Grilled BBQ Chicken

Say hello to your newest go-to summer staple, the simplest Grilled BBQ Chicken recipe! Barbecue chicken is completely classic but surprisingly difficult to try to do the proper way. This easy recipe utilizes a fast BBQ chicken marinade, a flavorful BBQ chicken dry rub & indirect grilling, yielding perfectly tender, juicy, & flavorful Grilled BBQ Chicken whenever. the sole grilled barbecue chicken recipe you’ll need from now on!

Despite living within the Midwest my entire life, I used to be never really a summer person until Chris & I moved to Minnesota 5 years ago. There’s something about living in one among the coldest, snowiest places within the country that’ll cause you to stop & really appreciate a touch of sunshine, ya know?

During the summer months, Chris & I fall under the foremost deliciously relaxed routine (emphasis on delicious!), complete with quiet early morning walks by the lakes, sunny days on the water, & summery evenings in our backyard enjoying a grilled dinner & the heat of the late sunset.

I anticipate thereto all year long. Pure bliss.

Even though we’d be spending longer reception this summer (or, at least, for the foreseeable future), I’ll still be spending the maximum amount of time as possible outside, safely enjoying the nice and cosy weather & grilling up a number of our favourite summer staples.

When it involves summer staples, grilled BBQ chicken is one of my favourites. It’s classic, it’s simple, & it’s always a crowd-pleaser (even if you’re just grilling for a crowd of two these days). Plus, when done right, it’s just about the right grilled food: juicy, smoky, & delicious.

That’s the thing, though. You gotta roll in the hay the proper way. Since grilled barbecue chicken is so simple, it’s surprisingly difficult to actually nail…until today, that is.


Grilled BBQ Chicken

Grilled BBQ chicken is often tricky to master: chicken is notorious for drying out & BBQ sauce can quickly become a sticky, burnt mess on the grill.

Good for you, that’s not the case with this recipe; you’re in good hands here! Following a couple of simple PWWB tips & tricks, you’ll be cooking up the simplest BBQ chicken on the grill all summer long.

This grilled barbecue chicken recipe is…

  • JUICY. Giving the chicken a fast brine before it hits the grill helps ensure it stays totally juicy & tender – no dried out barbecue chicken here!
  • SMOKY & FULL-FLAVORED. This recipe starts with an easy brine & the foremost perfect dry rub, & is finished together with your favourite BBQ sauce, creating grilled BBQ chicken that’s seasoned & flavorful all the way through.
  • EASY. Cooking with indirect heat means the chicken practically grills itself. little or no hands-on time is required, making it perfect for both weekend cookouts & quick weeknight dinners all summer long.
  • AFFORDABLE. you’ll get everything you would like to form this grilled BBQ chicken – from the spices to amazing & high-quality chicken, to the simplest BBQ sauce ever – at ALDI!

I’ve forever been a lover of their high-quality products (& those affordable ALDI prices don’t hurt either!). ALDI is my favourite place to buy always, but especially during grilling season!
Juicy, smoky, flavorful, & easy…when it involves BBQ chicken, I’m unsure it gets better than that. ♡ Read on to find out more about this grilled barbecue chicken, or jump straight to the recipe & get cookin’!

The best BBQ chicken calls for the simplest ingredients!

Grilled BBQ Chicken

The best thing about grilled BBQ chicken is that the incontrovertible fact that you’ve likely got everything you would like to form it available at any point in time. Absolutely necessary for any summer staple!

The cast of characters includes…

  • chicken – you’ll use whatever chicken parts you’re keen on most for this BBQ chicken recipe: breasts, drumsticks, wings, leg quarters, thighs – it all works! Personally, I even have a thing for chicken thighs; I feel they’re the tastiest, most flavorful & juicy part of the chicken.
  • beer or buttermilk, used for a fast BBQ chicken marinade. Both are delicious in their title. Beer lends an awesome funky flavour (the darker the beer, the better!), while buttermilk tenderizes the chicken. Use whatever you’ve got available or whatever you’re within the mood for.
  • spices, like chilli powder, cumin, garlic powder, mustard powder, onion powder, & smoked paprika, which, when combined with a touch little bit of sugar, create the simplest & most delicious dry rub for chicken. I Purchase all my spices and staples at ALDI. They’re super top quality, fragrant & full-flavoured, & totally affordable.
  • BBQ sauce – Use your fave! you’ll, of course, make your own BBQ sauce from scratch. With numerous amazing bottled BBQ sauces out there, I always prefer to just grab something from the shop. The Burman’s BBQ sauces at ALDI are my personal favourite. With a spread for every major BBQ region (Kansas City, Memphis, Texas, & Carolina), it’s fun to select & choose what you’re within the mood for whenever you create grilled BBQ chicken. I always keep a bottle of every stocked in my pantry.


Ahead we talk through the “how-to,” let’s chat chicken for a second.. the simplest chicken parts to use for BBQ chicken is whatever parts you’re keen on most. Seriously!
This grilled barbecue chicken recipe will work great with chicken breasts, chicken thighs, drumsticks, leg quarters, & chicken wings – whatever you’re keen on most! I’m especially a fan of chicken thighs, which is why you see them pictured during this post.

That said, a few quick notes:

  • Bone-in vs boneless chicken: If possible, I strongly suggest using bone-in chicken parts, as they have a tendency to be more flavorful & juicy than boneless.
  • Skin-on vs skinless: Whether you allow the chicken skin on is up to you. Removing the skin from your chicken will yield what you likely consider once you consider grilled BBQ chicken: a chicken piece coated in layers of BBQ sauce. As this grilled barbecue chicken recipe involves a dry rub and the chicken skin gets perfectly crisp on the grill, I also like making some pieces with the skin still on. The chicken skin will take in the sauce pretty quickly, so it’s best to only add BBQ sauce to the skin-on side even as you serve it. (Soggy, saucy chicken skin is not any good!)

