Go Back

Grilled BBQ Chicken

DeShawn Mitchell
Juicy, flavorful grilled BBQ chicken perfect for backyard barbecues or quick weeknight meals, featuring marinating, brining, and a smoky dry rub.
Print Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Brining time 30 minutes
Total Time 1 hour 45 minutes
Course Main Dish
Cuisine American
Servings 4 servings
Calories 350 kcal

Ingredients
  

Brine

  • 1/4 cup salt per quart of water
  • 1 quart water

Dry Rub

  • 1 tbsp chili powder
  • 1 tbsp paprika preferably smoked
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tbsp brown sugar

Chicken

  • 4 pieces chicken thighs bone-in, skin-on

BBQ Sauce

  • 1 cup BBQ sauce store-bought or homemade

Instructions
 

Preparation

  • Dissolve 1/4 cup salt in 1 quart of water to make the brine. Submerge the chicken thighs and refrigerate for 30 minutes.
  • Mix chili powder, paprika, garlic powder, onion powder, cumin, and brown sugar to create the dry rub.
  • Remove chicken from brine, pat dry with paper towels, and apply the dry rub generously, massaging it into the meat. Let it sit for 30 minutes.

Grilling

  • Preheat grill to 350-400°F (175-200°C), setting up for indirect grilling by turning off burners on one side or pushing coals to one side.
  • Place chicken on the indirect heat side of the grill and cook for 20-25 minutes, until the internal temperature reaches 165°F (74°C).
  • In the last 10-15 minutes, baste the chicken with BBQ sauce using a pastry brush, applying thin layers.
  • Remove from grill and let rest for 5 minutes before serving.

Notes

  • 1- Use cold ingredients for the brine to keep the chicken safe.
  • 2- Adjust dry rub spices to taste.
  • 3- Serve warm with your favorite sides like coleslaw or grilled corn.
    • DID YOU MAKE THIS RECIPE?

    Share a photo and tag us @Zesty_Feast