Grilled Barbecue Chicken (Printable)

Juicy chicken pieces in smoky, tangy barbecue sauce, grilled to crispy, charred perfection for summer cookouts.

# What You Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks

→ Marinade & Barbecue Sauce

03 - 1 cup barbecue sauce (store-bought or homemade)
04 - 2 tablespoons olive oil
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon brown sugar
07 - 2 teaspoons smoked paprika
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper

→ Garnish

12 - Fresh parsley, chopped (optional)

# Steps:

01 - In a large mixing bowl, combine the barbecue sauce, olive oil, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and well blended.
02 - Measure out 1/4 cup of the marinade and set it aside in a small bowl for basting during grilling.
03 - Add the chicken thighs and drumsticks to the bowl with the remaining marinade, turning each piece to coat thoroughly. Cover tightly and refrigerate for at least 1 hour, or up to overnight for more pronounced flavor.
04 - Preheat your grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the grates to prevent the chicken from sticking.
05 - Remove the chicken from the marinade, allowing any excess to drip off. Place the pieces skin-side down on the grill and cook for 6 to 8 minutes per side, brushing with the reserved basting sauce and turning occasionally, until the skin is deeply charred and the internal temperature reaches 165°F.
06 - Transfer the chicken to a platter and let it rest for 5 minutes. Garnish with chopped fresh parsley if desired and serve immediately.

# Expert Advice:

01 -
  • The marinade doubles as a basting sauce, so every layer packs that smoky, tangy punch without any extra work.
  • Bone in, skin on pieces stay incredibly juicy on the grill, even if your timing is not perfect.
  • It works just as well in the oven, which means rainy days will not ruin your barbecue plans.
02 -
  • Always reserve some marinade before it touches raw chicken, because once the chicken goes in, that bowl is off limits for basting.
  • A meat thermometer takes the guesswork out of grilling and is the single best investment for juicy results every time.
03 -
  • Let the chicken come to room temperature for 15 minutes before grilling so it cooks more evenly from edge to center.
  • Brush on the reserved sauce only in the last few minutes of grilling to prevent burning rather than caramelizing.

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