Barbecue Chicken (Printable)
Juicy chicken pieces in smoky barbecue sauce, grilled to charred perfection for a classic summer cookout.
# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
→ Marinade & Barbecue Sauce
03 - 1 cup barbecue sauce (store-bought or homemade)
04 - 2 tablespoons olive oil
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon brown sugar
07 - 2 teaspoons smoked paprika
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - ½ teaspoon salt
11 - ½ teaspoon black pepper
→ Garnish
12 - Fresh parsley, chopped (optional)
# Directions:
01 - In a large mixing bowl, combine the barbecue sauce, olive oil, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and well blended.
02 - Measure out ¼ cup of the marinade and set it aside for basting during grilling. Keep it covered at room temperature.
03 - Add the chicken thighs and drumsticks to the bowl, turning each piece to coat thoroughly in the marinade. Cover tightly and refrigerate for at least 1 hour, or up to overnight for more pronounced flavor.
04 - Preheat your grill to medium-high heat (around 375–400°F). Lightly oil the grates to prevent the chicken skin from sticking.
05 - Remove the chicken from the marinade, allowing any excess to drip off. Place the pieces skin-side down on the grill. Cook for 6 to 8 minutes per side, brushing with the reserved marinade and turning occasionally, until the skin is charred and the internal temperature reaches 165°F.
06 - Transfer the chicken to a platter and let it rest for 5 minutes. Garnish with chopped fresh parsley if desired and serve immediately.
# Expert Tips:
01 -
- The smoked paprika and apple cider vinegar in the marinade give you layers of tang and smoke that no bottled sauce alone can match.
- Bone in, skin on pieces stay incredibly juicy even if your grill temperature is not perfectly calibrated.
02 -
- If you baste with the marinade that raw chicken sat in, you risk contamination, so always reserve a clean portion before the meat goes in.
- Move the chicken to indirect heat if the skin is charring too fast before the center cooks through.
03 -
- Pat the chicken dry before adding it to the marinade so the seasonings cling to the meat rather than sliding off on a layer of moisture.
- Let the chicken come to room temperature for 15 minutes before grilling so it cooks evenly from edge to center.