Easy Grilled BBQ Chicken Recipe

BBQ chicken recipe featuring perfectly grilled leg quarters with a smoky crust and juicy texture.
Prep Time 15 mins
Cook Time 40 mins
Total Time 2 hrs 20 mins
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Beginner
Servings: 6
Calories: 226
Description

This easy grilled BBQ chicken recipe features tender, bone-in chicken thighs and drumsticks coated in a savory spice rub, grilled to smoky perfection, and basted with your favorite BBQ sauce.

Ingredients
    For the Chicken
  • 4 pounds of mixed bone-in, skin-on chicken thighs and drumsticks
  • 1 tablespoon of olive oil
    • For the BBQ Spice Rub
  • 2 teaspoons of garlic powder
  • 2 teaspoons of onion powder
  • 2 teaspoons of smoked paprika
  • 2 teaspoons of chili powder
  • 1 teaspoon of ground ginger
  • 1 teaspoon of kosher salt
  • 1 teaspoon of black pepper
    • For the BBQ sauce
  • 1/2 cup of your favorite BBQ sauce (or gluten-free)
    • For the Dipping Sauce
  • 8 oz (1 cup) of cream cheese, softened
  • 8 oz (1 cup) of sour cream
  • 4 oz (½ cup) of mayonnaise
  • 2 cloves of garlic, minced
  • 1 whole lemon
  • 2 tablespoons of fresh lemon juice
  • 1/2 teaspoon of kosher salt (or to taste)
  • 1/4 teaspoon of black pepper (or to taste)
  • 1/4 cup of roughly chopped fresh parsley
  • 1/4 cup of roughly chopped fresh dill
  • 2 tablespoons of sliced fresh chives
  • 2 tablespoons of thinly sliced fresh basil
  • 4 medium scallions, green and white parts, chopped
Step-by-Step Cooking Instructions
  1. 1
    Prep the Chicken
    • Pat the chicken pieces dry with paper towels; this helps the skin crisp up and gives you better grill marks.
    • Keep the skin on for extra flavor and juiciness.
    • Trim away any loose or excess fat for a cleaner cook.
  2. 2
    Mix the Spice Rub
    • In a small bowl, add garlic powder, onion powder, smoked paprika, chili powder, ground ginger, kosher salt, and black pepper.
    • Mix well until evenly combined, breaking up any clumps with your fingers.
  3. 3
    Season the Chicken
    • Place the dried chicken pieces in a large bowl.
    • Sprinkle the spice rub generously over all sides.
    • Use your hands (or with gloves) to rub the seasoning in, making sure each piece is well coated.
  4. 4
    Marinate the Chicken
    • Cover the bowl with plastic wrap and place it in the fridge.
    • Let the chicken marinate for at least 30 to 60 minutes.
    • For the best flavor, marinate 4 hours or overnight (up to 24 hours).
  5. 5
    Bring Chicken to Room Temperature
    • About 30 minutes before grilling, take the chicken out of the fridge (keep it covered).
    • Letting it rest at room temperature helps it cook more evenly and stay tender and juicy.
  6. 6
    Preheat the Grill
    • While the chicken rests, preheat your grill.
    • For a gas grill, set to medium-high heat (around 400 to 450°F).
    • For a charcoal grill, light coals in a chimney starter, then arrange for two zones, one side with hot coals for direct heat and the other with fewer coals for indirect heat.
  7. 7
    Clean and Oil the Grill Grates
    • Once the grill is hot, scrub the grates with a sturdy (non-wire) grill brush.
    • Dip a paper towel in cooking oil, then use tongs to rub it over the grates.
    • This helps prevent sticking and gives you nice grill marks.
  8. 8
    Sear the Chicken (Direct Heat)
    • Place the chicken skin-side down over the hottest part of the grill.
    • Close the lid and sear for 3 to 4 minutes, until the skin is golden, crispy, and has clear grill marks.
    • Flip the chicken pieces and sear for another 2 to 3 minutes.
    • For drumsticks, turn them every few minutes to brown all sides evenly.
