Easy Grilled BBQ Chicken Recipe

Prep Time 15 mins

Cook Time 40 mins

Total Time 2 hrs 20 mins

Cooking Method: BBQ, Grilling

Cuisine: American, Mexican

Courses: Dinner, Lunch

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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Add Lemon & Season
- Stir in lemon zest and lemon juice.
- Season with salt and black pepper to taste.
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
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
Garnish & Serve
- 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.