Dive into summer with these 22 irresistible chicken BBQ recipes perfect for grilling season! From quick weeknight dinners to weekend crowd-pleasers, we’ve gathered the best flavors to fire up your grill. Get ready to savor juicy, smoky, and saucy chicken dishes that’ll make every meal a celebration. Keep reading to find your new favorite recipe!
Honey Glazed BBQ Chicken Thighs
Brace yourself for some seriously sticky, finger-licking goodness. You’re about to make honey glazed BBQ chicken thighs that’ll have everyone asking for seconds. It’s the perfect balance of sweet and smoky, with minimal effort for maximum flavor.
Ingredients
– 2 lbs chicken thighs
– 1/2 cup ketchup
– 1/4 cup honey
– 2 tbsp soy sauce
– 1 tbsp apple cider vinegar
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1 tbsp olive oil
Instructions
1. Preheat your oven to 375°F.
2. Pat the chicken thighs dry with paper towels to ensure crispy skin.
3. In a medium bowl, whisk together ketchup, honey, soy sauce, apple cider vinegar, garlic powder, smoked paprika, and black pepper until smooth.
4. Heat olive oil in a large oven-safe skillet over medium-high heat for 2 minutes.
5. Place chicken thighs skin-side down in the hot skillet and cook for 6 minutes without moving them.
6. Flip the chicken thighs and cook for another 4 minutes.
7. Brush half of the sauce mixture evenly over the chicken thighs.
8. Transfer the skillet to the preheated oven and bake for 20 minutes.
9. Remove the skillet from the oven and brush the remaining sauce over the chicken.
10. Return to the oven and bake for 10 more minutes, or until the internal temperature reaches 165°F.
11. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Keep those leftovers for amazing next-day sandwiches—the flavors only get better. The skin turns irresistibly crispy while the meat stays juicy and tender underneath that glossy glaze. Serve it with some coleslaw and cornbread to soak up every last bit of that sweet and tangy sauce.
Smoky Chipotle BBQ Chicken Wings
Aren’t you craving some finger-licking good wings with a kick? These smoky chipotle BBQ chicken wings are perfect for game day or any casual gathering. You’ll love how easy they are to make with just a few simple ingredients.
Ingredients
– 2 pounds chicken wings
– 1/4 cup olive oil
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup BBQ sauce
– 1 tablespoon chipotle pepper in adobo sauce, minced
– 1 tablespoon honey
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels to ensure crispy skin.
3. In a large bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
4. Add the chicken wings to the bowl and toss until evenly coated with the spice mixture.
5. Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece.
6. Bake for 40-45 minutes, flipping the wings halfway through cooking for even browning.
7. While the wings bake, whisk together the BBQ sauce, minced chipotle pepper, and honey in a small bowl.
8. Remove the wings from the oven when they reach an internal temperature of 165°F and the skin is golden brown.
9. Brush the wings generously with the chipotle BBQ sauce mixture using a pastry brush.
10. Return the wings to the oven and bake for an additional 5 minutes to caramelize the sauce.
11. Let the wings rest for 5 minutes before serving to allow the juices to redistribute.
Crispy on the outside and tender inside, these wings pack a smoky heat that’s balanced by the sweet BBQ glaze. Serve them with cool ranch dressing and celery sticks for the perfect contrast, or pile them high on a platter for your next party—they disappear fast!
Lemon Herb Grilled Chicken Skewers
Delicious lemon herb grilled chicken skewers are perfect for summer gatherings—they’re juicy, flavorful, and super easy to make. You’ll love how the fresh herbs and zesty lemon brighten up the chicken. Let’s get grilling!
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1/4 cup olive oil
– 3 tbsp fresh lemon juice
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– 3 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 8 wooden skewers
Instructions
1. Soak 8 wooden skewers in water for at least 30 minutes to prevent burning on the grill.
2. Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch cubes.
3. In a medium bowl, whisk together 1/4 cup olive oil, 3 tbsp fresh lemon juice, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 3 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper.
4. Add the chicken cubes to the bowl and toss to coat evenly in the marinade.
5. Cover the bowl and refrigerate for at least 1 hour or up to 4 hours for deeper flavor.
6. Preheat your grill to medium-high heat, about 400°F.
7. Thread the marinated chicken cubes onto the soaked skewers, leaving a small space between each piece.
8. Place the skewers on the preheated grill and cook for 5-6 minutes.
9. Flip the skewers and cook for another 5-6 minutes until the internal temperature reaches 165°F and the chicken has grill marks.
