Summer is finally here. The sun is out. It is time to fire up the grill for something special. This Extra-Juicy Grilled BBQ Chicken is the answer to your dinner cravings.
Do you worry about dry, burnt chicken? I used to feel that way too. This recipe changes everything. It delivers perfectly tender meat and crispy skin every single time. Your family will love every bite.
Why This Recipe Is a Winner
This recipe uses bone-in thighs for the best flavor. They stay moist even over high heat. It is a budget-friendly meal that feels like a treat. You can feed the whole family without any stress.
The two-zone cooking method is a total game changer. It prevents flare-ups and burnt sauce. This is the ultimate summer dinner for busy weeknights. Even picky eaters will ask for seconds.
How It Comes Together
We start by drying the chicken well. This helps the skin get golden. Then, we use two heat zones on your grill. One side is hot, and one is cool. This keeps the chicken tender and juicy inside. It is a simple trick for beginners.
Ingredients You’ll Need
Most of these items are already in your pantry. Using fresh chicken makes a big difference.
- 4 bone-in, skin-on chicken thighs (approx. 1.5 lbs)
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon cracked black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 cup tomato-based BBQ sauce
- 1 tablespoon apple cider vinegar
Step-by-Step Directions
- Pat the chicken thighs thoroughly dry with paper towels to ensure optimal skin crisping.
- In a small bowl, combine the salt, pepper, paprika, and garlic powder; apply the dry rub evenly over all surfaces of the chicken.
- Preheat the grill for two-zone cooking, establishing a high-heat direct zone (400°F/204°C) and a cooler indirect zone.
- Clean and lightly oil the grill grates using a lint-free cloth or paper towel.
- Place chicken skin-side down on the direct heat zone and sear for 5 to 7 minutes until the fat renders and the skin is golden brown.
- Flip the chicken and move it to the indirect heat zone.
- Close the grill lid and roast for 25 to 30 minutes, or until the internal temperature reaches 155°F (68°C) as measured by an instant-read thermometer.
- Whisk the BBQ sauce and apple cider vinegar together in a small bowl; brush a generous layer of the mixture onto the chicken thighs.
- Continue cooking over indirect heat for 5 to 10 minutes until the glaze is tacky and the internal temperature reaches a safe 165°F (74°C).
- Remove the chicken from the grill and let it rest for 5 minutes to allow juices to redistribute before serving.
Best Ways to Enjoy It
Serve this chicken warm right off the grill. It pairs perfectly with corn on the cob. Add a fresh garden salad for a balanced plate. Set the picnic table and enjoy the evening air. This is what summer memories are made of.
Keep It Fresh
Store any leftovers in an airtight container. They will stay fresh for three days. Reheat them in the oven at 350°F. This helps the skin stay crispy for lunch. You can also shred the meat for salads. It makes meal prep so easy.
Recipe Tips
- Don’t skip drying the skin with paper towels.
- Use an instant-read thermometer for perfect results.
- Always let the chicken rest before you cut it.
- Oil the grates to prevent the skin from sticking.
- Add a splash of honey for a sweeter glaze.
- Avoid putting sauce on too early to prevent burning.
- Keep the grill lid closed during the roasting phase.
Ways to Switch It Up
- Try a spicy BBQ sauce for a little kick.
- Swap the vinegar for pineapple juice for tropical flavor.
- Use this same method with chicken drumsticks.
- Add a pinch of cayenne to the dry rub.
Common Questions
Can I use chicken breasts instead?
Yes, you can use breasts for this. They cook faster than thighs. Watch the temperature closely to avoid drying them out.
What if I don’t have a grill?
You can use a cast-iron grill pan. Sear on the stove first. Then finish the cooking in the oven.
Will my kids like this?
Most kids love the sweet and smoky flavor. Use a mild BBQ sauce to keep it kid-friendly. It is a guaranteed family favorite.
I hope this juicy chicken makes your summer evenings extra bright. There is nothing better than a meal shared outdoors with family. Happy grilling!
— Lidia
Extra-Juicy Grilled BBQ Chicken
Ingredients
- 4 bone -in, skin-on chicken thighs (approx. 1.5 lbs)
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon cracked black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 cup tomato -based BBQ sauce
- 1 tablespoon apple cider vinegar
Instructions
- Pat the chicken thighs thoroughly dry with paper towels to ensure optimal skin crisping.
- In a small bowl, combine the salt, pepper, paprika, and garlic powder; apply the dry rub evenly over all surfaces of the chicken.
- Preheat the grill for two-zone cooking, establishing a high-heat direct zone (400°F/204°C) and a cooler indirect zone.
- Clean and lightly oil the grill grates using a lint-free cloth or paper towel.
- Place chicken skin-side down on the direct heat zone and sear for 5 to 7 minutes until the fat renders and the skin is golden brown.
- Flip the chicken and move it to the indirect heat zone.
- Close the grill lid and roast for 25 to 30 minutes, or until the internal temperature reaches 155°F (68°C) as measured by an instant-read thermometer.
- Whisk the BBQ sauce and apple cider vinegar together in a small bowl; brush a generous layer of the mixture onto the chicken thighs.
- Continue cooking over indirect heat for 5 to 10 minutes until the glaze is tacky and the internal temperature reaches a safe 165°F (74°C).
- Remove the chicken from the grill and let it rest for 5 minutes to allow juices to redistribute before serving.
