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    You are here: Home » Food » Poultry » The Best BBQ Chicken Recipe with Tangy Carolina Sauce

    The Best BBQ Chicken Recipe with Tangy Carolina Sauce

    May 4, 2021 By Mary 18 Comments

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    Jump to Recipe
    Glazed BBQ Chicken pin
    Glazed BBQ Chicken pin
    Glazed BBQ Chicken pin
    Glazed BBQ Chicken pin

    The best BBQ chicken is finger licking delicious and so easy to make. This authentic low and slow recipe comes with tips and tricks for getting incredible flavor from smoked chicken, including using a chicken dry rub and dipping in a flavorful BBQ sauce glaze during the final minutes of cooking. Looking for high heat style then check out our ultimate grilled chicken guide.

    Glazed BBQ Chicken paired with a glass of wine

    We are huge fans of chicken on the smoker or grill. Over the years we have learned a few things about making the very best smoked BBQ chicken. Here are all the tips, tricks, and secrets we have to share.

    Recipe Highlights

    • This easy recipe is cooked low and slow with a Carolina style vinegar sauce applied at the end for added flavor.
    • You can substitute with your favorite BBQ sauce or any homemade barbecue sauce.
    • You can use any cut of chicken for this recipe, just cook it to the property internal temperature.
    Jump to:
    • Recipe Highlights
    • BBQ versus Grilling
    • The Best Cut for BBQ Chicken
    • Preparation
    • BBQ Chicken Secret – Dehydrate the Chicken
    • How to Smoke Chicken
    • Temperature of Chicken
    • BBQ Glaze
    • When to Glaze
    • Side Inspirations for BBQ Chicken
    • Wine Pairing With BBQ Chicken
    • Want more BBQ Chicken Recipes?
    • Glazed BBQ Chicken Recipe

    BBQ versus Grilling

    Ask any pitmaster and you realize it is not semantics, it’s two separate techniques. BBQ is the process of low and slow cooking using indirect heat versus a hot grill. As authors of a cookbook focused on this style of cuisine it’s important to understand the difference.

    • BBQ – Cooking your chicken at lower temperatures under 325 degrees Fahrenheit typically with charcoal and wood for a smoky flavor. Usually it’s between 225 and 275 F. Alternatively you can use certain techniques to achieve this on your gas grill. Often it can end with a BBQ sauce or glaze.
    • Grilling – Whether a charcoal grill or a gas grill this is cooking at or over 400 degrees Fahrenheit using direct or two-zone grilling on a grill grate. Less smoky flavor is added and more of the char and earthiness for hot and fast cooking. With a two-zone set up you can finish the chicken on the cooler side of the grill.

    The Best Cut for BBQ Chicken

    We’ve learned that we definitely want to cook in separate pieces and ideally bone-in chicken. Yes, an entire smoked chicken is fun, but to be able to monitor the internal temps of chicken pieces makes it so much easier to have the bone-in breast, thighs, drums separated. Our favorite cut is the skin on chicken thighs and leg combined as they cook at similar times.

    You are also able to season each piece more thoroughly when they are separated. We still do the occasional smoked whole roaster chicken, but for that it’s usually when we’re looking to do shredded (or pulled) chicken for other recipes, like smoked chicken chili or smoked buffalo chicken dip.

    Related Recipe: Grilled Boneless Skinless Chicken Breasts

    The best chicken is sourced from local ranchers at farmers markets or direct. You can also find online retailers like D’Artagnan that sources quality meats direct from small farmers around the country and delivers right to your door.

    BBQ Glazed Smoked Chicken
    Smoking chicken in smaller pieces allows for a faster cook and more smoke flavor.

    Preparation

    The two important factors for BBQ chicken are a good spice rub that has kosher salt and making sure you allow it to dry brine.

