This grilled BBQ chicken is a summertime favorite at my house! I’ve mastered my method for cooking whole chicken pieces on the grill, so they get fall-off-the-bone tender every time. To really pack in the flavor, I start with a simple BBQ spice rub and then baste each chicken piece with barbecue sauce as it cooks. It’s surprisingly fast and makes the ideal cookout dinner!
Top Reader Reviews
Love the spice rub it’s amazing next time I’ll rub some under the skin for more flavor throughout the chicken
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Love, love, love this recipe! SO delicious!
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Grilled Whole Chicken Pieces Recipe
It’s not often that I cook up a whole chicken, but when I add my favorite BBQ spice rub and a grill to the equation, you know it’s going to be good! In true barbecue fashion, my simple recipe involves juicy meat, lots of sauce for basting, and regular rotation. Bone-in pieces work best with this method — they won’t dry out with the frequent flipping. Instead, they get ultra-tender inside while the BBQ sauce caramelizes on the skin.
I love making a whole barbecue chicken on the grill because everyone gets to have their favorite part! I prefer the rich BBQ-slathered thighs, and my kids love eating the drumsticks. I find it easiest to cut the chicken into pieces before grilling for more perfect and even cooking all around.
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BBQ Spice Rub
As with any good BBQ chicken recipe, I like to start with a flavorful spice rub. I make mine with garlic powder, onion powder, chili powder, salt, pepper, and allspice. It’s savory, earthy, and just a little bit spicy. The allspice is the secret hero of this mix, so I don’t recommend skipping it. But if you don’t have any on hand, you can mix equal parts (about ⅓ teaspoon each) of ground cinnamon, cloves, and nutmeg to replace it.
Grilled BBQ Whole Chicken Recipe
Equipment
- Grill (or Grill Pan)
Ingredients
- 3-4 pounds whole chicken (cut in pieces*)
- ½ cup barbecue sauce (**)
BBQ Spice Rub:
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 teaspoons chili powder
- ½ teaspoon ground black pepper
- 1 teaspoon ground allspice (***)
- 1 teaspoon kosher salt
Instructions
- Break down a whole chicken into parts before beginning. (Or start with your preferred pieces.)3-4 pounds whole chicken
- Preheat grill to medium-high heat (425-450°F).
- In a small bowl, combine garlic powder, onion powder, chili powder, pepper, allspice, and salt.1 teaspoon garlic powder, ½ teaspoon onion powder, 3 teaspoons chili powder, ½ teaspoon ground black pepper, 1 teaspoon ground allspice, 1 teaspoon kosher salt
- Season all sides of the chicken pieces with the spice rub. Use olive oil to help coat, if desired.
- Place seasoned chicken on the grill, skin-side down. Grill for 8 minutes.
- Flip each piece and cook 6-8 more minutes; until lightly charred, but not yet cooked through.
- Using a basting brush, coat each piece of chicken in barbecue sauce.½ cup barbecue sauce
- Continue grilling, turning, and basting with barbecue sauce every few minutes; until chicken is cooked through, about 10-15 more minutes.
- When cooked through, the thickest part of all pieces should register at least 165°F (up to 175°F for dark meat pieces).
- Serve chicken with extra barbecue sauce and fresh herbs to garnish.
Notes
- For best results, fully preheat the grill before using, and coat with oil to prevent sticking.
- Bring chicken pieces to room temperature before grilling for more even cooking.
- If you can, create direct and indirect heat zones on your grill. This will help you monitor and perfect the temp on each piece of chicken.
- I like to give the chicken a good char before I start basting with BBQ sauce. This helps hold the sauce so it doesn’t run while grilling.
- Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute and lets the chicken come to temp. Tent with foil while resting for best results!
- If using a stovetop grill pan, set it to medium-high heat.
- If you like, brine or marinate the chicken ahead of cooking.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Grill Time by Piece
The total cook time for BBQ chicken will vary depending on piece, size, and grill temperature. Most bone-in pieces will take between 25-40 minutes total. I recommend cooking 6-8 minutes on each side (flipping once). Then begin basting with BBQ sauce and rotating every few minutes until cooked through.
To grill chicken pieces, set your grill to a medium-high heat, between 425-450°F. Follow the estimated times below for each piece.
| Chicken Part | Cook Time |
|---|---|
| Bone-in Breast | 25-30 minutes |
| Bone-in Thighs | 25-35 minutes |
| Drumsticks/Legs | 30-40 minutes |
| Leg Quarters | 40-55 minutes |
| Whole Chicken* | 45-60 minutes |
*If you want to grill a whole chicken not cut into parts, I recommend spatchcocking it for even cooking.
How to Make BBQ Chicken on the Grill Step by Step
Prep: Gather the spice rub ingredients, a 3-4 pound whole chicken, and your favorite barbecue sauce. Cut a whole chicken into parts before beginning. Preheat your grill to medium-high heat (425-450°F).
Season the Chicken: In a small bowl, combine 1 teaspoon of garlic powder, ½ teaspoon of onion powder, 3 teaspoons of chili powder, ½ teaspoon of freshly ground black pepper, 1 teaspoon of ground allspice, and 1 teaspoon of kosher salt. Generously season each piece of chicken with the BBQ spice rub.
Grill the Chicken: Grill the chicken pieces for 8 minutes, flip, and cook for 6-8 minutes more; until lightly charred but not yet cooked through. Using a basting brush, coat the chicken pieces with ½ cup of barbecue sauce. Continue grilling, turning, and basting with barbecue sauce often, until chicken is cooked through, about 10 more minutes.
Check the Temp: When cooked through, the thickest part of the grilled chicken breast should register 165°F, while grilled chicken thighs will be best at 170-180°F. I recommend taking bone-in, dark meat pieces (thighs, legs, drumsticks) off the grill around 165°F, tenting them in foil for 5-10 minutes, and letting the temperature rise to 170-180°F. This is when the meat really gets tender!
Serve: Serve chicken pieces with extra barbecue sauce and your favorite side dishes! A simple salad or grilled veggies is a good balance, but for cookouts I love adding a bit of mac n’ cheese or potato salad.
How to Store, Freeze, and Reheat
Let whole BBQ chicken cool before storing pieces in an airtight container, resealable bag, or tightly-wrapped in aluminum foil.
- Fridge: Keep in the refrigerator for up to 3 days.
- Freezer: Keep in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- Reheat: I recommend reheating chicken in a 350°F oven or air fryer for 15-20 minutes to maintain juicy meat and crispy skin.
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