Ingredients
4 to 5 pounds bone-in chicken thighs and/or legs (skin-on preferred for juiciness and flavor)
Kosher salt and freshly ground black pepper for seasoning
2 cups BBQ sauce of choice (for basting and serving)
Optional sides: grilled corn, potato salad, cornbread, freshly chopped chives
For the marinade/brine:
16 ounces beer (preferably full-bodied and hoppy, such as an IPA) or buttermilk (can substitute regular milk with vinegar or lemon juice)
1 tablespoon kosher salt
For the dry rub:
3 tablespoons packed brown sugar
1.5 teaspoons chili powder
1.5 teaspoons ground cumin
1.5 teaspoons garlic powder
1.5 teaspoons mustard powder
1.5 teaspoons onion powder
1.5 teaspoons smoked paprika
0.5 teaspoon ground black pepper
Optional: 1/8 to 1/4 teaspoon cayenne pepper for heat
Instructions
1. Combine beer (or buttermilk) and kosher salt in a large container or resealable bag. Submerge the chicken and refrigerate for a minimum of 20 minutes, ideally 12 hours, up to 2 days.
2. Set up two heat zones on your grill – one side for indirect medium heat and the other for direct high heat. Ensure coals or burners on one side remain off or low.
3. Remove chicken from brine and pat dry. Season generously with kosher salt and the dry rub, applying underneath the skin if using skin-on pieces.
4. Place chicken skin-side up on the cooler indirect heat side. Close the grill lid and cook for about 20-25 minutes, rotating pieces every 15 minutes until the internal temperature reaches about 150°F.
5. Move chicken to the hot side of the grill. Baste the meat side with BBQ sauce. Grill each side for 2 minutes, flipping and basting 2-3 times until the internal temperature reaches 160°F.
6. Remove chicken from grill and let rest for 5-10 minutes, allowing the temperature to reach a safe 165°F.
7. Serve hot with extra BBQ sauce and your choice of sides such as grilled corn, potato salad, or cornbread.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
📝 Bone-in, skin-on chicken yields the best moisture and flavor.
🌡️ Use an instant-read thermometer to monitor doneness accurately.
🔥 Keeping the grill lid closed during indirect cooking maintains even heat and smoke circulation.
- Prep Time: 15 minutes
- Brining/Marinating: 12 hours
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 8g
- Sodium: 510mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg