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If desired, use a lighter to burn off any small hairs on the chicken pieces.

Place the assorted chicken pieces into a large zip-top bag.

Add the salt, black pepper, onion powder, dried oregano, rosemary and thyme sprigs, smoked paprika, and minced garlic to the bag with the chicken.

Pour the Italian dressing into the bag with the chicken and seasonings. Seal the bag and mix all ingredients thoroughly by shaking until the chicken is nicely coated and seasoned.

Place the bag with the marinated chicken in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld.

While the chicken marinates, prepare the BBQ sauce. Pour the ketchup into a saucepan.

Turn the heat to a low simmer and add the brown sugar, stirring until dissolved.

Add the Worcestershire sauce, paprika, black pepper, onion powder, garlic powder, and optional cayenne pepper to the simmering mixture. Mix well.

Once all the seasonings are mixed, add the apple cider vinegar.

Remove the saucepan from the heat and then add the honey to the sauce, stirring until fully incorporated. The sauce should have a thick, rich consistency. Pour the finished BBQ sauce into a jar and set aside.

Preheat a gas or charcoal grill to a temperature between 300°F and 400°F (approximately 375-400°F is ideal).

Once the grill is hot, place the marinated chicken pieces directly on the grill grates.

Cook the chicken, flipping it approximately every 15 minutes, for a total cooking time of 45 minutes to 1 hour, or until the chicken reaches your desired doneness and an internal temperature of 165°F.

Once the chicken is cooked through, grab the prepared BBQ sauce and brush it generously onto all sides of the chicken pieces.

Allow the sauced chicken to cook for a little longer on the grill, flipping once or twice, until the sauce is nice and glazed, about 5-10 minutes.

Remove the glazed Grilled BBQ Chicken from the grill and serve immediately.


If desired, use a lighter to burn off any small hairs on the chicken pieces.

Place the assorted chicken pieces into a large zip-top bag.

Add the salt, black pepper, onion powder, dried oregano, rosemary and thyme sprigs, smoked paprika, and minced garlic to the bag with the chicken.

Pour the Italian dressing into the bag with the chicken and seasonings. Seal the bag and mix all ingredients thoroughly by shaking until the chicken is nicely coated and seasoned.

Place the bag with the marinated chicken in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld.

While the chicken marinates, prepare the BBQ sauce. Pour the ketchup into a saucepan.

Turn the heat to a low simmer and add the brown sugar, stirring until dissolved.

Add the Worcestershire sauce, paprika, black pepper, onion powder, garlic powder, and optional cayenne pepper to the simmering mixture. Mix well.

Once all the seasonings are mixed, add the apple cider vinegar.

Remove the saucepan from the heat and then add the honey to the sauce, stirring until fully incorporated. The sauce should have a thick, rich consistency. Pour the finished BBQ sauce into a jar and set aside.

Preheat a gas or charcoal grill to a temperature between 300°F and 400°F (approximately 375-400°F is ideal).

Once the grill is hot, place the marinated chicken pieces directly on the grill grates.

Cook the chicken, flipping it approximately every 15 minutes, for a total cooking time of 45 minutes to 1 hour, or until the chicken reaches your desired doneness and an internal temperature of 165°F.

Once the chicken is cooked through, grab the prepared BBQ sauce and brush it generously onto all sides of the chicken pieces.

Allow the sauced chicken to cook for a little longer on the grill, flipping once or twice, until the sauce is nice and glazed, about 5-10 minutes.

Remove the glazed Grilled BBQ Chicken from the grill and serve immediately.
