You’ve found the perfect recipe if you’re looking for the tastiest, most flavorful chicken barbecue! Brined for amazing juiciness, rubbed with a spice blend for a flavorful punch, and finished with a rich BBQ sauce glaze, this grilled BBQ chicken BBQ is the epitome of perfection. You’ll be craving this outdoor barbecue all summer long.
Why You’ll Love This Recipe
The smoky smell of BBQ chicken frying on the grill is the epitome of summer. Furthermore, grilling is about creating memories, not simply cooking. Regardless of whether it’s a family get-together or a laid-back evening with friends, this recipe is sure to make everyone grin.
The cookout’s secret menu, Brine and a handmade spice rub require a bit more work, but it’s well worth it. Are you prepared to cook the greatest barbecue chicken you’ve ever had? Let’s get this done!
What You’ll Need
Ingredients:
Chicken: Use any cuts you love—breasts, thighs, drumsticks, or wings. Bone-in, boneless, skin-on, or skinless—it’s all good.
BBQ Sauce: Pick your favorite! Sweet Baby Ray’s, Stubbs, or Heinz are great options.
Spices: Create your own custom BBQ rub with paprika, cumin, onion powder, garlic powder, smoked paprika, brown sugar, and a dash of pepper.
For the Brine:
Water, salt, brown sugar, and crushed garlic.
Step-by-Step Instructions
Brine for Juiciness:
Mix the brine ingredients in a large bowl. Trim the chicken, submerge it in the brine, cover, and refrigerate for 30 minutes to 24 hours.
Spice It Up:
Combine the spice rub ingredients in a small bowl. Pat the chicken dry and generously coat each piece with the rub.
Grill to Perfection:
Preheat the grill to high, then lower it to 360°F. Place chicken skin-side down, cover, and grill for 10 minutes.
Flip the chicken, close the lid, and grill another 5-10 minutes.
Turn Up the Heat:
Increase the grill to 425°F for that golden, crispy finish. Flip occasionally for perfect grill marks.
Baste with BBQ Sauce:
Once the chicken reaches 155°F, brush it with BBQ sauce. Grill uncovered for 2 minutes per side until the internal temp hits 165°F. Let it rest for 5 minutes before serving.
Tips for Success
Keep It Even: Different cuts cook at different rates. Remove smaller pieces as they finish and keep them warm while the rest cook.
Make Ahead: Brine the chicken and mix the rub the night before for a stress-free grilling session.
Scaling Up or Down: This recipe feeds 6-8. Adjust quantities as needed, but don’t skimp on the rub—it’s the star of the show!
FAQs
No, they’re different. BBQ chicken is cooked low and slow with sauce, while grilled chicken is cooked quickly over high heat.
Chicken thighs and drumsticks are great. They’re juicy and handle slow cooking well.
BBQ stands for barbecue.
It depends on the cut. Boneless pieces take 10–15 minutes. Bone-in cuts need 20–30 minutes over medium heat.
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