How to grill BBQ chicken:

Grilled BBQ Chicken

Grilling BBQ chicken is basically simple, but doing it the proper way requires a touch little bit of technique. This recipe utilizes a fast brine, a flavorful dry rub, & indirect grilling, an easy combination that yields perfectly tender, juicy, & flavorful BBQ chicken whenever.

You’ll be making absolutely the best BBQ chicken on the grill in no time!


Before you panic about the necessity to combine up a sophisticated marinade for your chicken, let me assure you we’re keeping things really minimal here. This grilled BBQ chicken marinade is really an easy brine!

Because chicken is pretty lean, marinating or bringing it before you barbecue it’s key. a fast brine will help ensure your grilled barbecue chicken stays totally juicy & doesn’t dry out on the grill.

  • Beer brine: albeit you aren’t a beer lover (I’m not either), soaking chicken in beer adds an incredibly rich, deep flavour to the chicken. It’s my favourite grilled chicken trick. For best flavour, use a full-bodied, dry & hoppy beer, like an IPA.
  • Buttermilk brine: If beer isn’t your thing (totally get it!), you’ll use buttermilk, which is completely classic & has the additional advantage of tenderizing the chicken. If you don’t have buttermilk available, you’ll DIY it by adding a splash of vinegar or juice to regular ol’ milk.

You can bring your chicken for up to three days within the fridge, but if you simply have a quarter-hour before dinner must get on the grill, please don’t skip this step. Even the quickest brine will make a difference!


My go-to BBQ chicken rub is so simple to form with pantry spices, & it’s crammed with flavour. It takes but 5 minutes to combine up. You will want to grill with it all summer long!

Chili powder, paprika, & cumin add rich, smokiness, while garlic powder, onion powder & mustard powder provide nice aromatics & the tiniest little bit of sugar adds the right kiss of sweetness.

I m always suggest making a double or triple batch. It’s great on grilled chicken, of course, but it is also awesome on pork, steaks, or sprinkled on burgers. It’s an all-purpose dry rub that you’ll address time & time again!


The big secret to perfectly cooked, juicy & tender grilled BBQ chicken lies in zone grilling. By creating 2 zones of warmth on your grill, you’ll cook your chicken with really gentle, steady indirect heat before finishing it over strong direct heat. The result? Grilled BBQ chicken that’s perfectly juicy & tender through the centre, with the simplest crispy & charred exterior.

If you have never grilled with indirect heat before, don’t panic. It’s the only thing.

  • Grilled BBQ Chicken on a gas grill with zone grilling – Prepare your gas grill for indirect cooking, by turning 1-2 burners of your grill on to their highest setting and Giving the remaining 1-2 burners of your grill shut off completely. This makes a zone of direct heat (directly over the burner flames) & a zone of indirect heat (the area of the grill where the burners are shut off).
  • BBQ chicken on a charcoal grill with zone grilling – Prepare your charcoal grill for indirect cooking, by lighting charcoal and arranging it on only one side of your grill. This makes a zone of direct heat (directly over the recent charcoal) & a zone of indirect heat (the area of the grill where there’s no charcoal).


Cook with indirect heat first: Place the seasoned chicken on the indirect side of the grill (skin side up, if using skin-on chicken), as on the brink of the hearth as possible without being over the direct heat. Rotate the chicken 180 degrees every quarter-hour, & still, cook until an instant-read thermometer inserted within the thickest part of the chicken (without hitting the bone) registers a temperature of 150 degrees F.

Take note: If utilising skin-on chicken, I propose not basting the skin side with BBQ sauce so it stays keep it nice and crisp.


How long to grill BBQ chicken depends on the temperature of your grill & the dimensions of your chicken pieces. the simplest thanks to ensuring your chicken are cooked through is to use an instant-read thermometer.

BBQ Chicken Grill Time Guidelines:

  • Grilled BBQ Chicken Breasts: For boned, skinless poulet breasts, start checking for doneness after 10-15 minutes. and For bone-in chicken breasts, you need 20-25 minutes.
  • Grilled BBQ Chicken Thighs: For boneless, skinless chicken thighs, start checking for doneness after 10-12 minutes. For bone-in chicken thighs, start checking for doneness after 15-20 minutes.
  • Grilled BBQ Chicken Drumsticks: start checking for doneness after 15-20 minutes.
  • Grilled BBQ chicken drumstick Quarters: start checking for doneness after 15-20 minutes.

Because we use 2-zone grilling, there are 3 internal temperatures you would like to see for once you make this grilled barbecue chicken recipe: move the chicken from indirect to Place fire up on time its internal temperature is 150 degrees F, then pull the chicken from the grill once its internal temperature is 160 degrees F.

Let the chicken rest for 5-10 minutes before serving; carryover heat will cause the interior temperature to still rise to a secure 165 degrees F because the chicken rests.

The best part: serving! What goes with BBQ chicken:

Ready-Made Classic salad, Coleslaw, & pasta salad are all available at ALDI – my favourite summertime shortcut!

  • Pasta salad – Pure summertime food! do this Sundried Tomato salad or this Creamy Southwest salad – they’re both always successful.
  • Grilled vegetables – No summer plate is complete without some grilled vegetables. Add some corn on the cob, peppers & onions, or sweet potatoes!
  • Panzanella – Another one among my summertime favourites. This recipe is ideal since you’ll have already got the grill fired up for your BBQ chicken.

My ideal plate? A Grilled BBQ Chicken Bowl! Dice up your chicken & serve it over greens and some quinoa, with grilled veggies, a touch sharp cheddar, & some guac permanently measure. Weeknight dinner perfection!

Leave a Reply