The short answer: This BBQ chicken is sticky, smoky and juicy, and you can make it in the oven any night of the year or on the grill when the weather's nice.
Our picks for bbq chicken
Starter pickPrintables
Meal Planner & Grocery List
Weekly meals, a grocery list sorted by aisle, and pantry and freezer inventories so you shop once and waste less.
Printables
Family Recipe Binder
Section dividers, four recipe page layouts with room for the family story, 4x6 and 3x5 cards and a conversion chart - print it or type into the fillable version.
Prep time: 15 minCook time: 48 minTotal time: 1 hr 3 minServings: 4 to 6 servings
Rub bone-in chicken thighs and drumsticks with a simple brown sugar and paprika rub, cook them until they're nearly done, then brush on barbecue sauce in thin layers for the last 10 to 15 minutes so it caramelizes instead of burning. It's a family dinner that needs just 10 minutes of prep. Below you'll find the rub, oven and grill methods, cooking times for every cut, and a slow cooker option.
One batch serves 4 to 6.
BBQ chicken ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-in, skin-on chicken thighs and drumsticks | 3 pounds (8 to 10 pieces) | Or breasts, see times below |
| Brown sugar | 1 tablespoon | For the rub |
| Smoked paprika | 2 teaspoons | |
| Garlic powder | 1 teaspoon | |
| Onion powder | 1 teaspoon | |
| Kosher salt | 1½ teaspoons | |
| Black pepper | ½ teaspoon | |
| Chili powder or cayenne | ½ teaspoon | Optional, for heat |
| Barbecue sauce | 1 to 1½ cups | Your favorite, plus more for serving |
| Vegetable oil | 1 tablespoon |
How to make BBQ chicken in the oven
- Heat the oven. Heat it to 400°F and line a sheet pan with foil, then set a rack on top if you have one.
- Season. Pat the chicken dry. Don't rinse it, because the USDA's chicken handling guide says washing raw poultry spreads bacteria around the kitchen. Toss the chicken with the oil and the rub.
- Bake. Bake for 30 minutes, until the skin starts to brown.
- Sauce it. Brush the chicken with barbecue sauce and bake 10 to 15 minutes more. Brush on a second layer.
- Finish and check. Broil for 2 to 3 minutes to caramelize the sauce, watching closely. The chicken is done at 165°F in the thickest part on the FoodSafety.gov temperature chart.
How to grill BBQ chicken
Set up a two-zone grill, with medium-high heat on one side and no heat on the other. Sear the seasoned chicken skin side down over direct heat for 3 to 5 minutes, then move it to the cool side, close the lid, and cook for 25 to 35 minutes. Brush with sauce for the last 10 minutes, turning once or twice, and move it over direct heat for a final minute or two to char the sauce.
Pair the chicken with a cool side from our summer dinner menu ideas, which cover grill, no-cook and 30-minute meals.
BBQ chicken cooking times
| Cut | Oven at 400°F | Grill (indirect) |
|---|---|---|
| Bone-in thighs | 40 to 45 minutes | 30 to 40 minutes |
| Drumsticks | 40 to 50 minutes | 30 to 40 minutes |
| Bone-in breasts | 35 to 45 minutes | 30 to 40 minutes |
| Boneless breasts | 20 to 25 minutes | 6 to 8 minutes per side, direct |
| Wings | 35 to 45 minutes | 20 to 25 minutes |
Times are a guide. Always check that the chicken reaches 165°F.
Tips for the best BBQ chicken
- Sauce late. Sugar in barbecue sauce burns fast, so add it only at the end.
- Use a thermometer. Pink color isn't a safe guide, and USDA notes that grilled chicken can stay pink even when it's fully cooked.
- Choose dark meat. Thighs and drumsticks stay juicy and forgive a few extra minutes.
- Keep sauce separate. Use a clean brush and bowl for sauce on cooked chicken, and boil or toss any sauce that touched raw chicken.
- Rest it. Let the chicken rest 5 minutes so the juices settle.
Slow cooker BBQ chicken
For pulled BBQ chicken sandwiches, put 2 pounds of boneless chicken thighs in a slow cooker, pour 1½ cups of barbecue sauce over them, and cook on low for 4 to 6 hours. Shred, toss with the sauce, and pile it on buns with coleslaw. Find more hands-off dinners in our slow cooker recipes.
What to serve with BBQ chicken
Serve BBQ chicken with baked mac and cheese, mashed potatoes, coleslaw, corn or a crisp cucumber salad. Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. For more family dinners, see our high-protein meals and fried chicken recipe.
Plan family dinners
- Family Recipe Binder, $6.99. Write your version of this recipe on a recipe page or a 4x6 card, file it behind a section divider, and use the conversion chart when you double the batch.
- Meal Planner & Grocery List, $3.99. Plan the week's meals, keep a grocery list sorted by aisle, and track what's already in the pantry and freezer so you shop once and waste less.
No grill? Make crispy air fryer drumsticks and brush them with barbecue sauce at the end. Want a sticky skillet glaze instead of BBQ? Make honey garlic chicken recipe. For a weeknight version without barbecue sauce, see our oven-baked chicken thighs.
Cooking outdoors for a crowd? Our chicken kabobs on the grill method threads the same marinated chicken on skewers, and baked chicken drumsticks give you an oven version at 425°F.
Frequently asked questions
How do you make BBQ chicken in the oven? To make BBQ chicken in the oven, season bone-in chicken pieces with a dry rub and bake them on a foil-lined sheet pan at 400°F for about 30 minutes. Brush them with barbecue sauce, bake 10 to 15 minutes more, then brush again and broil for 2 to 3 minutes until the sauce is sticky. The chicken is done at 165°F on a thermometer.
When should you put BBQ sauce on chicken? Put the barbecue sauce on chicken during the last 10 to 15 minutes of cooking, not at the start. Most BBQ sauces are high in sugar, which burns and turns bitter over high heat long before the chicken is cooked through. Season the chicken with a dry rub first, cook it most of the way, then brush on sauce in two or three thin layers.
What temperature should BBQ chicken be cooked to? BBQ chicken is safe to eat when it reaches 165°F in the thickest part, measured with a food thermometer, according to FoodSafety.gov. Thighs and drumsticks are often more tender when cooked to 175°F to 185°F, because the connective tissue softens. Check the temperature near the bone without touching it, since color alone isn't a reliable sign of doneness.
What is the best cut of chicken for BBQ chicken? Bone-in, skin-on chicken thighs and drumsticks are the best cuts for BBQ chicken. Dark meat stays juicy under high heat and doesn't dry out if it cooks a few minutes too long. Chicken breasts work too, but they cook faster and dry out more easily, so pound boneless breasts to an even thickness and pull them off as soon as they hit 165°F.
Can you make BBQ chicken in a slow cooker? Yes, slow cooker BBQ chicken is an easy weeknight dinner. Put 2 pounds of boneless chicken thighs or breasts in the slow cooker, pour 1½ cups of barbecue sauce over them, and cook on low for 4 to 6 hours or high for 2 to 3 hours, until the chicken reaches 165°F. Shred it with two forks and serve it on buns with coleslaw.
Can you marinate chicken in BBQ sauce overnight? Yes, you can marinate chicken in a thinned BBQ sauce in the refrigerator overnight, and the USDA says chicken can marinate in the refrigerator for up to 2 days. Never marinate on the counter. Throw away the used marinade, or bring it to a full boil before brushing it on cooked chicken, and keep separate fresh sauce for serving at the table.