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Barbecuing chicken sounds simple throw it on the grill, flip it a few times, and serve it up. But if you’ve ever bitten into dry, rubbery chicken or charred skin covering an undercooked center, you know there’s more to it than meets the eye. BBQing chicken the right way is a craft that combines preparation, technique, patience, and just the right amount of heat and smoke. This guide walks you through every essential step to barbecue chicken the right way resulting in moist, flavorful meat with crisp skin and perfect doneness.
Chicken is one of the most popular proteins to throw on the BBQ. It’s affordable, versatile, and loved by nearly everyone. But it’s also notoriously easy to overcook or under-season. Many backyard chefs make mistakes like placing chicken directly over high heat, applying sauce too early, or not monitoring internal temperature. This article will show you the right way to BBQ chicken so that it turns out perfect every time juicy, smoky, and bursting with flavor.
Choosing the Right Chicken
Whole Chicken vs. Parts
You can grill a whole spatchcocked chicken or choose individual parts like breasts, thighs, drumsticks, or wings. Each has its pros:
- Breasts cook quickly but can dry out.
- Thighs and drumsticks are more forgiving and flavorful due to higher fat content.
- Wings are ideal for smoky, crispy bites.
Bone-In vs. Boneless
Bone-in pieces retain moisture and flavor better during long grilling sessions. Boneless cuts are quicker but require more attention to avoid drying out.
Skin-On vs. Skinless
Skin adds flavor and acts as a shield during cooking. For BBQ, skin-on is often preferred—it crisps beautifully and keeps the meat moist.
Fresh vs. Frozen
Fresh chicken is ideal. If using frozen, ensure it’s fully thawed in the refrigerator (not at room temp) to prevent uneven cooking.
Preparing the Chicken
Thawing Safely
Always thaw frozen chicken in the fridge overnight. Quick-thaw in cold water if you’re in a hurry but never microwave it.
Trimming
Trim off excess fat or skin flaps that may burn or cause flare-ups on the grill.
Brining (Optional but Recommended)
Soaking chicken in a saltwater solution (brine) for 4–12 hours adds moisture and flavor.
Basic brine:
- 1/4 cup kosher salt
- 1/4 cup sugar
- 4 cups water
Add herbs, garlic, or lemon for extra flavor.
Marinating Tips
Marinate chicken for at least 2 hours—up to overnight—for best flavor.
Great BBQ marinade ingredients include:
- Olive oil
- Garlic
- Paprika
- Soy sauce
- Lemon juice
- Apple cider vinegar
- Honey or brown sugar
Place marinated chicken in a sealed bag in the refrigerator. Avoid leaving it out at room temperature for food safety.
Seasoning Techniques
Dry Rub vs. Marinade
- Dry rubs consist of herbs and spices—perfect for a crisp bark.
- Wet marinades soak flavor deep into the meat.
You can even combine both: marinate first, then pat dry and apply a rub before grilling.
Suggested Dry Rub Mix
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp cayenne (optional for heat)
- 1 tbsp brown sugar
- Salt to taste
Rub generously all over the chicken, even under the skin if possible.
Prepping the Grill
Charcoal vs. Gas
- Charcoal gives that classic smoky flavor.
- Gas grills are easier to control and quicker to start.
Both can produce excellent results if you set them up correctly.
Two-Zone Cooking Setup
- Direct heat: For searing and crisping skin.
- Indirect heat: For slow, gentle cooking without burning.
Set up your grill with one hot side and one cooler side to move the chicken as needed.
Clean & Oil the Grates
Brush the grill grates clean and lightly oil them with a paper towel dipped in oil (use tongs). This prevents sticking and promotes nice grill marks.
Grilling the Chicken: Step-by-Step
- Preheat the Grill
Get it to about 400°F. For charcoal, let the coal ash over. For gas, preheat with the lid closed. - Start with Indirect Heat
Place chicken pieces skin-side up on the cooler side. Close the lid and cook slowly. - Move to Direct Heat
Once the chicken is about 75% cooked, move it skin-side down over direct heat to crisp the skin. Watch for flare-ups. - Check Internal Temperature
- Breasts: 165°F
- Thighs and drumsticks: 175°F for tender texture
Use an instant-read thermometer inserted in the thickest part (avoid bone).
- Let It Rest
After removing from the grill, let the chicken rest 5–10 minutes to let juices redistribute.
Using BBQ Sauce the Right Way
One of the most common BBQ mistakes is applying sauce too early. Most sauces, especially tomato- or sugar-based, burn quickly.
Proper method:
- Apply sauce during the last 5–10 minutes of cooking.
- Brush on a thin layer and let it set over indirect heat.
- Want more flavor? Apply multiple layers, letting each one caramelize a bit.
Try this Homemade BBQ Sauce:
- 1 cup ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 2 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp mustard powder
Tips for Even Cooking
- Flip less often. Let one side cook thoroughly before turning.
- Use a meat thermometer for accuracy.
- Lid management: Keep the lid closed to trap heat and smoke.
- Avoid pressing or stabbing the chicken with tongs this lets juices escape.
Serving Suggestions
BBQ chicken goes great with:
- Grilled corn on the cob
- Coleslaw
- Potato salad
- Baked beans
- Grilled vegetables (zucchini, bell peppers, onions)
Garnish with chopped parsley or a squeeze of lemon for brightness. Serve extra sauce on the side for dipping.
Troubleshooting Common Issues
Chicken is Too Dry
- Overcooked or cooked on high heat the whole time.
- Solution: Start with indirect heat, brine beforehand, and monitor the temperature.
Undercooked Inside
- The heat is too high, cooking only the outside.
- Solution: Use the two-zone method and cook more slowly.
Burnt Skin
- Sauce applied too early or left on direct heat too long.
- Solution: Apply sauce last, monitor flare-ups.
Sticking to the Grill
- Dirty or dry grates.
- Solution: Clean and oil grates properly before cooking.
Conclusion
BBQing chicken the right way is all about preparation, patience, and precision. From choosing the right cut to mastering heat zones and knowing when to apply that sweet, sticky sauce every step matters. By following this guide, you’ll never have to settle for dry or bland grilled chicken again. Embrace the flavors, control the fire, and serve up a BBQ chicken masterpiece that’s juicy, smoky, and crowd-pleasing every time.