How to Cook BBQ Chicken Perfectly Every Single Time

BBQ chicken is a classic favorite at any cookout.

Juicy, smoky, and loaded with flavor, it’s a must-have for grill lovers.

Whether you're grilling over charcoal, gas, or using a smoker, knowing how to cook BBQ chicken the right way makes all the difference.

In this guide, you'll learn how to BBQ chicken so it stays moist inside and gets that perfect caramelized crust on the outside.

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What’s the Best Cut of Chicken for BBQ?

You can BBQ any part of the chicken — breasts, thighs, wings, or drumsticks.

But bone-in, skin-on cuts (like thighs or drumsticks) are ideal.

They stay juicy longer and don’t dry out as fast.

Boneless chicken breast cooks quickly, but it can become dry if you’re not careful.

If that’s your cut of choice, reduce grill time and watch the internal temperature closely.

The Best Way to Cook BBQ Chicken

Step 1: Prep Your Chicken

Start with fresh or fully thawed chicken.

Pat it dry with paper towels.

This helps the seasoning stick and gives you that crispy finish.

Now season it up.

You can keep it simple with salt and pepper or go bold with a BBQ rub.

A good rub usually includes paprika, garlic powder, onion powder, brown sugar, and a bit of cayenne.

Let the chicken sit for at least 30 minutes to absorb the flavor.

For best results, let it marinate in the fridge for a few hours.

Step 2: Get the Grill Ready

Set your grill for two-zone cooking:

• One side hot (direct heat)

• One side cooler (indirect heat)

This setup lets you sear the chicken first, then move it to indirect heat to finish cooking without burning the outside.

If you’re using charcoal, push the coals to one side.

With gas grills, light only half the burners.

Before placing the chicken on the grill, clean the grates.

A clean grate prevents sticking and gives better grill marks.

We recommend using the Easy Function Wood Grill Scraper for this.

It’s made of Pine wood, safe on most grates, and easy to carry in your BBQ kit.

See for yourself! 🔽

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Step 3: Start Cooking

Place the chicken skin side down over direct heat.

Sear for 3–5 minutes until the skin crisps up and gets some color.

Then flip the chicken and move it to indirect heat.

Cover the grill and let it cook slowly.

Use a thermometer to check doneness.

The safe internal temperature for chicken is 165°F (74°C).

For thighs and drumsticks, going up to 175°F (80°C) makes them more tender.

Avoid constantly flipping the chicken.

Let it cook evenly and keep the lid closed as much as possible to trap heat and smoke.

Step 4: Add Sauce (At the Right Time)

If you’re using BBQ sauce, don’t put it on too early.

Most sauces have sugar, and sugar burns fast.

Wait until the chicken is nearly done — about 10 minutes before it’s fully cooked.

Then brush on the sauce and let it caramelize over indirect heat.

You can do a second layer for more flavor, just let the first coat set before applying more.

Step 5: Let It Rest

Once the chicken is done, take it off the grill and let it rest for 5–10 minutes.

This helps the juices settle, so every bite stays moist.

Now you’re ready to serve!

Read Next: How to Cook the Best Beef Ribs on a Gas Grill

Bonus Tip: Use a BBQ Temperature Guide

Grilling is all about timing and temperature.

If you don’t want to keep Googling safe internal temps or smoking times, use a BBQ magnet chart that sticks right to your grill or fridge.

The Easy Function Temperature Magnet is a great tool for quick checks while cooking.

It covers all major meats and helps avoid guesswork.

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Final Thoughts

Now you know how to cook BBQ chicken that’s juicy inside and smoky on the outside.

The key is proper prep, two-zone heat, and timing your sauce just right.

Want to level up your grill game even more?

Click the image below to check out our full range of BBQ tools and guides from Easy Function.

We’re here to make grilling simple — and fun.