Ingredients
Method
Prepare Chicken
- Place the chicken pieces on a large baking sheet and let them come to room temperature. Pat dry with paper towels.
Apply Dry Rub
- In a small bowl, combine the salt, garlic powder, smoked paprika, chili powder, onion powder, and black pepper. Sprinkle the rub evenly over the chicken, using your hands to coat all sides, including under the skin if desired.
Set Up Grill
- Prepare a gas or charcoal grill for two-zone cooking: leave one side on high direct heat and the other side off for indirect heat. For charcoal, bank the coals on one side.
Grill Chicken
- Place the chicken on the indirect heat side, close to the heat source. Cover and cook for 30 to 35 minutes, flipping every 10 minutes, until an instant-read thermometer registers 160°F to 165°F.
Glaze with BBQ Sauce
- Brush the chicken generously with BBQ sauce and cook covered for 3 to 4 minutes. Flip, brush with more sauce, and cook another 3 to 4 minutes. Repeat until the chicken reaches 175°F.
Serve
- Transfer the chicken to a serving platter. Serve with extra BBQ sauce on the side if you like.
Nutrition
Notes
For extra smoky flavor, add a handful of soaked wood chips to the grill. If you prefer white meat, use boneless skinless chicken breasts and reduce grill time to about 15-20 minutes. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a 350°F oven or on the grill to retain juiciness. Avoid overcooking by using a meat thermometer for accuracy. This recipe works great for meal prep—make the BBQ sauce a day ahead to simplify.
