BBQ Marinated Chicken With This Easy How-To Guide

BBQing marinated chicken sounds easy — but if you’ve ever ended up with burnt outsides and raw insides, you know it takes a little know-how.

The good news?

With the right steps, you’ll get tender, flavorful chicken every time.

This guide will walk you through how to BBQ marinated chicken from start to finish, whether you’re using thighs, breasts, or drumsticks.

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Step 1: Use the Right Marinade

A good marinade does two things: adds flavor and tenderizes the chicken.

A basic chicken marinade includes:

• Oil (like olive oil)

• Acid (lemon juice, vinegar, or yogurt)

• Salt (soy sauce or kosher salt)

• Spices & herbs (garlic, paprika, pepper, thyme, etc.)

Marinate the chicken in the fridge for at least 2 hours — overnight is even better.

Always marinate in a sealed container or zip bag, and never reuse leftover marinade unless it’s boiled first.

Step 2: Clean and Oil Your Grill

Before you even fire it up, make sure your grill grates are clean.

Old food stuck to the grates can ruin the flavor and make your chicken stick.

💡 Tip: Use a bristle-free grill scraper like the Easy Function Grill Scraper — it’s safer than wire brushes and works on all grate types.

After scraping, oil the grates using a paper towel dipped in oil and tongs.

This prevents sticking and helps you get clean grill marks.

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Step 3: Preheat the Grill (and Set Up Zones)

You need medium heat for marinated chicken.

That’s about 350–400°F.

If you’re using charcoal, build a two-zone fire: one side with coals (direct heat), the other without (indirect heat).

For gas, simply turn one burner off after preheating.

This gives you more control, especially if the marinade has sugar, which can burn.

Your Go-To BBQ Guide: How to Cook BBQ Chicken Perfectly Every Single Time.

Step 4: Grill the Chicken (Without Constant Flipping)

Take the chicken out of the marinade and let the extra liquid drip off.

Place it on the direct heat side of the grill for a nice sear, about 2–3 minutes per side. 

Don’t move it too much — just let it get those grill marks.

Then move the chicken to indirect heat and cover the grill. 

Let it finish cooking slowly, about 15–20 minutes, depending on thickness.

Step 5: Check Internal Temperature

Grilled chicken should always be cooked to 165°F. That’s the safe internal temp for poultry.

You can use a meat thermometer or an instant-read probe.

If you grill often, a meat temperature guide can help too.

📌 For quick checks while grilling, the Easy Function Temperature Magnet sticks right to your grill or smoker — no guessing or Googling while your hands are full.

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Step 6: Let It Rest

Once the chicken hits 165°F, take it off the grill and let it rest for 5–10 minutes.

This helps the juices settle so your chicken stays moist when you slice in.

Final Tips for Perfect BBQ Chicken

• Avoid flare-ups: Don’t pour marinade onto the grill.

• Don’t grill cold chicken: Let it sit out for 15–20 minutes before grilling.

• Use bone-in pieces for more flavor and juiciness.

• Want crispy skin? Pat the chicken dry before grilling and cook skin-side down first.

Enjoy the Flavor — and Explore Our Tools

Now you know how to BBQ marinated chicken like a pro.

Clean grill grates, good heat zones, and the right internal temp make all the difference.

Looking to upgrade your BBQ setup?

Click the image below to check out our grilling tools, magnets, and more from Easy Function — designed for backyard cooks who love flavor and function.