    • This quick sear locks in flavor and gives you that delicious char.
  9. 9
    Move to Indirect Heat & Cook Slowly
    • After searing, move the chicken to the cooler, indirect heat side of the grill.
    • For a gas grill, lower the heat to medium-low (about 300°F) and keep one side lit.
    • Close the lid and cook for 20 to 30 minutes.
    • Turn drumsticks every 5 minutes for even cooking; thighs can stay skin-side up.
    • Cooking “low and slow” keeps the chicken juicy, tender, and prevents burning.
  10. 10
    First Baste with BBQ Sauce
    • After 20 to 30 minutes of indirect cooking, the chicken should be nearly done (about 160°F inside).
    • Open the lid and brush the chicken generously with BBQ sauce.
    • Close the lid and cook for another 3 to 5 minutes to let the sauce set.
  11. 11
    Second Baste & Caramelize
    • Flip the chicken and brush the other side with more BBQ sauce.
    • Cook for a few more minutes until the sauce is sticky, caramelized, and slightly charred.
    • Adding the sauce at this stage prevents it from burning or turning bitter.
  12. 12
    Check for Doneness
    • Use an instant-read thermometer in the thickest part of a thigh or drumstick (avoid the bone).
    • Dark meat is best between 175 to 190°F for tenderness, but it must be at least 165°F for safety.
    • Remember, the chicken will keep cooking a little after it comes off the grill, so pull it off just before it hits your target temperature.
  13. 13
    Prep Garlic & Herbs
    • Mince fresh garlic (or use roasted garlic prepared ahead of time).
    • Roughly chop the fresh herbs; parsley, dill, chives, basil, and scallions.
  14. 14
    Make the Creamy Base
    • In a food processor or mixing bowl, combine softened cream cheese, sour cream, and mayonnaise (or Greek yogurt).
    • Add the garlic, scallions, and herbs.
    • Pulse in the processor until smooth, or mix by hand if finely minced.
  15. 15
    Add Lemon & Season
    • Stir in lemon zest and lemon juice.
    • Season with salt and black pepper to taste.
  16. 16
    Chill Before Serving
    • Cover the sauce and refrigerate for at least 30 minutes.
    • This lets the flavors meld and develop for the best taste.
  17. 17
    Rest the Chicken
    • Transfer the chicken to a clean platter or cutting board once it reaches the right temperature.
    • Loosely tent with foil and let it rest for 5 to 10 minutes.
    • This allows the juices to redistribute, making the chicken tender and juicy.
  18. 18
    Garnish & ServeJuicy BBQ chicken thighs with a smoky char, garnished with fresh herbs, served on a black plate.
    • Sprinkle the chicken with fresh parsley or cilantro for color and freshness.
    • Serve right away with the lemon-herb dipping sauce and lemon wedges on the side.

Nutrition Facts

Servings 6

Serving Size 100g of BBQ Chicken Thighs

Amount Per Serving
Calories 226kcal
% Daily Value *
Total Fat 15g24%
Saturated Fat 3.9g20%
Cholesterol 127mg43%
Sodium 335mg14%
Potassium 225mg7%
Total Carbohydrate 7g3%
Dietary Fiber 0.5g2%
Sugars 4g
Protein 23g46%
Vitamin A 40 IU
Calcium 16 mg
Iron 1.2 mg
Vitamin E 1.5 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Two-zone grilling lets you sear bone-in chicken for a crisp crust, then finish it gently over indirect heat without burning.
  • Use a meat thermometer, dark meat is best at 175 to 190°F (165°F minimum), and pull it off a bit early to allow for carryover cooking.
  • Apply BBQ sauce only in the last 5 to 10 minutes of cooking to prevent the sugars from burning and becoming bitter.
  • Rest the chicken after cooking so the juices redistribute, keeping the meat tender and juicy.
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We hope you enjoy making this recipe.

Happy cooking!