Dinner

Best BBQ Chicken Recipe

BySarah Summers October 23, 2025October 23, 2025

Introduction

This Best BBQ Chicken recipe delivers juicy, flavorful drumsticks coated in a rich, tangy sauce. Perfect for grilling season, it combines a sweet and savory marinade with a homemade BBQ sauce that will have everyone coming back for seconds.

Six pieces of grilled chicken thighs are placed closely together on white crumpled parchment paper that lines a metal tray. The chicken shows two main textures: three pieces are covered with a thick, shiny red barbecue sauce with glaze and charred spots, while the other three have a dry rub seasoning with a golden-brown crispy crust and visible black grill marks. Small green herbs are lightly sprinkled on some pieces. The tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons brown sugar
2 large cloves garlic, chopped
2 teaspoons salt
1 teaspoon black pepper
10 chicken drumsticks
2 tablespoons vegetable oil
½ cup finely chopped onion
¾ cup ketchup
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce

Instructions

Step 1: Mash the brown sugar, garlic, salt, and black pepper together using a mortar and pestle to form a paste. Transfer the paste into a resealable plastic bag. Add the chicken drumsticks, coat them well with the paste, squeeze out excess air, seal the bag, and marinate in the refrigerator for at least 1 hour or overnight for best results.
Step 2: In a small saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the ketchup, white wine vinegar, and Worcestershire sauce. Bring the mixture to a simmer and cook for about 10 minutes until the flavors blend.
Step 3: Preheat an outdoor grill to medium heat and lightly oil the grill grate. Remove the chicken from the marinade bag and place it on the grill. Cook until brown, about 3 to 5 minutes, turning once halfway through.
Step 4: Turn off one burner and move the chicken over indirect heat, maintaining a temperature between 300 and 350°F (150 to 175°C). Cook for 20 minutes, turning halfway through.
Step 5: Baste the chicken with the prepared sauce, then continue to cook, basting every 10 minutes. Cook until the chicken is no longer pink at the bone and juices run clear, about 20 to 25 minutes more. Check the temperature with an instant-read thermometer; it should read at least 165°F (74°C).

Tips & Variations

You can use a blender or food processor for the paste instead of a mortar and pestle to save time and get a smoother texture.
For extra smoky flavor, add a handful of wood chips to the grill while cooking.
If you prefer spicy BBQ, mix in a teaspoon of cayenne pepper or hot sauce to the marinade paste.

Storage

Store any leftover BBQ chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) or on a grill to maintain moisture and flavor. Avoid microwaving to prevent drying out the meat.

How to Serve

A white tray lined with crinkled white parchment paper holds six grilled chicken thighs arranged in two rows with three in each. The chicken has a rich, dark brown grilled crust with visible char marks and a shiny, sticky layer of reddish-brown BBQ sauce on two pieces at the top. The surface texture varies between the sauced, glossy thighs and the dry, crispy thighs below, showing a mix of rough, burnt edges and smooth glazed spots. The white marbled background softly contrasts with the warm, smoky colors of the chicken photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, this recipe works well with chicken thighs or breasts. Adjust cooking times accordingly, as breasts will cook faster and can dry out if overcooked.

How long should I marinate the chicken?

For the best flavor, marinate the chicken for at least 1 hour. Marinating overnight will deepen the taste and tenderness, but avoid marinating longer than 24 hours to prevent the meat from becoming mushy.