Chicken Recipe

Prepare and season

Pat the chicken pieces dry with paper towels. Drizzle the 2 tbs olive oil over the pieces and rub to coat evenly. In a small bowl combine kosher salt, black pepper, smoked paprika, and garlic powder; sprinkle this seasoning evenly over all sides of the chicken, rubbing it in so pieces are fully seasoned.

Rest before cooking

Let the seasoned chicken sit at room temperature for 15–20 minutes while you preheat the oven or grill. This helps the chicken cook evenly.

Oven method — roast and baste

Preheat oven to 400°F (200°C). Arrange chicken skin-side up on a rimmed baking sheet or in a roasting pan fitted with a wire rack (rack allows air circulation). Roast for 25 minutes undisturbed. After 25 minutes, remove pan and baste each piece generously with 1/3 cup of Big T’s Original BBQ sauce (reserve remaining sauce for additional bastes). Return to oven and continue roasting for 10 minutes. Remove and baste again with another 1/3 cup sauce, then roast for an additional 10–12 minutes or until internal temperature reaches 165°F (74°C) at the thickest part and juices run clear. If you prefer a slightly charred finish, broil for 1–2 minutes at the end, watching closely to avoid burning.

Grill method — cook and baste

Preheat grill for two-zone cooking: direct high heat and indirect medium-low heat. Sear chicken skin-side down over direct heat for 3–4 minutes until golden and crisp, then move pieces to indirect heat. Close the lid and cook for about 15–20 minutes, turning once halfway, until internal temp approaches 155–160°F (68–71°C). During the last 8–10 minutes of grilling, begin basting: brush each piece with Big T’s sauce every 2–3 minutes (2–3 bastes total) until cooked to 165°F (74°C) and sauce is tacky and slightly caramelized. Avoid basting too early to prevent sauce from burning.

Prepare sauce (optional)

If you like a glossier, sweeter finish, stir the 2 tbs honey into the 1 cup Big T’s Original BBQ sauce in a small bowl. Keep about 1/4 cup of the sauce aside for serving.

Basting schedule

Follow the baste timings in the chosen cooking method: baste once mid-cook and again near the end (oven), or baste frequently in the final minutes (grill) so the sugars in the sauce caramelize without burning.

Rest and serve

When chicken reaches 165°F (74°C), remove from oven or grill and transfer to a platter. Tent loosely with foil and rest 5–8 minutes to let juices redistribute. Brush a final thin coat of reserved Big T’s sauce over the pieces. Sprinkle chopped parsley if using and serve with lemon wedges on the side.