This is the best recipe for grilled BBQ Chicken - the chicken is extra juicy from brining, flavorful from the spice rub and gets finished with BBQ sauce.
4-5lbschicken piecesI used a mix of boneless/skinless chicken breast and bone-in, skin-on thighs, drumsticks and wings
Spice rub (or use your favorite ready-made BBQ rub)
2tablespoonsbrown sugar
1tablespoonground paprika
2teaspoonsground cumin
2teaspoonsonion powder
2teaspoonsgarlic powder
1teaspoonsmoked paprika
1teaspoonsalt
½teaspoonground black pepper
BBQ Sauce
1cupBBQ sauceor more to taste
Instructions
Brine chicken: Combine brine ingredients in a very large bowl. Trim any excess fat off chicken, then submerge chicken in brine. Cover and refrigerate for at least 30 minutes and for up to 24 hours.
Prepare for grilling: Once ready to cook, heat grill on high. Combine all ingredients for spice mix in a small bowl.
Prepare chicken: Remove chicken from brine, discard brine. Pat chicken dry with paper towels. Rub each chicken piece with spice mix all over.
Grill covered: Lower heat from grill to 360°F (on a gas grill; if using charcoal, place chicken over indirect heat). Place chicken skin-side up on grill. Close lid and grill for 10 minutes. Flip chicken, then grill with lid closed for another 5-10 minutes (depending on how large your chicken pieces are).
Grill uncovered: Increase grill to 425°F (or move chicken over direct heat). Keep grilling chicken, uncovered, for 5-8 minutes, flipping once or twice, until browned with grill marks.
Baste and finish: Once chicken reaches an internal temperature of at least 155°F, baste with BBQ sauce. Grill for 2 minutes, flip, baste again, the grill for another 2 minutes. Once chicken reaches an internal temperature of at least 165°F, remove chicken to a plate. Rest for 5 minutes, then serve.
Notes
Depending on the chicken pieces you use and their exact size, not all of them may cook in the same time frame.If you notice a large temperature difference after 20-25 minutes on the grill, you could take the ones that have already reached 165°F off and keep them covered on a plate. Finish grilling the other pieces, then put the ones from the plate back on when you start basting with the BBQ sauce.