10. Remove the skewers from the grill and let them rest for 3 minutes before serving.
Outstandingly tender and packed with zesty, herby goodness, these skewers have a perfect char from the grill. Serve them over a bed of quinoa or with a fresh garden salad for a complete meal that’s sure to impress.
Sweet and Spicy BBQ Chicken Legs
Just imagine sinking your teeth into tender chicken with that perfect balance of sweet heat. You’re going to love how simple this is to whip up for dinner tonight. It’s the kind of crowd-pleaser that disappears fast from the plate.
Ingredients
– 2 lbs chicken legs
– 1/2 cup ketchup
– 1/4 cup brown sugar
– 2 tbsp apple cider vinegar
– 1 tbsp soy sauce
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper
– 1/4 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F.
2. Pat the chicken legs dry with paper towels to help the sauce stick better.
3. In a medium bowl, whisk together the ketchup, brown sugar, apple cider vinegar, soy sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt until smooth.
4. Place the chicken legs in a large baking dish.
5. Pour the sauce over the chicken, coating each piece evenly.
6. Bake uncovered for 40 minutes.
7. Baste the chicken with the pan juices after 20 minutes to keep it moist.
8. Increase the oven temperature to 400°F.
9. Bake for an additional 10 minutes to caramelize the sauce.
10. Check that the internal temperature of the chicken reaches 165°F using a meat thermometer.
11. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
You’ll get crispy, sticky edges with juicy meat inside that’s packed with smoky sweetness and a gentle kick. Try serving it over creamy mashed potatoes or with a fresh coleslaw to balance the richness—it’s a combo that never disappoints.
Tangy Carolina BBQ Pulled Chicken
Kick back and get ready for some seriously flavorful chicken that’s perfect for any casual gathering. This tangy Carolina BBQ pulled chicken comes together with minimal effort but delivers maximum taste—you’ll love how the vinegar-based sauce cuts through the richness. It’s a crowd-pleaser that’s as easy to make as it is delicious.
Ingredients
– 2 lbs boneless, skinless chicken breasts
– 1 cup apple cider vinegar
– 1/2 cup ketchup
– 2 tbsp brown sugar
– 1 tbsp yellow mustard
– 1 tsp red pepper flakes
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp black pepper
– 1/2 tsp salt
– 2 tbsp vegetable oil
Instructions
1. In a medium bowl, whisk together 1 cup apple cider vinegar, 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp yellow mustard, 1 tsp red pepper flakes, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, and 1/2 tsp salt until fully combined.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add 2 lbs boneless, skinless chicken breasts to the skillet and sear for 4–5 minutes per side until golden brown.
4. Reduce the heat to low and pour the sauce mixture over the chicken, scraping the bottom of the skillet to incorporate any browned bits for extra flavor.
5. Cover the skillet and simmer for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
6. Tip: For even cooking, ensure the chicken breasts are similar in thickness or pound them to an even 1-inch before searing.
7. Remove the chicken from the skillet and shred it using two forks, pulling against the grain for tender strands.
8. Tip: Let the chicken rest for 5 minutes before shredding to retain juices and make handling easier.
9. Return the shredded chicken to the skillet and stir to coat thoroughly with the sauce.
10. Simmer uncovered for an additional 5–7 minutes, stirring occasionally, until the sauce has thickened and clings to the chicken.
11. Tip: If the sauce is too thin, mix 1 tbsp cornstarch with 2 tbsp water and stir it in during the final simmer to thicken it quickly.
Just imagine that tender, juicy chicken soaked in a tangy, slightly spicy sauce—it’s perfect piled high on soft buns or served over a crisp coleslaw for a refreshing crunch. The vinegar punch balances the sweetness, making it ideal for summer cookouts or cozy weeknight dinners.
Garlic Butter BBQ Chicken Breasts
Perfect for those busy weeknights when you want something delicious without the fuss. Picture this: juicy chicken breasts slathered in a garlicky, buttery BBQ sauce that caramelizes beautifully on the grill. You’ll love how simple it is to whip up and how impressive it tastes.
