Bbq Chicken Recipe

Trim and dry

Pat the chicken thighs dry with paper towels. Trim excess fat and loose skin. Dry skin helps the rub adhere and promotes even browning.

Apply oil

Lightly rub the chicken pieces all over with the vegetable oil (about 1 tablespoon). This helps the dry rub stick and improves skin crisping.

In a small bowl combine kosher salt, brown sugar, paprika, garlic powder, onion powder, black pepper, and chili powder (if using). Mix until evenly blended.

Generously sprinkle and rub the dry mixture onto all sides of each chicken thigh, making sure to get under edges of skin where possible. Place rubbed chicken on a tray, cover loosely, and refrigerate for at least 30 minutes or up to 4 hours to let flavors penetrate.

In a small saucepan or bowl, combine the BBQ sauce, apple cider vinegar, and honey or maple syrup. If using a saucepan, warm gently over low heat and stir until combined, 2–3 minutes. Keep warm until ready to baste.

Preheat grill

Prepare a medium-hot two-zone fire on a gas or charcoal grill (one side medium-high, one side medium for indirect cooking). Aim for grill grate temperature around 350–400°F (175–205°C) over the direct heat side.

Sear skin-side down

Place chicken skin-side down over direct medium-high heat. Sear 3–4 minutes until skin is well browned and releases easily from the grill. Flip and sear the other side 2 minutes to develop color.

Move to indirect heat

Transfer chicken to the cooler side of the grill (indirect heat), skin-side up. Close the lid and cook until internal temperature reaches 155–160°F (68–71°C), about 15–25 minutes depending on size. Check with an instant-read thermometer inserted into the thickest part without touching bone.

Baste with sauce

When chicken reaches about 155–160°F, open the grill and brush a generous layer of the warmed BBQ sauce on the top of each piece. Close the lid and cook 2–3 minutes to set the sauce, then brush a second thin layer and cook another 2–3 minutes. Final target internal temp: 165°F (74°C).

Oven alternative

If not using a grill: preheat oven to 425°F (220°C). After searing in a hot oven-safe skillet (or broiling 3–4 minutes skin-side down then flipping), transfer to oven and roast on a rack set over a sheet pan for 18–25 minutes until 155–160°F. Baste with sauce and return to oven or broiler briefly to set to 165°F.

Remove chicken from grill or oven and tent loosely with foil. Let rest 5–8 minutes (carryover heat will bring it to final temperature and juices will redistribute).

Brush any remaining sauce on the chicken, sprinkle with chopped parsley if using, and serve with lemon wedges on the side.