Grilled BBQ Chicken
Tender, juicy chicken grilled to perfection with a sweet and sticky barbecue glaze! Includes the easiest marinade ever.
Ingredients
- 3 pounds skin-on chicken thighs and drumsticks
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons canola oil
For the BBQ sauce mixture
- 1 ½ cups BBQ sauce, such as Stubb’s Original BBQ Sauce
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Season chicken thighs and drumsticks with 1 1/2 teaspoons salt and 1 teaspoon pepper.
- In a gallon size Ziploc bag or large bowl, combine chicken and BBQ sauce mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Using paper towels, pat chicken dry. Brush with canola oil; season with salt and pepper, to taste.
- Preheat grill to medium heat.
- Add chicken to grill, and cook, turning occasionally, until lightly charred all over, about 3-4 minutes per side.
- Increase heat to medium high heat; move chicken to cooler side of the grill. Cover and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 15-20 minutes.
- Brush with reserved BBQ sauce mixture, cooking for an additional 3-5 minutes.
- Serve immediately.
For the BBQ sauce mixture
- In a medium bowl, combine BBQ sauce, honey, Dijon, vinegar, paprika, onion powder and garlic powder. Reserve 1 cup and set aside.
Notes
- Preheat the grill. Ensure that the grill is properly cleaned (to prevent sticking) and preheated prior to grilling. This will allow for a better sear for those grill marks and evenly cooked chicken.
- Let the chicken come to room temperature. If the chicken has been marinating in the fridge, let the chicken sit at room temperature for 15-20 minutes prior to grilling. This will allow for even, uniform cooking edge to edge, keeping the meat much more juicy and tender.
- Dry it off. Pat the chicken dry with paper towels, removing as much surface moisture as possible. This will help achieve that perfect sear (rather than steaming the chicken!).
- Use two zones of heat. Sear the chicken first using direct heat for that favorited charred flavor and grill marks, then move the chicken to indirect heat (the cooler side of the grill) to cook the chicken through without drying it out.
- Sauce at the end. Apply the reserved BBQ sauce mixture at the very end, watching carefully not to burn it as sugar-based sauces can burn very quickly and easily).
- Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
- Let your meat rest. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.