    1. Trim excess fat off the chicken. In some cases you can get really technical on say, the thighs, and actually remove the skin, scrape off the fat, and then put it back on again. But really, that’s a pain when you are in the backyard.
    2. After trimming add a dry rub, savory to be specific with kosher salt. Yes, you can wet brine chicken. But one challenge with wet brining is the impact that it can have on the skin (as in more rubbery). When cooked at a lower temp the skin often comes out rubbery. And ideally we are trying to achieve crispy skin to render the fat out. So when cooking low and slow, the key is avoiding too much excess moisture, but without skipping flavor. So that’s why we start with a good dry rub.
    Trimming meat and applying a dry rub
    Trim excess skin and season liberally.

    BBQ Chicken Secret – Dehydrate the Chicken

    There are two ways to achieve a good texture for bbq chicken skin. Either cook at a higher heat, or dehydrate and dry brine the chicken.

    To dehydrate, place the seasoned chicken in the refrigerator uncovered (like we do for our Smoked Buffalo Wings). This allows the airflow in the fridge to dehydrate the chicken while the salt in the rub help to dry brine. This will assist in the skin rendering down while smoking the chicken which is the secret to crispy chicken skin. Adding olive oil first causes the chicken to stay wet and leads to rubbery skin, so there is no need for any.

    How to Smoke Chicken

    1. Cooking at 275 degrees is the sweet spot for the best results. It’s hot enough to help render out some fat (for that crispier skin), while still allowing that low and slow smoke to infuse your meat. Prepare your grill using lump charcoal and wood chunks. Oak and apple wood are great with chicken.
    2. Place the seasoned chicken on the smoker skin side down. This will allow the grate to press on the skin to help render.
    3. Smoke until the internal temperature of the chicken reaches 160 degrees Fahrenheit, about 60 – 90 minutes. Then glaze the chicken with the BBQ sauce. Flip it so the skin side is facing up.
    4. Finish smoking the chicken until the internal temperature reaches 170 degrees Fahrenheit. It’s then time to remove and let the chicken rest. As it rests brush on last coating of BBQ sauce over the chicken. Then eat and enjoy.
    Checking the temperature of poultry with a Digital Thermometer
    Be sure to check the temp of each piece as it cooks, they will all be done at various times.

    If smoking bone-in BBQ chicken breasts follow the same directions for BBQ chicken except glaze when the chicken reaches 150 – 155 degrees Fahrenheit and then remove when the internal temperature reaches 160 degrees F. Glaze on last time and serve.

    This recipe will yield a nice bite to the chicken, but the skin texture still won’t be like grilled chicken. If you want to achieve a stronger crunch, then smoke at 300 – 325 degrees F or just make grilled chicken with a glaze.

    Temperature of Chicken

    For food safety the USDA recommends cooking chicken to 165 degrees Fahrenheit. For a standard boneless or bone-in chicken breast that can overcook the chicken. It’s best to remove at 160 and let it rest. While it rests carry over cooking will occur and take the temperature of the chicken to 165.

    Bone-in chicken thighs or legs need a little more time to cook. We pull at 170 degrees to allow some of the connective tissue to soften and cook a little more. The size of your chicken pieces will cause your cooking times to vary. Always cook to temperature and not time using a high quality instant read meat thermometer.

    BBQ Glaze

    Use 2 cups BBQ sauce and combine with ⅔rds cup honey to get a nice shine and flavor. It’s that easy.

    This is where your favorite flavors can stand out. Like mixing sweet with heat and savory. In our case, we use a Carolina style BBQ sauce, honey, and the heat from the rub. All three make for a complex flavor bomb when you bite into the chicken with minimal work. It should still be moist and delicious in every bite, both white and dark meat.

    If you like a sweeter and stickier style sauce, check out our Kansas City Style BBQ Sauce recipe too! But if you have your favorite store bought sauce, use that in the same ratios.

    Related Article: Various Styles of BBQ Sauce

    When to Glaze

    Here is where the flavor really pops. Right before the chicken is done dip the chicken into a bowl of your prepared glaze then place back on your cooker for those final minutes.

    The dipping method allows for a uniform sauce application, and it also creates this gorgeous glossy look! So pretty!

    Or you can use a silicon brush to apply right on the grill too.

    Dipping chicken pieces in a Carolina BBQ Sauce

    This allows a few minutes to set the glaze but avoid burning. After the bird reaches 160 degrees F internal temp, remove and dip again in the glaze. Let sit for about 10 minutes and then enjoy.

