BBQ Chicken Done Right: How to Grill Juicy, Crispy Meat

Grilling BBQ chicken is one of the best parts of summer. 

But let’s be honest — it’s easy to mess it up. 

Dry chicken, burnt skin, or raw spots in the middle can ruin the whole cookout.

Don’t worry. 

Whether you’re using a gas grill or charcoal, this simple guide will show you how BBQ chicken is made the right way. 

By the end, you’ll have juicy, flavorful chicken with crispy skin — and a crowd that’s coming back for seconds.

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Start with the Right Chicken

You can BBQ any part of the chicken: drumsticks, thighs, breasts, or even the whole bird. 

For beginners, we suggest starting with bone-in, skin-on thighs. 

They’re forgiving and packed with flavor.

Want to do a mix? 

That’s great too — just remember that breasts cook faster than legs.

Psst… For more information, tips, tricks, and recipes, read our guide on how to grill BBQ chicken the best way for juicy, bold flavor.

Marinate or Rub? Your Choice!

For a classic BBQ flavor, you can use a dry rub with salt, pepper, paprika, garlic powder, and brown sugar. 

Rub it on the chicken and let it rest in the fridge for at least 30 minutes — ideally a few hours.

Prefer a marinade? 

A simple mix of olive oil, lemon juice, garlic, and herbs works great. 

For sweet BBQ flavors, try adding honey and a bit of apple cider vinegar.

Preheat Your Grill

Turn your grill to medium heat — about 350°F to 400°F. 

Let it heat up for 10–15 minutes. 

This helps keep the chicken from sticking and gives you a good sear.

Gas Grill Tip: Set one side to medium and leave the other on low or off. 

This gives you a two-zone setup — perfect for managing flare-ups and finishing the chicken slowly.

Clean and Oil the Grates

Clean grates are key for good grill marks and flavor. 

If your grill is dirty, use a safe tool like the Easy Function Bristle Brush and Scraper to scrape off debris. 

It’s made of stainless steel and comes with three rows of strong bristles with a metal scraper to easily clean even the dirtiest Weber grill.

Buy Easy Function Bristle Brush - Amazon Canada

After cleaning, dip a paper towel in oil and rub it on the grates using tongs.

Read Next: 5 Easy Steps to Grill Cleaning: Weber Edition

Grill the Chicken

Place chicken skin-side down over direct heat. 

Grill for 5–7 minutes until you get a nice sear. 

Don’t move it around — let it sit and develop flavor.

Then flip and move it to the cooler side of the grill. 

Close the lid and let it cook slowly for another 20–25 minutes.

Use a Thermometer (Don’t Guess!)

The most common mistake? 

Undercooked or overcooked chicken.

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

Use a meat thermometer to check the thickest part of the meat — don’t touch the bone.

To make things even easier, the Easy Function Meat Temperature Magnet Chart sticks right to your grill or fridge. 

It shows all the proper temps, so you never have to Google them again.

Buy Easy Function Meat Temp Guide - Amazon Canada

Buy Easy Function Meat Temp Guide - Amazon USA

Add BBQ Sauce at the End

Want sticky, caramelized BBQ chicken? Don’t sauce too early — it’ll burn.

Brush on your favorite BBQ sauce during the last 5–10 minutes of grilling. 

Turn the chicken a couple of times to coat it evenly.

Let It Rest

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

This locks in the juices and keeps every bite tender.

Serve and Enjoy

Slice, serve, and watch the smiles roll in. 

Pair it with grilled corn, slaw, or potato salad for the perfect backyard meal.

Ayo! The leftover potato can also help you clean the grill later on. Wondering how?

Read this: Clean Grill With Potato! Here's the Easy Function Way

Final Tip

Grilling chicken doesn’t have to be hard. 

With clean grates, good heat control, and the right internal temp, you’ll nail it every time.

And if you want to take your grilling game even further, click the image below to check out our full range of BBQ tools from Easy Function — designed to make outdoor cooking simple and fun.