Barbecue Cookout Chicken Everyone Will Crave

Ingredients

• 1.59 kg (3.5 lb)bone-in, skin-on chicken thighs and drumsticks
• 30 ml (2 tablespoons)light brown sugar
• 15 ml (1 tablespoon)smoked paprika
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)onion powder
• 5 ml (1 teaspoon)kosher salt
• 2.5 ml (1/2 teaspoon)black pepper
• 2.5 ml (1/2 teaspoon)cayenne pepper (optional)
• 240 ml (1 cup)ketchup
• 60 ml (1/4 cup)apple cider vinegar
• 30 ml (2 tablespoons)Worcestershire sauce
• 15 ml (1 tablespoon)honey
• 5 ml (1 teaspoon)yellow mustard

Instructions

1. 1

   Dry the chicken

   Pat the chicken pieces thoroughly dry with paper towels.

2. 2

   Mix the rub

   In a small bowl, stir together the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper and cayenne pepper.

3. 3

   Season the pieces

   Coat the chicken generously with the dry rub, working some beneath the skin where possible.

4. 4

   Chill uncovered

   Set the chicken on a wire rack over a baking sheet and refrigerate uncovered for at least 1 hour, or up to 24 hours.

5. 5

   Combine the sauce

   While the chicken rests, put the ketchup, apple cider vinegar, Worcestershire sauce, honey and yellow mustard in a small saucepan.

6. 6

   Simmer the sauce

   Bring the mixture to a gentle simmer over medium heat, then turn the heat to low. Cook for 10–15 minutes, stirring occasionally, until slightly thickened. Set half aside to serve and keep the other half for basting.

7. 7

   Set up the grill

   Prepare the grill for indirect cooking: bank the hot coals to one side of a charcoal grill, or light only one burner (or the two outside burners) on a gas grill and leave the others off. Aim for 149–163°C (300–325°F) on the indirect side, then clean and oil the grates well.

8. 8

   Cook indirectly

   Arrange the chicken skin-side up on the cool side of the grill. Cover and cook without flipping for 45–55 minutes, until the internal temperature reaches about 71°C (160°F) for the dark meat.

9. 9

   Begin basting

   When the chicken is nearly done, brush the pieces generously with the basting sauce and move them to the direct-heat side of the grill.

10. 10

    Caramelise the sauce

    Grill for 2–3 minutes per side, turning and basting frequently, until the sauce is bubbling, charred and sticky. The internal temperature should reach 79–85°C (175–185°F) for thighs and drumsticks.

11. 11

    Rest the chicken

    Take the chicken off the grill and place it on a clean platter. Leave it to rest for 5–10 minutes before serving.

12. 12

    Serve with sauce

    Serve hot with the reserved barbecue sauce on the side.

What is barbecue cookout chicken?

This American cookout-style chicken pairs a smoky-sweet dry rub with a tangy tomato-based barbecue sauce. The recipe uses a two-zone grill: the chicken cooks gently away from direct heat, then moves over the flames for a quick, sticky finish.

Dry-brining the pieces ahead gives the seasoning time to work on the surface, while keeping the sauce separate until the end helps it caramelise without scorching during the longer cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 0g protein, 0g carbs, 0g fat.

The chicken supplies most of the protein, while its skin contributes fat; the brown sugar, ketchup and honey add carbohydrates. Pair a serving with vegetables or salad for a more balanced plate, and add a starchy side if you want a heartier meal.

The dry rub and chicken

Dry rub: brown sugar, smoked paprika, garlic and onion powders, salt and pepper bring sweetness and savoury depth. Cayenne is optional, so leave it out for a milder result.

Chicken pieces: bone-in, skin-on thighs and drumsticks suit the slower grill stage. Patting them dry first helps the rub cling, and slipping some beneath the skin puts seasoning closer to the meat.

Why the uncovered chill matters

Dry surface: refrigerating the seasoned chicken uncovered on a rack for at least 1 hour, or up to 24 hours, gives the surface time to dry. The rack allows air to circulate around the pieces.

Planning: the chill is a separate resting stage, so allow for it when organising the cook. The recipe’s stated 90 minutes does not include an optional rest of up to 24 hours.

Make and divide the sauce

Simmer: ketchup, cider vinegar, Worcestershire sauce, honey and mustard make a sweet, tangy sauce. Cook it gently for 10–15 minutes, stirring occasionally, until it thickens slightly.

Keep it separate: set half aside for serving before using the other half to baste the chicken. This leaves a portion untouched for the table.

Use two heat zones

Indirect side: arrange the coals on one side of a charcoal grill, or light only the specified burners on a gas grill. Cook the chicken covered on the unlit or cooler side at 149–163°C (300–325°F).

Direct side: move the nearly cooked chicken over the heat for its brief finishing stage. Keep an eye on the sauce as it bubbles and chars, turning and basting frequently.

Check doneness and texture

Before saucing: the recipe calls for about 71°C (160°F) in the dark meat after the indirect stage. Use a food thermometer to check the internal temperature rather than relying only on the cooking time.

After grilling: thighs and drumsticks should reach 79–85°C (175–185°F). Look for bubbling, sticky sauce with some char, then rest the chicken for 5–10 minutes before serving.

What to serve alongside

Fresh sides: a crisp salad or crunchy slaw can balance the sweet, smoky chicken. Corn or other grilled vegetables also fit naturally into a cookout spread.

Heartier plates: serve with potatoes, bread or beans if you want a more substantial meal. Keep some of the reserved sauce on the side for dipping or spooning over the chicken.

Recipe notes & tips

• Use a wire rack over the baking sheet so air can circulate around the chicken during its uncovered chill.
• Keep the grill covered during the indirect cooking stage to maintain steady heat.
• Check the temperature in the thickest part of the meat without touching the bone.
• Brush on the basting sauce only when the chicken is nearly done.
• Turn the pieces frequently over direct heat so the sauce colours without burning.
• Rest the chicken for 5–10 minutes before serving.

Variations

• Skip the cayenne: leave it out for a milder dry rub.
• Adjust the sweetness: use less of the reserved barbecue sauce at the table.
• Add more heat: include the optional cayenne in the rub.
• Serve extra sauce: bring the untouched half to the table for dipping.
• Make a bigger batch: scale up the ingredients while keeping the rub and sauce proportions consistent.

Common mistakes to avoid

• Damp chicken: pat the pieces fully dry before applying the rub so it adheres well.
• Skipping the chill: refrigerate the seasoned chicken uncovered for at least 1 hour as directed.
• Cooking over direct heat throughout: use the cooler side first to avoid scorching the outside before the meat is cooked.
• Saucing too early: wait until the chicken is nearly done, as the sauce can char during the longer cook.
• Guessing doneness: use a thermometer and check the temperatures given for each grill stage.
• Serving straight off the grill: rest the chicken for 5–10 minutes before serving.

How to store

Refrigerate leftover chicken in a covered container and use within 3–4 days. Reheat until hot throughout, taking care not to let the sauce scorch; store reserved sauce separately if possible.

Frequently asked questions