Can I use chicken breasts instead of thighs for grilled BBQ chicken?

Yes, boneless skinless chicken breasts work for this grilled BBQ chicken recipe, but they require adjustments. Pound them to an even thickness of about ¾ inch so they cook through before drying out. Reduce total grill time to 12–18 minutes and pull them at an internal temperature of 160°F, since carryover heat will bring them to the safe 165°F while resting.

How long should I brine grilled BBQ chicken for the best results?

A minimum of 20 minutes in the buttermilk brine delivers noticeably juicier grilled BBQ chicken than no brine at all. For the best texture and depth of flavor, brine bone-in thighs for 12–24 hours in the refrigerator. Going beyond 48 hours can make the outer layer slightly mushy, so set a reminder if brining overnight.

What internal temperature is safe for grilled BBQ chicken?

The USDA recommends a finished internal temperature of 165°F for all poultry. Pull the chicken off the grill at 160°F and let it rest 5–10 minutes; carryover heat carries it to 165°F without overcooking. Always measure in the thickest part of the meat without touching the bone.

Can I make this grilled BBQ chicken recipe ahead of time?

Absolutely. The dry rub can be mixed and stored in an airtight jar for up to 2 months. Chicken can be placed in the buttermilk brine up to 48 hours before grilling, making it an ideal prep-ahead grilling recipe for cookouts. Fully cooked leftovers refrigerate well for up to 4 days.

How do I reheat BBQ chicken without drying it out?

The best method is to reheat chicken pieces in a 325°F oven, covered loosely with foil, for 15–20 minutes until warmed through. Adding a light brush of fresh BBQ sauce before reheating keeps the surface moist and restores the lacquered finish. Microwaving works in a pinch but can make the meat rubbery; use 50% power in 60-second bursts.

What BBQ sauce works best for grilling chicken?

A Kansas City-style sauce with a balance of sweetness and tang holds up best on the grill because its thicker consistency caramelizes without burning immediately. Apply BBQ sauce only during the final 4–6 minutes of cooking over direct heat; adding it too early causes the sugars to scorch before the chicken is cooked through.

Grilled BBQ Chicken Recipe: Juicy, Smoky (the BEST Ever)

Name: Grilled BBQ Chicken Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 12 h
Yield: 6–8 servings
Cuisine: American BBQ
Ingredients: 1 package (4–5 lbs) bone-in chicken thighs; Kosher salt, to season; 2 cups BBQ sauce of choice; 1½ cups buttermilk; 1 tablespoon kosher salt (for brine); 3 tablespoons brown sugar; 1½ teaspoons chili powder; 1½ teaspoons ground cumin; 1½ teaspoons garlic powder; 1½ teaspoons mustard powder; 1½ teaspoons onion powder; 1½ teaspoons smoked paprika; ½ teaspoon ground black pepper; ⅛–¼ teaspoon cayenne pepper (optional)

Description

This Grilled BBQ Chicken recipe uses a buttermilk brine, a bold homemade dry rub, and a two-zone indirect grilling method to produce juicy, smoky, caramelized chicken thighs in under 35 minutes of active time. It is the only grilled bbq chicken recipe you will need this summer.

Ingredients

Scale

1 package (4–5 lbs) bone-in chicken thighs (skin-on or skinless)
Kosher salt, to season
2 cups BBQ sauce of choice (Kansas City-style recommended)
For the brine:
1½ cups buttermilk
1 tablespoon kosher salt
For the dry rub:
3 tablespoons firmly packed brown sugar
1½ teaspoons chili powder
1½ teaspoons ground cumin
1½ teaspoons garlic powder
1½ teaspoons mustard powder
1½ teaspoons onion powder
1½ teaspoons smoked paprika
½ teaspoon ground black pepper
⅛–¼ teaspoon cayenne pepper (optional)

Instructions

Make the Brine: Combine buttermilk and 1 tablespoon kosher salt in a large bowl or zip-top bag. Stir until salt dissolves. Submerge chicken, cover, and refrigerate for at least 20 minutes or up to 48 hours.
Mix the Dry Rub: Combine brown sugar, chili powder, cumin, garlic powder, mustard powder, onion powder, smoked paprika, black pepper, and cayenne in a jar. Stir to combine. Store extra in an airtight jar for up to 2 months.
Preheat for Two-Zone Grilling: Set up a two-zone grill with direct high heat on one side and no heat on the other. Preheat with the lid closed for 15 minutes (gas) or 30 minutes (charcoal).
Season the Chicken: Remove chicken from brine and pat completely dry with paper towels. Season with kosher salt, then coat generously with dry rub, working it under the skin if using skin-on pieces.
Grill Indirect: Place chicken skin-side up on the indirect zone, as close to the fire as possible without being over it. Close lid and cook, rotating pieces 180° every 15 minutes, until an instant-read thermometer reads 150°F (15–40 minutes depending on size).
Baste Over Direct Heat: Move chicken over direct heat. Baste exposed side with BBQ sauce, cook 2 minutes, flip, and baste again. Repeat 2–3 times until internal temperature reaches 160°F and surface is charred and glossy.
Rest and Serve: Transfer to a wire rack. Rest uncovered for 5–10 minutes until internal temperature reaches 165°F. Serve with extra BBQ sauce.

Notes

For maximum juiciness, brine for 12 to 24 hours rather than the 20-minute minimum. Always apply BBQ sauce only during the final 4 to 6 minutes over direct heat to prevent burning. Do not cover the chicken while it rests, trapped steam softens the crust. Leftover dry rub stores at room temperature for up to 2 months and works well on pork and beef.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Grilling
Cuisine: American BBQ

Nutrition

Serving Size: 1 bone-in chicken thigh
Calories: 320
Sugar: 18g
Sodium: 720mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0.5g
Protein: 28g
Cholesterol: 110mg

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