Description
Fire up the grill for this Mouthwatering BBQ Chicken: juicy bone-in pieces coated in a smoky, sweet-tangy sauce that clings to every charred edge. This easy recipe turns simple chicken into a backyard BBQ favorite, perfect for busy nights when you still want a real home-cooked meal. It’s a great option when you’re hunting for quick dinner ideas, an easy dinner or fun food ideas the whole family will devour, and the leftovers make a crave-worthy protein for lunch salads or sandwiches. Serve it with fresh sides for a lighter plate or pile it on a bun for game day—either way it fits right into your rotation of easy recipes, dinner ideas, and even meal-prep style healthy snack plates alongside veggies and fruit. Not a quick breakfast, but it definitely earns a spot next to your favorite breakfast ideas for relaxed weekend cookouts.
Ingredients
3 lb chicken drumsticks and thighs bone-in skin-on
1 cup barbecue sauce plus more for serving
1/4 cup apple cider vinegar
2 tablespoons light brown sugar packed
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon smoked paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper optional for heat
1 tablespoon vegetable oil for greasing grill grates
Instructions
1. Pat the chicken pieces dry with paper towels and trim any excess skin or large pockets of fat so the pieces are neat and similar in size.
2. In a medium bowl, whisk together the barbecue sauce, apple cider vinegar, light brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, kosher salt, black pepper and cayenne pepper if using.
3. Place the chicken in a large bowl or zip-top bag and pour in about three-quarters of the sauce mixture, reserving the rest for basting and serving. Toss or massage until all of the chicken is well coated.
4. Cover and refrigerate the chicken for at least 30 minutes and up to 4 hours to let the flavors soak in. If marinating longer than 2 hours, stir or flip the chicken once to redistribute the marinade.
5. When ready to cook, preheat your grill to medium or medium-high heat. Clean the grates, then use tongs and a folded oiled paper towel to lightly coat the grates with vegetable oil.
6. Arrange the chicken on the grill skin side down over direct heat. Grill for 4–5 minutes per side, turning occasionally, until the skin begins to crisp and you see light char marks.
7. Move the chicken to a slightly cooler area of the grill or reduce the heat to medium. Continue cooking, turning every few minutes. During the last 10–15 minutes of cooking, brush the chicken with the reserved BBQ sauce in thin layers, allowing each layer to set before turning and basting again.
8. Cook until the thickest part of each piece reaches 165°F when checked with an instant-read thermometer and the outside is glossy and caramelized, 25–30 minutes total depending on size.
9. Transfer the chicken to a platter, tent loosely with foil and let rest for 5–10 minutes so the juices can redistribute.
10. Serve warm with any remaining BBQ sauce on the side and your favorite cookout sides.
Notes
Don’t crank the grill too hot or the sugars in the BBQ sauce will burn before the chicken cooks through; keep the heat at medium, move pieces away from flare-ups and baste in thin layers so the glaze caramelizes instead of scorching.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 piece (about 5 oz cooked chicken)
- Calories: 360
- Sugar: 14
- Sodium: 780
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 0
- Protein: 32
- Cholesterol: 145