BBQ Chicken for the Beginner
FOR THE CHICKEN
- 2 tablespoons paprika
- 2 tablespoons cumin
- 1 tablespoon kosher salt
- 1 tablespoon chili powder
- 1/2 tablespoon allspice
- 4 chicken thighs, bone-in, skin-on
- 1/2 cup barbecue sauce
You may use boneless, but it will shorten the cooking time
Mix the paprika, cumin, salt, chili powder and allspice together and liberally coat chicken on all sides. Let it sit in refrigerator for 1 hour or more.
Preheat your gas grill to 400°F.
Once preheated, lower the temperature to 350°F. Place chicken on the grates and close the lid. Grill on one side for about 7 minutes or until the chicken naturally releases from the grill.
Hot TipCheck to see if the chicken is ready by lifting up a corner of one piece. If it resists and sticks, then grill for another few minutes before you try again.
Once the chicken easily releases, flip and repeat the process on the second side. Once the chicken releases easily again, move all the pieces to one side of the grill.
Turn off the burners directly beneath the chicken, while leaving the other burners on to create indirect heat. Close the lid and cook the chicken for another 10 minutes.
Lift the lid, brush the chicken lightly with barbecue sauce and close the lid. Cook for another 10 minutes or until your chicken has reached an internal temperature of 165°F, using an instant-read thermometer.
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