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A close-up shot of perfectly charred Grilled BBQ Chicken Legs on a white plate, glistening with a dark, rich barbecue sauce.

Smoky Sweet Grilled BBQ Chicken

This recipe delivers succulent, smoky grilled BBQ chicken, coated in a homemade sweet and tangy sauce. Perfect for a backyard cookout, it's a flavorful main course that's sure to be a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs bone-in, skin-on chicken pieces thighs and drumsticks
  • 2 tbsp brown sugar light, packed
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp cayenne pepper optional, for heat
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar light, packed
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp Dijon mustard
  • 1/4 cup water or chicken broth, if desired

Equipment

  • Large mixing bowl
  • Small Saucepan
  • Grill (gas or charcoal)
  • Tongs
  • Basting brush
  • Instant-read meat thermometer

Method
 

  1. In a small saucepan, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, Dijon mustard, and water. Bring to a simmer over medium heat, stirring occasionally.
  2. Reduce heat to low and let it gently simmer for 10-15 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
  3. Pat the chicken pieces thoroughly dry with paper towels. In a large bowl, combine all dry rub ingredients: brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper (if using).
  4. Evenly sprinkle and rub the dry rub mixture all over the chicken pieces, ensuring they are well coated.
  5. Preheat your grill to medium-high heat (about 375-400°F / 190-200°C). Clean the grill grates thoroughly and oil them to prevent sticking.
  6. Place the chicken pieces skin-side down on the preheated grill. Close the lid and cook for 5-7 minutes until the skin is nicely browned and crispy.
  7. Flip the chicken pieces. Reduce the grill heat to medium-low (about 325-350°F / 160-175°C) to prevent burning the exterior while allowing the inside to cook through. Close the lid and continue to cook for another 15-20 minutes, flipping every 5-7 minutes.
  8. During the last 10 minutes of cooking, begin basting the chicken generously with the prepared BBQ sauce. Flip and baste every few minutes, building up layers of sauce, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) in the thickest part (avoiding the bone).
  9. Remove the grilled BBQ chicken from the grill and let it rest on a cutting board for 5-10 minutes before serving. This allows the juices to redistribute, ensuring tender and moist chicken.

Notes

For best flavor, you can marinate the chicken with the dry rub for at least 30 minutes, or up to 4 hours in the refrigerator, before grilling. If using a charcoal grill, create a two-zone fire for indirect cooking to prevent burning. Adjust cayenne pepper in the rub and sauce to your preferred spice level. Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.