Grab the napkins: This easy Grilled BBQ Chicken is finished with a dunk in sweet-spicy barbecue sauce. Learn how to turn any grill into a smoker, then prepare to savor a smoky, saucy chicken dinner that will have the entire block wishing they were invited to your yard for dinner.
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 (see note 3). 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.
Chicken: Start with a 2 1/2- to 3-pound chicken cut into quarters. Either ask your butcher or the staff behind the meat counter to assist with the task, or to quarter a chicken, check out my Recipe FAQ below.
Barbecue sauce: Save time with your favorite store-bought condiment, or try my Sweet Baby Ray's copycat Barbecue Sauce recipe. It takes just 20 minutes to DIY a 4-cup batch!
Yield: This recipe makes 4 servings of Barbecue Chicken: 2 servings are chicken breasts, and 2 servings are leg quarters. Depending on the size of your chicken, the servings should be about 1 cup cooked chicken per person.
Storage: Store leftovers covered in the refrigerator for up to 4 days.