Grilled BBQ Chicken

Prep: 15

Cook: 30

Total Time: 45

Yield: 10 servings

Course: Entree

Cuisine: American

Calories: 328kcal

Easy to make BBQ chicken recipe seasoned with a bold dry rub, grilled, and brushed with barbecue sauce for a sticky and sweet coating.

Season the Chicken - In a small bowl, combine salt, pepper, garlic powder, onion powder, and paprika. Season both sides of each chicken with about ¼ teaspoon. Drizzle about a ½ teaspoon of olive oil on both sides, rubbing onto the surface to evenly coat.
Preheat the Grill - Preheat the grill over medium-high heat between 375 to 400ºF (191 to 204ºC). Clean and grease the cooking grates with oil. Keep one burner off for indirect heat cooking.
Grill the Chicken - Place the meat skin-side down on the grill. Close the lid and cook for 5 minutes. Flip and baste with the barbecue sauce. Cook covered for about 5 minutes. Repeat flipping and basting every 2 to 3 minutes.
All of the sauce may not be used. Cook until the internal temperature reaches about 165 to 170ºF (74 to 77ºC) on a meat thermometer, about 25 to 30 minutes. If browning occurs too quickly, move the chicken to the indirect heat side of the grill to finish.
To Serve - Cover the chicken with foil to keep warm. Rest for 5 minutes before serving.

Servings: About 10 pieces, varying by brand
Storing: Store chicken in an airtight container in the refrigerator for up to 5 days.
Reheating: Cover and microwave on high heat in 15 to 30-second increments until hot.
Grilling Chicken Breasts: Cook each side for about 5 to 8 minutes, depending on the thickness, until the internal temperature reaches 160 to 165ºF (71 to 74ºC). Bone-in will need more time.
Grilling Wings: Cook each side for 5 minutes, then baste. Turn and flip every 2 to 3 minutes until it reaches 165ºF (74ºC), about 20 minutes.
Using a Dry Rub: If you prefer just a dry seasoning on the chicken, use the dry rub on my grilled chicken recipe instead.

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