Smoky Barbecue Grilled Chicken (Printer-Friendly)

Juicy grilled chicken marinated in smoky tangy barbecue sauce, perfect for summer cookouts.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks

→ Marinade & Barbecue Sauce

03 - 1 cup barbecue sauce (store-bought or homemade)
04 - 2 tablespoons olive oil
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon brown sugar
07 - 2 teaspoons smoked paprika
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1/2 teaspoon kosher salt
11 - 1/2 teaspoon freshly ground black pepper

→ Garnish

12 - Fresh parsley, chopped (optional)

# How-To Steps:

01 - In a large mixing bowl, combine the barbecue sauce, olive oil, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and well blended.
02 - Measure out 1/4 cup of the marinade mixture and set aside in a small bowl. This will be used for basting during grilling.
03 - Add the chicken thighs and drumsticks to the bowl with the remaining marinade, turning each piece to coat thoroughly. Cover tightly and refrigerate for at least 1 hour, or up to overnight for more intense flavor.
04 - Preheat an outdoor grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the grates using a folded paper towel dipped in vegetable oil to prevent sticking.
05 - Remove the chicken from the marinade, allowing any excess to drip off. Place the pieces skin-side down on the grill and cook for 6 to 8 minutes per side, turning occasionally and brushing with the reserved basting sauce, until the skin is nicely charred and the internal temperature reaches 165°F when measured at the thickest part.
06 - Transfer the chicken to a platter and let rest for 5 minutes to allow juices to redistribute. Garnish with chopped fresh parsley if desired and serve immediately.

# Expert Hints:

01 -
  • The marinade doubles as your basting sauce, so there is no need to juggle five different condiments while grilling.
  • Bone-in, skin-on pieces stay unbelievably juicy even if you accidentally leave them on the grill a minute too long.
  • It works just as beautifully in the oven, which means rain cannot ruin your plans.
02 -
  • Always reserve part of the marinade before raw chicken touches it, because cross-contamination is not worth a single extra brush of sauce.
  • An instant-read meat thermometer is your best friend here since bone-in pieces cook unevenly and visual cues alone can deceive you.
03 -
  • Pat the chicken pieces dry with paper towels before adding them to the marinade so the seasonings adhere directly to the meat rather than sliding off on a layer of moisture.
  • Let the chicken sit at room temperature for 15 minutes before grilling so the chill comes off and it cooks more evenly from edge to edge.

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