The Best BBQ Chicken Recipe

Pat the chicken thighs or drumsticks dry with paper towels, then rub them with olive oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, chili powder or cayenne (if using), and the brown sugar so every piece is well coated.

Let the seasoned chicken rest at room temp for 20 to 30 minutes or refrigerate for up to 2 hours to let the flavors sink in; if you refrigerate, bring back to room temp for 20 minutes before grilling.

Make the BBQ sauce: in a saucepan combine ketchup, apple cider vinegar, honey or molasses, Worcestershire sauce, Dijon or yellow mustard, 1 to 2 teaspoons hot sauce (if using), minced garlic, the extra 1/2 teaspoon smoked paprika (optional), and a pinch of salt and pepper; simmer gently over medium-low heat for 10 minutes, stirring so it doesnt scorch.

Taste the sauce and adjust: add more honey or brown sugar for sweetness, more vinegar for tang, or more hot sauce for heat; for a glossy finish stir in 1 tablespoon butter at the end and squeeze in juice from 1/2 lemon if you like brightness.

Prepare your grill for medium heat: if using charcoal bank the coals so you have a hotter side and a cooler side; if gas, keep one burner medium-high and another at medium-low for indirect cooking.

Sear the chicken skin-side down over direct heat for 3 to 5 minutes until good color and some char forms, then move the pieces to indirect heat to finish cooking without burning the sauce.

Cook the chicken on indirect heat for about 20 to 30 minutes total depending on size, turning occasionally; begin basting generously with the BBQ sauce during the last 10 minutes, applying sauce every 3 to 5 minutes so it caramelizes but does not burn.

Check doneness with an instant-read thermometer inserted into the thickest part without touching bone; chicken is safe at 165°F (74°C) but for thighs/drumsticks you can pull at about 175°F for extra tenderness.

Once done, move the chicken to a cooler part of the grill or a plate and let rest 5 to 10 minutes to lock juices; spoon a little more sauce on if you want more shine and flavor.

Serve hot with extra sauce on the side, and enjoy the juicy smoky charred chicken; leftovers reheat well in a 350°F oven covered for 15 to 20 minutes.