Juicy Grilled BBQ Chicken – Perfect Summer Dinner Idea!

Spread the love

Can you picture it? Those glorious, sun-drenched evenings, the gentle hum of a barbecue, and a plate loaded with delicious, freshly grilled food. There’s a certain magic to gathering in the garden with friends and family, and nothing captures the essence of summer quite like the sweet and smoky scent of a barbecue in full swing. However, we know that grilling chicken can be a bit of a challenge. It can so often become dry, flavourless, or burnt on the outside before it’s even cooked in the middle. If you are looking for a completely reliable method for achieving tender, flavour-infused chicken every time, then you are in exactly the right place. We are delighted to share our definitive recipe for Juicy Grilled BBQ Chicken – Perfect Summer Dinner Idea!

This recipe is about so much more than just brushing some sauce onto a chicken piece. It’s a technique we have fine-tuned over the years to promise succulent meat, a wonderfully caramelised coating, and a profound, smoky taste that will have all your guests begging for the recipe. It’s time to put those disappointing barbecue moments behind you and step up as the celebrated grill master on your street.

Why This is the Ultimate BBQ Chicken Recipe

The secret to transforming good BBQ chicken into great BBQ chicken is all in the technique. So many recipes fall short because they either overlook the importance of a good marinade or they instruct you to add a sugary sauce far too early, which results in a burnt, acrid finish. Our method directly addresses and solves these common pitfalls.

Firstly, we begin with a straightforward yet highly effective grilled chicken marinade. This step isn’t solely for adding flavour; its acidic and salty elements get to work tenderising the meat, which is key to keeping it moist and juicy as it cooks. Secondly, we employ a two-zone grilling setup. This provides us with absolute mastery over the heat, enabling us to cook the chicken through gently using indirect heat before we shift it over the flames for that final, perfect char and glaze. This simple adjustment is the secret to preventing the dreaded burnt-outside, raw-inside chicken. We have truly designed this to be the best BBQ chicken recipe you’ll ever try.

Essential Ingredients for Our Juicy Grilled BBQ Chicken

Before we get the barbecue lit, let’s get all of our components organised. We have separated the list into two parts: the marinade, which establishes the foundational flavour, and the chicken and glaze, which complete the dish. Opting for high-quality ingredients will elevate the final taste immeasurably.

For the Chicken Marinade

4 tablespoons of olive oil
2 tablespoons of apple cider vinegar
1 tablespoon of smoked paprika
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of dried oregano
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper

For the Chicken and BBQ Glaze

8 bone-in, skin-on chicken pieces (thighs and drumsticks work best)
250ml of your favourite BBQ sauce (we love a smoky, hickory-flavoured one)
1 tablespoon of honey or maple syrup
1 teaspoon of Worcestershire sauce

Step-by-Step Guide: How to Grill Chicken to Perfection

Right, let’s get to the best bit! If you follow these instructions carefully, you’ll be rewarded with the most fantastic grilled chicken you’ve ever tasted. Our guide on how to grill chicken is suitable for absolute beginners and seasoned barbecue enthusiasts alike.

Prepare the Marinade: In a bowl, whisk together all the ingredients for the marinade: the olive oil, apple cider vinegar, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Continue mixing until they are fully incorporated.
Marinate the Chicken: Put the chicken pieces into a large, resealable food bag or a non-reactive dish. Pour the prepared marinade over the chicken, making sure to coat each piece thoroughly. Seal the bag or cover the dish and refrigerate for a minimum of 2 hours, though 4-6 hours is ideal. Try not to leave it for longer than 12 hours, as the vinegar can begin to affect the meat’s texture.
Prepare Your Barbecue: It doesn’t matter if you’re using gas or charcoal; the objective is to set up a two-zone cooking area.
- For a charcoal grill: Light the coals and allow them to burn until they are covered with a fine layer of grey ash. Carefully push all the lit coals over to one half of the grill. This gives you a very hot ‘direct heat’ zone and a cooler ‘indirect heat’ zone.
- For a gas grill: Ignite the burners on one side of your barbecue to a medium-high setting, but leave the burners on the other side completely off. Close the lid and allow it to preheat for around 10-15 minutes.
This configuration is fundamental to many summer barbecue ideas, as it gives you excellent temperature control.
Grill the Chicken: Take the chicken out of the marinade, allowing any excess to drip away. Arrange the chicken pieces, skin-side up, on the cooler, indirect heat part of the grill. Close the lid and cook for approximately 20-25 minutes. This gentle start allows the chicken to cook through without burning the skin.
Flip and Continue Cooking: After 20-25 minutes have passed, turn the chicken pieces over. Let them continue to cook on the indirect side for a further 15-20 minutes, or until the chicken is very nearly cooked all the way through.
Apply the BBQ Glaze: In a small bowl, stir your chosen BBQ sauce together with the honey (or maple syrup) and Worcestershire sauce. When the chicken is almost ready, move it onto the hot, direct-heat side of the barbecue. Brush a thick layer of the BBQ glaze over every surface of the chicken.
Get That Perfect Char: Grill the glazed chicken over direct heat for only 1-2 minutes on each side. You must watch it like a hawk at this stage! The sugars in the sauce can catch and burn very quickly. Your goal is simply to caramelise the glaze and achieve some attractive char marks. Continue to brush on more sauce as you turn the pieces.
Check for Doneness: The most dependable method for checking if chicken is cooked is with a meat thermometer. Push the probe into the thickest part of the meat, being careful not to hit the bone. As recommended by the Food Standards Agency, poultry is safe to eat when it reaches an internal temperature of 75°C. As soon as it reaches this mark, take it off the grill.
Rest the Chicken: This is a crucial final step you mustn’t skip! Transfer the cooked chicken to a clean serving plate or board, cover it loosely with foil, and let it rest for 5-10 minutes before you serve it. This resting period allows the juices to settle back into the meat, ensuring you get incredibly moist grilled chicken.

