Description
A flavorful grilled BBQ chicken recipe featuring a savory brine and a robust homemade spice rub, finished with a tangy BBQ sauce glaze. This method ensures juicy, tender chicken with smoky grill marks and a perfectly caramelized sauce.
Ingredients
Scale
Brine
- 2 quart water
- 3 tablespoons salt
- 3 tablespoons brown sugar
- 2 cloves garlic (crushed)
Chicken
- 4-5 lbs chicken pieces (a mix of boneless/skinless chicken breasts and bone-in, skin-on thighs, drumsticks, and wings)
Spice Mix
- 2 tablespoons brown sugar
- 1 tablespoon ground paprika
- 2 teaspoons ground cumin
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Finishing Sauce
- 1 cup BBQ sauce (or more to taste)
Instructions
- Brine chicken: Combine the water, salt, brown sugar, and crushed garlic in a very large bowl to create the brine. Trim any excess fat off the chicken pieces and fully submerge them in the brine. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the chicken to absorb moisture and flavor.
- Prepare for grilling: Heat your grill on high. Meanwhile, combine all the spice mix ingredients – brown sugar, ground paprika, ground cumin, onion powder, garlic powder, smoked paprika, salt, and black pepper – in a small bowl and mix well.
- Prepare chicken: Remove the chicken from the brine and discard the brine. Pat the chicken pieces dry thoroughly with paper towels to ensure proper grilling. Rub each piece generously with the prepared spice mix, coating all sides evenly.
- Grill covered: Lower the grill heat to about 360°F if using a gas grill; if using charcoal, position chicken over indirect heat. Place chicken skin-side up on the grill and close the lid. Grill covered for 10 minutes, then flip the pieces and grill covered for another 5 to 10 minutes, adjusting time based on the size of the pieces, until partially cooked through.
- Grill uncovered: Increase the grill temperature to 425°F or move the chicken directly over the heat source if using charcoal. Continue grilling uncovered for 5 to 8 minutes, flipping once or twice, until the chicken develops rich brown color and distinct grill marks.
- Baste and finish: When the chicken reaches an internal temperature of at least 155°F, begin basting with BBQ sauce. Grill for 2 minutes, flip the chicken and baste again, then grill for another 2 minutes. Once the internal temperature reaches 165°F, remove the chicken from the grill and let it rest for 5 minutes before serving to lock in juices.
Notes
- Brining the chicken adds moisture and enhances flavor, but don’t skip the drying step before grilling to get good sear marks.
- Use a reliable meat thermometer to ensure chicken is fully cooked but not overdone.
- You can adjust the spice rub according to your preferred heat level by adding cayenne pepper or chili powder.
- Allow the chicken to rest after grilling for juicier results.
- Use indirect heat for the initial grilling phase to cook the chicken through without burning the exterior.
