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Brian Sunter

Grilled BBQ Chicken

Classic summer BBQ chicken on a gas grill, rubbed with spices and glazed with barbecue sauce.

30 minutes cook 10 minutes prep 40 minutes total 6 servings
main chicken grilling bbq dinner summer
Scale
Units

Ingredients

  • 2 tsp kosher salt
  • 0.50 tsp black pepper
  • 0.50 tsp garlic powder
  • 0.50 tsp onion powder
  • 0.50 tsp paprika
  • 4 lb chicken pieces
  • 3 tbsp olive oil
  • 1 cup barbecue sauce
  • — barbecue sauce on both sides

Equipment

  • gas

Instructions

1

In a small bowl, mix the 2 tsp kosher salt , 0.50 tsp black pepper , 0.50 tsp garlic powder , 0.50 tsp onion powder , and 0.50 tsp paprika to create a dry rub.

2

Pat the 4 lb chicken pieces (thighs and drumsticks, bone-in, skin-on) dry with paper towels and rub them with 3 tbsp olive oil .

3

Apply the dry rub evenly over the chicken, making sure to get under the skin for maximum flavor.

Grilling

4

Preheat your gas grill to medium-high heat, around 375-400F.

5

Clean the grates and lightly oil them to prevent sticking.

6

Place the chicken pieces skin-side down on the grill and close the lid. Cook for 5 minutes .

7

Flip the chicken and cook for another 5 minutes with the lid closed.

8

Continue flipping and basting with 1 cup barbecue sauce every 2-3 minutes .

9

Cook until the internal temperature of the chicken reaches 165F, about 25-30 minutes total.

Finishing

10

If the chicken is browning too quickly, move it to the cooler side of the grill to finish cooking.

11

In the last few minutes of cooking, brush the chicken generously with barbecue sauce on both sides .

12

Remove the chicken from the grill and let it rest 5-10 minutes before serving.

View Cooklang Source
recipe.cook 
---
title: Grilled BBQ Chicken
description: "Classic summer BBQ chicken on a gas grill, rubbed with spices and glazed with barbecue sauce."
servings: 6
total time: 40 minutes
prep time: 10 minutes
cook time: 30 minutes
tags: [chicken, grilling, bbq, dinner, main, summer]
cuisine: American
difficulty: easy
---

In a small bowl, mix the @kosher salt{2%tsp}, @black pepper{1/2%tsp}, @garlic powder{1/2%tsp}, @onion powder{1/2%tsp}, and @paprika{1/2%tsp} to create a dry rub.

Pat the @chicken pieces{4%lb} (thighs and drumsticks, bone-in, skin-on) dry with paper towels and rub them with @olive oil{3%tbsp}.

Apply the dry rub evenly over the chicken, making sure to get under the skin for maximum flavor.

> For extra flavor, marinate the chicken in beer and salt for a few hours before grilling.

== Grilling ==

Preheat your #gas grill to medium-high heat, around 375-400F.

> If using a gas grill, keep a lower-temperature indirect heat side for more controlled cooking.

Clean the grates and lightly oil them to prevent sticking.

Place the chicken pieces skin-side down on the grill and close the lid. Cook for ~{5%minutes}.

Flip the chicken and cook for another ~{5%minutes} with the lid closed.

Continue flipping and basting with @barbecue sauce{1%cup} every ~{2-3%minutes}.

Cook until the internal temperature of the chicken reaches 165F, about ~{25-30%minutes} total.

> Use an instant-read thermometer to ensure the chicken is fully cooked.

== Finishing ==

If the chicken is browning too quickly, move it to the cooler side of the grill to finish cooking.

In the last few minutes of cooking, brush the chicken generously with @barbecue sauce on both sides{}.

> Apply the barbecue sauce towards the end of cooking to prevent burning.

Remove the chicken from the grill and let it rest ~{5-10%minutes} before serving.