The Ultimate Guide to Grilled Barbecue Chicken

I can almost smell it now – the sweet, smoky aroma of grilled barbecue chicken wafting through the air, signaling the start of summer. As a kid, my grandpa would fire up his ancient charcoal grill every Sunday, and this barbecue chicken recipe, passed down from his mother, was always the star of the show. The sticky, tangy sauce, the slightly charred skin, the tender, juicy meat… it’s a flavor memory I cherish, and one I’m thrilled to share with you.

Recipe Overview

• Prep Time: 6 hours 20 minutes (includes chilling time)
• Cook Time: 21 minutes
• Total Time: 6 hours 41 minutes
• Servings: 8
• Dietary Type: Gluten-Free (check individual sauce ingredient labels)

Ingredients

• 6 bone-in skin-on chicken thighs
• 6 bone-in skin-on chicken drumsticks

Spice Rub

• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons salt
• 1 teaspoon pepper
• ½ teaspoon allspice

Sauce

• 2 cups ketchup
• ½ cup molasses
• ⅓ cup Bourbon
• ⅓ cup Dijon mustard
• 2 tablespoons hot sauce (such as Tabasco or Frank’s RedHot)
• 2 tablespoons Worcestershire sauce
• 2 teaspoons onion powder
• 1 teaspoon garlic salt
• ¼ cup packed light brown sugar
• ¼ teaspoon liquid smoke

Equipment Needed

• Rimmed baking sheet
• Plastic wrap
• Large saucepan
• Grill
• Pastry brush

Instructions

1. Prepare the chicken: Place the chicken thighs and drumsticks on a rimmed baking sheet. This will help contain any juices and prevent cross-contamination.
2. Make the spice rub: In a small bowl, combine the garlic powder, chili powder, cumin, salt, pepper, and allspice.
3. Apply the spice rub: Sprinkle the spice mix generously over the chicken, ensuring all surfaces are well coated. Gently rub the spices into the chicken skin.
4. Chill the chicken: Cover the baking sheet with plastic wrap and refrigerate for at least 6 hours. This allows the spices to penetrate the chicken and develop a deeper flavor. You can even leave it overnight for an even more intense taste.
5. Make the sauce: In a large saucepan, combine the ketchup, molasses, Bourbon, Dijon mustard, hot sauce, Worcestershire sauce, onion powder, garlic salt, light brown sugar, and liquid smoke.
6. Simmer the sauce: Bring the sauce to a boil over medium heat, stirring continuously to prevent burning. Once boiling, reduce the heat to low and simmer, uncovered, for 15 minutes, stirring occasionally. The sauce should thicken slightly. Remove from heat and set aside.
7. Preheat the grill: Preheat your grill to medium-low heat. If using a charcoal grill, make sure the coals are evenly distributed.
8. Oil the grill grates: Once the grill is hot, oil the grates to prevent the chicken from sticking. You can use a grill brush dipped in oil or spray the grates with cooking spray.
9. Grill the chicken: Place the chicken on the preheated grill. Cook for 10 minutes, then turn over and cook for 8 minutes longer. Maintain a consistent medium-low heat to ensure the chicken cooks through without burning.
10. Brush with sauce: Brush one side of the chicken generously with the barbecue sauce.
11. Continue grilling: Turn the chicken over and cook for 3 minutes.
12. Brush the other side: Brush the remaining side of the chicken with the sauce.
13. Final grilling: Turn the chicken over again and cook for 3 minutes, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to check for doneness.
14. Rest: Remove the chicken from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.

