Classic BBQ Chicken
Classic grilled BBQ chicken with a simple lemon pepper dry rub and layers of caramelized barbecue sauce added near the end of cooking. Juicy, smoky, sticky in all the right places, with variations for thighs, drumsticks, and chicken breasts.
Equipment
- Gas grill, charcoal grill, or smoker
- Small mixing bowl
- Basting brush
- Tongs
- Sheet tray
Ingredients
Chicken
- 3 –4 pounds bone-in chicken thighs and drumsticks approximately 8–10 pieces
- Alternative Chicken Quantities
- 4 –6 bone-in split chicken breasts 4–5 pounds total
- 6 –8 boneless chicken breasts 2½–3 pounds total
- 1 whole spatchcock chicken 4–5 pounds
Lemon Pepper Rub
- 2 tablespoons kosher salt
- 1 tablespoon coarse black pepper
- 1 tablespoon lemon pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- Substitute your preferred BBQ rub if desired.
BBQ Sauce
- 1½ cups homemade BBQ sauce preferred
- 2 tablespoons apple cider vinegar
- 1 tablespoon water
Instructions
- Preheat grill for two-zone cooking, creating one side with medium direct heat and one side with indirect heat at approximately 375–400°F.
- Pat dry 3–4 pounds chicken with paper towels.
- Combine 2 tablespoons kosher salt, 1 tablespoon coarse black pepper, 1 tablespoon lemon pepper seasoning, 1 teaspoon garlic powder, and 1 teaspoon onion powder in a small bowl.
- Toss chicken with 2 tablespoons olive oil, then coat evenly with the seasoning mixture.
- Place chicken over indirect heat, cover, and cook for 20–25 minutes, turning once halfway through.
- Move chicken to direct heat and continue cooking for 10–15 minutes until the skin develops color and light charring.
- Whisk together 1½ cups BBQ sauce, 2 tablespoons apple cider vinegar, and 1 tablespoon water.
- During the final 8–10 minutes of cooking, brush on a thin layer of sauce and close the grill lid for 2–3 minutes.
- Turn chicken, brush on another layer, and repeat 2–3 times, allowing each coat to caramelize.
- Continue cooking until internal temperature reaches:
- Thighs and drumsticks: 175–185°F
- Bone-in split breasts: 160–165°F
- Boneless breasts: 160–165°F
- Whole chicken: 165°F in breast, 175°F in thigh
- Remove from grill and rest for 10 minutes before serving.
Notes
Apply sauce during the final stage of cooking to prevent burning.
Homemade sauces generally contain less sugar and provide better control over smoke, sweetness, and acidity.
Store-bought sauces often contain more sugar and may require more careful heat management.
Dark meat remains more forgiving than chicken breast for grilling.
Homemade sauces generally contain less sugar and provide better control over smoke, sweetness, and acidity.
Store-bought sauces often contain more sugar and may require more careful heat management.
Dark meat remains more forgiving than chicken breast for grilling.
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