I love a good, simple grill meal, and my BBQ Chicken is one of those easy wins. I make it when I want a smoky, sweet dinner that does not take much time, and the sauce always gets a cheer at the table. If you want a fuller meal with a twist, I often pair this with a hearty mac and cheese that uses BBQ flavors for a fun change, like the high protein honey BBQ chicken mac and cheese I tried last year.

Dad James taught me how to watch the grill and not rush the chicken, and I still hear his calm voice when the coals flare up.

What You’ll Need

chicken thighs or drumsticks
homemade BBQ sauce
salt and pepper
olive oil

My Trusted Kitchen Tools

I keep my tool list short and simple. A good grill is the main thing. I use a gas grill most nights because it gives steady heat and it is easy to control. I also like long tongs to flip the chicken without poking holes in the meat. A flat metal spatula helps if you get any sticky bits to scrape off. I always use a meat thermometer to check for doneness. It tells me the chicken is safe and still juicy. For sauce work I keep a small brush to spread the sauce in the last minutes of cooking.

When I want side ideas or new ways to cook these flavors, I sometimes look at easy combos like the honey BBQ chicken with garlic potatoes recipe for a full plate idea. It gave me new spice ideas and a way to make the meal into a one pan dinner when the weather is bad.

Bringing It All Together

Preheat the grill to medium-high heat.
Season the chicken with salt, pepper, and a drizzle of olive oil.
Place the chicken on the grill and cook for about 6-8 minutes on each side.
Cook until the chicken is fully cooked and has nice grill char.
Brush the homemade BBQ sauce on the chicken during the last few minutes of grilling.
Flip once more after saucing so sauce warms and sticks.
Remove the chicken from the grill and let it rest for a few minutes.
Serve warm and enjoy while the sauce is glossy and hot.

Making It Your Own (Swaps & Ideas)

I like to change this BBQ Chicken in small ways. If you want a one pan weeknight meal, try pairing it with rice and veggies in a single pot. I often lean on a version I found that mixes the sweet sauce with rice and beans for a full meal, like the one pan honey BBQ chicken and rice idea. It gave me the push to try braising the chicken a bit before I finish it on the grill.

For a lighter bite, I use chicken breast and cut the cook time, or I slice the grilled chicken and toss it in a salad with crisp greens. If you like heat, add a spoon of hot sauce to your BBQ sauce or mix in red pepper flakes. If you want smokier notes, try a touch of smoked paprika or liquid smoke in the sauce. You can swap the sauce for a store bought version if you are short on time, but I like making my own because I can tune the sweet and tang to match the meal.

Use wood chips in a smoker box for the grill if you want deeper smoke. If you cook inside, use the broiler on high for the last few minutes to get a char look and flavor.

How We Love to Serve It

We keep the sides simple so the chicken stays the star. I pile the chicken next to grilled corn, a simple slaw, and baked potatoes. The slaw cuts the richness and the corn adds summer crunch. For weeknights I serve the chicken with steamed green beans and quick garlic potatoes. For a party, I cut the chicken into bite size pieces and place it on a platter with extra sauce for guests to dip. Kids at our table love it with a side of carrot sticks and ranch, while adults reach for a glass of cold beer or a zesty iced tea.

When I want to make the meal feel special, I add a bowl of warm bread to soak up the sauce and a small plate of pickles to add a bright bite. I also like to serve extra sauce on the side so each person can add more if they like it saucy.

A Few Tips For Success

I watch the grill and not the clock. Heat and cut size change the timing. I keep the lid down for most of the cooking to hold the heat and let the chicken cook through. When I flip, I do it gently with the tongs to keep the juices inside. I never put sauce on too early. The sugar in the sauce can burn if you sauce the chicken from the start. Save it for the last few minutes so it warms and glazes without burning.

Use a meat thermometer to check for 165°F in the thickest part. If you hit that, you are safe. Let the chicken rest for five minutes off heat before you cut. Resting lets the juices move back into the meat so it stays moist. If you get flare ups, move the chicken to a cooler part of the grill for a moment. That keeps the outside from burning while the inside cooks.

If you use bone in pieces, they take a bit longer. If you use boneless, watch closely because they cook fast. Try to match your pieces in size so they finish around the same time.

Saving Some For Later

Leftover BBQ Chicken keeps well in the fridge for three to four days in an airtight box. I slice the meat and put the sauce in a small jar on the side. Reheat gently in a low oven or in a covered pan on the stove with a splash of water so the meat does not dry. You can also chop leftovers and make sandwiches or tacos the next day.

For longer storage, freeze cooked chicken in meal sized bags. Remove air, put a date on the bag, and freeze for up to three months. Thaw in the fridge overnight and reheat slowly. I avoid microwaving too long because it can dry the meat. If you plan to freeze before cooking, freeze raw pieces in a dry bag and cook straight from thawed state when you are ready.

From My Kitchen to Yours

I hope this BBQ Chicken brings good smells and easy smiles to your table. I like how simple it is to make and how much flavor the sauce gives. I make it for small weeknight dinners and for days when I want to feed a crowd with little fuss. Try it, play with the sauce, and make it your own. I would love to hear how you serve it.

Your Questions, Answered

How long should I grill BBQ Chicken?

I grill the chicken about 6 to 8 minutes per side on medium-high heat. Watch the pieces for char and use a meat thermometer to check for 165°F in the thickest part to know it is done.

Can I make the BBQ Chicken ahead of time?

Yes. You can cook the chicken and chill it in the fridge for up to four days. Reheat gently in an oven or on the stove with a little water to keep it moist. For longer keep, freeze cooked chicken for up to three months.

Is the BBQ Chicken safe to eat if the outside is charred?

Yes. A charred outside can taste good, but keep an eye on it so it does not burn. Check the internal temperature to 165°F and rest the chicken for a few minutes so the juices settle and the meat stays tender.

BBQ Chicken

Author: sarah
Total Time: 26 minutes
Yield: 4 servings
Diet: None

Print Recipe

Description

A simple and smoky grilled BBQ chicken recipe that is easy to prepare and loved by all.

Ingredients

Chicken thighs or drumsticks
Homemade BBQ sauce
Salt
Pepper
Olive oil

Instructions

Preheat the grill to medium-high heat.
Season the chicken with salt, pepper, and a drizzle of olive oil.
Place the chicken on the grill and cook for about 6-8 minutes on each side.
Cook until the chicken is fully cooked and has nice grill char.
Brush the homemade BBQ sauce on the chicken during the last few minutes of grilling.
Flip once more after saucing so the sauce warms and sticks.
Remove the chicken from the grill and let it rest for a few minutes.
Serve warm and enjoy while the sauce is glossy and hot.

Notes

Make sure to use a meat thermometer to check for doneness at 165°F. Let the chicken rest for at least 5 minutes before cutting.

Prep Time: 10 minutes
Cook Time: 16 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 14g
Sodium: 500mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 30g
Cholesterol: 110mg

Keywords: BBQ, grilled chicken, easy dinner, summer grilling