The best way to celebrate summer is with a sticky, sweet BBQ chicken cooked on a grill and served with corn on the cob.

This is my favorite summer dish for a weeknight dinner or company. It’s always a hit.

You can make the marinade quickly using your favorite BBQ Sauce – you can choose from sweet, tangy, or spicy.

You can prepare everything the night prior so that all you have to do when entertaining is fire up the grill. Serve this with your favorite sides to make a complete meal. My personal favorites are This and This.

What BBQ Sauce Would You Recommend

We love Stubb’s Original BBQ Sauce – it is not a very sugary BBQ sauce, so it works well in this recipe. If you have a more sweet BBQ sauce that you prefer, you can skip the honey.

Do I have to use chicken thighs and drumsticks

Not at all. You can use chicken drumsticks or thighs, a mixture of both, or any other part of the bird you like.

Why do I have to cook on the cooler side of the grill

You’ll want your chicken moved to the cooler side to avoid burning. (You don’t want it to be directly exposed to a heat source).

How do I get rid of that sticky glaze

BBQ sauce is high in sugar, which can burn quickly when heated to high temperatures. For a thick, sweet, sticky glaze, brush the BBQ sauce mixture on towards the end of the cooking process, about 3-5 minutes.


Skin-on Chicken Thighs and Drumsticks – 3 lbs

To taste, add Kosher Salt and freshly ground Black Pepper

Stubb’s Original Barbecue Sauce

Honey 3 Tablespoons

Two tablespoons of Dijon mustard

Apple cider vinegar two tablespoons

Smoked paprika, two teaspoons

One teaspoon of onion powder

One teaspoon of garlic powder

Canola oil, 1 1/2 tsp.


Sprinkle chicken drumsticks and thighs with 1 1/2 teaspoons of salt and one teaspoon of pepper.

BBQ SEASONING MIXTURE In a large bowl, combine the BBQ sauce with honey, Dijon mustard, vinegar, paprika, and onion powder. Set aside 1 cup.

Combine the chicken with BBQ MIXTURE in a gallon-size Ziploc bag. Marinate for 4 to 24 hours, occasionally turning the bag. Drain the chicken and discard the marinade.

To dry the chicken, use paper towels. Brush chicken with canola el, and season to taste with salt and black pepper.

Preheat the grill to medium temperature.

Add the chicken to the grill and cook it, rotating occasionally, for 3-4 minutes on each side or until it is lightly charred.

Move the chicken to the cooler side of the grill. Increase heat to medium-high. Cover the grill and cook for 15-20 minutes, rotating it occasionally.

Use SAUCE MIXTURE to brush on the reserved mixture. Cook for an extra 3-5 minutes.

Serve immediately

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