Finger-Lickin’ BBQ Chicken (Print Version)

Tender grilled chicken coated in a bold BBQ rub and finished with layers of tangy sauce.

# Ingredients:

→ Chicken

01 - 3.5 to 4 pounds bone-in, skin-on chicken pieces

→ Seasonings

02 - 1/4 cup packed brown sugar
03 - 2 tablespoons smoked paprika
04 - 1 tablespoon garlic powder
05 - 1 tablespoon onion powder
06 - 1 tablespoon chili powder
07 - 2 teaspoons kosher salt
08 - 1 teaspoon ground black pepper
09 - 1/2 teaspoon cayenne pepper (optional)
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried oregano

→ Cooking Essentials

12 - 2 tablespoons olive oil
13 - 1.5 to 2 cups barbecue sauce

# Steps:

01 - Pat chicken pieces thoroughly dry with paper towels on all sides.
02 - Mix brown sugar, smoked paprika, garlic powder, onion powder, chili powder, kosher salt, black pepper, cayenne pepper, dried thyme, and dried oregano in a medium bowl until well blended.
03 - Drizzle chicken with olive oil, then coat evenly on all sides with dry rub mixture, pressing the seasoning onto the surface.
04 - Refrigerate seasoned chicken for 30 minutes up to 4 hours to enhance flavor. (Optional)
05 - Set up a charcoal or gas grill for two-zone cooking. Preheat to medium heat, 350 to 400°F, ensuring one side is hotter and the other cooler.
06 - Place chicken skin-side down on the hot side of the grill. Sear for 3 to 5 minutes per side, turning once, until golden and crisp.
07 - Move chicken to the cool side of the grill, skin-side up. Close the lid and cook for 30 to 45 minutes, maintaining temperature.
08 - Brush chicken with barbecue sauce during the last 15 to 20 minutes of grilling. Repeat to apply 2 to 3 layers, cooking 5 to 7 minutes between coats.
09 - Use an instant-read thermometer to ensure thickest part of breasts reach 165°F and thighs or drumsticks reach 170 to 175°F.
10 - Allow chicken to rest for 5 to 10 minutes before serving to retain juices.

# Notes:

01 - For enhanced smoky flavor, add a handful of soaked wood chips to hot coals or smoker box before grilling.
02 - Resting the chicken before carving allows juices to redistribute for maximum tenderness.

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