Barbecue Chicken (Printer-Friendly)
Smoky, tender chicken glazed with tangy barbecue sauce—perfect for your next cookout.
# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
→ Marinade
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 - ½ tsp black pepper
→ Barbecue Sauce
09 - 1 cup barbecue sauce (store-bought or homemade, gluten-free if needed)
# How to Make It:
01 - Preheat grill to medium heat (about 350°F / 175°C).
02 - In a large bowl, mix olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
03 - Toss chicken pieces in the marinade to coat thoroughly.
04 - Grill chicken skin-side down for 5–7 minutes, covered, until golden brown.
05 - Flip and brush with barbecue sauce. Grill for another 6–7 minutes.
06 - Continue turning and basting with barbecue sauce every 5 minutes, until chicken is cooked through (internal temperature: 165°F / 74°C) and the sauce is caramelized, about 20–25 minutes total.
07 - Remove from grill; let rest 5 minutes before serving.
# Expert Advice:
01 -
- The smoked paprika marinade creates a crust that locks in juices so every bite is succulent.
- Bone in skin on pieces deliver flavor that boneless cuts simply cannot match.
- The repetitive basting builds layers of caramelized sauce that taste like pure summer.
02 -
- Sugary barbecue sauce will burn quickly over high heat, so keep the grill at medium and resist the urge to rush the process.
- Using a meat thermometer instead of guessing by touch guarantees juicy chicken every single time.
03 -
- Let the chicken sit at room temperature for fifteen minutes before grilling so it cooks more evenly from edge to center.
- Save a small amount of fresh barbecue sauce for dipping at the table instead of using all of it for basting.