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The Best Easy Juicy BBQ Chicken

The best easy BBQ chicken is grilled over indirect heat until tender and juicy, then finished with a caramelized smoky BBQ sauce glaze. You’ll get a classic backyard BBQ look with a sticky, sauce-coated finish and smoke-visible cooking.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken pieces (legs, thighs, breasts)
  • 4 lb chicken pieces (legs, thighs, breasts) Use a mix of legs, thighs, and/or breasts for the juiciest results.
olive oil
  • 2 tbsp olive oil
salt and pepper
  • 1 salt and pepper to taste
BBQ sauce
  • 2 cup BBQ sauce (your favorite) Pick a sauce you like because it becomes the glaze.
apple cider vinegar
  • 1 tbsp apple cider vinegar
smoked paprika
  • 1 tsp smoked paprika

Equipment

  • 1 grill

Method
 

Prep and season
  1. Pat the chicken dry, then rub with olive oil and season with salt and pepper to taste. The surface should look lightly glossy and evenly speckled.
Make the BBQ glaze
  1. Mix BBQ sauce with apple cider vinegar and smoked paprika until smooth. Keep it ready for glazing so the sauce clings as it caramelizes.
Grill to tender and juicy
  1. Preheat the grill to medium heat (350-400°F). Aim for stable heat with indirect setup to avoid flare-ups.
  2. Grill the chicken over indirect heat for 30-35 minutes, turning every 10 minutes. Look for steady browning and an internal temperature that’s still rising but not yet finished.
  3. During the last 10 minutes, brush the chicken generously with BBQ sauce and move to direct heat. Watch for the sauce to darken and thicken on the surface.
  4. Continue grilling and basting until the internal temperature reaches 165°F and the sauce is caramelized. The glaze should look sticky and lacquered with a smoky sheen.
  5. Let the chicken rest for 5 minutes before serving. The juices should redistribute so the meat stays tender and juicy.

Notes

Pro tip: keep turning every 10 minutes during indirect grilling so the chicken cooks evenly without drying out. Refrigerate leftovers in a covered container for up to 4 days; freeze cooked chicken for up to 3 months. For a lower-sugar option, choose a BBQ sauce labeled reduced sugar (use the same glaze steps).