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Best Barbecue Chicken

Spicy Secret: A blend of spices that includes paprika and chili powder is a great base for a quick chicken rub.

  • Prep:
  • Total Time:
  • Servings: 4
Best Barbecue Chicken

Source: Everyday Food, July/August 2008


  • Vegetable oil, for grates
  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 1 chicken (about 3 pounds), cut into 10 pieces
  • 2 cups Simple Barbecue Sauce
  • Coarse salt and ground pepper


  1. Heat grill to medium; lightly oil grates. In a small bowl, combine paprika, chili powder, 2 teaspoons salt, and 1/2 teaspoon pepper; sprinkle spice rub all over chicken. Reserve 1 cup barbecue sauce in a bowl for serving. Keep remaining sauce in another bowl for basting.

  2. Grill chicken, turning often, until cooked through, 15 to 20 minutes (if browning too quickly, move to cooler part of grill). During final 5 minutes of cooking, baste chicken with barbecue sauce. Serve chicken with reserved sauce.

Cook's Note

To set up a grill with different levels of heat, place two thirds of hot coals on one side and a third on the other (the cooler part). For a gas grill, lower heat on one side.

Reviews (7)

  • blondiedag 16 Jun, 2011

    This is a good recipe but not sweet enough for my personal taste for barbecue chicken.

  • Jopher 13 Mar, 2011

    I was so confused by the other comments - the statement preceding the recipe says that chili powder is made of oregano, cumin and chile pepper. Hence those ingredients aren't listed. Our chicken turned out great.

  • liteprnces 26 May, 2010

    Wow, so many complaints for no reason. If you don't like this BBQ sauce recipe, use something else. I made this all last summer and my husband and I really liked it, and used the sauce on lots of things.

  • ljericson 23 May, 2010

    Who was the content editor on this page???? THIS IS AN INCOMPLETE RECIPE!
    No excuse for sloppy work!

  • panhandler 18 May, 2010

    ...and the oregano?

  • mlinderman 23 Apr, 2010

    I prefer a sweeter barbecue sauce

  • foxcello 12 Apr, 2010

    Where's the cumin

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