Ingredients
– 4 boneless, skinless chicken breasts
– 1/2 cup unsalted butter
– 4 cloves garlic, minced
– 1/2 cup BBQ sauce
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat your grill to medium-high heat, approximately 400°F.
2. Pat the chicken breasts dry with paper towels to ensure even browning.
3. Rub the chicken breasts with olive oil, then season both sides evenly with salt and black pepper.
4. In a small saucepan over low heat, melt the unsalted butter.
5. Add the minced garlic to the melted butter and sauté for 1-2 minutes until fragrant, being careful not to burn it.
6. Stir in the BBQ sauce into the garlic butter mixture until well combined and warmed through.
7. Place the seasoned chicken breasts on the preheated grill.
8. Grill for 6-7 minutes on the first side until grill marks appear and the chicken releases easily.
9. Flip the chicken breasts and brush the top generously with the garlic butter BBQ sauce.
10. Grill for another 6-7 minutes on the second side.
11. Brush the chicken again with the remaining sauce and continue grilling for 2-3 more minutes until the internal temperature reaches 165°F when checked with a meat thermometer.
12. Remove the chicken from the grill and let it rest for 5 minutes before slicing to retain juices.
Velvety and tender, the chicken boasts a smoky-sweet flavor with a punch of garlic that’s irresistible. Serve it sliced over a crisp salad or alongside grilled corn for a summery twist that’ll have everyone asking for seconds.
Maple Bourbon BBQ Chicken Drumsticks
Mmm, you know that feeling when you want something sweet, smoky, and totally satisfying? These maple bourbon BBQ chicken drumsticks hit all the right notes, combining cozy fall flavors with that classic backyard barbecue vibe. They’re perfect for a casual weeknight dinner or your next gathering with friends.
Ingredients
– 8 chicken drumsticks
– 1/4 cup maple syrup
– 2 tbsp bourbon
– 1/4 cup ketchup
– 2 tbsp apple cider vinegar
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F.
2. Pat the chicken drumsticks dry with paper towels to help the skin crisp up.
3. In a medium bowl, whisk together the maple syrup, bourbon, ketchup, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and salt until smooth.
4. Place the drumsticks in a large zip-top bag or bowl, and pour half of the sauce over them, reserving the other half for later.
5. Seal the bag or cover the bowl, and marinate the chicken in the refrigerator for at least 30 minutes or up to 4 hours for deeper flavor.
6. Arrange the marinated drumsticks on a baking sheet lined with parchment paper or foil for easy cleanup.
7. Bake the drumsticks in the preheated oven for 25 minutes.
8. Brush the reserved sauce evenly over the drumsticks.
9. Return the drumsticks to the oven and bake for an additional 15–20 minutes, or until the internal temperature reaches 165°F and the sauce is caramelized.
10. Let the drumsticks rest for 5 minutes before serving to allow the juices to redistribute.
Juicy and tender with a sticky, slightly charred glaze, these drumsticks have a perfect balance of sweet maple and smoky bourbon notes. Serve them over creamy mashed potatoes or with a crisp coleslaw to round out the meal—they’re sure to disappear fast!
Classic Hickory Smoked BBQ Chicken
Perfect for those lazy weekends when you want that authentic BBQ flavor without the fuss. You’ll love how the hickory smoke infuses every bite of this juicy chicken. It’s simpler than you think to get that restaurant-quality taste right in your backyard.
Ingredients
– 4 lbs chicken pieces
– 1/4 cup olive oil
– 2 tbsp kosher salt
– 1 tbsp black pepper
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 cup hickory wood chips
Instructions
1. Soak 1 cup hickory wood chips in water for 30 minutes to prevent burning and ensure steady smoke.
2. Pat 4 lbs chicken pieces dry with paper towels to help the seasoning stick better.
3. Rub 1/4 cup olive oil evenly over all chicken pieces.
4. Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, and 1 tbsp onion powder in a small bowl.
