BBQ Chicken
Juicy, fall-off-the-bone chicken pieces slathered in a smoky-sweet homemade barbecue sauce. This backyard classic is grilled low and slow until the skin is perfectly charred and the meat is incredibly tender. Ready in under an hour, it's the star of any summer cookout.
For 4 servings
- prep · ~7 min
Make the barbecue sauce.
1.In a small saucepan, combine ketchup, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, and Worcestershire sauce.2.Whisk together and bring to a gentle simmer over medium-low heat.3.Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.4.Remove from heat and set aside to cool.TIPMaking the sauce ahead lets the flavors meld — it tastes even better after 30 minutes. - prep · ~15 min
Prepare the chicken.
1.Pat the chicken leg quarters completely dry with paper towels.2.Season all over with salt and freshly ground black pepper.3.Let the chicken sit at room temperature for 15 minutes before grilling.TIPDry skin = crispy skin. Don't skip patting the chicken dry — moisture is the enemy of crispiness. - grill · ~36 min
Grill the chicken over indirect heat.
1.Preheat your grill for two-zone cooking: one side on high heat, the other side on low.2.Oil the grill grates lightly using tongs and a folded paper towel dipped in oil.3.Place chicken skin-side up on the cooler side of the grill, away from direct flame.4.Cover and cook for 25 minutes, maintaining a grill temperature around 350°F.5.Flip the chicken skin-side down and cook another 10 minutes covered.TIPStarting skin-side up prevents the skin from burning before the meat cooks through. Patience here pays off. - grill · ~8 min
Baste with sauce and finish over direct heat.
1.Move the chicken skin-side up over direct medium heat.2.Baste generously with the prepared barbecue sauce using a basting brush.3.Grill for 3-4 minutes, then flip and baste the other side.4.Cook another 3-4 minutes until the internal temperature reaches 165°F in the thickest part.5.The sauce should be caramelized and sticky, with a few charred spots.TIPWatch closely — the sugar in the barbecue sauce can burn quickly. Move the chicken back to indirect heat if flare-ups happen. - rest · ~5 min
Rest the chicken before serving.
Transfer the chicken to a clean platter and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat.
TIPTent loosely with foil. Wrapping too tight will steam the skin and undo all your crispy work. - serve
Serve hot with extra sauce on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken dry thoroughly to ensure the skin crisps up instead of steaming.
- 2Use a two-zone fire so the chicken cooks through without burning the skin.
- 3Reserve some sauce before basting to serve on the side and avoid cross-contamination.
- 4Let the chicken rest for 5 minutes tented loosely in foil so juices redistribute evenly.
- 5Brush sauce only during the last few minutes of grilling to prevent the sugar from scorching.
Adapt it for your goals.
Spicy
Add 1 teaspoon cayenne pepper or chipotle powder to the sauce, plus a minced jalapeño for heat lovers who want a kick.
honey mustard twistHoney mustard twist
Replace brown sugar with honey and stir in 1 tablespoon Dijon mustard for a sweeter, tangier glaze.
boneless thighsBoneless thighs
Use boneless, skinless chicken thighs and reduce indirect cooking time to 15 minutes total for a faster weeknight version.
oven bakedOven-baked
Roast the chicken at 375°F on a wire rack for 40 minutes, then brush with sauce and broil 3-4 minutes per side for a no-grill option.
Why this is on our healthy list.
Rich in Protein
Chicken leg quarters provide high-quality protein that supports muscle repair and keeps you full longer.
Good Source of Iron
Dark meat chicken contains heme iron, which helps transport oxygen throughout the body.
Contains B Vitamins
Chicken is naturally rich in niacin and vitamin B6, important for energy metabolism and brain function.
Lower Sugar with Homemade Sauce
Making your own barbecue sauce allows you to control the sugar content compared to many store-bought versions.
Frequently asked questions
Use bone-in, skin-on leg quarters and cook over indirect heat (around 350°F) until the internal temperature reaches 165°F — this prevents overcooking and keeps the meat juicy.
