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Ingredients
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For the chicken
BBQ sauce
Method
For the chicken
- 1
- 2
Season
In a large bowl, combine salt, black pepper, garlic powder, and smoked paprika. Drizzle the olive oil over the chicken and rub the spice mixture all over each piece until evenly coated. Let rest 15–30 minutes at room temperature (or up to 4 hours refrigerated) to allow flavors to penetrate.
- 3
Preheat cooking surface
If grilling: preheat grill to medium (about 350–400°F / 175–200°C), creating a two-zone fire if using charcoal or setting one side to medium-high and one side to medium-low for gas. If oven-roasting: preheat oven to 425°F (220°C) and position a rack in the middle. If pan-searing: heat a large ovenproof skillet over medium-high heat and add 1 tbs oil.
- 4
Start cooking
Grill method: Place chicken skin-side down over direct or hotter zone for 4–6 minutes until skin is golden and slightly charred, then move to indirect/ cooler zone. Oven method: place chicken skin-side up on a rimmed baking sheet or in a roasting pan and roast for 20 minutes, then proceed to saucing step. Pan-to-oven method: sear skin-side down in the hot skillet for 4–5 minutes until golden, then transfer skillet to the preheated oven to finish (about 15–20 minutes).
- 5
Finish cooking to safe temperature
Continue cooking until the thickest part of the chicken reaches 165°F (74°C) on an instant-read thermometer. For grill/indirect finish, this typically takes another 15–25 minutes depending on piece size; for oven it will be the total indicated time above. Turn pieces periodically for even cooking.
BBQ sauce
- 6
Combine sauce ingredients
While chicken rests or in the last 10 minutes of cooking, whisk together the prepared barbecue sauce, apple cider vinegar, honey, and optional hot sauce in a small saucepan. Warm gently over low heat for 4–6 minutes to meld flavors, stirring occasionally. Do not boil vigorously; keep warm.
- 7
Baste and glaze
When chicken is about 5–10 minutes from being done (internal temp ~155–160°F / 68–71°C), brush a generous layer of warm BBQ sauce onto the skin side of each piece. Continue cooking for 3–5 minutes to set the glaze, then brush again for a second coat and cook until the chicken reaches 165°F (74°C). If using oven broiler or direct heat, watch carefully to avoid burning the sauce.
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