The Ultimate Guide to BBQ Chicken Done Right

BBQ chicken is a backyard classic, but getting it just right can be tricky. No one wants dry, flavorless chicken that sticks to the grill or ends up burnt on the outside and raw in the middle. At Pork and Fork BBQ, we’ve spent years perfecting our wood-fired techniques to bring out the best in every cut of chicken, and now we’re sharing some of our best-kept secrets.

The first rule of BBQ chicken? Low and slow wins the race. Chicken might not take as long as brisket or ribs, but rushing the process leads to disaster. Cooking over indirect heat lets the smoke work its magic, infusing every bite with deep, smoky flavor while keeping the meat juicy. We prefer a blend of hickory and oak wood for that rich, bold taste that pairs perfectly with chicken.

Next, let’s talk seasoning. Whether you go for a dry rub or a marinade, the key is letting the flavors soak in. We love a mix of paprika, garlic, brown sugar, salt, and a little cayenne for heat. If you’re using a marinade, let the chicken sit for at least four hours (overnight is even better) to absorb all the goodness.

Now, the real game-changer: the sauce. The biggest mistake people make is slathering on BBQ sauce too early. Sugary sauces burn fast, leaving you with a charred mess instead of caramelized perfection. Wait until the last 10 minutes of cooking before brushing on that sweet, smoky goodness.

Finally, let it rest. Pulling chicken straight off the grill and digging in might be tempting, but giving it a few minutes to rest keeps those juices where they belong—inside the meat.

Perfect BBQ chicken takes patience, but trust us, it’s worth it. Want to skip the work and get straight to the good stuff? Pork and Fork BBQ has you covered. We’ll bring the smoky, juicy chicken—you just bring the appetite.

(Sources: Texas Monthly BBQ Guide, Meathead Goldwyn’s “The Science of BBQ,” and our own time-tested pitmaster experience!