Ultimate Grilled BBQ Chicken is the recipe that defines summer cookouts. Juicy chicken thighs and drumsticks, brushed with a smoky-sweet glaze, sizzle on the grill until perfectly caramelized. Every bite is tender inside, with just the right amount of charred edges that make BBQ unforgettable. With a sticky glaze layered during grilling, this recipe delivers balanced flavor—savory, smoky, and just a touch of heat.
Cooking chicken on the grill has been a backyard tradition for generations. In fact, early American barbecues often featured whole cuts of chicken cooked slowly over wood fires, infusing every piece with rich, smoky notes. Today, this recipe brings that same nostalgic flavor with a modern twist by combining honey, vinegar, and your favorite BBQ sauce into a glossy finish.
Whether you’re hosting friends or just craving an easy weeknight meal outdoors, this grilled BBQ chicken guarantees compliments. It’s bold, juicy, and designed to be shared. Fire up the grill, because BBQ season never tasted this good.
Recipe Yield: 4 servings
INGREDIENTS
2 lbs bone-in, skin-on chicken thighs and drumsticks
1 cup BBQ sauce (your favorite brand or homemade)
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp ground black pepper
½ tsp sea salt
¼ tsp cayenne pepper (optional, for heat)
Fresh parsley, chopped (for garnish)
INSTRUCTIONS
1. Prepare the chicken:
Pat chicken dry with paper towels. Place in a large bowl and drizzle with olive oil.
2. Season generously:
Add smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using). Toss until chicken is evenly coated.
3. Preheat the grill:
Heat grill to medium-high (about 375–400°F). Oil the grates lightly to prevent sticking.
4. Make the glaze:
In a small bowl, whisk together BBQ sauce, apple cider vinegar, and honey until smooth. Set aside.
5. Start grilling:
Place chicken skin-side down on the grill. Cover and cook for 6–7 minutes per side, turning occasionally, until grill marks appear and chicken is nearly cooked through.
6. Brush with glaze:
During the last 10 minutes of cooking, brush chicken generously with BBQ glaze. Continue flipping and brushing until the chicken is caramelized, sticky, and cooked through (internal temp 165°F).
7. Rest and serve:
Remove chicken from grill and let rest 5 minutes. Garnish with fresh parsley before serving.
Helpful Tips to Perfect This Recipe
- Control the Heat: Keep your grill between 375–400°F. Too hot and the sauce will burn before the chicken cooks.
- Layer the Sauce: Brush BBQ sauce on in thin layers while cooking. This builds a glossy, flavorful coating instead of burning.
- Check Doneness: Use a meat thermometer to ensure the chicken reaches 165°F. Juicy chicken comes from not overcooking.
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