Learn How to BBQ Chicken on a Charcoal Grill Every Time

Grilling chicken over charcoal brings out a smoky flavor you just can’t get with gas.

But if you’ve ever ended up with burnt skin and raw meat inside, you’re not alone.

This step-by-step guide will show you exactly how to BBQ chicken on a charcoal grill — juicy, smoky, and cooked through every time.

Let’s fire it up.

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What You’ll Need

Before you start, gather your essentials:

• Bone-in, skin-on chicken (legs, thighs, drumsticks, or breasts)

• Your favorite BBQ rub or marinade

• Charcoal (lump or briquettes)

• A charcoal grill with a lid

• Chimney starter or lighter cubes

• Tongs and a meat thermometer

Step 1: Prep Your Chicken

Season your chicken at least 30 minutes ahead of time.

A dry rub made from paprika, garlic powder, onion powder, salt, pepper, and brown sugar is a great place to start.

If marinating, give it a few hours in the fridge.

Pat the chicken dry before grilling to help it sear.

Step 2: Set Up a Two-Zone Fire

Here’s the secret to perfect BBQ chicken: indirect heat.

• Light your charcoal using a chimney starter.

• Once the coals are ashed over (20–25 minutes), pour them on one side of the grill.

• Leave the other side without coals — this creates two zones: one for searing, one for slow cooking.

Put the grate on and let the grill heat up for 5–10 minutes with the lid on.

Master the Charcoal Grill Time: BBQ Chicken Thighs on Charcoal: How Long You Need.

Step 3: Start with Indirect Heat

Place the chicken skin side up on the cool side of the grill.

Close the lid and let it cook slowly.

Why?

Indirect heat prevents flare-ups and lets the chicken cook through without burning the outside.

Let it cook for about 25–30 minutes, flipping once halfway through.

Step 4: Finish Over Direct Heat

When the internal temperature reaches around 150°F (measured at the thickest part), it’s time to crisp it up.

• Move the chicken over the hot coals.

• Grill for 2–3 minutes per side, watching closely.

• Add BBQ sauce now if you like sticky-glazed skin, but brush it on only during the last 5 minutes.

Cook until the internal temp reaches 165°F for breasts and 175°F for thighs/drumsticks.

Step 5: Let It Rest

Remove the chicken and rest it for 5–10 minutes.

This keeps all the juices inside.

That’s it — smoky, crispy, juicy chicken off a charcoal grill.

Make It Easier: Keep Temps in Check

Want a hassle-free way to monitor grill temps and doneness?

The Easy Function BBQ Temperature Magnet Chart is a handy tool to stick right on your grill or smoker.

It gives you fast access to safe internal temps, so you don’t second guess if your chicken is done.

👉 Click the buttons to check it out on Amazon.

Buy Easy Function Meat Temp Guide - Amazon Canada

Buy Easy Function Meat Temp Guide - Amazon USA

Final Tips for BBQ Chicken on a Charcoal Grill

• Keep the lid closed as much as possible.

• Don’t crowd the grill.

• Use long tongs to move pieces without piercing them (which lets juices out).

• If flare-ups happen, move chicken back to the cool zone quickly.

Grilling chicken on a charcoal grill is easy once you learn the two-zone method.

With a little patience and practice, you’ll be cooking like a pitmaster in no time.

And if you want more BBQ tools to help you grill smarter — not harder — explore our full Easy Function lineup of BBQ accessories built for backyard cooks like you.

👉 Click the image to check out our products.