Barbecue Chicken Grilled Smoky (Print View)

Juicy chicken pieces in tangy smoky barbecue sauce, grilled to charred perfection for summer cookouts.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks

→ Marinade & Barbecue Sauce

03 - 1 cup barbecue sauce (store-bought or homemade)
04 - 2 tablespoons olive oil
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon brown sugar
07 - 2 teaspoons smoked paprika
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper

→ Garnish

12 - Fresh parsley, chopped (optional)

# Step-by-Step Directions:

01 - In a large mixing bowl, combine the barbecue sauce, olive oil, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and well blended.
02 - Measure out 1/4 cup of the marinade mixture and set aside in a small bowl for basting during grilling.
03 - Add the chicken thighs and drumsticks to the remaining marinade, turning each piece to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for more intense flavor penetration.
04 - Preheat your outdoor grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the grill grates using a paper towel dipped in vegetable oil to prevent the chicken from sticking.
05 - Remove the chicken from the marinade, allowing any excess to drip off. Place the pieces skin-side down on the hot grill. Cook for 6 to 8 minutes per side, brushing with the reserved basting sauce and turning occasionally, until the skin is deeply charred and the internal temperature registers 165°F on a meat thermometer.
06 - Transfer the grilled chicken to a platter and let it rest for 5 minutes to allow the juices to redistribute. Garnish with freshly chopped parsley if desired and serve immediately.

# Expert Suggestions:

01 -
  • The marinade doubles as your basting sauce, so every layer of flavor builds on the last without any extra work.
  • Bone in, skin on pieces stay incredibly juicy even if you get distracted and leave them a minute too long.
  • It works just as beautifully in the oven, which means rain cannot cancel your dinner plans.
02 -
  • Never reuse the marinade that touched raw chicken for anything, and always pour extra sauce from the reserved clean batch.
  • Crowding the grill lowers the temperature and steams instead of chars, so leave breathing room between each piece.
  • A meat thermometer is your best friend because visual guesswork with bone in chicken is unreliable.
03 -
  • Pat the chicken dry with paper towels before adding it to the marinade so the flavors adhere instead of sliding off moisture.
  • Let the chicken sit at room temperature for fifteen minutes before grilling so it cooks more evenly from edge to center.

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