Top Tips for the Best BBQ Chicken Recipe

Here are a few additional pointers we’ve learned over time to guarantee a perfect result every time you light the barbecue.

Choose the Right Cut: Although any cut of chicken will work, we find that bone-in, skin-on thighs and drumsticks offer the best flavour and are the most forgiving. The bone helps to distribute the heat evenly, while the skin crisps up nicely and shields the meat from drying out.
Don’t Skip the Marinade: We simply cannot overstate this. The marinade is what seasons the chicken right through to the centre and ensures it stays tender. Even a quick 30-minute marinade is far better than none at all!
Clean Your Grill Grates: You should always begin with clean and well-oiled grates. This is vital for preventing the chicken from sticking and helps you create those professional-looking grill marks.
Sauce at the End: It’s worth remembering that most BBQ sauces have a high sugar content, which burns very easily. You should only brush on your glaze in the final 5-10 minutes of cooking over direct heat. This will create a delicious caramelised crust rather than a burnt one.
Trust the Thermometer: A digital meat thermometer really is a barbecue enthusiast’s best friend. It removes all the guesswork and is the only surefire way to know that your chicken is both perfectly cooked and safe to eat.

What to Serve with Your Juicy Grilled BBQ Chicken

An exceptional main course calls for some fantastic side dishes! This BBQ chicken goes wonderfully with all the classic summer accompaniments. Consider a creamy coleslaw, a zesty potato salad, corn on the cob dripping with butter, or a fresh green salad with a simple vinaigrette. If you’re hosting a larger gathering and want to provide a range of flavours, why not also grill some Tasty Bang Bang Chicken Skewers Delicious Easy? They offer a delightful sweet and spicy alternative. For any guests who might not fancy barbecued food, a simple and tasty dish like The Best Creamy Ranch Chicken Recipe Easy Delicious can be made indoors and served alongside everything else.

Frequently Asked Questions (FAQ)

Can I use boneless, skinless chicken breasts?

Of course! Bear in mind, however, that boneless, skinless breasts are considerably leaner and cook much more quickly, so you must shorten your cooking time. You can marinate them as directed, but they will probably only require 6-8 minutes per side on the indirect heat before you move them to be sauced and seared over the direct heat. Be especially vigilant to avoid overcooking them.

How do I prevent my BBQ sauce from burning?

The secret here is all about timing. You should only brush on the sauce in the last few minutes of the cook. By using the two-zone fire, you can cook the chicken almost fully on the cooler, indirect side, then move it to the hot, direct side for a quick caramelisation of the sauce. You should never apply a sugary sauce at the start of grilling.

Can I make this recipe in the oven?

Yes, this recipe can be easily adapted for the oven. Start by preheating your oven to 200°C (180°C Fan). Arrange the marinated chicken on a wire rack placed inside a foil-lined baking tray and bake for 30-35 minutes. After that, brush the BBQ glaze over the chicken and return it to the oven for another 5-10 minutes, until the sauce is bubbling and nicely caramelised. To get a more charred finish, you can place it under a hot grill for the final minute or two, but be sure to watch it closely.

How long should I marinate the chicken?

We suggest marinating the chicken for at least 2 hours to give the flavours enough time to permeate the meat. For the very best results, we’d recommend 4-6 hours. Try to avoid marinating for more than 12 hours, as the acid from the vinegar can start to give the chicken a slightly mushy texture.

What is the safe internal temperature for cooked chicken?

The safe internal temperature for all types of poultry is 75°C (165°F). You should always check this with a meat thermometer inserted into the thickest part of the chicken, without it touching a bone, to ensure it has reached this temperature before you serve it.

Conclusion: Your New Go-To Summer Meal

And there we are—our comprehensive guide to creating the most succulent, flavourful, and Juicy Grilled BBQ Chicken. By adhering to our straightforward method—marinating for taste, creating a two-zone fire for temperature control, and applying the sauce at the very end—you can confidently present a dish that truly captures the spirit of summer. This is more than just a recipe; it’s a dependable technique that will transform your barbecues for many years to come.

So, it’s time to light that barbecue, invite your favourite people over, and prepare to make some wonderful new memories. We would be thrilled to see your creations! Please give our recipe a go and tell us how you got on in the comments section below, or feel free to tag us in your pictures on social media. Happy grilling!