Many recipes suggest marinating in BBQ sauce. Why do you recommend a different approach?

Marinating chicken in a mix of spices and oil rather than BBQ sauce is key to achieving that authentic BBQ flavor. Spices penetrate the meat more effectively, seasoning it throughout, whereas BBQ sauce tends to sit on the surface. Moreover, BBQ sauce contains tons of sugar that can burn easily when exposed to heat, leading to a burnt exterior before the chicken fully cooks inside.

Can I make BBQ in the oven?

Yes, making BBQ chicken in the oven is a fantastic alternative, especially when grilling isn't an option. Start by preheating your broiler and positioning the oven rack so that the chicken will be about 6 inches from the heat source. Place the chicken on foil-lined baking sheet for easy cleanup. Broil the chicken for about 5 minutes on each side, then brush generously with BBQ sauce and broil for an additional 1 to 2 minutes on each side or until the sauce is caramelized and the chicken is fully cooked.

Can I use bone-in, skin-on chicken pieces instead?

Yes, to grill whole chicken pieces, preheat the grill to medium heat (about 350-375°F). Clean and oil the cooking grate. Place the chicken, skin side up, on the cooler side of the grill and cook, covered, turning and moving occasionally to prevent burning and flare-ups, for 35 to 40 minutes. If the skin is not yet crispy, move the chicken, skin side down, to the hotter side of the grill; cook, keeping a close watch to prevent burning, until the skin is rendered and crisp, a few minutes.

Grilled BBQ Chicken - Once Upon a Chef

Grilled barbeque chicken on a cutting board.

Grilled BBQ Chicken

By Jenn Segal

Fire up the grill—this easy BBQ chicken is absolutely brimming with rich, smoky barbecue flavor.

Servings: 4

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Total Time: 25 Minutes, plus at least 6 hours to marinate

Ingredients

For the Chicken

1¾ pounds chicken tenderloins or boneless skinless chicken breasts
¼ cup vegetable oil
3 cloves garlic, minced
1¼ teaspoon salt
1 tablespoon packed light brown sugar
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
⅛ teaspoon cayenne pepper
About 1 cup store-bought barbecue sauce or homemade BBQ sauce

Instructions

For the Chicken

If using boneless skinless chicken breasts, place the chicken breasts one at a time in a 1-gallon zip-lock bag; using a meat mallet, pound the breasts to an even ½-inch thickness. (Skip this step if using tenderloins.)
In a large bowl, whisk together the oil, garlic, salt, brown sugar, smoked paprika, cumin, chili powder, and cayenne. Place the chicken in the bowl and, using tongs, toss until the chicken is evenly coated with the marinade. Cover the bowl and place in the refrigerator to marinate for at least 6 hours or up to 24 hours.
Preheat the grill to high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes. Flip the chicken, and then brush with some of the barbecue sauce. Cook for 2 to 3 minutes more. (Note that tenderloins will cook faster than breasts.)
Transfer the chicken to a serving platter and serve with the remaining barbecue sauce alongside.

Pair with

Fresh Corn Salad

Nutrition Information

Per serving (4 servings)
Calories: 386
Fat: 20 g
Saturated fat: 2 g
Carbohydrates: 5 g
Sugar: 4 g
Fiber: 1 g
Protein: 45 g
Sodium: 513 mg
Cholesterol: 145 mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.