5 BBQ Chicken Mistakes (and How to Avoid Them)

Dry chicken, a burnt exterior, or hardly any flavor? Things often go wrong with BBQ chicken due to incorrect heat distribution, insufficient resting time, or guessing when it's done. Below are the five most common mistakes and how to avoid them.

1. Placing cold chicken directly on a hot grill

Very cold chicken cooks less evenly. Take the chicken out of the refrigerator shortly before preparation, pat it dry, and apply the rub evenly. Never leave raw chicken out of the refrigerator longer than necessary.

Good: pat the chicken dry, use a thin layer of oil as a binder if needed, and distribute the rub over all sides.

2. Grilling only over direct heat

Chicken that stays over hot coals constantly can burn on the outside while the inside is not yet cooked. Therefore, use two zones.

  • Indirect zone: let the chicken cook slowly with the lid closed.
  • Direct zone: use this briefly at the end for extra color and a crispy exterior.

Also read about the difference between direct and indirect heat.

3. Cutting the chicken immediately after grilling

Let the chicken rest for a few minutes after grilling. This allows the meat juices to redistribute better and less moisture will escape when carving.

  • Chicken wings: about 5 minutes
  • Chicken thighs and drumsticks: about 5–8 minutes
  • Whole chicken: about 10–15 minutes

4. Not giving the rub enough time

A dry rub adheres better when the chicken is dry and the spices have had time to penetrate before grilling. Always follow the recommended resting time in the recipe and keep the chicken covered in the refrigerator during longer resting periods.

Examples: preferably let Carolina Gold and Jamaican Jerk sit for several hours. For Memphis BBQ and the Korean Rub, a minimum of 1–2 hours is a practical starting point.

5. Cooking by color or time instead of internal temperature

Color alone does not indicate if chicken is safely cooked. Use a meat thermometer and measure in the thickest part without touching the bone. Aim for a minimum internal temperature of 74°C for chicken.

Check the complete guide to chicken internal temperature for practical explanations per chicken cut.

Quick checklist for juicy BBQ chicken

  • Pat the chicken dry before applying the rub.
  • Distribute the rub evenly over all sides.
  • Create a direct and an indirect zone.
  • Do not open the lid more often than necessary.
  • Measure the internal temperature in the thickest part.
  • Let the chicken rest after grilling.

More help with BBQ chicken

Frequently asked questions

Why does chicken get dry on the BBQ?

Chicken often becomes dry due to excessive direct heat, overcooking, or carving without a resting period. Cook the chicken largely indirectly, measure the internal temperature, and let it rest after grilling.

What should the internal temperature of BBQ chicken be?

Aim for a minimum of 74°C. Measure in the thickest part of the meat and avoid touching the bone with the thermometer.

How long should a BBQ rub sit on chicken?

That depends on the rub and the chicken cut. A short rest already helps with adhesion; for deeper flavor, you can let the seasoned chicken rest covered in the refrigerator for several hours.