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Barbecue chicken on a white platter.

Barbecue Chicken

Smoky and sticky-sweet, there's nothing like tucking into a plate piled high with juicy grilled Barbecue Chicken. Here's a recipe for barbecue chicken with hardwood chips for extra flavor, including a last minute mopping with your favorite BBQ sauce. 
Course Main Course
Cuisine American
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 4 servings
Calories 191kcal


For the Herb Rub:

For the Chicken:

  • 1 (2 1/2-3 pound) whole chicken quartered
  • Barbecue Sauce
  • Wood chips soaked for 30 minutes and drained


  • To make the herb rub, in a small bowl combine garlic powder, oregano, paprika, rosemary, and salt and pepper to taste (I like 1 1/2 teaspoons salt and 1 teaspoon pepper). Rub generously all over the chicken pieces, and let sit at room temperature for up to 1 hour.
  • Preheat a charcoal or gas grill over medium-high heat. Sprinkle the wood chips on the coals, or add in a perforated foil packet to a gas grill.
  • Coat grill with 2 tablespoons oil. Grill the chicken directly over medium-high heat, turning once, until well browned, 3-5 minutes on each side.
  • Transfer the pieces to the unheated portion of the grill, close the grill cover, and cook for 5 minutes. Brush both sides of the chicken pieces liberally with barbecue sauce and cook for 5 minutes longer.
  • Continue cooking until the internal temperature reaches 165°F on a thermometer and bits of caramelized sauce have begun to cling to the outside of the chicken. As pieces finish cooking (the breasts will be done first), transfer them to a platter and cover loosely with aluminum foil until ready to serve.


Adapted from Williams-Sonoma’s Grilling Cookbook.


Calories: 191kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 84mg | Fiber: 1g | Sugar: 3g | Vitamin A: 884IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg