BBQ Chicken — The Complete Guide

Chicken is the most commonly eaten meat on the BBQ — and also the most commonly misprepared. Too dry, too raw, or burnt on the outside and raw on the inside. With the right technique and a good dry rub, you can make perfect chicken every time. This is the complete guide.

Why chicken on the BBQ is tricky

Chicken has two problems: white meat (breast) cooks quickly and dries out, while dark meat (thighs, drumsticks) needs more time. Moreover, chicken must always reach an internal temperature of 75°C — no exceptions. The solution: choose the right cut and apply the correct technique.

01 — Which chicken for the BBQ?

Chicken thighs are the best choice for the BBQ. They contain more fat than chicken breast, dry out less quickly, and absorb spices better. They are also more forgiving — a few degrees too high is not a disaster.

Drumsticks are ideal for indirect grilling. They have a good meat-to-bone ratio, cook evenly, and look festive on the table.

Whole chicken is the ultimate BBQ challenge. Slow-cooked over indirect heat, with a beautiful bark on the outside and juicy meat on the inside. Allow 1.5 to 2 hours at 160°C.

Chicken breast is the most difficult choice. Dries out quickly and has little fat. If you still want chicken breast: marinate overnight, cook over direct heat, and remove it immediately at an internal temperature of 72°C.

02 — The best rubs for chicken

All rubs from The Rub Kitchen work excellently on chicken, but these are the favorites:

  1. Jamaican Jerk — for those who love heat and complexity. Classic on chicken thighs and drumsticks.
  2. Shawarma — warm and aromatic. Perfect for whole chicken or chicken thighs with flatbread.
  3. Memphis — sweet-smoky and accessible. The ideal all-rounder for chicken on the BBQ.
  4. Korean — fruity heat from gochugaru. Particularly delicious on chicken wings.

More on which spices work best on chicken: Chicken Rub — which spices work best?

03 — Technique: direct vs indirect

Direct grilling — for thin cuts like chicken breast and small drumsticks. High temperature (200–220°C), short time, turn regularly.

Indirect grilling — for thighs, drumsticks, and whole chicken. Low temperature (150–170°C), lid closed, don't check too often. The bark builds up slowly.

More about the difference: Direct vs indirect heat on the BBQ

Pro tip: Start indirect and finish direct. Cook the chicken at a low temperature until it reaches an internal temperature of 68°C, then place it directly over the heat source for 2–3 minutes for a crispy exterior.

04 — Internal temperature of chicken

The only way to be sure chicken is cooked through: a meat thermometer. The minimum internal temperature for chicken is 75°C. Always measure at the thickest point, not against the bone.

More about internal temperatures: BBQ temperatures & cooking times — complete guide

05 — Chicken recipes

Ready to get started?

Choose your favorite rub and get to work. Want to try multiple flavors? The Starter Pack lets you choose 3 rubs yourself — perfect for discovering which one suits your chicken best.

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