Have you ever tasted a perfectly roasted chicken with crispy, golden skin and juicy meat infused with that unmistakable smoky flavor? If you’re tired of heating up your kitchen with oven-roasted chicken or just want to take your grilling skills to the next level, I’m gonna show you exactly how to roast a chicken on the BBQ for incredible results that’ll have your friends and family begging for seconds!
I’ve been perfecting my BBQ chicken technique for years, and let me tell you – there’s nothing quite like the flavor you get from cooking a whole bird over those hot coals or gas flames. The best part? It’s actually easier than most people think!
Why Roast a Chicken on the BBQ?
Before we dive into the how-to, let’s talk about why you should be grilling your whole chicken:
- Amazing Flavor: The smoky depth you get from BBQ roasting simply can’t be replicated in an oven
- Crispy Skin: The dry heat from grilling creates that perfect golden, crispy exterior
- Juicier Meat: When done properly, the BBQ helps lock in moisture
- Healthier Option: Excess fat drips away from the meat
- Keeps Your Kitchen Cool: Perfect for hot summer days when you don’t want to crank up the oven
I remember the first time I tried BBQ roasting a whole chicken – I was nervous it would dry out or burn, but when I followed the right technique, it came out absolutely perfect! Now it’s one of my go-to methods for impressing guests without a ton of effort
Choosing Your Chicken
Let’s start with selecting the right bird:
- Size Matters: Look for a chicken weighing between 3-4 pounds – this size cooks evenly without drying out
- Quality Counts: Air-chilled chickens retain more moisture compared to water-chilled birds
- Skin Integrity: Choose chickens with intact skin and minimal bruising as the skin is crucial for rendering fat and achieving crispy texture
- Consider Going Organic: Organic or free-range chickens often have enhanced flavor (and they’re more ethically sourced)
The Secret to Success: Brining
If you want truly juicy chicken don’t skip this step! Brining is arguably the most critical step for moist and flavorful BBQ chicken.
Basic Brine Recipe:
- ½ cup kosher salt
- ½ cup sugar
- 1 gallon of water
- Optional flavor boosters: garlic cloves, rosemary sprigs, peppercorns
Brining Process
- Dissolve salt and sugar in water
- Add aromatics if using
- Submerge chicken completely in brine
- Refrigerate for 4-12 hours (longer brining can make the meat too salty)
- Rinse thoroughly after brining and pat completely dry with paper towels
I’ve found that a 6-hour brine hits the sweet spot for my family’s taste, but experiment to find your preference!
Seasoning Your Bird
After brining, your chicken is already seasoned from the inside out, but a simple dry rub enhances the exterior flavor without overpowering the natural smokiness.
Simple Dry Rub:
- Salt and pepper
- Paprika
- Garlic powder
- Onion powder
- Dried herbs like thyme and rosemary
Apply the rub generously all over the chicken, including under the skin of the breast and thighs for maximum flavor penetration. Let the chicken rest at room temperature for about 30 minutes after seasoning – this helps the skin dry out further, which promotes crispiness.
Master the BBQ: Setting Up for Success
The heart of amazing BBQ chicken lies in mastering indirect heat. This prevents the chicken from burning while allowing it to cook through evenly.
Setting Up Indirect Heat
For Charcoal Grills:
- Arrange the coals on one side of the grill or in two piles on opposite sides
- Leave a clear space in the middle
- Use a drip pan filled with water under where the chicken will sit (this catches drippings and prevents flare-ups)
For Gas Grills:
- Turn off the burner(s) directly under where the chicken will be placed
- Use the other burners to maintain the desired temperature
Temperature Control
Consistency is key! You want to aim for a grill temperature of 325-350°F (160-175°C). This range ensures the chicken cooks thoroughly without drying out.
I strongly recommend using a reliable grill thermometer to monitor the temperature. If your grill doesn’t have a built-in thermometer, it’s worth investing in an aftermarket one – trust me, it makes all the difference!
Adding Smoke for Flavor
This step isn’t mandatory, but if you want that extra smoky goodness:
- Soak wood chips in water for at least 30 minutes before adding them to the grill
- For charcoal grills: Place soaked wood chips directly on the hot coals
- For gas grills: Use a smoker box or wrap the soaked chips in foil and poke holes in the foil
- Stick with mild woods like apple, cherry, or pecan – stronger woods like mesquite can overpower the delicate flavor of chicken
The Cooking Process
Now for the main event – actually cooking that bird to perfection!
- Place the chicken on the indirect heat side of the grill (not directly over the flames/coals)
- Close the lid – this is important for maintaining consistent temperature
- Let the chicken cook undisturbed for approximately 1 to 1.5 hours (depending on size)
- The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh (use an instant-read thermometer!)
Checking for Doneness
Don’t rely on time alone! Always use a meat thermometer to check the internal temperature:
- Insert the thermometer into the thickest part of the thigh, avoiding the bone
- Ensure it reads 165°F (74°C)
- Also check the breast temperature – it should also reach 165°F
After removing from the grill, let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in more tender and flavorful meat.
Common Mistakes to Avoid
I’ve made plenty of mistakes while perfecting my BBQ chicken technique, so let me save you the trouble:
- Skipping the Meat Thermometer: Temperature is the only reliable way to check doneness
- Not Allowing Resting Time: Cutting into the chicken too soon releases all those precious juices
- Marinating Too Long: Excessive marination can cause an overly salty or mushy texture
- Overcrowding the Grill: Give your chicken enough space for proper heat circulation
- Forgetting to Oil the Grill Grate: This prevents sticking and helps with even cooking
Flavor Variations to Try
Once you’ve mastered the basic technique, get creative with these flavor profiles:
Herb-Lemon
- Lemon zest and juice
- Fresh rosemary, thyme, and sage
- Garlic
- Olive oil
Asian-Inspired
- Soy sauce
- Ginger
- Garlic
- Brown sugar
- Five-spice powder
Southwest
- Cumin
- Chili powder
- Lime juice
- Cilantro
- Garlic
Perfect Side Dishes
Complete your BBQ chicken meal with these complementary sides:
- Corn on the cob (can be grilled alongside the chicken!)
