Bbq Chicken Recipe
Make Bbq Chicken Recipe in just 1h . 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 (store-bought or homemade)
Finishing & optional
Method
Prep & seasoning
Pat dry and season
Rinse chicken if desired and pat very dry with paper towels. Place chicken on a tray or baking sheet. Sprinkle kosher salt and black pepper evenly over both sides of each piece (about 1.5 tsp salt total and 1 tsp pepper).
Make dry rub
In a small bowl combine smoked paprika (2 tbs), brown sugar (2 tbs), garlic powder (1 tsp), onion powder (1 tsp), dry mustard (1/2 tsp) and cayenne (1/4 tsp). Mix until uniform.
Apply rub
Drizzle the olive oil (1 tbs) over the chicken and rub it in. Evenly coat each piece of chicken with the dry rub, pressing it into the skin and under the skin where possible. Let rest at room temperature for 20 minutes or refrigerate up to 4 hours for more flavor (bring back to room temp 20 minutes before cooking).
Make BBQ sauce (if making homemade)
Combine ketchup (1 cup), apple cider vinegar (2 tbs), brown sugar (2 tbs), Worcestershire sauce (1 tbs), smoked paprika (1 tsp), minced garlic (2 cloves), hot sauce (1 tsp), salt (1/2 tsp) and black pepper (1/4 tsp) in a small saucepan.
Bring sauce to a gentle simmer over medium-low heat, stirring occasionally. Simmer 8–10 minutes until slightly thickened. Taste and adjust seasoning (a little more sugar for sweetness, vinegar for tang). Remove from heat and keep warm.
Grilling / oven roasting
Preheat
For grill: preheat to medium-high (about 375–425°F / 190–220°C) with one-zone heat (coals or burners on one side) for initial sear, leaving a cooler zone for finishing. For oven: preheat to 425°F (220°C) and position a rack in the center. Line a rimmed baking sheet with foil and place a rack on it.
Sear or roast first
Grill: Place chicken skin-side down over direct heat for 3–4 minutes until nicely browned and slightly charred, then move to indirect heat (cooler zone). Oven: place sheet in preheated oven and roast skin-side up for 20 minutes to develop color.
Cook through
Continue cooking on indirect grill or in oven for an additional 15–25 minutes, turning once halfway, until the internal temperature at the thickest part of the thigh reaches 165–170°F (74–77°C). Total cook time will be about 30–40 minutes depending on piece size. Tent with foil and let rest 5 minutes if needed before saucing.
Saucing & finishing
During the final 6–10 minutes of cooking, brush the chicken all over with a generous layer of the BBQ sauce. For grill: place back over indirect heat after saucing so sauce can set without burning, and brush a second time 2–3 minutes before removing. For oven: brush and return to oven, then brush again before serving.
Remove chicken when sauce is tacky and internal temperature reads 165–170°F (74–77°C). Let rest 5 minutes to allow juices to redistribute and sauce to set.