12 Juicy BBQ Chicken Recipes From Wings to Whole Birds

The Challenge (and Reward) of BBQ Chicken

Chicken is probably the most grilled protein in the world, and also the most often botched. The challenge is real: the breast dries out before the thigh is cooked, the skin burns before the inside is done, and the result is either raw in the middle or bone-dry throughout. Sound familiar?

The good news is that every one of these problems has a simple solution. Once you understand a few principles, you'll be turning out BBQ chicken that rivals any restaurant.

The Golden Rules of Grilling Chicken

• Always use indirect heat for bone-in pieces. Direct heat chars the outside before the inside cooks. Set up a two-zone fire: hot on one side, empty on the other. Sear for color on the hot side, then move to indirect to finish.
• Target 165°F in the thickest part. Use a thermometer — guessing is how chicken goes wrong. For thighs and drums, you can actually go to 175-180°F for better texture (the collagen needs extra time to break down).
• Brine or salt ahead of time. Chicken benefits enormously from brining. A simple brine (1/4 cup salt per quart of water, 1-4 hours) keeps the meat juicy even if you slightly overcook it.
• Sauce at the end. BBQ sauce contains sugar that burns quickly. Only sauce during the last 5-10 minutes of cooking. Apply it too early and you'll get a blackened, bitter mess.

By the Cut

Wings

The perfect party food. Wings are best cooked in two stages: smoke low to render the fat and build flavor, then blast with high heat to crisp the skin.

• Pat wings completely dry and toss with baking powder + salt (this creates crispier skin)
• Smoke at 250°F for 45 minutes, then crank the heat to 400°F+ for 15-20 minutes
• Toss in your favorite sauce immediately after pulling them off — Buffalo, BBQ, honey garlic, or lemon pepper
• The inside should be cooked through but still juicy, with shatteringly crispy skin

Thighs

The most forgiving cut of chicken. Thighs have more fat and connective tissue than breasts, so they stay juicy even when cooked a bit longer. They're also cheaper and more flavorful.

• Bone-in, skin-on thighs are the best option for the grill
• Season with a dry rub and grill skin-side down over medium heat for 7-8 minutes until crispy
• Flip and continue cooking for 8-10 minutes until 175°F internal
• For jerk chicken: marinate overnight in a blend of scotch bonnets, allspice, thyme, and scallions. Grill over pimento wood if you can find it.

Breasts

The trickiest cut because it dries out fast. The secret is even thickness. Butterfly or pound your breasts to uniform thickness (about 3/4 inch) so they cook evenly. A quick brine beforehand adds insurance.

• Grill over medium-high heat for 5-6 minutes per side
• Pull at 160°F — carryover will bring it to 165°F
• Let rest for 5 minutes before slicing

Whole Chicken

A whole bird on the grill is impressive and feeds a crowd. Two classic methods:

• Beer can chicken: Open a can of beer (drink half), sit the chicken on top, and stand it on the grill over indirect heat. The beer steams the cavity while the exterior gets smoky and crispy. Cook at 350°F for about 1.5 hours until the thigh hits 175°F.
• Spatchcocked (butterflied): Remove the backbone with kitchen shears, press flat. This cooks 40% faster and more evenly because the bird is uniform thickness. Grill skin-side up over indirect heat for 45-60 minutes, then flip skin-side down over direct heat for 5 minutes to crisp.

Flavor Ideas

• Classic BBQ: Sweet and smoky rub, finished with a vinegar-based BBQ sauce
• Lemon Herb: Lemon zest, garlic, rosemary, and olive oil. Clean, bright, and summery.
• Nashville Hot: Cayenne-heavy dry rub, fried then sauced with a cayenne butter mixture. Serve on white bread with pickles.
• Teriyaki: Soy, mirin, ginger, garlic. Glaze during the last few minutes for a sticky, caramelized finish.

Our Best Chicken Recipes

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