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My Grilled BBQ Chicken is tender, juicy, and full of flavor. My twist is grilling the whole chicken; this technique helps maintain moisture in both the white and dark meat, and frees up the grill for more food.
Here are some sauces and sides to serve with your grilled BBQ chicken: Alabama White BBQ Sauce, Hot Honey Sauce, Sweet Chili Glaze, Grilled Corn, Potato Salad, and Baked Beans.
Recipe Video
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BBQ chicken was the first thing I cooked when I truly fell in love with cooking. I was 16, working my summer job, and it was the end of the summer pool party. I volunteered to grill, despite having no experience, mind you. I didn't burn anything, and we were all impressed that I made a delicious spread of grilled fish, hot dogs, burgers, and corn.
Since then, I've become a Chef and have learned some cool techniques for making flavorful chicken on the grill without drying it out. This technique works on both charcoal grills and propane grills; it doesn't matter. The method does all the heavy lifting, so you don't have to stand over the grill, constantly flipping and moving the chicken.
Instead, you can engage with your guest and make grilling look effortless. That's because to achieve juicy grilled chicken, you don't need a meat mallet or rolling pin; you need to use the indirect heat method, and you will be thoroughly impressed that it took you this long to figure it out.
We start by washing and drying the chicken, then seasoning it so it can marinate for 30 minutes to an hour. Overnight is the best bet, but it isn't always on our side.
After it marinates, we'll sear the chicken over direct heat to add some color, then slide it over to the cold side, close the grill, and return to a well-cooked bird that's waiting to be drenched in some sauce.
Let me walk you through this easy recipe that'll impress your friends and will have them asking you to make your barbecue chicken recipe.
BBQ Chicken Key Ingredients
Here are the ingredients you'll need to make my moist grilled bbq chicken.
Whole Chicken
Most recipe calls for chicken thighs, chicken breasts, wings, or legs. However, my recipe is different because we're going to grill the whole chicken, then cut it into individual pieces before serving. You can use boneless, skinless chicken breasts or chicken thighs.
Seasoning Blend
I like to use my homemade Creole seasoning or 6-ingredient bbq rub because both are packed with flavor that penetrates to the bone. Creating a flavorful grilled chicken that everyone demands seconds for.
Lemon
A little lemon juice goes a long way in brightening up the flavors of the chicken, and it also helps tenderize the chicken during cooking.
Onion
I always add a little onion to my homemade BBQ sauce; you can omit it if you don't like onions. I usually strain the sauce to remove the onion pieces when I have a picky eater over, and they lick the sauce off their fingers every time.
Worcestershire
This sauce brings a burst of flavor to the party! A little goes a long way to making your sauce top-notch!
Vinegar
I know most BBQ enthusiasts live and die by apple cider vinegar for its sweet and tangy punch, but I find that regular white distilled vinegar does a lot of heavy lifting for tang, and the added sugar will handle the sweet side.
Ketchup
I prefer to use a sugar-free ketchup whenever possible, so I do not end up making dessert with my sauce. However, if one isn't available, I use regular ketchup.
Brown Sugar
I've made this sauce with light and dark brown sugar, and there's only a slight difference in flavor, one that wouldn't stand out to the casual eater at the cookout, so feel free to use either one for this sauce.
Beer
Beer is my secret ingredient. Most people don't add it, but the beer adds depth, richness, and a nice sweetness from the hops. Don't worry, the alcohol will cook out as the bbq sauce cooks. Every beer adds a different flavor, so if you drink it, use it. If you don't drink beer, grab a $2 Bud Light and keep moving.
How To Make Grilled BBQ Chicken
This is a simple and foolproof method for making grilled BBQ chicken. Even if you're a novice on the grill, this will earn the most seasoned pit master's approval for your succulent chicken.
Grilled Chicken
Preheat the grill to 400°F, using the indirect heat method. On a sheet pan, season the chicken evenly with Creole seasoning or my bbq rub on both sides, and place a lemon in the cavity.
Cover with plastic wrap and let it sit at room temperature for 30 minutes.
When you have 15 minutes remaining, preheat the grill to 400°F. Sear the chicken for 2 minutes on the back side, then transfer it to the cold side of the grill, close the lid, and cook for 1 hour and 10 minutes.
Homemade BBQ Sauce
While the chicken is grilling, turn on the heat to medium-high. In a medium saucepan, add the oil and onions, and cook for 2 minutes. Add the Creole seasoning, Worcestershire sauce, vinegar, ketchup, brown sugar, and beer. Stir a few times, then bring to a boil and reduce the heat to medium-low. Cook for 30 minutes.
