This grilled BBQ chicken is made with simple dry rub and then basted with BBQ sauce for an easy recipe that is tender, juicy and mouth watering any night of the week!

Want more summer grilling recipes? Try grilled brown sugar pork chops, grilled chicken thighs recipe and this easy grilled chicken breast.

Grilled BBQ chicken on a paper lined baking sheet with bowl of sauce and basting brush.

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Why I Love This Recipe

  • Easy and flavorful: A simple spice penetrates the meat so the inside is just as flavorful as the BBQ sauce that coats the outside of the chicken!
  • Tender and juicy: A two-zone grilling method starts with searing the chicken on high heat then moving it to indirect heat once it’s basted. It locks in the moisture and smoky BBQ chicken taste!
BBQ chicken ingredients on the counter.

Substitutions and Variations

Feel free to play around with the seasonings. I find the simpler the better for this particular recipe, but there’s no rule against adding extra flavor!

  • Spice rub: Garlic powder, onion powder, chili powder, and other spices could be a great addition to your spice rub.
  • Brine: If you want to brine your chicken ahead of time, you can soak the pieces in buttermilk or this chicken marinade.
  • BBQ sauce: Make a homemade BBQ sauce or try a popular store brand like Sweet Baby Ray’s. Try something tropical like Hawaiian huli huli chicken!
  • Oven baked: If the weather isn’t conducive to grilling, make baked BBQ chicken or oven baked chicken wings instead!

How to Grill BBQ Chicken

Pat the chicken dry with a paper towel and add the pieces to a large bowl. Coat with oil and seasoning and toss the chicken until completely coated. Use your hands to rub it in if you would like.

Raw chicken in a bowl with dry rub on it.

Place chicken skin side down, over direct heat (where the flame is). Grill uncovered for 5-10 minutes until the skin is well seared.

Chicken with skin side up on grill.

Flip the chicken skin-side up and move to indirect heat. Brush each thigh with BBQ sauce, then close the grill and cook 2–5 minutes until the sauce caramelizes.

Grilled BBQ chicken pieces being basted with sauce.

Make Ahead and Storing

  • Make ahead: If you have time, sprinkle the spice rub over the chicken, getting the under the skin if you can. Cover and allow to sit an hour or overnight.
  • Store: Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, avoid drying out the meat. Cover with foil and pop in the oven to reheat or heat in the microwave until warm. It’s also delicious cold!
  • Freeze: Cool completely, then wrap each piece individually in plastic wrap then transfer to a freezer bag. Keep frozen for up to 3 months. Thaw overnight before reheating.

Want more BBQ chicken recipes? Try these BBQ chicken tacos, BBQ pulled chicken or BBQ chicken pizza next!

More Grilling Recipes

BBQ chicken on a pan.

Grilled BBQ Chicken Recipe

5 from 6 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 6
This grilled BBQ chicken is made with simple dry rub and then basted with BBQ sauce for an easy recipe that is tender, juicy and mouth watering any night of the week!
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Ingredients 

  • 4 pounds bone-in, skin-on chicken pieces (legs, thighs, wings, or breasts) *see note
  • 2 Tablespoons olive oil
  • ¼ teaspoon smoked paprika , optional
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 1 cup BBQ sauce , store-bought or homemade

Instructions

  • Toss chicken pieces with oil, paprika, salt, and pepper until completely coated. Let rest while the grill preheats.
  • Preheat one side of the grill to medium-high heat. Leave one side open for the chicken to be placed in indirect heat.
  • Place the chicken skin-side down over direct heat and grill for 4–5 minutes on each side, until the skin is crisp.
  • Flip the chicken skin-side up and move to indirect heat. Brush each thigh with BBQ sauce, then close the grill and cook 2–5 minutes until the sauce caramelizes.
  • Remove from the grill, let rest for 5 minutes, and serve with extra sauce if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Chicken pieces: This recipe is for larger chicken pieces, so your time may be shorter if cooking with smaller pieces. Wings, for instance, will be much quicker than other pieces. 
Chicken skin: I recommend grilling with the skin on, as it helps protect the meat and can add great flavor.
Storing: It will stay fresh in the fridge in an airtight container or bag for up to 3 days.
Freezing: Wrap each whole chicken breast (do not slice) in plastic wrap, then place in an airtight container or bag. Store in the freezer for up to 3 months. Thaw in the refrigerator over night when ready to enjoy. 

Nutrition

Calories: 566kcal, Carbohydrates: 20g, Protein: 39g, Fat: 36g, Saturated Fat: 10g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 16g, Trans Fat: 0.2g, Cholesterol: 154mg, Sodium: 926mg, Potassium: 502mg, Fiber: 0.5g, Sugar: 16g, Vitamin A: 436IU, Vitamin C: 4mg, Calcium: 39mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.