By Becky Hardin
Published Jun 6, 2023
This Grilled BBQ Chicken will be your new summer favorite! Seasoned with a lip-smacking blend of spices, use your favorite cut of chicken, and fire up the grill. It’s perfect for parties or an easy weeknight dinner!
What’s in Grilled BBQ Chicken?
Rubbed with a mouth-watering blend of spices, then slathered in BBQ sauce, this grilled chicken is finger-licking good!
- Chicken: Any part of the chicken works here– breasts, thighs , drumsticks, or wings.
- Spices: Chili powder, smoked paprika, kosher salt, onion powder, and garlic powder enhance the barbecue flavor of these wings.
- Olive Oil: Helps the spices stick to the chicken.
- Barbecue Sauce : Adds that perfect smoky-sweet flavor.
Pro Tip: Oil the grill grates thoroughly before adding the chicken. This prevents sticking and makes for easier cleanup later.
Variations on Grilled Barbecue Chicken
There are a few substitutions you can make if you don’t have some of the recommended spices. If you don’t have chili powder, use 3 teaspoons paprika, 1½ teaspoons cumin, and ¼ teaspoon cayenne. If you don’t have smoked paprika, you can make your own by mixing 1⅓ teaspoons regular paprika and ⅔ teaspoon cumin.
Feel free to use your favorite store-bought or homemade barbecue sauce. Different regional sauces will yield different flavored wings. I used a tomato-based sauce for my wings, but you could use a vinegar-based, mustard-based, or mayonnaise-based sauce depending on your personal preference. Carolina Gold is another favorite of mine!
You should thoroughly season the chicken before grilling for maximum flavor penetration!
You’ll want to set your grill to medium-high heat, which is about 375-400°F.
While you should put some sauce on the chicken before grilling, you don’t want to slather it on, as this could cause the chicken to stick to the grates or caramelize too quickly. You can always baste more on during cooking.
You want to grill the chicken over indirect heat, so do not place it directly over a flame. The inside of the chicken needs time to cook completely without burning the outside.
That depends on the cut you choose! For breasts and thighs, 10-12 minutes should be sufficient. For drumsticks, aim for 30-35 minutes, and for wings, 20 minutes.
Ideally, flip chicken breasts or thighs only once. This prevents them from falling apart and prevents the grill from losing too much heat. For drumsticks and wings, you’ll want to flip and baste every few minutes.
How to Store and Reheat BBQ Chicken
Store leftover BBQ grilled chicken in an airtight container in the refrigerator for up to 3 days. Gently reheat in the microwave, or place the chicken in a foil-covered baking dish with 1 cup chicken broth and heat in a 350°F oven for 15-20 minutes, or until 165°F internally. You can remove the foil in the last 5 minutes of baking, if desired.
How to Freeze
Freeze BBQ grilled chicken in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag and store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This is such a versatile recipe! You can make it hearty with some filling sides, like coleslaw and oven baked beans , or keep it lighter with spicy grilled pineapple or a cucumber salad . Check out some of my favorite BBQ side dishes for more inspiration!
More BBQ Chicken Recipes We Love
- Baked BBQ Chicken
- Crockpot BBQ Chicken
- Korean BBQ Chicken
- BBQ Chicken Wings
- Air Fryer BBQ Chicken
Ingredients1x2x3x
- ▢ 2 pounds bone-in chicken breasts or chicken thighs, drumsticks, or wings (skin optional)
- ▢ 1½ tablespoons chili powder
- ▢ 2 teaspoons smoked paprika
- ▢ 2 teaspoons kosher salt
- ▢ 1 teaspoon onion powder
- ▢ 1 teaspoon garlic powder
- ▢ 2 tablespoons olive oil
- ▢ 2 cups barbecue sauce store-bought or homemade
Instructions
- Preheat the grill to medium-high heat.
- If using chicken breasts, check the thickness of your chicken breasts. If needed, slice the chicken breasts in half to create thinner pieces, or place the breasts between parchment paper or plastic wrap, and pound them to an even thinness. 2 pounds bone-in chicken breasts
- Combine the chili powder, smoked paprika, salt, onion powder, and garlic powder in a small dish. Rub the oil and spices over the chicken pieces coating them completely. 1½ tablespoons chili powder, 2 teaspoons smoked paprika, 2 teaspoons kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons olive oil
- Brush the chicken with half of the BBQ sauce. 2 cups barbecue sauce
- FOR CHICKEN BREASTS: Grill for 10-12 minutes, flipping halfway through. Ensure the internal temperature of the chicken has reached 165°F. In the last couple minutes of cooking, brush with the remaining sauce.
- FOR CHICKEN THIGHS: Grill for 10-12 minutes, flipping halfway through. Ensure the internal temperature of the chicken has reached 165°F. In the last couple minutes of cooking, brush with the remaining sauce.
