Bbq Chicken Recipe

Name: Porter's Restaurant and Smokehouses BBQ Chicken Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 8 pieces bone-in, skin-on chicken thighs; 2 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 2 tsp paprika (sweet or smoked); 2 tbsp olive oil; 1 cup ketchup; 3 tbsp brown sugar (packed); 2 tbsp apple cider vinegar; 1 tbsp Worcestershire sauce; 1 tsp Dijon or yellow mustard; 1 tsp hot sauce (optional, for heat); 1 tsp smoked paprika (optional, for depth); 2 tbsp water; 1 tbsp butter (optional, for shine); 2 tbsp fresh parsley, chopped; 4 pieces lemon wedges (optional)

Inspired by Porter's Restaurant and Smokehouse

Time1h

Serves4

Add Something Hot Off the Grill

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Ingredients

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Chicken & Marinade

8 pieces bone-in, skin-on chicken thighs

2 tsp kosher salt

1 tsp black pepper

1 tsp Watkins garlic powder

2 tsp paprika (sweet or smoked)

2 tbsp olive oil

BBQ Sauce

1 cup Ketchup

3 tbsp brown sugar (packed)

2 tbsp Apple cider vinegar

1 tbsp Original Worcestershire Sauce

1 tsp Dijon or yellow mustard

1 tsp hot sauce (optional, for heat)

1 tsp smoked paprika (optional, for depth)

2 tbsp water

Finishing & Garnish

1 tbsp butter (optional, for shine)

2 tbsp Fresh parsley, chopped

4 pieces lemon wedges (optional)

Method

Chicken & Marinade

Prep the chicken

Pat the chicken thighs dry with paper towels. This helps the skin crisp and the marinade adhere.

Season the chicken evenly with kosher salt, black pepper, garlic powder, and paprika. Drizzle with olive oil and rub the spices and oil all over, including under the skin where possible.

Let the seasoned chicken rest at room temperature for 20–30 minutes (or refrigerate covered for up to 4 hours). Bring to room temperature before grilling if refrigerated.

BBQ Sauce

Make the sauce

Combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, mustard, hot sauce (if using), smoked paprika (if using), and water in a small saucepan. Whisk to combine.

Bring the sauce to a gentle simmer over medium-low heat. Cook, stirring occasionally, until slightly thickened, about 6–8 minutes. Taste and adjust seasoning (more sugar for sweetness, more vinegar for tang, more hot sauce for heat). Remove from heat and keep warm.

Grilling & Finishing

Prepare the grill

Preheat a gas or charcoal grill for medium heat (about 350–400°F / 175–200°C). If using charcoal, bank coals to create a two-zone fire: one direct-heat side and one indirect side.

When the grill is ready, place chicken skin-side down over direct medium heat. Grill with the lid open or partially closed until the skin is nicely browned and releases easily from the grate, about 6–8 minutes. Watch carefully to avoid flare-ups; move to indirect heat briefly if flames spike.

Flip the chicken and move to indirect heat (or reduce burner to medium-low). Close the lid and cook until internal temperature reaches 155–160°F (68–71°C), about 12–18 minutes depending on piece size. Use an instant-read thermometer at the thickest part without touching bone.

During the last 6–8 minutes of cooking, brush the chicken with a generous layer of the warmed BBQ sauce every 2–3 minutes, flipping and saucing so the sauce sets and becomes glossy but does not burn. Cook until the internal temperature reaches 165°F (74°C).

Remove the chicken from the grill and let rest for 5 minutes. If desired, brush with the tablespoon of butter for added shine and richness, then sprinkle with chopped parsley and serve with lemon wedges.