Bar-b-que Chicken Recipe

Prepare the chicken

Pat the chicken pieces dry with paper towels. Trimming excess fat helps reduce flare-ups on the grill.

In a small bowl, combine kosher salt, black pepper, olive oil, paprika, garlic powder, and onion powder to form a rub/marinade.

Rub the mixture evenly over all chicken pieces, getting some under the skin where possible. Place chicken in a shallow dish or resealable bag and refrigerate for at least 30 minutes and up to 6 hours. Remove from refrigerator 20 minutes before cooking to come toward room temperature.

Make the sauce

In a saucepan over medium heat, add the ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, minced garlic, grated onion, salt, pepper, and water.

Bring the mixture to a gentle simmer, reduce heat to low, and cook, stirring occasionally, for 12–15 minutes until slightly thickened and glossy. Taste and adjust seasoning (add hot sauce for heat or a bit more brown sugar for sweetness). Remove from heat and set aside. If you prefer a smoother sauce, puree briefly with an immersion blender or transfer to a blender and blend until smooth.

Preheat grill

Prepare a two-zone fire on a gas or charcoal grill: one side at medium-high direct heat (about 400°F / 200°C) and the other at medium-low indirect heat (about 300°F / 150°C). Oil the grill grates to prevent sticking.

Sear: Place chicken skin-side down over direct heat and sear for 3–4 minutes until the skin is nicely browned and releases easily from the grates. Watch for flare-ups and move pieces as needed.

Move the chicken to indirect heat, skin-side up, and close the lid. Cook for 20–30 minutes, turning once, until internal temperature reaches about 155°F (68°C). Cooking time will vary by piece size.

Apply sauce: With about 8–10 minutes remaining (when chicken is ~155°F), brush a thin layer of the barbecue sauce over the chicken. Close the lid and continue cooking. Repeat another light brush 4–5 minutes later to build up a glossy glaze. Avoid applying sauce too early to prevent burning due to sugars.

Finish: Cook until the thickest part of the chicken registers 165°F (74°C) on an instant-read thermometer. If flare-ups occur, move to indirect heat and keep the lid closed between checks.

Optional glaze: In the last minute, melt the butter into 2–3 tablespoons of warm sauce and brush over the chicken for extra shine and richness. Let rest for 5 minutes covered loosely with foil.

Garnish with chopped parsley and serve with lemon wedges on the side.