Grilled Barbecue Chicken (Print Version)

Juicy chicken marinated in smoky barbecue sauce, grilled to charred perfection for summer gatherings.

# 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)
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, finely chopped (optional)

# Directions:

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 ensure full and even coating. Cover the bowl tightly and refrigerate for at least 1 hour, or up to overnight for more pronounced flavor.
04 - Set your grill to medium-high heat. Lightly oil the grates using a folded paper towel dipped in vegetable oil to prevent the chicken from sticking.
05 - Remove the chicken from the marinade, allowing any excess to drip off. Place the pieces skin-side down on the hot grill. Cook for 6 to 8 minutes per side, turning occasionally and brushing with the reserved basting sauce, until the skin is deeply charred and an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
06 - Transfer the chicken to a platter and let it rest for 5 minutes to allow the juices to redistribute. Garnish with chopped fresh parsley if desired and serve immediately.

# Expert Tips:

01 -
  • The marinade doubles as your basting sauce, so you get layered flavor with almost no extra effort.
  • Bone-in, skin-on pieces stay incredibly juicy even if your grill temperature is not perfectly controlled.
  • It works just as well in the oven, which means rain does not ruin your dinner plans.
02 -
  • Always reserve a portion of marinade before raw chicken touches it, because using the same liquid for basting without boiling it first is a fast track to a stomach ache.
  • If you are using an oven instead of a grill, a quick broil at the end gives you that caramelized, slightly sticky exterior that makes barbecue chicken worth the wait.
03 -
  • Pat the chicken pieces dry before marinating so the sauce adheres instead of sliding off wet skin.
  • Let the chicken come to room temperature for 15 minutes before grilling, because ice-cold meat straight from the fridge cooks unevenly every single time.

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