Ingredients
Scale
- 4 Chicken thighs (or breasts)
- 1 cup BBQ sauce
- 2 tablespoons Oil
- 1 tablespoon Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- Optional: pinch of Chili powder or cayenne
Instructions
- Preheat the grill: Aim for medium to medium high heat. Clean the grates, then lightly oil them with a paper towel dipped in oil.
- Season the chicken: Pat the chicken dry, rub with oil, then season with salt, pepper, garlic powder, and smoked paprika.
- Start grilling without sauce: Place chicken on the grill and let it cook until it releases easily when you flip it.
- Flip and keep cooking: Cook the second side until the chicken is almost done.
- Add BBQ sauce at the end: Brush a thin layer of sauce, close the lid, then flip and sauce the other side. Repeat if desired.
- Check doneness: Use a thermometer; chicken is safely cooked at 165°F.
- Rest before slicing: Move chicken to a plate and let it rest for 5 to 10 minutes.
Notes
Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main course
- Method: Grilling
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 105mg