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A large platter of grilled bbq chicken drumsticks, coated in dark sauce and garnished with parsley, served on a rustic white table.
Reda

Smoky & Sweet Grilled BBQ Chicken

This recipe delivers perfectly juicy and tender grilled BBQ chicken with a crisp, caramelized crust. A simple homemade spice rub and a layered basting technique create a deep, smoky-sweet flavor that's impossible to resist.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Spice Rub
  • 2 tbsp Packed brown sugar
  • 1 tbsp Smoked paprika
  • 2 tsp Garlic powder
  • 2 tsp Onion powder
  • 1 tsp Freshly ground black pepper
  • 1 tsp Kosher salt
  • 1/2 tsp Cayenne pepper optional, for a little heat
For the Chicken
  • 8 Bone-in, skin-on chicken thighs about 3 lbs total
  • 1 tbsp Olive oil
  • 1 1/2 cups Your favorite BBQ sauce divided

Equipment

  • Gas or Charcoal Grill
  • Mixing Bowl
  • Basting Brush
  • Instant-Read Thermometer

Method
 

Prepare the Chicken and Grill
  1. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, kosher salt, and cayenne pepper (if using). Mix well until everything is evenly distributed.
  2. Pat the chicken thighs completely dry with paper towels. This is a crucial step for getting crispy skin. Place the chicken in a large bowl, drizzle with olive oil, and toss to coat evenly.
  3. Generously sprinkle the spice rub all over the chicken thighs, making sure to get it under the skin as well. Use your hands to rub it in so it adheres well.
  4. Prepare your grill for two-zone cooking. For a gas grill, set one side to medium-high heat (about 400-450°F) and leave the other side off or on low. For a charcoal grill, bank the hot coals to one side. The target temperature for the cooler, indirect side should be around 350-375°F (175-190°C).
Grill the Chicken
  1. Place the chicken thighs skin-side down on the hot, direct-heat side of the grill. Sear for 2-3 minutes per side, just until you have nice grill marks and the skin starts to crisp up. Watch carefully to prevent flare-ups.
  2. Move the seared chicken to the cooler, indirect-heat side of the grill, skin-side up. Close the lid and cook for 20-25 minutes. The chicken should be almost cooked through. The internal temperature should be around 165°F (74°C).
  3. During the last 10 minutes of cooking, begin basting the chicken with BBQ sauce. Brush a layer of sauce on all sides. Close the lid and let it cook for 3-4 minutes to let the sauce set. Flip the chicken, baste the other side, and repeat one more time. This layering builds a thick, caramelized glaze without burning the sugar in the sauce.
  4. The chicken is done when the sauce is tacky and caramelized and the internal temperature reaches 175-180°F (80-82°C) in the thickest part of the thigh (avoiding the bone). Remove it from the grill and transfer to a clean cutting board.
  5. Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring a moist and tender result.

Notes

For extra flavor, you can apply the spice rub and let the chicken marinate in the refrigerator for at least 4 hours or up to overnight.
Oven-Baking Instructions: If you don't have a grill, preheat your oven to 400°F (200°C). Place seasoned chicken on a wire rack set over a foil-lined baking sheet. Bake for 30-35 minutes, then begin the basting process as described in the recipe for the final 10 minutes of cooking. Ensure the final internal temperature reaches 175°F (80°C).
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.