Barbeque Chicken Recipe

Trim and dry

Pat the chicken pieces dry with paper towels. Trim any large excess fat or loose skin so the pieces lie flat.

Place the chicken in a large bowl or rimmed baking sheet. Drizzle with vegetable oil and rub to coat evenly.

Combine kosher salt, black pepper, smoked paprika, and garlic powder in a small bowl. Sprinkle the spice mix evenly over the chicken and rub it in so all surfaces are seasoned. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours) while you make the sauce.

Combine ingredients

In a medium saucepan, add ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, onion powder, minced garlic, red pepper flakes (if using), water, salt, and black pepper.

Stir the mixture over medium heat until it begins to gently simmer. Reduce heat to low and simmer, uncovered, for 10–12 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust seasoning: add a splash more vinegar for brightness, more sugar for sweetness, or more water to loosen.

Remove from heat and let cool slightly. Reserve about 3/4 cup of sauce for basting during cooking and extra for serving. (Use the remainder to slather the chicken while resting and for guests.)

Preheat

Preheat a grill for medium heat (about 350–375°F / 175–190°C) with one zone for direct and one for indirect heat. If using an oven, preheat to 400°F (200°C) and prepare a wire rack set over a rimmed baking sheet.

If grilling: place the chicken skin-side down over direct heat for 4–6 minutes to render fat and get good grill marks, then move to indirect heat, skin-side up. If roasting: arrange chicken skin-side up on the wire rack.

Cover the grill or place the baking sheet in the oven and cook until the internal temperature at the thickest part reaches 155–160°F (68–71°C), about 20–30 minutes depending on piece size. Rotate or flip once halfway through cooking for even heat.

Baste with sauce

In the last 6–8 minutes of cooking, brush the reserved barbecue sauce onto the chicken in 2–3 thin coats, allowing each coat to set for 2–3 minutes before adding the next so the sauce caramelizes without burning. Continue until the internal temperature reaches 165°F (74°C) and the sauce is glossy and slightly sticky.

If grilling over open flame, watch for flare-ups when basting; move chicken briefly to indirect heat if flames spike.

Transfer the cooked chicken to a clean platter and let rest for 5–8 minutes so juices redistribute and sauce sets.

Brush any remaining sauce on the chicken, sprinkle with chopped parsley, and serve with lemon wedges on the side. Serve extra sauce for dipping.