Barbequed Chicken Recipe
Make Barbequed Chicken Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Barbecue Sauce (makes about 2 cups)
Finishing & Garnish
Method
Chicken
Prepare chicken
Pat chicken thighs very dry with paper towels. Trim any large excess fat. Place on a tray and rub with 1 tablespoon neutral oil. Season both sides evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper; set aside 15 minutes at room temperature while you prepare the sauce and preheat grill. (If you prefer, refrigerate up to 2 hours and bring to room temp 30 minutes before grilling.)
Preheat grill
Prepare a two-zone medium-high fire: direct heat (hot) and indirect heat (cooler). Aim for grill grate temperature of about 400–450°F (200–230°C) over the hot side. If using a gas grill, light one side on medium-high and leave the other side off. If using a charcoal grill, bank coals to one side.
Sear and finish
Place chicken skin-side down over direct heat. Sear until skin has good char and releases from grate, about 4–6 minutes. Flip and sear the other side 3–4 minutes. Move chicken to indirect heat (cooler side), skin-side up, cover the grill, and cook until internal temperature reaches 150°F (65°C), about 12–18 minutes depending on size. Check with an instant-read thermometer in the thickest part without touching bone.
Barbecue Sauce (makes about 2 cups)
Make sauce
While the grill heats and chicken rests, combine 1 cup ketchup, 1 tablespoon apple cider vinegar, 2 tablespoons packed brown sugar, 1 tablespoon molasses, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon hot sauce (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper in a small saucepan. Whisk to combine.
Simmer
Bring sauce to a gentle simmer over medium-low heat, stirring frequently. Reduce heat to low and simmer 8–10 minutes until slightly thickened and glossy. Taste and adjust seasoning (more vinegar for tang, sugar for sweetness, or hot sauce for heat). Remove from heat and keep warm. Reserve about 1/4 cup for serving.
Finishing & Serve
Glaze chicken
When the chicken registers 150°F (65°C), brush a generous layer of the hot barbecue sauce over the skin side. Return chicken to the grill over indirect heat or the cooler side, cover, and cook until internal temperature reaches 165°F (74°C) and sauce is set, about 3–5 more minutes. Flip briefly and brush the underside with sauce if desired, cooking an additional 1–2 minutes to set.
Rest and garnish
Transfer chicken to a clean platter and let rest 5–7 minutes (carryover heat will finish cooking). Spoon reserved 1/4 cup sauce over the pieces or serve on the side. Sprinkle chopped fresh parsley over the chicken and serve with lemon wedges for optional brightening.
Safety and tips
Ensure all chicken reaches 165°F (74°C) before serving. If flare-ups occur while searing, move the chicken to indirect heat until flames subside. For smoky flavor, add a few soaked wood chips to the charcoal or in a smoker box on a gas grill.