Bbq Chicken Recipe
Make Bbq Chicken Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Dry Rub
BBQ Sauce
Finishing & Optional
Method
Prep Chicken
- 1
Trim and season
Pat the chicken thighs dry with paper towels. Season both sides lightly with kosher salt (2 tsp total) and freshly ground black pepper (1 tsp total). Rub the thighs with 2 tbs vegetable oil to help the dry rub adhere.
- 2
Make dry rub
In a small bowl, combine packed brown sugar (3 tbs), smoked paprika (2 tsp), garlic powder (1 tsp), onion powder (1 tsp), ground cumin (1 tsp), dried oregano (1 tsp) and cayenne pepper (1 tsp). Mix until uniform.
- 3
Apply rub
Generously coat each oiled chicken thigh with the dry rub, pressing it into the skin and the meat. Place the seasoned thighs on a tray and refrigerate uncovered for 30 minutes to 2 hours (or up to overnight) to let flavors penetrate and skin dry slightly for better crisping.
Make BBQ Sauce
- 4
Combine sauce ingredients
In a small saucepan, combine ketchup (1 cup), apple cider vinegar (3 tbs), Worcestershire sauce (1 tbs), molasses or dark brown sugar (2 tbs), mustard (1 tbs), hot sauce (1 tsp), salt (1 tsp) and black pepper (1 tsp). Whisk to combine.
- 5
Simmer
Place saucepan over medium-low heat. Bring to a gentle simmer, stirring occasionally, and cook for 8–10 minutes until slightly thickened and glossy. Taste and adjust seasoning (add a little extra vinegar for tang, sugar for sweetness, or hot sauce for heat). Keep warm until ready to glaze the chicken.
Cook Chicken
- 6
Preheat grill or oven
If grilling: preheat grill to medium-high (about 400°F / 200°C) and oil the grate. If using oven: preheat to 425°F (220°C) and place a wire rack over a foil-lined baking sheet.
- 7
Sear/roast skin-side down
Grill the thighs skin-side down over direct heat for 4–6 minutes until the skin is browned and crisp (watch for flare-ups). If roasting, place skin-side up on the rack and roast for 20 minutes to develop color.
- 8
Indirect heat or lower oven temp
Move chicken to indirect heat on the grill or reduce oven to 375°F (190°C). Continue cooking until internal temperature reaches 150°F (65°C), about 10–15 more minutes depending on size. Use an instant-read thermometer inserted into the thickest part without touching bone.
- 9
Glaze with sauce
Brush a generous layer of the warm BBQ sauce on each thigh. Continue cooking over indirect heat or in the oven for 4–6 minutes to set the glaze. Brush a second thin coat of sauce and cook another 2–3 minutes until the internal temperature reaches 165°F (74°C) and the sauce is glossy and slightly caramelized.
Finish & Serve
- 10
Rest and finish
Transfer the chicken to a cutting board and let rest for 5 minutes. Dot each thigh with a small amount of butter (about 1 tbs total to be divided) while resting to add gloss and richness. Sprinkle chopped parsley (2 tbs) over the chicken.
- 11