5. Sprinkle the seasoning mixture generously over both sides of the chicken.
6. Preheat your smoker to 225°F using indirect heat.
7. Drain the soaked wood chips and add them to the smoker box or directly to the coals.
8. Place the seasoned chicken on the smoker grate, skin-side up.
9. Close the smoker lid and maintain temperature at 225°F for 2.5 hours.
10. Check the internal temperature of the chicken with a meat thermometer; it should read 165°F in the thickest part.
11. Remove the chicken from the smoker and let it rest for 10 minutes before serving to allow juices to redistribute.
Beyond tender, this chicken boasts a smoky crust that gives way to incredibly moist meat inside. The hickory flavor pairs wonderfully with a tangy coleslaw or simply served on a toasted bun for the ultimate BBQ sandwich experience.
Asian Fusion BBQ Chicken Kebabs
Deliciously juicy and packed with flavor, these Asian Fusion BBQ Chicken Kebabs are perfect for your next backyard gathering. You’ll love how the sweet and savory marinade caramelizes on the grill. They come together easily for a crowd-pleasing meal that feels fancy but is totally approachable.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp sesame oil
– 2 cloves garlic
– 1 tbsp grated ginger
– 1/4 tsp red pepper flakes
– 1 red bell pepper
– 1 red onion
– 8 wooden skewers
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch cubes.
3. Mince 2 cloves garlic and grate 1 tbsp ginger.
4. In a medium bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp sesame oil, minced garlic, grated ginger, and 1/4 tsp red pepper flakes.
5. Add chicken cubes to the marinade, stirring to coat completely.
6. Cover the bowl and refrigerate for at least 2 hours or up to 4 hours for maximum flavor.
7. Cut 1 red bell pepper and 1 red onion into 1-inch pieces.
8. Thread marinated chicken, bell pepper, and onion alternately onto soaked skewers.
9. Preheat grill to medium-high heat (400°F).
10. Grill kebabs for 4-5 minutes per side, turning once, until chicken reaches 165°F internally.
11. Remove kebabs from grill and let rest for 3 minutes before serving.
Enjoy these kebabs hot off the grill—the chicken stays incredibly tender while the edges get slightly charred and sweet. The combination of savory soy and hint of spice makes every bite exciting. Serve them over rice or with a crisp salad for a complete meal that’ll have everyone asking for seconds.
Pineapple Teriyaki Grilled Chicken
Let’s be real—you need a dinner that’s both easy and impressive. Pineapple teriyaki grilled chicken delivers sweet, savory flavor with minimal effort. Perfect for weeknights or weekend grilling!
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 cup pineapple juice
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 2 tsp minced garlic
– 1 tsp grated ginger
– 1 tbsp cornstarch
– 2 tbsp water
– 1 tbsp vegetable oil
– 1/4 tsp black pepper
Instructions
1. Whisk together 1 cup pineapple juice, 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp rice vinegar, 2 tsp minced garlic, and 1 tsp grated ginger in a medium bowl.
2. Place 1.5 lbs chicken breasts in a large resealable bag and pour in the marinade.
3. Seal the bag, removing excess air, and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
4. Preheat your grill to medium-high heat (400°F).
5. Remove chicken from the marinade, letting excess drip off, and pat dry with paper towels to ensure even browning.
6. Pour the remaining marinade into a small saucepan and bring to a boil over medium heat.
7. Whisk 1 tbsp cornstarch with 2 tbsp water in a separate bowl until smooth.
8. Slowly whisk the cornstarch slurry into the boiling marinade.
9. Cook the sauce for 2–3 minutes, stirring constantly, until thickened into a glossy teriyaki glaze.
10. Brush the grill grates with 1 tbsp vegetable oil to prevent sticking.
11. Place chicken on the grill and sprinkle with 1/4 tsp black pepper.
12. Grill for 6–7 minutes per side, brushing with teriyaki glaze during the last 2 minutes of cooking.
13. Check for doneness by inserting a meat thermometer into the thickest part—it should read 165°F.
14. Remove chicken from the grill and let it rest for 5 minutes before slicing to retain juices.
15. Slice the chicken against the grain for tender bites.
16. Drizzle with remaining teriyaki glaze before serving.
Ultimate satisfaction comes from that caramelized, slightly charred exterior giving way to juicy, flavorful meat. Serve it over steamed rice with grilled pineapple rings for a tropical twist, or chop it up for killer tacos topped with fresh cilantro and a squeeze of lime.
Texas-Style BBQ Chicken Sandwiches
Brace yourself for some serious flavor! You’re about to make the most incredible Texas-style BBQ chicken sandwiches that’ll have everyone asking for seconds. These juicy, smoky sandwiches are perfect for game day or a casual weekend feast.