- FOR CHICKEN DRUMSTICKS: Grill for 30-35 minutes, flipping the drumsticks every few minutes. In the last couple minutes of cooking, brush with the remaining sauce.
- FOR CHICKEN WINGS: Grill for 20 minutes, flipping the wings every few minutes. In the last couple minutes of cooking, brush with the remaining sauce.
- Let the chicken rest for 5-10 minutes before serving.
Equipment
- Instant Read Meat Thermometer (optional)
- Grill or Indoor Grill Pan
Becky’s Tips
- You can use breasts, thighs, drumsticks, wings, or any combination of the four.
- If possible, use bone-in chicken parts, as they tend to be juicier and more difficult to overcook on the grill.
- You can use skin-on or skinless chicken parts; it’s up to personal preference.
- If you don’t have chili powder, use 3 teaspoons paprika, 1½ teaspoons cumin, and ¼ teaspoon cayenne.
- If you don’t have smoked paprika, you can make your own by mixing 1⅓ teaspoons regular paprika and ⅔ teaspoon cumin.
- Preheat your grill and clean the grates before beginning.
- Oil the grill grates thoroughly before adding the chicken. This prevents sticking and makes for easier cleanup later.
- Keep the lid closed as much as possible while cooking. Every time you open the lid, the temperature of the grill dips, which can lead to slow and uneven cooking.
- Any time you do open the lid, be sure to baste the chicken with additional BBQ sauce to seal in moisture. Remember to discard any sauce that was used to marinate the chicken and only baste with the sauce that has not touched the raw chicken.
- Let the chicken rest for a few minutes before serving to lock in the juices.
- Nutritional information is for 2 pounds of bone-in, skin-on chicken breasts.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Chicken Recipes to Try
- Crockpot Chicken Breast
- Chicken Tacos
- Chicken Wings
- Chicken Soup
- Baked Chicken Breast
- See all of our Chicken Recipes !
BBQ Chicken Recipe (Grilled)
Equipment
- Instant Read Meat Thermometer (optional)
- Grill or Indoor Grill Pan
Ingredients
- 2 pounds bone-in chicken breasts or chicken thighs, drumsticks, or wings (skin optional)
- 1½ tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 cups barbecue sauce store-bought or homemade
Instructions
- Preheat the grill to medium-high heat.
- If using chicken breasts, check the thickness of your chicken breasts. If needed, slice the chicken breasts in half to create thinner pieces, or place the breasts between parchment paper or plastic wrap, and pound them to an even thinness. 2 pounds bone-in chicken breasts
- Combine the chili powder, smoked paprika, salt, onion powder, and garlic powder in a small dish. Rub the oil and spices over the chicken pieces coating them completely. 1½ tablespoons chili powder, 2 teaspoons smoked paprika, 2 teaspoons kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons olive oil
- Brush the chicken with half of the BBQ sauce. 2 cups barbecue sauce
- FOR CHICKEN BREASTS: Grill for 10-12 minutes, flipping halfway through. Ensure the internal temperature of the chicken has reached 165°F. In the last couple minutes of cooking, brush with the remaining sauce.
- FOR CHICKEN THIGHS: Grill for 10-12 minutes, flipping halfway through. Ensure the internal temperature of the chicken has reached 165°F. In the last couple minutes of cooking, brush with the remaining sauce.
- FOR CHICKEN DRUMSTICKS: Grill for 30-35 minutes, flipping the drumsticks every few minutes. In the last couple minutes of cooking, brush with the remaining sauce.
- FOR CHICKEN WINGS: Grill for 20 minutes, flipping the wings every few minutes. In the last couple minutes of cooking, brush with the remaining sauce.
- Let the chicken rest for 5-10 minutes before serving.
Notes
- You can use breasts, thighs, drumsticks, wings, or any combination of the four.
- If possible, use bone-in chicken parts, as they tend to be juicier and more difficult to overcook on the grill.
- You can use skin-on or skinless chicken parts; it’s up to personal preference.
- If you don’t have chili powder, use 3 teaspoons paprika, 1½ teaspoons cumin, and ¼ teaspoon cayenne.
- If you don’t have smoked paprika, you can make your own by mixing 1⅓ teaspoons regular paprika and ⅔ teaspoon cumin.
- Preheat your grill and clean the grates before beginning.
- Oil the grill grates thoroughly before adding the chicken. This prevents sticking and makes for easier cleanup later.
- Keep the lid closed as much as possible while cooking. Every time you open the lid, the temperature of the grill dips, which can lead to slow and uneven cooking.
- Any time you do open the lid, be sure to baste the chicken with additional BBQ sauce to seal in moisture. Remember to discard any sauce that was used to marinate the chicken and only baste with the sauce that has not touched the raw chicken.
- Let the chicken rest for a few minutes before serving to lock in the juices.
- Nutritional information is for 2 pounds of bone-in, skin-on chicken breasts.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
