The Sorted Dad

Barbecued chicken can be the ultimate crowd-pleaser — juicy, smoky, and packed with flavour. But get it wrong, and you’re left with dry, rubbery disappointment. I’ve been there more times than I’d like to admit.

After years of testing (and eating) my way through charcoal mishaps, marinades gone wrong, and one too many burnt drumsticks, I’ve cracked the code on how to BBQ chicken that stays juicy every single time.

Here’s how to nail it — whether you’re cooking thighs, wings, or a whole bird — and finally stop apologising for dry chicken.

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1. Start with the Right Cut of Chicken

Not all chicken is created equal on the BBQ. Breasts are lean and dry out fast. Thighs, drumsticks, and wings, on the other hand, have more fat and connective tissue — which makes them more forgiving over flame.

If you’re grilling for flavour and moisture, bone-in, skin-on thighs are your best friend. They’re hard to mess up and absorb marinades like a dream.

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2. Embrace the Marinade (But Don’t Drown It)

A good marinade adds flavour and locks in moisture. Stick to these basics:

• Acid (like lemon juice or vinegar) to tenderise
• Oil to coat and carry flavour
• Salt to season from the inside out
• Spices or herbs to add character

Let it soak for at least 2 hours, or overnight for max impact. Just don’t go over 24 hours — the acid can start to break down the texture too much.

👉 Tip: Use a resealable freezer bag and flip it halfway through for even coverage.

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3. Don’t Skip the Dry Rub

Marinade adds internal flavour — but a dry rub before cooking gives you a flavour-packed crust.

Try this go-to rub:

• 1 tbsp smoked paprika
• 1 tsp garlic granules
• 1 tsp salt
• ½ tsp brown sugar
• Pinch of chilli flakes

Pat the chicken dry before rubbing it in. This helps avoid flare-ups and encourages caramelisation instead of steaming.

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4. Master the Two-Zone BBQ Setup

Whether you’re using charcoal or gas, a two-zone setup is key:

• Direct heat side: where you sear
• Indirect heat side: where you finish cooking through without burning

Start skin-side down over direct heat for colour, then move to the cooler zone, close the lid, and let it cook gently.

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5. Use a Meat Thermometer (It’s Not Cheating)

Guesswork ruins good chicken. A digital thermometer takes out the mystery.

Target internal temps:

• 75°C (165°F) for pieces like thighs and drumsticks
• 70°C (160°F) for breasts (carryover heat finishes the job)

Stick the probe into the thickest part without touching bone. You’ll never second-guess “is this done?” again.

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6. Glaze Late, Not Early

BBQ sauce has sugar — and sugar burns fast. If you’re using a glaze or sauce:

• Brush it on during the last 5–7 minutes of cooking
• Watch for bubbling, not blackening

For layers of flavour, glaze once, close the lid, then glaze again right before serving.

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7. Rest Before Serving

After grilling, rest the chicken for 5–10 minutes, loosely covered in foil. This lets juices redistribute and keeps it from drying out the moment you slice in.

It also gives you time to grab a drink, plate the sides, and stop your toddler from eating half the coleslaw.

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8. Bonus: Chicken Skewers for a Quick Win

Short on time? Try boneless thigh skewers:

• Cut into chunks
• Marinade for 30 mins minimum
• Skewer with peppers or onions
• Cook 3–4 mins per side over medium heat

They’re fast, tasty, and ideal for midweek BBQs when you don’t want to babysit the grill.

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9. Whole Chicken? Spatchcock It First

Want to go all-in and grill a whole bird? Spatchcocking is your friend.

By removing the backbone and flattening the chicken, you:

• Reduce cooking time
• Get even heat distribution
• Avoid burning the outside while the inside stays raw

Spatchcocked chicken cooks in around 45 minutes over indirect heat. Start skin-side up, flip once halfway, and use a drip tray to avoid flare-ups.

Bonus: it looks epic on a platter.

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10. Quick-Reference BBQ Chicken Cheat Sheet

Here’s your no-faff reminder for perfect grilled chicken:

• Best cuts: Bone-in thighs or drumsticks
• Marinate: 2–24 hours
• Dry rub: Before grilling
• Setup: Two-zone grill
• Temp to cook to: 75°C (pieces), 70°C (breasts)
• Glaze timing: Last 5–7 mins
• Rest time: 5–10 mins
• Skewers: Boneless thighs, 3–4 mins per side

Print it, stick it near your BBQ, and you’ll never wing it again.

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🔥 My First BBQ Chicken Fail (So You Don’t Repeat It)

Picture this: first BBQ at our new place. Mates round. I went all-in on chicken drumsticks. Cranked the heat, threw them all on at once, lid down, beer in hand.

20 minutes later? Charred skin. Raw inside. Kids were starving. I pan-fried the rest indoors while muttering apologies.

Lesson learned: BBQing chicken isn’t about brute force — it’s about patience, heat zones, and knowing when to not show off. Which I now do… most of the time.

Final Word from The Sorted Dad

Perfect BBQ chicken isn’t just about impressing the neighbours — it’s about confidence. Once you get the basics down, it becomes one less thing to worry about when you’ve got family to feed, nap schedules to juggle, and your toddler asking for ketchup on everything.

Now you’ve got the method — go make it yours.

🔥 Tongs at the ready.
🍗 Chicken that’s actually juicy.
🙌 BBQ success incoming.