    If you are wondering about the chicken temperature, check out this great article from Thermoworks about when chicken is really done and safe to eat.

    Barbecue Glazed Chicken

    Side Inspirations for BBQ Chicken

    • Grilled Broccolini
    • lack Bean Salad
    • Mac and Cheese on the Grill
    • Sweet Potatoes Grilled and Mashed

    Wine Pairing With BBQ Chicken

    We’ve got a few things going on here that will effect the wine pairing. We love Syrah for this recipe. There’s the savory, slightly sweet, and just barely spicy dry rub. And then we have the chicken glaze. For our glaze we went with a Carolina style sauce and some honey, so that means vinegar (acid) and sweet. You’ll find lovely integration of fruit, herbs, spice, and even some floral notes, without becoming rich or jammy. Those from Santa Barbara are a wonderful match. But feel free to find a Syrah from your favorite region.

    If you go with a KC, or sweeter-style BBQ sauce that will create an even sweeter and smokier glaze. We strive for a balance of savory/smoky/sweet, which we achieved. This allows for more options with wine like Zinfandel or Barbera.

    BBQ Glazed Chicken and Wine Pairing

    Want more BBQ Chicken Recipes?

    Follow our guide to How To Grill Chicken perfectly or try these amazing dishes.

    • Smoked Whole Chicken
    • Wine Can Chicken
    • Grilled Chicken with Cranberry Chipotle Citrus Glaze
    • Grilled Chicken with Cherry Chipotle BBQ Glaze
    • Dry Brined Smoked Chicken with a Carolina Glaze
    • Grilled Chicken with Ancho Chilies and Prunes

    This post may contain affiliate links. This means if you click on the link, we may receive a small commission if you purchase through the link. We partner with brands we know and love and use and it helps keep the blog going!

    This BBQ Chicken Recipe was originally published in April of 2016 and updated in August of 2022 to include new photos, recipe instructions, sourcing chicken, and details to the sauce.

    If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes. 

    Glazed BBQ Chicken with Syrah

    Glazed BBQ Chicken Recipe

    Recipe for glazed barbecue chicken. Slowly smoked chicken finished with a tangy and sweet sauce.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 30 minutes
    Servings: 4 servings
    Calories: 1201kcal
    Author: Mary Cressler | Vindulge
    Cost: $18.00

    Ingredients

    For the Chicken:

    • 6 bone in chicken thighs
    • 2 bone in legs
    • 2 bone in breasts
    • 5 tablespoons chicken seasoning
    • 2 ⅔ cups glaze, recipe below

    For the Glaze:

    • 2 cups Carolina style BBQ sauce (see notes for our recipe)
    • ⅔ cup honey
    Prevent your screen from going dark

    Instructions

    • Trim meat of excess fat, and pat dry. Apply dry rub all over the chicken pieces and place in a refrigerator overnight or at least 4 hours uncovered to dry brine.
    • Preheat smoker to 275 degrees Fahrenheit (F) using fruit wood like apple or cherry. Oak and Hickory also work well.
    • Place chicken pieces in the smoker until the internal temperature of the chicken reaches 150 degrees F in the breast and 160 degrees in the thighs.
    • Dip the chicken pieces into the bowl of glaze and place back onto the smoker. Continue smoking until the internal temperature of the chicken reaches 160 degrees F using a good instant read thermometer for the breast and 170 degrees for the thighs.
    • Remove from the smoker and then dip again into your glaze, let it rest for 10 minutes allowing glaze to set.
    • Serve and enjoy.

