Best-Ever Grilled BBQ Chicken

Grilled BBQ Chicken with visible grill marks resting on a metal sheet pan with a small white bowl of homemade BBQ sauce with a spoon in it nearby.

Course: Entree / Cookout

Cuisine: American / BBQ

Prep Time: 30

Sauce Preparation and Chill Time: 1

Total Time: 1 30

Servings:

Calories: 565kcal

Author: Kris Longwell

Best-Ever Grilled BBQ Chicken is extra flavorful and juicy thanks to a 24 to 48-hour dry salt brine, while the tangy homemade BBQ sauce can be prepared days ahead for easy grilling perfection.

Print Recipe

Equipment

Gas, charcoal, or electric grill
Large tongs for handling the chicken on the grill

Ingredients

4 lbs chicken pieces bone-in, skin-on
Kosher salt
2 tablespoon olive oil or vegetable
black pepper
1 cup BBQ sauce plus extra for serving

Instructions

Liberally sprinkle salt all over the chicken pieces. Place on a baking rack on a baking sheet and chill (uncovered) for a minimum of 2 hours, but 24 to 48 hours is best.
4 lbs chicken pieces, Kosher salt
Prepare your grill for indirect and direct heating (2-zone).
Brush oil all over the chilled chicken and then season the chicken with pepper.
2 tablespoon olive oil, black pepper
Place the chicken, skin-side up, over the indirect heat side of your grill. Close the lid and cook until the internal temperature reaches 150 to 155°F.
Slather BBQ sauce over the tops of the chicken pieces. Use a pair of tongs to carefully move the chicken to the direct-heat side of the grill, skin-side down. Slather more BBQ sauce onto the chicken. Grill for about 5 minutes, or until the skin is starting to brown and the BBQ sauce is beginning to caramelize.
1 cup BBQ sauce
Turn the chicken over and cook for another 5 minutes, brushing on more BBQ sauce, if desired. The internal temperature should not be less than 165°F.
Place the chicken on a platter or a cutting board. Let rest for 5 to 10 minutes. Serve with fresh BBQ sauce on the side (discard the sauce you used to baste the chicken).

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Smaller chicken pieces will cook faster than the large ones. Once the smaller pieces reach an internal temperature of 165°F, move them back to the indirect heat side of the grill to keep them hot until the larger pieces are ready. Do this after you've applied the BBQ sauce.

If doing this with boneless, skinless chicken pieces (breasts and/or thighs), the cooking time will take less time, depending on the size. A digital thermometer ensures perfectly cooked chicken.

Leftover chicken will keep in an air-tight container for 3 to 4 days. Reheat in a dish covered with foil in the oven at 325°F for 15 to 25 minutes, or until heated through.

The BBQ sauce can be made up to two weeks in advance.

Nutrition

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