Barbecued chicken is one of those things that can go real right—or real wrong. Today, I’m showing you how to do it right. This is a simple, no-fuss method that delivers juicy, flavorful chicken every time. Whether you’re just learning the ropes or a seasoned backyard boss looking to sharpen your skills, this recipe is for you.
We’re keeping it classic with a homemade SPG rub—salt, black pepper, and garlic in just the right balance. Then, we’re taking it up a notch with a smoky, sweet BBQ sauce that’ll have you licking your fingers. I’ll walk you through every step—seasoning, fire prep, grilling, basting, and slicing—so you know exactly what to do.
This is old-school, real-deal barbecue. Fire, smoke, and meat done right. Let’s get to it.
How To Barbecue Chicken
Ingredients
SPG Rub
- 4 parts Coarse Salt
- 4 parts Ground Black Pepper
- 3 parts Granulated Garlic Powder
Barbecue Sauce
- 1/4 cup Apple Jelly
- 1/4 cup Roasted Raspberry Chipotle Sauce Fischer & Wieser's Brand
- 1 cup Your Favorite BBQ Sauce (go with a basic sauce, avoid heavy flavor blends)
- 1/2 tsp Ground Chipotle Powder
- 1 tsp Worcestershire Sauce
- 1 tsp Pickled Pepper Vinegar (taken from jar of pickled jalapenos or other peppers)
- 2 tsp Bourbon or Whiskey (optional)
Chicken
- 4 Leg Quarters, Bone in Thighs, Legs
- 2 tbsp Dale's Seasoning
- 1 tbsp Olive Oil
Instructions
SPG Rub
- Mix all ingredients into a spice bottle and mix well.
Season Meat
- Coat both sides of chicken with Dale's Seasoning and Olive Oil.
- Season both sides of chicken generously with the SPG rub.
- Place in refrigerator for 3-4 hours for seasoning to penetrate into the meat.
Barbecue Sauce
- On medium low heat, melt the apple jelly until smooth, no lumps, then add in the raspberry chipotle sauce. Stir until mixed well.
- Add in your barbecue sauce and stir until combined. Allow to simmer aout 30 seconds.
- Add chipotle powder, Worcestershire sauce, vinegar and bourbon. Stir to fully combine. Let simmer a few minutes then remove from heat.
Cooking the Chicken
- Set your grill, hot side for searing, cooler side for indirect cooking and adding the sauce.
- Place meat directly over the coals and flip every 4-5 minutes until reaching an internal temp of 160 degrees.
- Move the meat to the indirect zone to add sauce. Close lid and allow sauce to caramelize for 2 minutes, then flip and sauce other side.
- Remove from grill after 2 minutes and allow to rest about 5 minutes.
