Barbecue Grilled Chicken (Printer-friendly)
Smoky, tangy grilled chicken pieces with charred skin and juicy meat, perfect for summer cookouts.
# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
→ Marinade and 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
# How to Make It:
01 - In a large mixing bowl, combine the barbecue sauce, olive oil, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Whisk until smooth and fully incorporated.
02 - Measure out 1/4 cup of the marinade mixture and set aside in a separate container for basting during grilling.
03 - Add the chicken thighs and drumsticks to the bowl with the remaining marinade, turning each piece to coat thoroughly. Cover tightly 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 and cook for 6 to 8 minutes per side, brushing with the reserved basting sauce and turning occasionally, until the skin is deeply charred and the internal temperature reaches 165°F when tested with a meat thermometer.
06 - Transfer the grilled chicken to a platter and allow it to rest for 5 minutes so the juices redistribute. Garnish with chopped fresh parsley if desired and serve immediately.
# Expert Tips:
01 -
- The smoky, sticky, caramelized edges on this chicken will ruin you for any other barbecue.
- It is shockingly easy for something that tastes like you spent all day over a pit.
02 -
- Reserved marinade must be set aside before raw chicken touches the bowl or you risk contaminating your basting brush.
- Patting the chicken dry before marinating helps the sauce adhere and reduces flare ups from excess moisture.
03 -
- Start chicken skin side down over the hottest part of the grill to render the fat early, then move it to cooler spots to finish cooking through without burning.
- Let the chicken come to room temperature for 20 minutes before grilling so it cooks evenly instead of being cold in the center.