Entrée: United States – Barbecue Chicken

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 50 min

Additional 10 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 lb (1.4 kg) bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
1 tbsp (15 ml) olive oil
1 1 / 2 tsp (7.5 ml) kosher salt
1 tsp (5 ml) freshly ground black pepper
1 tsp (5 ml) garlic powder
1 tsp (5 ml) smoked paprika
1 cup (240 ml) ketchup
1 / 4 cup (60 ml) apple cider vinegar
1 / 4 cup (50 g) packed light brown sugar
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) smoked paprika (for sauce)
1 / 2 tsp (2.5 ml) onion powder
1 / 4 tsp (1.25 ml) cayenne pepper (optional, for heat)
1 / 2 tsp (2.5 ml) kosher salt (for sauce)
1 / 4 tsp (1.25 ml) black pepper (for sauce)
Neutral oil, for greasing grill grates

Show original ingredient measurements

3 lb / 1.4 kg bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
1 tbsp (15 ml) olive oil
1 1 / 2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp smoked paprika
1 cup (240 ml) ketchup
1 / 4 cup (60 ml) apple cider vinegar
1 / 4 cup (50 g) packed light brown sugar
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) Dijon mustard
1 tsp smoked paprika (for sauce)
1 / 2 tsp onion powder
1 / 4 tsp cayenne pepper (optional, for heat)
1 / 2 tsp kosher salt (for sauce)
1 / 4 tsp black pepper (for sauce)
Neutral oil, for greasing grill grates

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the BBQ sauce: In a small saucepan, combine ketchup, 1/4 cup (60 ml) apple cider vinegar, brown sugar, Worcestershire, Dijon, 1 tsp (5 ml) smoked paprika, onion powder, cayenne (if using), 1/2 tsp (2.5 ml) salt, and 1/4 tsp (1.25 ml) pepper. Bring to a simmer over medium heat and cook, stirring occasionally, until glossy and slightly thickened, 8–10 minutes. Remove from heat. Set aside about 1/2 cup (120 ml) for serving; use the rest for basting.
Season the chicken: Pat the chicken dry. Rub with 1 tbsp (15 ml) olive oil. In a small bowl, mix 1 1/2 tsp (7.5 ml) kosher salt, 1 tsp (5 ml) black pepper, 1 tsp (5 ml) garlic powder, and 1 tsp (5 ml) smoked paprika. Sprinkle evenly over all sides and rub in. Let sit at room temperature 20–30 minutes while you heat the grill.
Preheat the grill: Set up a two-zone fire (direct and indirect heat). Aim for medium to medium-high heat, about 375–400°F (190–205°C). Clean and oil the grates lightly.
Sear: Place chicken skin-side down over direct heat and sear until lightly charred, 3–4 minutes. Flip and sear the second side 2–3 minutes. Avoid heavy flare-ups; move pieces as needed.
Cook indirect: Move chicken to the indirect-heat side, skin-side up. Close the lid and cook until the thickest pieces reach 150–155°F (66–68°C), about 20–25 minutes, rotating pieces for even cooking.
Glaze and finish: Brush chicken all over with BBQ sauce. Return over indirect heat (or brief kisses of direct heat for caramelization), turning and basting every 5 minutes until lacquered and cooked through—target 175–185°F (79–85°C) for thighs/drumsticks for best tenderness (165°F/74°C is the safe minimum). This takes about 10–15 minutes more. Watch for burning; keep most of the time over indirect heat.
Rest and serve: Transfer chicken to a platter and rest 5–10 minutes. Serve with the reserved warm BBQ sauce.
Oven option: Heat oven to 400°F (205°C). Set chicken on a rack over a foil-lined sheet. Roast 30–35 minutes, then brush with sauce. Broil on high 3–5 minutes, flip, sauce again, and broil 3–4 minutes more until caramelized and the thickest parts reach 175°F for thighs/drums. Rest 5–10 minutes before serving.

Make the BBQ sauce: In a small saucepan, combine ketchup, 1/4 cup apple cider vinegar, brown sugar, Worcestershire, Dijon, 1 tsp smoked paprika, onion powder, cayenne (if using), 1/2 tsp salt, and 1/4 tsp pepper. Bring to a simmer over medium heat and cook, stirring occasionally, until glossy and slightly thickened, 8–10 minutes. Remove from heat. Set aside about 1/2 cup for serving; use the rest for basting.
Season the chicken: Pat the chicken dry. Rub with 1 tbsp olive oil. In a small bowl, mix 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Sprinkle evenly over all sides and rub in. Let sit at room temperature 20–30 minutes while you heat the grill.
Preheat the grill: Set up a two-zone fire (direct and indirect heat). Aim for medium to medium-high heat, about 375–400°F (190–205°C). Clean and oil the grates lightly.
Sear: Place chicken skin-side down over direct heat and sear until lightly charred, 3–4 minutes. Flip and sear the second side 2–3 minutes. Avoid heavy flare-ups; move pieces as needed.
Cook indirect: Move chicken to the indirect-heat side, skin-side up. Close the lid and cook until the thickest pieces reach 150–155°F (66–68°C), about 20–25 minutes, rotating pieces for even cooking.
Glaze and finish: Brush chicken all over with BBQ sauce. Return over indirect heat (or brief kisses of direct heat for caramelization), turning and basting every 5 minutes until lacquered and cooked through—target 175–185°F (79–85°C) for thighs/drumsticks for best tenderness (165°F/74°C is the safe minimum). This takes about 10–15 minutes more. Watch for burning; keep most of the time over indirect heat.
Rest and serve: Transfer chicken to a platter and rest 5–10 minutes. Serve with the reserved warm BBQ sauce.
Oven option: Heat oven to 400°F (205°C). Set chicken on a rack over a foil-lined sheet. Roast 30–35 minutes, then brush with sauce. Broil on high 3–5 minutes, flip, sauce again, and broil 3–4 minutes more until caramelized and the thickest parts reach 175°F for thighs/drums. Rest 5–10 minutes before serving.