Ingredients
– 2 lbs boneless, skinless chicken thighs
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1 tsp black pepper
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1 cup BBQ sauce
– 4 brioche buns
– 1 cup coleslaw
Instructions
1. Preheat your grill or grill pan to 400°F over medium-high heat.
2. Pat the chicken thighs completely dry with paper towels to ensure a good sear.
3. Rub the chicken thighs evenly with olive oil on both sides.
4. In a small bowl, mix together kosher salt, black pepper, garlic powder, and smoked paprika.
5. Season both sides of the chicken thighs evenly with the spice mixture.
6. Place the chicken thighs on the preheated grill and cook for 6 minutes without moving them.
7. Flip the chicken thighs using tongs and cook for another 6 minutes.
8. Brush both sides of the chicken with BBQ sauce using a basting brush.
9. Continue grilling for 2 more minutes per side until the sauce caramelizes and the internal temperature reaches 165°F.
10. Remove the chicken from the grill and let it rest on a cutting board for 5 minutes to retain juices.
11. While the chicken rests, lightly toast the brioche buns on the grill for 1 minute per side.
12. Shred the rested chicken using two forks or chop it into bite-sized pieces.
13. Toss the shredded chicken with the remaining BBQ sauce in a bowl until fully coated.
14. Place a generous portion of BBQ chicken on the bottom half of each toasted bun.
15. Top the chicken with ¼ cup of coleslaw per sandwich.
16. Cover with the top bun and serve immediately.
The tender, smoky chicken pairs perfectly with the creamy coleslaw and soft brioche bun, creating a satisfying crunch with every bite. For an extra kick, try adding pickled jalapeños or serving them with crispy onion rings on the side.
Balsamic Glazed BBQ Chicken Thighs
Know what makes a perfect weeknight dinner? These balsamic glazed BBQ chicken thighs are juicy, flavorful, and super easy to whip up. You’ll love how the tangy-sweet glaze caramelizes on the grill.
Ingredients
– 2 lbs chicken thighs
– 1/2 cup balsamic vinegar
– 1/4 cup ketchup
– 2 tbsp honey
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. In a medium bowl, whisk together 1/2 cup balsamic vinegar, 1/4 cup ketchup, 2 tbsp honey, 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
2. Place 2 lbs chicken thighs in a large resealable bag and pour half of the balsamic mixture over them.
3. Seal the bag and marinate the chicken in the refrigerator for at least 30 minutes or up to 4 hours for deeper flavor.
4. Preheat your grill to medium-high heat, about 400°F.
5. Remove the chicken from the marinade, letting excess drip off, and discard the used marinade.
6. Grill the chicken thighs for 6-7 minutes per side, or until internal temperature reaches 165°F.
7. Brush the chicken with the reserved unused balsamic glaze during the last 2 minutes of grilling on each side.
8. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Serve these thighs hot off the grill—the glaze forms a sticky, caramelized crust that contrasts beautifully with the tender meat. They’re fantastic with a side of grilled veggies or piled high on a bun for a killer sandwich.
Cheddar-Stuffed BBQ Chicken Burgers
Let’s be real—sometimes a regular burger just won’t cut it. You need something with a little extra oomph, and these cheddar-stuffed BBQ chicken burgers deliver exactly that. They’re juicy, cheesy, and packed with smoky-sweet flavor that’ll make you forget all about takeout.
Ingredients
– 1 lb ground chicken
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 oz cheddar cheese, cut into 4 cubes
– 1/4 cup BBQ sauce
– 4 burger buns
– 1 tbsp olive oil
Instructions
1. In a medium bowl, combine 1 lb ground chicken, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Mix gently with your hands until just combined—overmixing can make the burgers tough.
3. Divide the mixture into 4 equal portions and shape each into a ball.
4. Press your thumb into the center of each ball to create a deep indentation.
5. Place 1 cube of cheddar cheese into each indentation.
6. Carefully seal the meat around the cheese, ensuring no cheese is exposed.
7. Flatten each stuffed ball into a 1-inch-thick patty.
8. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
9. Place the patties in the skillet and cook for 5-6 minutes until the bottoms are golden brown.
10. Flip the patties and cook for another 5-6 minutes until the internal temperature reaches 165°F.
11. Brush the tops of the patties with 1/4 cup BBQ sauce during the last 2 minutes of cooking.
12. Toast the burger buns lightly in the skillet or toaster for 1-2 minutes until golden.
13. Assemble the burgers by placing each patty on a bun bottom.
14. Add additional BBQ sauce or toppings if desired, then top with the bun. You’ll love the gooey cheese center that oozes out with every bite, paired with the smoky BBQ crust. Serve them with crispy sweet potato fries or a tangy coleslaw to balance the richness.
