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Grilled BBQ Chicken

Grilled BBQ Chicken is a summertime staple. Bone-in, skin-on chicken pieces are marinated then grilled low and slow for juicy, flavorful results.
Prep Time5 minutes
Cook Time45 minutes
Marinade Time30 minutes
Total Time1 hour 20 minutes
Course: Dinner
Cuisine: American
Servings: 4
Author: Kristin Maxwell

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

Calories: 764kcal | Carbohydrates: 47g | Protein: 37g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 212mg | Sodium: 3018mg | Potassium: 747mg | Fiber: 2g | Sugar: 36g | Vitamin A: 940IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 3mg

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