    Notes

    As always, cooking times will vary. Always cook to proper internal temperature (in this case 16o degrees per piece of chicken). For this recipe we cooked the meat for approximately 90 minutes total.
    To Get Crispy Skin – If you want crispy skin, then follow same directions, but smoke at 325 degrees F. It will cook faster. Smoked chicken typically won’t achieve the same texture as a grilled piece because the fat does not render out at the lower heat.
    Sourcing Chicken – We love shopping local ranchers, and those who source from them. Consider the amazing and rich flavor of D’Artagnan for locally sourced, straight to your door heritage and local chicken.
    Find the perfect wine pairing at the Vindulge Wine Shop

    Nutrition

    Calories: 1201kcal | Carbohydrates: 109g | Protein: 66g | Fat: 56g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 330mg | Sodium: 1750mg | Potassium: 1169mg | Fiber: 2g | Sugar: 94g | Vitamin A: 755IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 5mg
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge

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    Reader Interactions

    Comments

    1. Kari says

      April 28, 2016 at 4:26 pm

      This looks so insanely delicious!! I’m hungry now!
      Kari
      www.sweetteasweetie.com

      Reply
    2. Melanie says

      April 28, 2016 at 2:06 pm

      5 stars
      OK now I need to buy a smoker. Lol. Seriously this looks delicious 🙂

      Reply
    3. Ashleigh says

      April 28, 2016 at 11:55 am

      This is one of my fav dishes… glazed bbq chicken! I think this recipe looks delish, I can’t wait to try it at our next bbq! Thank you for sharing!

      Reply
    4. Brettni Brumfield says

      April 28, 2016 at 11:52 am

      Goodness gracious. I’ve never seen chicken look so tasty. Pinning this!!

      Reply
      • Mary says

        April 28, 2016 at 11:57 am

        Thank you so much!! I can assure you it tastes as good as it looks 🙂

        Reply
    5. Pech says

      April 28, 2016 at 9:55 am

      Droooool… this looks so good! And I appreciate that you used a Carolina style sauce. I don’t have a smoker or make chicken myself since F is vegetarian, but if I could I’d make this in a heartbeat! The bbq chicken at barbecue joints in PDX have nothing on what you just made!

      Reply
      • Mary says

        April 28, 2016 at 11:56 am

        WOW! Thanks so much. What an awesome compliment! And the hubs is a hard core Carolina fan, so we usually focus on that style when it comes to a sauce. I can go both ways, but am finding KC styles are now too sweet for my taste.

        Reply
    6. grace says

      April 28, 2016 at 9:40 am

      give me barbecue chicken for EVERY meal! this looks mouth-watering to my eyes. 🙂

      Reply
      • Mary says

        April 28, 2016 at 11:55 am

        Thanks so much 🙂

        Reply
    7. Marlynn @ UrbanBlissLife says

      April 28, 2016 at 3:04 am

      Another amazing recipe! That glaze looks and sounds soooo delicious. And thanks for the tips for getting crispy skin. I’m definitely in the crispy skin fan club!

      Reply
      • Mary says

        April 28, 2016 at 11:55 am

        Thanks! Once you’ve had rubbery skin it haunts you. You learn to never make that mistake again 😉

        Reply
    8. Jenni says

      April 27, 2016 at 10:17 pm

      Ohhhh… man! I have GOT to buy another grill. We moved into a new place where they don’t allow charcoal grills (what we had before) and we haven’t bought a gas grill YET. I love BBQd chicken and the glaze just looks like it puts it over the top. I love grilling half chickens. I can just sit and eat the skin. Gross, I know, but so tasty.

      Reply
      • Mary says

        April 28, 2016 at 11:54 am

        Ha. Not gross at all, especially if it’s nice and crispy and full of flavor 🙂
        I hope you get to get a grill soon. That would be a deal breaker for us 😉

        Reply
    9. Erin @ Platings and Pairings says

      April 27, 2016 at 7:48 pm

      Oh my gosh – How yummy does this look? I want to dive right into this juicy grilled chicken!

      Reply
      • Mary says

        April 28, 2016 at 11:53 am

        Ha 😉 Thanks!

        Reply
    10. Catherine says

      April 27, 2016 at 4:06 pm

      My husband once came home from a poker night hosted at a friend’s house and said he’d just had the best meal of his life: chicken smoked in the friend’s smoker. He’s been wanting to get one ever since!

      Reply
      • Mary says

        April 27, 2016 at 4:35 pm

        That’s awesome!!! I can attest that it’s the best chicken you’ll have! If you ever need help looking at different smoker types/styles you know where to find us 🙂

        Reply

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    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

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