Smoky Barbecue Grilled Chicken (Printable View)

Juicy grilled chicken coated in smoky barbecue sauce, charred to perfection for your summer cookout.

# 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 (optional)

12 - Fresh parsley, chopped

# How To Make It:

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 mixture and set it aside for basting during grilling. Keep it covered at room temperature.
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 intense flavor.
04 - Preheat your grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the grates to prevent sticking.
05 - Remove the chicken from the marinade, allowing any excess to drip off. Place the pieces skin-side down on the grill. Cook for 6 to 8 minutes per side, brushing with the reserved marinade and turning occasionally, until the skin is nicely 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 your basting sauce so you get layers of flavor without extra effort.
  • Bone in skin on pieces stay incredibly juicy even if your grill temperature is not perfectly calibrated.
  • It works just as well in the oven when rain ruins your grilling plans.
02 -
  • Reserving marinade before raw chicken touches it is nonnegotiable unless you want to risk contamination in your basting brush.
  • Oven baking at 400 degrees Fahrenheit for 35 to 40 minutes finished with a quick broil delivers nearly identical results when grilling is not an option.
03 -
  • Let the chicken come to room temperature for fifteen minutes before grilling so it cooks more evenly throughout.
  • A meat thermometer is the single tool that will save you from guessing and disappointment every single time.

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