Southern BBQ Chicken - Grilled to Perfection
There’s nothing quite like Southern BBQ Chicken fresh off the grill — crispy, caramelized skin, juicy meat, and that smoky, tangy flavor that takes you straight to backyard cookout heaven. The secret? A bold spice rub, a buttermilk marinade, and a two-zone grill setup that ensures perfectly cooked chicken every single time. This is the recipe your summer has been waiting for.
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Ingredients
Spice Rub
- 8 bone-in, skin-on chicken thighs or drumsticks
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne
- ½ tsp salt
- ½ tsp black pepper
Marinade
- ½ cup buttermilk or apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp mustard or hot sauce
- Optional: ¼ cup sweet tea
Instructions
- Mix dry spices and rub over chicken.
- Whisk marinade ingredients, pour over chicken, and marinate at least 4 hours or overnight.
- Preheat grill to medium-high (350–375°F).
- Grill over indirect heat 25–30 minutes, turning occasionally.
- Finish over direct heat 5–10 minutes to crisp the skin.
- Baste with your favorite BBQ sauce during the last 10 minutes, if desired.
- Cook to 165°F internal temperature and rest 5 minutes before serving.
Tips for the Best BBQ Chicken
- Best cuts: Bone-in, skin-on thighs or drumsticks stay moist and flavorful — don’t skip the skin!
- Two-zone grilling: Use indirect heat first to cook through, then finish over direct heat for crispy skin. This prevents burning and ensures even cooking.
- Smoking option: Smoke at 225–250°F with hickory, pecan, or mesquite for deeper, richer flavor (up to 3 hours).
- Sauce timing: Apply BBQ sauce near the end to avoid burning — add a final brush right before serving for a gorgeous glaze.
- Thermometer is your best friend: Pull the chicken at exactly 165°F for juicy, safe results every time.
Serving suggestion: Pair with your favorite homemade BBQ sauce. Try our Classic Sweet BBQ Sauce for the perfect finishing glaze!
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