Barbecue chicken is a classic dish known for its smoky flavor, juicy meat, and sticky, caramelized sauce. Whether cooked on a grill or in an oven, proper seasoning, controlled heat, and careful saucing are essential to achieving tender chicken with a flavorful glaze.
Ingredients
For the Chicken
- 4 pounds chicken pieces (bone-in, skin-on thighs, drumsticks, or split breasts)
- 2 tablespoons vegetable oil
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Barbecue Sauce
- 1 1/2 cups ketchup
- 1/3 cup apple cider vinegar
- 1/4 cup brown sugar, packed
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Equipment Needed
- Outdoor grill or oven
- Saucepan
- Basting brush
- Tongs
- Meat thermometer
- Aluminum foil
Preparation
1. Preparing the Chicken
Pat the chicken pieces dry with paper towels. Dry skin promotes better browning.
In a small bowl, combine the salt, black pepper, paprika, garlic powder, and onion powder.
Rub the chicken with vegetable oil, then season evenly on all sides with the spice mixture.
Allow the chicken to rest at room temperature for 20–30 minutes before cooking.
Making the Barbecue Sauce
2. Cooking the Sauce
In a saucepan over medium heat, combine the ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, mustard, smoked paprika, chili powder, black pepper, and salt.
Bring the mixture to a gentle simmer, stirring frequently.
Reduce heat to low and simmer for 10–15 minutes until slightly thickened. Remove from heat and set aside.
Cooking the Chicken
3. Grilling Method (Preferred)
Preheat the grill to medium heat, around 375°F, and set it up for indirect cooking.
Place the chicken on the grill skin-side up, away from direct flames. Cover and cook for 25–30 minutes, turning occasionally.
Move the chicken over direct heat and cook for an additional 5–10 minutes to crisp the skin, turning carefully to avoid burning.
Begin basting the chicken with barbecue sauce during the final 10 minutes of cooking, turning and basting frequently to build layers of glaze.
The chicken is done when the internal temperature reaches 165°F in the thickest part.
4. Oven Method (Alternative)
Preheat the oven to 400°F.
Arrange the seasoned chicken on a foil-lined baking sheet or in a baking dish.
Bake uncovered for 35–40 minutes, turning once halfway through.
Brush the chicken generously with barbecue sauce and return to the oven for an additional 10–15 minutes until glazed and fully cooked.
Resting and Serving
5. Resting
Remove the chicken from the grill or oven and loosely tent with foil.
Allow it to rest for 5–10 minutes to retain juices.
6. Serving
Serve barbecue chicken hot with additional sauce on the side.
Popular accompaniments include coleslaw, baked beans, corn on the cob, or potato salad.
Tips for Best Results
- Use indirect heat to prevent burning
- Apply sauce near the end to avoid scorching
- Bone-in chicken stays juicier than boneless
- Always verify doneness with a thermometer
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