Char-Grilled Chicken BBQ Recipe
If you’re on the hunt for the juiciest, most flavorful Chicken BBQ, you’ve landed on the right recipe! This grilled BBQ chicken is a trifecta of perfection: brined for incredible juiciness, rubbed with a spice mix for a flavor-packed punch, and finished with a luscious BBQ sauce glaze. It’s a backyard barbecue game-changer you’ll crave all summer long.
Why You’ll Love This Recipe
Nothing screams summer like the smoky aroma of BBQ chicken sizzling on the grill. And let’s be real—grilling isn’t just about cooking; it’s about the memories. Whether it’s a family gathering or a chill evening with friends, this recipe guarantees smiles all around.
The secret menu of cookout, A little extra effort with brining and a homemade spice rub that’s totally worth it. Ready to grill the best BBQ chicken of your life? Let’s do this!
What You’ll Need
Ingredients:
- Chicken: Use any cuts you love—breasts, thighs, drumsticks, or wings. Bone-in, boneless, skin-on, or skinless—it’s all good.
- BBQ Sauce: Pick your favorite! Sweet Baby Ray’s, Stubbs, or Heinz are great options.
- Spices: Create your own custom BBQ rub with paprika, cumin, onion powder, garlic powder, smoked paprika, brown sugar, and a dash of pepper.
For the Brine:
- Water, salt, brown sugar, and crushed garlic.
Step-by-Step Instructions
- Brine for Juiciness:
Mix the brine ingredients in a large bowl. Trim the chicken, submerge it in the brine, cover, and refrigerate for 30 minutes to 24 hours. - Spice It Up:
Combine the spice rub ingredients in a small bowl. Pat the chicken dry and generously coat each piece with the rub. - Grill to Perfection:
- Preheat the grill to high, then lower it to 360°F. Place chicken skin-side down, cover, and grill for 10 minutes.
- Flip the chicken, close the lid, and grill another 5-10 minutes.
- Turn Up the Heat:
Increase the grill to 425°F for that golden, crispy finish. Flip occasionally for perfect grill marks. - Baste with BBQ Sauce:
Once the chicken reaches 155°F, brush it with BBQ sauce. Grill uncovered for 2 minutes per side until the internal temp hits 165°F. Let it rest for 5 minutes before serving.
Tips for Success
- Keep It Even: Different cuts cook at different rates. Remove smaller pieces as they finish and keep them warm while the rest cook.
- Make Ahead: Brine the chicken and mix the rub the night before for a stress-free grilling session.
Scaling Up or Down: This recipe feeds 6-8. Adjust quantities as needed, but don’t skimp on the rub—it’s the star of the show!
