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This barbecued chicken gets its flavor from a homemade spice rub and a smoky-sweet barbecue sauce, and is cooked using the indirect grilling method. Starting over direct heat for a quick sear, then finishing gently over indirect heat, the chicken comes out juicy inside with a caramelized skin and just the right amount of grilled flavor.
Notes From the MGC Kitchen
If we’re being honest, we’ve never been huge fans of barbecue chicken. Too often it turned out dry, tasted burned or both. But learning how to build flavor from the start with a homemade rub, and giving the chicken time to cook gently over indirect heat, made all the difference. It’s a method we rely on whenever grilling season rolls around.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- CHICKEN: We opted to use a whole broiler/fryer chicken (about 4 pounds) and cut it up ourselves, but you can buy a chicken already cut up, or choose the parts you like best – leg quarters, thighs, drumsticks, or breasts.
- BBQ SPICE RUB: We make our own BBQ spice blend and keep a jar on hand in the pantry for dishes like this one. It only takes a few minutes and keeps for about 6 months. You can substitute a store-bought rub if you like.
- BBQ SAUCE: We use our homemade bourbon bbq sauce for all things barbecue that require a sauce. It has a nice balance of sweet and savory flavors with a little bit of smoke and works on a wide variety of foods. However, most any barbecue sauce will work in this recipe, so if you have a favorite brand, go for it.
Prep Overview
How To Make BBQ Chicken Using the Indirect Grilling Method
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
SEASON THE CHICKEN: Start by brushing your chicken pieces all over with olive oil, then sprinkle them generously with BBQ spice rub. Rub the seasoning in well using your fingers or the back of a spoon. Let the chicken sit for about 15 minutes while you get the grill ready.
PREHEAT THE GRILL: Preheat your gas grill to medium heat, then turn off the burners on one side to create a cooler zone for indirect cooking. If you’re using a single-burner grill, plan to reduce the heat partway through. (Charcoal grill instructions are included in the printable recipe card below.)
GRILL THE CHICKEN OVER DIRECT HEAT: Oil the grates, then place the chicken skin side down over the hot side of the grill. Grill uncovered for about 5 to 7 minutes to get a good sear, then flip and cook skin side up for another 3 to 4 minutes. Keep a close eye to prevent flare-ups or charring.
CONTINUE COOKING THE CHICKEN WITH INDIRECT HEAT: Move the chicken to the cooler side of the grill, skin side down. Position the thicker pieces closer to the heat and the smaller ones farther away. Baste with barbecue sauce, close the lid, and let it cook undisturbed for 15 minutes. Then, turn the chicken skin side up, baste again, and continue cooking for another 20 minutes.
CHECK FOR DONENESS: Check the internal temperature with a meat thermometer – you’re looking for 165°F. Remove done pieces as you go to avoid overcooking, and let everything rest for at least 5 minutes before serving.
Serving Suggestions
Here are five delicious sides to serve with grilled BBQ chicken:
- Homemade coleslaw – the light creamy dressing balances the tangy flavor of the BBQ sauce
- Corn and tomato salad – fresh, in-season ingredients tossed with a chive vinaigrette
- Fried green tomatoes – a timeless Southern classic that’s perfect partner for barbecue
- Roasted okra with bacon and tomatoes – another Southern favorite with a hint of smoky flavor
- Cheese stuffed zucchini boats – a crowd-pleasing side dish hit that goes with everything
Juicy Grilled BBQ Chicken
Ingredients
- 1 whole chicken (about 4-1/2 lbs), cut up
- Olive oil
- BBQ Spice Rub
- 1-1/4 cups Bourbon BBQ Sauce
Instructions
- Brush the chicken parts on all sides with olive oil, then sprinkle liberally BBQ Spice Rub (see notes for substitutions) and rub it in with your fingers or the back of a spoon. Set aside for 15 minutes.
- Preheat a gas grill to medium temperature (350°F to 375°F). Once it's preheated, shut the burners off on one side.
- Note: If you have a single burner grill, you'll be reducing the temperature midway through cooking. If you have a charcoal grill, check the recipe notes for instructions.
- Oil the grill grates and add the chicken, skin side down directly over the flame. Grill, uncovered until the skin is nicely seared, 5 to 7 minutes, then turn and cook for an additional 3 to 4 minutes skin side up. Watch carefully and move the pieces around if necessary to prevent flare-ups and excess charring.
- Transfer the chicken, skin side down, to the cooler side of the grill. Note: If you have a single burner grill, turn the temperature down to medium-low (250°F to 325°F).
- Place the thicker, slower cooking pieces of chicken closer to the side of the grill with the flame, and arrange the smaller pieces further away. Baste with barbecue sauce, cover and cook undisturbed for 15 minutes.
- Turn the chicken skin side up, rearrange the pieces to ensure even cooking, and baste liberally with barbecue sauce.
- Re-cover the grill and cook the chicken for an additional 20 minutes, then check the internal temperature of each piece with an instant-read thermometer. Chicken is done when it registers 165°F. Transfer cooked pieces to a serving platter and check those that aren't done yet every 3 to 5 minutes to avoid overcooking.
- Transfer the chicken to a serving platter and let it rest for at least 5 minutes before serving.
Notes
Indirect Grilling With a Charcoal Grill
Charcoal grills make the process of indirect grilling a little more complicated. Depending on the size and configuration of your grill, you may want to pile the charcoal either on one side of the fire grate, or around the edges leaving a cooking space in the middle. Whichever option you choose, you want to allow your coals to burn until they are glowing orange and have a light layer of ash coating them. You can tell that the coals have “cooled” to medium heat by holding your hand about 4 inches above the cooking grate. It should take 6 to 8 seconds before you need to pull your hand away. Grill the chicken according to the recipe instructions, moving it from direct to indirect heat about a third of the way through the cooking time.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I ended up doubling this recipe. Added 1/4 cup more of whiskey, 2 more TBSP of honey and 1/2 c. Brown sugar to cut down on the acidity. Would also recommend cutting the ketchup by 1/4 c. Per batch.
Hi there,
Thanks for giving us your feedback on the sauce – it’s helpful for us and other readers.