Cajun Spiced BBQ Chicken Rack
Ready to fire up the grill for something seriously tasty? This Cajun spiced BBQ chicken rack brings the heat and the sweet in all the right ways. You’re going to love how simple it is to make, with big, bold flavors that’ll have everyone asking for seconds.
Ingredients
– 1 rack chicken (about 2-3 pounds)
– 2 tbsp olive oil
– 2 tbsp Cajun seasoning
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp smoked paprika
– 1/2 tsp black pepper
– 1/4 tsp cayenne pepper
– 1 cup BBQ sauce
Instructions
1. Pat the chicken rack dry with paper towels to help the seasoning stick better.
2. Rub 2 tbsp olive oil evenly over the entire surface of the chicken rack.
3. In a small bowl, mix together 2 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper.
4. Generously coat the chicken rack with the spice mixture, pressing it into the skin.
5. Let the chicken rest at room temperature for 20 minutes to allow the flavors to penetrate.
6. Preheat your grill to 375°F, creating both direct and indirect heat zones.
7. Place the chicken rack skin-side down over direct heat and grill for 5-6 minutes until nicely charred.
8. Flip the chicken and move it to the indirect heat side of the grill.
9. Close the grill lid and cook for 35-40 minutes, maintaining 375°F.
10. Brush 1 cup BBQ sauce over the chicken during the last 10 minutes of cooking.
11. Check that the internal temperature reaches 165°F using a meat thermometer in the thickest part.
12. Remove the chicken from the grill and let it rest for 5-7 minutes before slicing.
Very juicy and packed with smoky-spicy flavor, this chicken comes off the grill with a perfect caramelized crust. The meat stays incredibly tender while the Cajun spices give it that signature kick. Try serving it sliced over creamy coleslaw or alongside grilled corn for a complete backyard feast that’ll have everyone coming back for more.
Mediterranean BBQ Chicken Wraps
Unbelievably easy and packed with flavor, these Mediterranean BBQ chicken wraps are perfect for a quick lunch or casual dinner. You’ll love how the tangy BBQ sauce pairs with fresh veggies and creamy feta. They come together in under 30 minutes, making them ideal for busy weeknights.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1/2 cup BBQ sauce
– 4 large flour tortillas
– 1 cup shredded lettuce
– 1/2 cup diced cucumber
– 1/4 cup crumbled feta cheese
– 2 tbsp olive oil
Instructions
1. Preheat a grill or grill pan to medium-high heat (400°F).
2. Brush the chicken breasts with 1 tablespoon of olive oil on both sides.
3. Grill the chicken for 6-7 minutes per side, until the internal temperature reaches 165°F.
4. Remove the chicken from the grill and let it rest for 5 minutes to retain juices.
5. Slice the chicken into thin strips against the grain for tenderness.
6. Toss the chicken strips with the BBQ sauce in a bowl until evenly coated.
7. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side to make them pliable.
8. Lay each tortilla flat and divide the shredded lettuce evenly among them.
9. Top the lettuce with the BBQ chicken strips.
10. Sprinkle the diced cucumber and crumbled feta cheese over the chicken.
11. Fold the sides of each tortilla inward, then roll tightly from the bottom to form a wrap.
12. Slice each wrap in half diagonally for easier serving.
Kick back and enjoy the combo of smoky, sweet chicken with crisp veggies and salty feta—it’s a texture and flavor party in every bite. Serve these wraps with extra BBQ sauce for dipping or pair them with a simple side salad for a complete meal.
Conclusion
Delicious and diverse, these 22 chicken BBQ recipes are perfect for your summer grilling adventures! We hope you find a new favorite to enjoy with family and friends. Don’t forget to share which recipe you loved most in the comments and pin this roundup to your Pinterest boards for easy access all season long. Happy grilling!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
