Reverse Barbecue Chicken – Juicy, Smoky Chicken Finished
Reverse Barbecue Chicken uses a two-step cooking process to create exceptionally juicy and flavorful chicken. The chicken is seasoned with a savory dry rub and cooked slowly before being finished with a barbecue sauce glaze. This method prevents burning and allows the sauce to caramelize beautifully. The result is tender, smoky chicken with crispy skin and rich barbecue flavor. Perfect for cookouts, family dinners, and outdoor gatherings, it offers a delicious upgrade to traditional barbecue chicken.
Ingredients
For the Chicken
- 3 pounds bone-in chicken thighs and drumsticks
- 2 tablespoons olive oil
Dry Rub
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
Barbecue Glaze
- 1 cup barbecue sauce
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
Garnish
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Pat the chicken dry with paper towels. Brush lightly with olive oil.
- Mix all dry rub ingredients in a small bowl. Coat the chicken evenly and allow it to marinate for at least 30 minutes.
- Prepare a grill for indirect cooking at approximately 325°F (165°C).
- Place the chicken on the cooler side of the grill. Cover and cook for 30–35 minutes, turning occasionally, until nearly cooked through.
- In a small bowl, combine barbecue sauce, honey, apple cider vinegar, and Worcestershire sauce.
- Brush the chicken generously with the barbecue glaze.
- Move the chicken to direct heat and grill for 5–10 minutes, turning and glazing frequently until the sauce becomes sticky and caramelized.
- Remove from the grill and let rest for 5 minutes before serving.
Notes
- Bone-in chicken remains juicier during grilling.
- Applying sauce at the end prevents burning.
- Smoked paprika enhances barbecue flavor.
- Use your favorite barbecue sauce variety.
- Resting improves moisture retention.
- Apple cider vinegar balances sweetness.
- Chicken thighs are especially forgiving on the grill.
- Internal temperature should reach 165°F (74°C).