- Coleslaw
- Potato salad
- Grilled vegetables
- Baked beans
BBQ Chicken Troubleshooting
| Problem | Solution |
|---|---|
| Chicken skin isn’t crispy enough | Increase grill temperature slightly during last 15-20 minutes or brush with melted butter |
| Chicken is drying out | Ensure you’ve brined properly and are cooking at the right temperature |
| Flare-ups occurring | Use a drip pan and trim excess fat before cooking |
| No wood chips available | No problem! Focus on maintaining consistent temperature for great results |
Frequently Asked Questions
Can I use a rotisserie attachment on my BBQ?
Absolutely! Rotisserie grilling ensures even cooking and self-basting, resulting in incredibly juicy chicken. Just adjust cooking time accordingly.
Can I stuff the chicken?
I wouldn’t recommend it for BBQ cooking. Stuffing can significantly increase cooking time and may lead to uneven cooking. It’s safer to cook stuffing separately.
How long does leftover BBQ chicken last?
Leftover BBQ chicken can be stored in the refrigerator for 3-4 days. It makes amazing sandwiches the next day!
Can I use frozen chicken?
While possible, it’s strongly recommended to use thawed chicken for optimal results. Frozen chicken can cook unevenly and may not absorb the brine effectively.
Final Thoughts
Roasting a chicken on the BBQ might seem intimidating at first, but once you understand the principles of indirect heat and temperature control, it becomes one of the most rewarding cooking methods. The combination of juicy meat and crispy, flavorful skin is hard to beat!
Remember that practice makes perfect – don’t get discouraged if your first attempt isn’t magazine-worthy. Each time you roast a chicken on the BBQ, you’ll get better at judging times and temperatures for your specific grill.
Now, fire up that grill and get ready for some seriously delicious chicken that’ll have your neighbors sniffing the air with envy!
How to Grill it
Grilling chicken thighs is by far my favorite way to make this easy recipe. The char helps create that perfect barbecue chicken recipe that tastes just like a roadside bbq stand.
Marinate Chicken: To begin, add your boneless chicken thighs to a large bowl. Next its time to add your dry rub. You could either make it separately in a small bowl or do as I do and just dump it on top of the chicken. To make it, combine brown sugar, kosher salt, garlic powder, onion powder, smoked paprika, chili powder and oil. Mix it all together so that each piece of coated. Place it in an airtight container and keep it in the fridge for at least 4 hours up to overnight.
Let Chicken come to Room Temperature: Remove the marinated boneless skinless chicken thighs from the fridge. Let them come to room temperature, covered, for 30 minute before grilling. This will create the best results for tender, not rubbery chicken. While the chicken is loosing its chill, preheat your grill over medium-high heat.
Grill the Chicken: Place chicken thighs on the grill grates in a single layer. and drop the heat to medium and and close the lid. Cook for a few minutes on each side until they’re starting to char and get grill marks. If youre using chicken thighs with skin, start them skin side down.
Add Barbecue Sauce: Once the juicy chicken is cooked almost all the way through, baste the top and bottom of each piece of chicken with bbq sauce. Then move them to the indirect heat side of the grill. Let the bbq sauce absorb into the chicken and finish cooking. Since cook time will vary, I recommend using a meat thermometer to test doneness. Once the internal temperature of the dark meat registers at 175-190 degrees (or 165 degrees F for white meat) pull the chicken and serve with more BBQ sauce. I recommend using this instant-read thermometer if you are in the market for one.
Rest, Serve or Save: Serve it immediately or place it in an airtight container and keep in the fridge for 3-4 days.
How to make Oven Baked Chicken Thighs
Making this bbq chicken thigh recipe in the oven is also a great, super convenient cooking method.
Season the Chicken: Trim the fat off of your boneless chicken thighs and add them to a large bowl. Add brown sugar, kosher salt, garlic powder, onion powder, smoked paprika and chili powder and avocado oil. Mix it all together so that each piece of coated. Place it in an airtight container and keep it in the fridge for at least 4 hours up to overnight.
Let Chicken come to Room Temperature: Remove the marinated boneless skinless chicken thighs from the fridge. Let them come to room temperature, covered, for 30 minute before baking.
Preheat the Oven: Preheat your oven to 400F degrees.
Coat with BBQ Sauce: Add half of your bbq sauce to the boneless skinless thighs and toss until coated. Place chicken thighs in a single layer on an aluminum foil lined rimmed baking sheet. Ensure they are evenly spaced apart for even cooking.
Bake the Chicken Thighs: Bake the bbq chicken recipe for 20-25 minutes, or until the internal temperature of the chicken reaches 175-190 degrees (or 165 degrees F for white meat). Baking time may vary slightly depending on the thickness of the chicken thighs so use a meat thermometer.
Broil to Caramelize Sauce: If you prefer a caramelized or charred exterior, you can turn on the broiler for the last few minutes of cooking. Watch closely to prevent burning.
Rest, Serve or Save: Once done, remove the BBQ chicken thighs from the oven and let them rest for a few minutes. This allows the juices to redistribute and the chicken to finish cooking through.
