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Barbecue Chicken · Grilled

Grilled Barbecue Chicken Thighs and Drumsticks

4

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

  • Swaps for brown sugar

    Instead of brown sugar

    • White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
    • White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
    • Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.

    All 4 swaps for brown sugar

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for smoked paprika

    Instead of paprika

    • Sweet paprika + a pinch of chipotle or cumin: The same amount of paprika, plus a pinch. Some smokiness without the full smoked flavor; chipotle adds heat.
    • Chipotle powder: About ¼ the amount. Smoky and much hotter.

    More for paprika

  • Swaps for garlic powder

    Instead of garlic

    • Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
    • Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.

    More for garlic

Step 1 of 9

Pat the chicken dry with paper towels and rub it with the oil.

Step 2 of 9

Stir the rub ingredients together and sprinkle them all over the chicken.

Step 3 of 9

Set up the grill for two zones: on a gas grill, turn half the burners to medium-high and leave the rest off. On a charcoal grill, pile the hot coals on one side.

Step 4 of 9

Close the lid and heat until the grill reads about 375°F. Scrub the grates clean and oil them.

375°F

Step 5 of 9

Set the chicken skin side up on the cool side, away from the flames. Close the lid and cook.

Step 6 of 9

Turn the pieces, close the lid and cook until the chicken reads 155°F (68°C) in the thickest part.

Step 7 of 9

Brush the chicken all over with barbecue sauce and move it to the hot side of the grill.

Step 8 of 9

Grill, turning and brushing with more sauce every couple of minutes, until the sauce is sticky and charred in spots and the chicken reads 165°F (74°C) near the bone.

165°F

Step 9 of 9

Move the chicken to a clean platter and serve with any leftover sauce that didn't touch raw chicken.

All done

Enjoy!

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Ingredients

  • Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

  • Swaps for brown sugar

    Instead of brown sugar

    • White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
    • White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
    • Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.

    All 4 swaps for brown sugar

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for smoked paprika

    Instead of paprika

    • Sweet paprika + a pinch of chipotle or cumin: The same amount of paprika, plus a pinch. Some smokiness without the full smoked flavor; chipotle adds heat.
    • Chipotle powder: About ¼ the amount. Smoky and much hotter.

    More for paprika

  • Swaps for garlic powder

    Instead of garlic

    • Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
    • Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.

    More for garlic