Bbq Chicken Recipe

Trim and season

Pat the chicken thighs dry with paper towels. Trim excess fat if desired. Rub 1 tablespoon olive oil over all pieces to help the rub adhere. Sprinkle kosher salt (1.5 tsp) and black pepper (1 tsp) evenly over the chicken.

Mix dry rub

In a small bowl combine brown sugar (2 tbs), smoked paprika (1 tbs), garlic powder (1 tsp), onion powder (1 tsp), ground cumin (0.5 tsp) and cayenne pepper (0.25 tsp). Stir until uniform.

Apply rub

Generously coat each chicken thigh with the dry rub, pressing it into the skin and under any skin pockets. Place rubbed chicken in a shallow dish, cover, and refrigerate for at least 30 minutes or up to 4 hours to let flavors penetrate. Remove from refrigerator 20 minutes before cooking to come closer to room temperature.

In a small saucepan, combine ketchup (1 cup), apple cider vinegar (2 tbs), molasses (1 tbs), Worcestershire sauce (1 tsp), Dijon mustard (1 tsp), hot sauce (0.5 tsp), salt (0.5 tsp) and black pepper (0.25 tsp). Whisk to combine.

Bring sauce to a gentle simmer over medium-low heat, stirring occasionally. Reduce heat to low and simmer 8–10 minutes until slightly thickened. Taste and adjust seasoning (add a pinch of sugar, more vinegar, or hot sauce as preferred). Keep warm or transfer to a heatproof bowl if finishing on the grill.

Grill - direct/indirect method

Preheat gas or charcoal grill to medium-high (about 400°F/200°C) for direct cooking and prepare a cooler zone for indirect heat. Oil the grill grates. Place chicken skin-side down over direct heat for 4–6 minutes until crisp and nicely browned, watching for flare-ups. Move chicken to indirect heat, skin-side up, and close the lid. Cook until internal temperature reaches 155°F (about 20–30 more minutes depending on size).

Oven - if not grilling

Preheat oven to 425°F (220°C). Place chicken on a rimmed baking sheet lined with foil or in a roasting pan, skin-side up. Roast for 25–35 minutes until internal temperature reads 155°F and juices run clear.

Important: remove chicken when it reaches 155°F because it will finish cooking while resting (target final temp 165°F).

When chicken reaches 155°F, baste each piece liberally with the warm BBQ sauce using a brush or spoon. Return to the grill over direct heat or to the oven (broiler on low) for 2–3 minutes per side to set the glaze and caramelize slightly. Watch closely to avoid burning.

Remove chicken from heat and transfer to a cutting board. Tent loosely with foil and rest for 5–7 minutes; final internal temperature should reach 165°F. Spoon any reserved sauce over the chicken or serve extra on the side.

Garnish with chopped parsley (2 tbs) and serve with lemon wedges (4) for squeezing, if desired.