BBQ Chicken

Ingredients

• 2 lb bone-in chicken thighs and drumsticks
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup barbecue sauce, divided
• 1 tbsp apple cider vinegar
• 1 tsp honey, optional

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Pat the chicken completely dry with paper towels, then place it on a tray. Dry skin browns more effectively and gives the barbecue sauce a better surface to cling to later in the cooking process.
2. Step 2.Mix the smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub the chicken with olive oil, then season every side evenly, including around the joints and underneath loose skin.
3. Step 3.Prepare a grill for two-zone medium heat, aiming for roughly 375–400°F with one hotter side and one cooler side. Clean and oil the grates so the chicken is less likely to stick when it is turned.
4. Step 4.Place the chicken skin-side down over the cooler side of the grill, close the lid, and cook for about 15 minutes. Turn the pieces and continue cooking with the lid closed so the interior cooks without burning the skin.
5. Step 5.Combine 3/4 cup barbecue sauce with the vinegar and optional honey. Keep the remaining clean sauce separate for serving so no sauce that touches partly cooked chicken is used as a finishing condiment.
6. Step 6.Move the chicken closer to direct heat once it is nearly cooked, then brush a thin layer of sauce over the top. Turn and brush again, allowing each coating to caramelize for 1–2 minutes before adding more.
7. Step 7.Continue glazing and turning until the chicken is deeply browned and the thickest part reaches at least 165°F. For bone-in thighs and drumsticks, a slightly higher final temperature can make the meat more tender.
8. Step 8.Transfer the cooked chicken to a clean platter and brush it with a final thin layer of the reserved clean barbecue sauce if you want a glossier finish. Never reuse the brush or sauce that touched raw chicken.
9. Step 9.Rest the chicken for 5–10 minutes before serving so the juices redistribute through the meat. This rest also gives the sticky glaze time to set instead of sliding off immediately.
10. Step 10.Serve with coleslaw, corn, baked beans, potato salad, or another barbecue side. Refrigerate leftovers within 2 hours and reheat until steaming hot throughout before eating.