Grilled Barbecue Chicken (Print View)
Juicy chicken pieces in smoky barbecue sauce, grilled golden and charred. Classic American comfort dish.
# Ingredient List:
→ 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 - 1/2 teaspoon kosher salt
11 - 1/2 teaspoon freshly ground black pepper
→ Garnish
12 - Fresh parsley, finely chopped (optional)
# How to Make:
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 1/4 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 to coat each piece thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for more pronounced flavor.
04 - Preheat an outdoor grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the grill grates using a folded paper towel dipped in vegetable oil to prevent sticking.
05 - Remove the chicken from the marinade, allowing any excess to drip off. Place the pieces skin-side down on the grill. Cook for 6 to 8 minutes per side, turning occasionally and brushing with the reserved basting sauce, until the skin is charred and the internal temperature reaches 165°F at the thickest part.
06 - Transfer the grilled chicken to a platter and let rest for 5 minutes to allow the juices to redistribute. Garnish with chopped fresh parsley if desired and serve immediately.
# Expert Advice:
01 -
- The marinade doubles as your basting sauce, so every layer of flavor builds on the last without any extra effort.
- Bone in, skin on pieces stay incredibly juicy even if you get distracted flipping burgers and lose track of time.
02 -
- If you try to move the chicken too early it will stick and tear, so wait until the skin naturally releases from the grate before flipping.
- Reserving that marinade before it touches raw chicken is the only safe way to baste during cooking without making yourself sick.
03 -
- Letting the chicken come to room temperature for about 15 minutes before grilling helps it cook more evenly from edge to center.
- Brushing on the reserved sauce during the last few minutes of grilling rather than the whole time prevents the sugars from burning before the meat is done.