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–+ servings

California Grilled Chicken Breast with Smoky BBQ Rub

Juicy grilled chicken breast with a smoky homemade BBQ rub, perfect for summer cookouts in California.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 1
Course: Chicken, Dinner, Grilling
Cuisine: American
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

Chicken
  • 3 ½ to 4 pounds bone-in, skin-on chicken thighs or drumsticks (about 12 to 14 pieces)
Dry Rub
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • ½ teaspoon freshly ground black pepper
BBQ Sauce
  • 1 cup your favorite BBQ sauce homemade or store-bought

Method
 

  1. Prepare the chicken. Place the chicken pieces on a large baking sheet and let them come to room temperature. Pat dry with paper towels.
  2. Mix the dry rub. In a small bowl, combine kosher salt, garlic powder, smoked paprika, chili powder, onion powder, and black pepper. Sprinkle the rub evenly over the chicken, using your hands to coat all sides (and under the skin if desired).
  3. Preheat the grill. Set up your grill for two-zone cooking: one side on high direct heat, the other side off for indirect heat. For charcoal, bank coals to one side.
  4. Grill the chicken. Place the chicken on the indirect heat side, close to the heat source. Cover and cook for 30 to 35 minutes, flipping every 10 minutes, until an instant-read thermometer reaches 160°F to 165°F.
  5. Apply the BBQ sauce. Brush the chicken with BBQ sauce and cook covered for 3 to 4 minutes. Flip, brush again, and cook another 3 to 4 minutes. Repeat until the chicken reaches 175°F.
  6. Serve. Transfer the chicken to a serving platter. Offer extra BBQ sauce on the side if desired.

Nutrition

Calories: 420kcalCarbohydrates: 14gProtein: 35gFat: 24gSaturated Fat: 7gCholesterol: 150mgSodium: 780mgFiber: 1gSugar: 10g

Notes

For extra flavor, use a California-made BBQ sauce with local honey or Napa Valley wine. If using chicken breast, reduce cooking time to 25-30 minutes indirect heat, then sauce and finish over direct heat. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or on the grill to keep the skin crispy. Avoid overcooking: use a reliable instant-read thermometer. For a smoky twist, add a handful of soaked wood chips to the coals.

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