When 25 minutes remain on the chicken, baste it with BBQ sauce every 10 minutes. Then baste the chicken or chicken pieces again with sauce right before you remove it. Cool for 10 minutes before cutting the chicken and serving extra sauce on the side.
Storing Grilled BBQ Chicken
After the grilled chicken has cooled, place it in an airtight container in the fridge for no more than seven days.
The barbecue sauce can be made a day or two in advance. After the sauce has cooled, place it in an airtight container in the refrigerator for seven days.
You can reheat the grilled chicken on the grill over indirect heat or place it in a 350°F oven for 10-15 minutes. Alternatively, you can also reheat it in an oven at the same temperature and for the same amount of time.
The barbecue sauce can be served at room temperature or heated to a medium temperature. Add all the ingredients to a small or medium saucepan and cook until the mixture starts to boil, about 10 minutes or less.
BBQ Chicken Pro Recipe Substitutes, Tips & Tricks
Here are a few notes I had from making juicy grilled BBQ chicken.
- This recipe is for a chicken weighing between 3.5 and 4.5 lbs.
- Feel free to use my homemade creole seasoning if you don't have any of the #1 Low-Sodium Cajun Seasoning on the market.
- If you're not a fan of onions, you can omit them or strain the sauce before using.
- Double or triple the recipe for a larger crowd.
- I recommend using the indirect cooking method for this recipe. Click this link to learn more about the indirect grilling method.
- This recipe works on any piece of chicken. You can use it on half chickens, legs, wings, breast, thighs, leg quarters, or any other way you enjoy your chicken. The time required will vary depending on the size of your chicken.
- I didn't specify what type of brown sugar because some people enjoy the deep maple flavor of dark brown sugar. While others enjoy the light caramel flavor of light brown sugar. Either will work great in the sauce.
- You can omit the beer from the recipe, but it will cook out any alcohol. Squeezing fresh lemon juice over the top will brighten all the flavors.
- Feel free to use your favorite bbq sauce, even if it's store-bought.
- No need to worry about using an instant-read thermometer inserted into the thickest part of the chicken thighs until it reaches an internal temperature of 165°F. If the leg quarter easily moves back and forth, the chicken is ready. Also, you could use a small knife to pierce the chicken. Once the juice runs clear with no blood, it's time for dinner!
FAQ
Here are the top questions readers have about making grilled chicken.
How long does it take to grill BBQ chicken on the grill?
Grilled BBQ chicken usually takes around 25 to 30 minutes to cook, depending on the size and cut of the meat. Bone-in pieces, such as thighs or drumsticks, take a little longer to cook, while boneless cuts cook faster. I always recommend grilling over medium heat—around 400°F—and turning the chicken on the cool side to cook low and slow, to avoid flare-ups.
Should you put barbecue sauce on chicken before grilling?
Barbecue sauce is full of sugar, and sugar burns fast on the grill. I recommend waiting until the chicken is about 70% done before adding sauce, usually in the last 15 to 20 minutes of grilling. This way, the sauce thickens and sticks to the meat without turning bitter or black. It's a trick I use every time I'm grilling BBQ chicken for clients who want that deep flavor and perfect glaze.
How do you grill BBQ chicken without drying it out?
The secret to juicy grilled BBQ chicken comes down to a few simple things: temperature, timing, and technique. I like to start with a dry brine or rub—it helps lock in flavor and moisture. Then I grill the chicken over medium heat, using indirect heat for thicker cuts. That means you sear the meat over direct heat to get those grill marks, then move it to a cooler part of the grill to finish cooking slowly. I always remove the chicken from the grill once it reaches 165°F, then let it rest for 10 minutes. That resting time makes a big difference in keeping it juicy.
What's the best way to grill chicken on a propane grill?
A propane grill is ideal for grilling chicken because it allows you to control the temperature, which is essential. I always start by preheating the grill to approximately 400°F and setting it up for two-zone cooking—one side with direct heat and the other with indirect. This allows me to sear the chicken first, then move it to the cooler zone to finish cooking through without drying out. Lightly oil your grates to prevent sticking. Place the chicken skin-side down to start, and keep the lid closed when cooking on indirect heat. That's the same process I've used whether I'm cooking on a gas or charcoal grill.
Is it better to grill chicken at 350 or 400 on a gas grill?
Both temps can work, but in my experience, 375°F to 400°F is the sweet spot for grilled chicken. At 400°F, you have a nice balance—you can get a good sear without drying out the meat, especially with bone-in cuts. If I'm grilling thinner or boneless pieces, I might reduce it to 375°F for a more controlled cook.
