BBQ Chicken

Sticky, smoky and a little sweet, this BBQ chicken starts with bone-in, skin-on chicken cooked on the grill until crisp and juicy, then gets brushed with a homemade BBQ sauce during the final few minutes of cooking. The sauce comes together with pantry staples and just the right balance of sweet, tangy and savory.

Yield: 3 pounds chicken

Servings: 4-6

Prep Time: 15 minutes

Cook Time: 30-35 minutes

Total Time: 45-50 minutes

Ingredients

For the BBQ Sauce

• 1 cup ketchup

• ½ cup packed brown sugar

• ¼ cup apple cider vinegar

• 2 tablespoons honey

• 1 teaspoon Diamond Crystal kosher salt

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon freshly ground black pepper

For the Chicken

• 3 pounds bone-in, skin-on chicken pieces, such as thighs, wings, drumsticks or a combination

• Diamond Crystal kosher salt, for seasoning

• Freshly ground black pepper, for seasoning

• Neutral oil, for oiling the grill grates

  
  

Instructions

1. Prepare the chicken. Pat the chicken thoroughly dry with paper towels. Season all over with kosher salt and black pepper. Let the chicken sit at room temperature while you preheat the grill.

2. Preheat the grill to about 400°F. Clean the grill grates well. Dip a folded paper towel in a small amount of neutral oil and, using long grill tongs, carefully wipe it over the grates to help prevent sticking.

3. Make the BBQ sauce. Add the ketchup, brown sugar, apple cider vinegar, honey, kosher salt, paprika, garlic powder, onion powder and black pepper to a medium saucepan. Stir to combine.

4. Bring the sauce to a gentle boil over medium heat. Reduce the heat to low and simmer for 15 minutes, stirring occasionally. Remove from the heat and set aside.

5. Grill the chicken. Place the chicken on the grill and cook, turning as needed. For thighs, grill for approximately 10 minutes per side. For wings, grill for approximately 7 minutes per side. Cooking times will vary depending on the size and cut of chicken.

6. During the last few minutes of cooking, generously brush the chicken with the BBQ sauce. Turn and brush the other side, allowing the sauce to caramelize onto the chicken without burning.

7. Continue cooking until the thickest part of each piece registers at least 165°F on an instant-read thermometer, avoiding the bone when checking the temperature.

8. Transfer the chicken to a clean platter and let rest for 5 minutes before serving. Serve with additional BBQ sauce on the side.

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Serving Suggestions

Serve With:

• Corn on the cob

• Coleslaw

• Potato salad

• Watermelon salad

• Baked beans

• Grilled vegetables

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Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3–4 days. Store any unused BBQ sauce separately in an airtight container in the refrigerator.

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Maddie's Tip

Save the sauce for the end. Because this BBQ sauce contains both brown sugar and honey, brushing it onto the chicken too early can cause the sugars to burn before the chicken is cooked through. Grill the chicken first, then brush on the sauce during the final few minutes so it gets sticky and caramelized without scorching.