This post may contain affiliate links. Please read our disclosure policy.
Whether you’re cooking out with friends or making a weekend meal for the family, this BBQ Chicken is a summertime staple. Bone-in, skin-on chicken pieces are marinated in a punchy mix of olive oil, garlic, thyme, and smoked paprika, then grilled low and slow for juicy, flavorful results. A slather of BBQ sauce at the end adds that perfect caramelized finish.
Try this next: Pair with Grilled Vegetables or check out my Summer Cookout Side Dishes post for easy, crowd-pleasing sides.
One of the things I love most about this BBQ Chicken is how versatile it is even after the grill has cooled down. The leftovers are just as good, if not better, the next day.
I often use chicken leg quarters in the summer because that’s when my store carries them, but thighs and drumsticks are just as good and sometimes even easier to find. Bone-in chicken breasts can also work, but they cook differently. Thighs and drumsticks benefit from being cooked to 180℉ to break down connective tissue, while breasts should stop at 165℉ to stay juicy.
Don’t worry if your spice drawer is missing smoked paprika or fresh thyme. Regular paprika and dried thyme get the job done. And if you’re new to grilling with indirect heat, it’s simple: just keep the chicken off the direct flame for most of the cook time. This helps avoid burning and ensures the meat cooks evenly.
Why I Love This Recipe
- Just 5 minutes of prep and a short marinating time!
- Bold flavor from a simple marinade.
- Works with thighs, drumsticks, or leg quarters!
- Charred BBQ sauce finish adds texture and smoky sweetness.
RECIPE WALK-THROUGH
How To Make Grilled BBQ Chicken
See the recipe card below for full, detailed instructions
Before You Begin
Get everything you need together and within reach. It helps the whole process along!
Ingredients
- Chicken leg quarters: Thighs and drumsticks also work and may cook a bit faster.
- Smoked paprika: Adds smoky depth; sweet or regular paprika can be substituted.
- Fresh thyme: Can be swapped with 1 teaspoon dried thyme.
- BBQ sauce: Store-bought or homemade both work well here.
BBQ Chicken Recipe Process
Marinate the chicken: Combine olive oil, garlic, thyme, salt, onion powder, smoked paprika, and black pepper in a bowl. Add the chicken and toss to coat. Let it marinate at room temperature for 30 minutes or refrigerate up to 24 hours (bring to room temp before grilling).
Preheat the grill: You want medium heat, about 350°F. Set up for indirect heat by lighting only one side or the outer burners.
Start over direct heat: Place chicken skin-side down over the flame. Grill for 5–7 minutes per side to get a nice sear.
Move to indirect heat: Continue grilling, flipping occasionally, for 20–30 minutes or until internal temp reaches 160°F.
Add BBQ sauce and char: Baste with sauce and return to direct heat. Grill for 8–10 more minutes until sauce is caramelized and chicken reaches 180°F.
Rest and serve: Let chicken rest for 5 minutes before serving with extra sauce and your favorite sides.
Frequently Asked Questions
Can I use boneless chicken?
Yes, but reduce the cook time and be careful not to overcook. Boneless pieces can dry out faster.
What if I don’t have a grill?
Bake the chicken in a 375°F oven until cooked through, then broil for a few minutes to char the sauce.
Can I marinate overnight?
Absolutely. Just bring the chicken to room temperature before grilling.
What’s the best BBQ sauce to use?
Any variety you love! Sweet, spicy, smoky, or tangy. Homemade or store-bought both work.
Serving Suggestions
Serve this easy BBQ chicken with grilled corn, potato salad, pasta salad, rice, or roasted veggies. Chicken breasts can be used but should only be cooked to 165°F to prevent drying out.
You can slice the cold chicken and pile it onto a salad, wrap it in a tortilla with veggies and sauce, or tuck it into a sandwich for an easy lunch. It also reheats beautifully. Just a splash of water and a short trip to the oven, followed by a quick broil, brings that crispy skin right back.
Storage Tips
The Best Way to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a covered dish with a splash of water in a 350°F oven. Broil for a few minutes after reheating to re-crisp the skin. BBQ chicken is also delicious cold in wraps or salads.
Recipe Tips
- Set up your grill with two zones to control cooking better.
- Let chicken rest after grilling so juices redistribute.
- Use a thermometer to avoid overcooking.
More Amazing Chicken Recipes
- Bruschetta Chicken Pasta
- Easy Alfredo Chicken Lasagna
- Crack Chicken Stuffed Baked Potatoes
- Chicken Fried Chicken
Grilled BBQ Chicken
Ingredients
- 4 Bone in skin on chicken leg quarters or 4 thighs and 4 drumsticks
- 3 tablespoons Olive oil
- 3 cloves Garlic minced
- 3 sprigs Fresh thyme leaves removed
- 1 tablespoon Salt
- 2 teaspoons Onion powder
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground black pepper
- 1 ½ cups Your favorite store-bought BBQ sauce or 1 recipe of my homemade BBQ sauce.
- Extra BBQ sauce for serving
Instructions
- Pat the chicken pieces dry with a paper towel.
- In a large bowl combine the olive oil, garlic, thyme leaves, salt, onion powder, smoked paprika and black pepper.
- Add the chicken to the bowl and toss the pieces around to coat them well with the marinade. Cover with plastic wrap and let sit at room temperature for at least 30 minutes. You can marinate the chicken for up to 24 hours. If you wish to marinate the chicken longer, store it covered in the fridge. Remove 30 minutes before cooking to allow the chill to come off of the chicken.
- Preheat your grill to medium heat, about 350℉. For best results set up your grill for indirect heat grilling or into two zones leaving either the middle or one side of the grill off or have the coals pushed to one side of the grill.
- Once the grill is hot, add your chicken, skin side down over direct flame and cook for 5-7 minutes. Flip the chicken over and cook for another 5-7 minutes before moving the chicken to indirect heat.
- Cook the chicken over indirect heat, flipping occasionally, for another 20-30 minutes or until a thermometer registers around 160℉. At this point, baste the chicken with BBQ sauce and place it back over direct flame. Cook, turning occasionally for another 8-10 minutes, until a thermometer reaches 180℉ and the BBQ sauce has caramelized and charred slightly.
- Remove chicken to a plate and let it rest for 5 minutes. Serve with your favorite sides and extra BBQ sauce.
Notes
- Storage: Leftover BBQ chicken keeps well in the fridge for up to 5 days. It’s great cold in wraps, salads, or sandwiches.
- Reheating: Warm leftovers in a covered dish with a splash of water at 350℉, then broil briefly to re-crisp the skin.
- Chicken Cuts: If you can’t find leg quarters, thighs and drumsticks are a great substitute and may cook slightly faster.
- Using Chicken Breasts: Bone-in breasts work too, but stop cooking at 165℉ to avoid drying them out.
- Paprika Substitutions: Regular or sweet paprika can replace smoked paprika. Use 1 tsp dried thyme if you don’t have fresh.
- Indirect Heat Setup: Light only outer burners or one side of the grill to avoid flare-ups and allow slow, even cooking.
- Serving Suggestions: This chicken pairs perfectly with BBQ classics like potato salad, pasta salad, grilled veggies, rice, or corn on the cob.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
