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Grilled bbq chicken drumsticks with glaze on a metal rack.

Smoky BBQ Chicken with Homemade Sauce

Succulent chicken pieces marinated in spices and grilled to perfection with a tangy homemade BBQ sauce. This classic American BBQ dish delivers smoky flavors with a perfect balance of sweet and savory notes.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 3 lbs chicken pieces (thighs and drumsticks) bone-in, skin-on
  • 2 tbsp olive oil
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp brown sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
For the BBQ Sauce
  • 1/2 cup ketchup
  • 3 tbsp apple cider vinegar
  • 3 tbsp brown sugar packed
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 2 cloves garlic minced
  • 1/4 tsp cayenne pepper optional

Equipment

  • Grill or Grill Pan
  • Mixing Bowl
  • Small saucepan
  • Meat Thermometer
  • Basting Brush

Method
 

Prepare the Chicken
  1. Pat chicken pieces dry with paper towels. In a large mixing bowl, combine olive oil, paprika, garlic powder, onion powder, brown sugar, salt, and black pepper to create a dry rub.
  2. Rub the spice mixture all over the chicken pieces, ensuring even coverage. Let chicken marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours for deeper flavor.
Make the BBQ Sauce
  1. In a small saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, minced garlic, and cayenne pepper if using.
  2. Bring the sauce to a simmer over medium heat, then reduce heat to low and cook for 8-10 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
Grill the Chicken
  1. Preheat grill to medium heat (about 350°F). If using a charcoal grill, arrange coals for indirect cooking with cooler and hotter zones.
  2. Place chicken pieces on the cooler side of the grill, skin-side up. Cover and cook for 25-30 minutes, turning once halfway through cooking.
  3. Move chicken to the hotter side of the grill and brush with BBQ sauce. Cook for 8-10 minutes, turning and basting with sauce every 2-3 minutes until internal temperature reaches 165°F.
  4. Remove chicken from grill and let rest for 5 minutes. Brush with remaining BBQ sauce before serving.

Notes

For best results, use a meat thermometer to ensure chicken reaches 165°F internal temperature. Leftover BBQ chicken can be stored in the refrigerator for up to 3 days. The homemade BBQ sauce can be made up to a week in advance and stored in the refrigerator.