Use bone-in, skin-on chicken for the juiciest results. It stays moist while grilling and absorbs flavors better than boneless cuts.
Let the chicken soak in a mix of BBQ sauce, spices, and a little oil for at least 2 hours. Overnight marination gives the best flavor.
Use a two-zone heat setup—direct heat for searing and indirect heat for slow cooking. This prevents burning while ensuring even cooking.
Brush on extra BBQ sauce during the last 10 minutes of grilling. This builds a sticky, caramelized coating without burning the sauce.
Ensure the chicken reaches 165°F (75°C) for safe eating. A thermometer prevents undercooking or overcooking, keeping the meat tender.
Allow the chicken to rest for 5–10 minutes after grilling. This helps the juices redistribute, keeping each bite flavorful and moist.
Serve with coleslaw, grilled corn, or baked beans. These sides complement the smoky, tangy flavors of the BBQ chicken perfectly.