Expert Tips & Tricks

• Spice Rub Variation: For a spicier kick, add a pinch of cayenne pepper to the spice rub.
• Bourbon Substitute: If you prefer not to use alcohol, substitute the Bourbon with apple cider vinegar or strong brewed coffee for a similar depth of flavor.
• Sauce Consistency: If the sauce becomes too thick during simmering, add a tablespoon or two of water to thin it out.
• Grill Temperature Control: Pay close attention to the grill temperature. If the chicken is browning too quickly, move it to a cooler part of the grill or reduce the heat.
• Make-Ahead Tip: The spice rub can be prepared several days in advance and stored in an airtight container. The barbecue sauce can also be made ahead and refrigerated for up to a week.
• Prevent Sticking: Make sure your grill grates are clean and well-oiled to prevent the chicken from sticking.
• Indirect Heat: For very thick pieces of chicken, consider using indirect heat (placing the chicken away from direct flame) for a portion of the cooking time to ensure it cooks evenly.
• The Secret Ingredient: A touch of brown sugar in the barbecue sauce helps to caramelize on the grill, creating a beautiful glaze and enhancing the smoky flavour.

Serving & Storage Suggestions

Serve the grilled barbecue chicken hot off the grill with your favorite sides, such as coleslaw, corn on the cob, potato salad, or baked beans. Garnish with fresh parsley or cilantro for a pop of color.

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave, oven, or grill. For best results, reheat in the oven at 350°F (175°C) until warmed through, or on the grill over low heat, basting with additional barbecue sauce to keep it moist. Leftover chicken can also be shredded and used in sandwiches, salads, or wraps.

Do not leave cooked chicken at room temperature for more than two hours. In warm weather (above 90°F or 32°C), this time is reduced to one hour.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	431	N/A
Calories from Fat	147g	34%
Total Fat	16.4 g	25%
Saturated Fat	4.5 g	22%
Cholesterol	103.6 mg	34%
Sodium	1621.9 mg	67%
Total Carbohydrate	41.4 g	13%
Dietary Fiber	1.1 g	4%
Sugars	33.3 g	133%
Protein	24.7 g	49%

Variations & Substitutions

• Honey BBQ: Substitute the molasses with an equal amount of honey for a slightly different flavor profile.
• Spicy BBQ: Add a teaspoon of cayenne pepper or a few dashes of your favorite hot sauce to the barbecue sauce for extra heat.
• Smoked BBQ: If you have a smoker, smoke the chicken for 1-2 hours before grilling to add a deeper smoky flavor.
• Chicken Pieces: Feel free to use other cuts of chicken, such as breasts or wings, but adjust the cooking time accordingly. Boneless, skinless chicken breasts will cook much faster.
• Vinegar Based Sauce: For a tangier, Carolina-style BBQ sauce, replace half the ketchup with apple cider vinegar.
• Vegetarian “Chicken”: While not quite the same, this sauce is also delicious on grilled tofu or tempeh for a vegetarian option.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of grill?
A: Yes, you can use a gas or charcoal grill. Adjust the heat accordingly to maintain a medium-low temperature.

Q: How do I know when the chicken is fully cooked?
A: The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check the temperature at the thickest part of the thigh.

Q: Can I make the barbecue sauce ahead of time?
A: Absolutely! The barbecue sauce can be made several days in advance and stored in an airtight container in the refrigerator. The flavors will actually meld and deepen over time.

Q: What if I don’t have liquid smoke?
A: Liquid smoke adds a smoky flavor to the sauce, but if you don’t have it, you can omit it. Consider adding a dash of smoked paprika instead.

Q: Can I freeze the cooked chicken?
A: Yes, cooked chicken can be frozen for up to 2-3 months. Wrap it tightly in plastic wrap and then in foil or place it in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Final Thoughts

There’s something truly special about the simple pleasure of grilled barbecue chicken. The combination of smoky, sweet, and tangy flavors is irresistible, and the process of grilling it outdoors adds a sense of celebration to any meal. Whether you’re grilling for a backyard barbecue, a family dinner, or a casual get-together with friends, this recipe is sure to be a crowd-pleaser. So fire up the grill, gather your ingredients, and get ready to experience the ultimate grilled barbecue chicken. I encourage you to try it and share your feedback! Perhaps pair it with a crisp coleslaw and a refreshing glass of iced tea for the perfect summer meal.