How do you cook chicken on the grill and keep it juicy?
To keep your grilled chicken juicy, it starts before the chicken even hits the grill. A dry brine or a marinade can help retain moisture and add flavor. I always grill over medium-high heat, and I avoid pressing down on the chicken while it's cooking—squeezing the juices out is the fastest way to dry it out. I also use two-zone grilling, which allows me to sear the outside without overcooking the inside. And don't skip the resting step—giving the chicken just 10 minutes off the grill allows the juices to settle, making every bite tender and flavorful.
More BBQ Recipes
If you love grilling, you'll want to add these to your menu rotation
- Collard Green Coleslaw
- Grilled Chicken Sandwich
- Moist Southern Cornbread
- Meyer Lemon Sweet Tea
- Grilled Beef Ribs
- Texas Brisket in the Oven
- Brisket Nachos
- Grilled Cheeseburger
- Southern Green Beans
Before You Begin
Here are my steps for getting organized before I start anything.
Step 1: Get all ingredients for the grilled chicken on the counter.
Step 2: Measure everything out.
Step 3: Follow the recipe and prepare to enjoy the best bbq chicken you've ever made!
Whole chickens are a great way to feed a large crowd, and they're not as hard to grill as you might think. By following my simple tips for grilling a whole chicken, your guests will be raving about how moist and delicious it is.
So fire up the grill and get ready to make some amazing barbecue chicken! Have you tried this recipe? If so, please take a moment to leave a rating and share your thoughts in the comments section below.
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📖 Recipe
Grilled BBQ Chicken
Ingredients
Grilled Chicken:
- 1 whole chicken rinsed and dried
- 1 tablespoon + 1 teaspoon Savory Cajun seasoning or seasoning salt
- 1 lemon cut in half
Homemade BBQ Sauce:
- 2 tablespoons oil
- ½ medium onion chopped small
- 2 teaspoons Savory Cajun seasoning or seasoning salt
- ½ cup worcestershire
- ½ cup white vinegar
- 1 12-14 oz. bottle ketchup
- ½ cup brown sugar
- 6 oz. beer
Instructions
Grilled Chicken
- On a sheet pan, season the chicken evenly with Creole seasoning or my BBQ rub on both sides, and place a lemon in the cavity. Cover with plastic wrap and let it sit at room temperature for 30 minutes.
- When you have 15 minutes remaining, preheat the grill to 400°F, using the indirect heat method (check notes section). Sear the chicken for 2 minutes on the back side, then transfer it to the cold side of the grill, close the lid, and cook for 1 hour and 10 minutes.
BBQ Sauce
- While the chicken is grilling, turn on the heat to medium-high.In a medium saucepan, add the oil and onions, and cook for 2 minutes. Add the Creole seasoning, Worcestershire sauce, vinegar, ketchup, brown sugar, and beer. Stir a few times, then bring to a boil and reduce the heat to medium-low. Cook for 30 minutes.
- When 25 minutes remain on the chicken, baste it with BBQ sauce every 10 minutes. Then baste the chicken or chicken pieces again with sauce right before you remove it. Cool for 10 minutes before cutting the chicken and serving extra sauce on the side.
Video
Notes
- This recipe is for a chicken weighing between 3.5 and 4.5 lbs.
- Feel free to use my homemade creole seasoning if you don't have any of the #1 Low-Sodium Cajun Seasoning on the market.
- If you're not a fan of onions, you can omit them or strain the sauce before using.
- Double or triple the recipe for a larger crowd.
- I recommend using the indirect cooking method for this recipe. Click this link to learn more about the indirect grilling method.
- This recipe works on any piece of chicken. You can use it on half chickens, legs, wings, breast, thighs, leg quarters, or any other way you enjoy your chicken. The time required will vary depending on the size of your chicken.
- I didn't specify what type of brown sugar because some people enjoy the deep maple flavor of dark brown sugar. While others enjoy the light caramel flavor of light brown sugar. Either will work great in the sauce.
- You can omit the beer from the recipe, but it will cook out any alcohol. Squeezing fresh lemon juice over the top will brighten all the flavors.
- Feel free to use your favorite bbq sauce, even if it's store-bought.
- No need to worry about using an instant-read thermometer inserted into the thickest part of the chicken thighs until it reaches an internal temperature of 165°F. If the leg quarter easily moves back and forth, the chicken is ready. Also, you could use a small knife to pierce the chicken. Once the juice runs clear with no blood, it's time for dinner!
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