the seasoning mixture. Ensure the rub covers both the skin and underside of each piece.
04 - Place chicken on the grill skin-side down. Cover and cook for 5 to 7 minutes until the skin turns golden brown and develops a crisp texture.
05 - Flip each piece and generously brush the top with barbecue sauce. Grill for an additional 6 to 7 minutes.
06 - Turn and baste the chicken with barbecue sauce every 5 minutes. Continue grilling for 20 to 25 minutes total until the internal temperature reaches 165°F and the sauce has caramelized into a sticky glaze.
07 - Transfer chicken off the grill and let it rest for 5 minutes to allow juices to redistribute before serving.

# Expert Tips:

01 -
  • The dry rub does all the heavy lifting, so you look like a genius with almost zero effort.
  • That caramelized barbecue sauce crust is the kind of thing people will chase around the plate.
02 -
  • If you sauce too early or over too high a flame, the sugars will burn before the chicken cooks through, so patience and medium heat are everything.
  • A meat thermometer is not optional here, because bone in chicken can fool you into thinking it is done when it is not.
03 -
  • Let your chicken sit at room temperature for 15 minutes before grilling so it cooks evenly instead of charred outside and cold inside.
  • Save a small bowl of sauce exclusively for basting and never dip a used brush back into your main supply to keep everything clean and safe.

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