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grilled BBQ chicken

BBQ Chicken Recipe (Grilled)

Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 635kcal
Author: Becky Hardin
This BBQ Grilled Chicken recipe is foolproof, serving up tender, juicy and flavorful chicken every time!
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Ingredients

Instructions

  • Preheat the grill to medium-high heat.
  • If using chicken breasts, check the thickness of your chicken breasts. If needed, slice the chicken breasts in half to create thinner pieces, or place the breasts between parchment paper or plastic wrap, and pound them to an even thinness.
    2 pounds bone-in chicken breasts
  • Combine the chili powder, smoked paprika, salt, onion powder, and garlic powder in a small dish. Rub the oil and spices over the chicken pieces coating them completely.
    1½ tablespoons chili powder, 2 teaspoons smoked paprika, 2 teaspoons kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons olive oil
    seasoning BBQ chicken before grilling
  • Brush the chicken with half of the BBQ sauce.
    2 cups barbecue sauce
    brushing grilled chicken with BBQ sauce
  • FOR CHICKEN BREASTS: Grill for 10-12 minutes, flipping halfway through. Ensure the internal temperature of the chicken has reached 165°F. In the last couple minutes of cooking, brush with the remaining sauce.
  • FOR CHICKEN THIGHS: Grill for 10-12 minutes, flipping halfway through. Ensure the internal temperature of the chicken has reached 165°F. In the last couple minutes of cooking, brush with the remaining sauce.
  • FOR CHICKEN DRUMSTICKS: Grill for 30-35 minutes, flipping the drumsticks every few minutes. In the last couple minutes of cooking, brush with the remaining sauce.
  • FOR CHICKEN WINGS: Grill for 20 minutes, flipping the wings every few minutes. In the last couple minutes of cooking, brush with the remaining sauce.
  • Let the chicken rest for 5-10 minutes before serving.

Notes

  • You can use breasts, thighs, drumsticks, wings, or any combination of the four.
  • If possible, use bone-in chicken parts, as they tend to be juicier and more difficult to overcook on the grill.
  • You can use skin-on or skinless chicken parts; it's up to personal preference.
  • If you don't have chili powder, use 3 teaspoons paprika, 1½ teaspoons cumin, and ¼ teaspoon cayenne.
  • If you don't have smoked paprika, you can make your own by mixing 1⅓ teaspoons regular paprika and ⅔ teaspoon cumin.
  • Preheat your grill and clean the grates before beginning.
  • Oil the grill grates thoroughly before adding the chicken. This prevents sticking and makes for easier cleanup later.
  • Keep the lid closed as much as possible while cooking. Every time you open the lid, the temperature of the grill dips, which can lead to slow and uneven cooking.
  • Any time you do open the lid, be sure to baste the chicken with additional BBQ sauce to seal in moisture. Remember to discard any sauce that was used to marinate the chicken and only baste with the sauce that has not touched the raw chicken.
  • Let the chicken rest for a few minutes before serving to lock in the juices.
  • Nutritional information is for 2 pounds of bone-in, skin-on chicken breasts.
Storage: Store BBQ grilled chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 0.5pound | Calories: 635kcal | Carbohydrates: 61g | Protein: 40g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 2801mg | Potassium: 826mg | Fiber: 3g | Sugar: 48g | Vitamin A: 1853IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 3mg