Description
Master the art of juicy grilled BBQ chicken with our step-by-step guide. Achieve the best flavor every time with this easy-to-follow recipe.
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs and/or drumsticks
- For the Brine:
- 8 cups water
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 2 bay leaves
- 1 tsp black peppercorns
- For the BBQ Rub:
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1 tbsp olive oil (optional, for coating chicken)
- 1 cup favorite BBQ sauce
Instructions
- 1. Brine the Chicken: In a large container, combine water, kosher salt, brown sugar, bay leaves, and peppercorns. Stir to dissolve. Submerge chicken and refrigerate for 2-4 hours. Remove chicken, rinse thoroughly, and pat completely dry.
- 2. Prepare Rub & Grill: Mix all BBQ rub ingredients. Lightly coat chicken with olive oil (if using), then generously rub with the seasoning blend. Preheat grill to medium-high (400-450°F / 200-230°C), creating two heat zones (direct and indirect).
- 3. Sear & Cook Indirectly: Place chicken skin-side down over direct heat, sear for 3-4 minutes per side until charred. Move chicken to indirect heat, close lid, and cook for 25-40 minutes, flipping occasionally, until internal temperature reaches 165°F (74°C).
- 4. Sauce & Rest: During the last 10-15 minutes of indirect cooking, baste chicken with BBQ sauce, closing the lid after each application to allow caramelization. Repeat 2-3 times. Once chicken reaches 165°F (74°C), remove from grill, tent with foil, and rest for 5-10 minutes before serving.
- Prep Time: 30 mins (plus 2-4 hrs brining)
- Cook Time: 35-50 mins