Grilled BBQ Chicken (Sweet, Sticky, and Super Delicious)
This post may contain affiliate links. Please read our disclosure policy.
Grilled BBQ chicken is one of those recipes you want to get right, and once you do, you’ll make it on repeat every summer. I’ve made this exact version more times than I can count – it’s my favorite way to get juicy, smoky, flavorful chicken, every time. Fire up the grill and let me show you how it’s done.
There are few things in life as important as nailing a grilled BBQ chicken recipe. Okay, maybe I’m being dramatic, but it’s a skill you’ll keep in your back pocket and come back to every single summer, forever more. A skill that’ll impress your guests and keep everyone’s bellies happy through backyard hangouts, weeknight dinners, and summer entertaining.
This method of grilling BBQ chicken is one I come back to every summer. There are a few tips and tricks I’ll share with you: from the importance of the brine, to how to ensure your chicken cooks evenly, and even how to store leftovers (though I doubt you’ll have any to store).
Key ingredients you need to make this recipe
- Chicken: In the recipe notes, I’ve outlined different cooking times for different cuts.
- Beer: For the brine (can be non-alcoholic!)
- BBQ sauce: Grab your favorite from the store, or make your own.
- For the spice rub: Brown sugar, smoked paprika, chili powder, onion powder, garlic powder, ground cumin, salt, and pepper.
4 secrets to nail grilled BBQ chicken every time
Anyone can put some meat on the BBQ, but there are a few simple things you can do to ensure the chicken is juicy and tender inside, charred to perfection outside, and delicious, every time.
- Pat it dry: After brining, make sure to pat the chicken dry. This helps the rub stick and encourages better browning on the grill.
- Spice, then sauce: There is a reason we cook the chicken with the spice rub on, rather than cooking it while coated in the BBQ sauce. Spices penetrate the meat more than a sauce does, and the sugars in the sauce would burn too quickly.
- Preheat the grill: A hot, clean grill is a non-negotiable if you want that golden char.
- Get a meat thermometer: If you’re not sure when the chicken is ready, get a meat thermometer. It’ll help you make sure it’s safe to eat and cooked perfectly.
What to serve with grilled BBQ chicken
I most often like to serve my grilled protein with a side salad and some vegetables. A smashed potato salad or pasta salad, and honey garlic corn on the cob never go astray! Or, while the grill is on, whip up some grilled mini peppers to go on the side.
Make-ahead tips + how to store leftovers
Make-ahead: You can make the dry rub ahead of time and store it in a sealed container for up to 2 weeks. To make grilled BBQ chicken ahead of time, brine the chicken in beer for up to 8 hours. Cover it, and store it in the fridge. It’s best to grill the chicken right before you dig in.
Store: Once the grilled BBQ chicken has cooled to room temperature, transfer it to a covered container and refrigerate for up to 4 days. Leftovers can be enjoyed straight from the fridge or heated up.
Grilled BBQ Chicken (Sweet, Sticky, and Super Delicious)
Ingredients
- 1 ½ lb boneless, skinless chicken thighs (see notes)
- 1 teaspoon salt
- 1 bottle beer (see notes)
- ½ cup BBQ sauce
Dry Rub
- 1 tablespoon brown sugar
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon EACH: salt and pepper (see notes)
Instructions
- Place the chicken in a large bowl and sprinkle the salt over top. Pour in the beer, mix the chicken around a little, then put the bowl into your fridge for 30 minutes (or up to 8 hours.) See notes.1 ½ lb boneless, skinless chicken thighs, 1 teaspoon salt, 1 bottle beer
- While the chicken is brining, mix all of the dry rub ingredients in a small bowl. Time-saving tip → Make the full batch of my dry rub for chicken so you'll have some on hand for the next time you make grilled BBQ chicken. Use 3 tablespoons of the rub for this recipe.1 tablespoon brown sugar, ½ teaspoon smoked paprika, ½ teaspoon chili powder, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon ground cumin, ¼ teaspoon EACH: salt and pepper
- Preheat your grill to medium, indirect heat. Clean the grill grates.
- Remove the chicken from the brine and pat it dry with paper towels. Sprinkle the dry rub over both sides of the chicken and use your fingers to pat it onto the chicken so that it sticks.
- Place the chicken on the grill and cook, with the lid closed, for 6-7 minutes (see notes below for cooking times for different cuts of chicken.) Turn the heat up to high (or move the chicken to the direct heat side of your grill.) Baste the chicken with some BBQ sauce then flip it over, baste again and cook for another 2-3 minutes, until it reaches an internal temperature of 165 degrees Fahrenheit.½ cup BBQ sauce
- Remove the chicken from the grill, brush it with more BBQ sauce, then let it rest for 5 minutes before serving.
Notes
- Bone-in chicken thighs: 25-45 minutes.
- Chicken legs/ drumsticks: 25-45 minutes.
- Boneless chicken breast: 10-20 minutes.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Four more BBQ chicken recipes to try next
For more inspiration, check out all of my chicken recipes!
