Tulo

McCormick BBQ Grilled Chicken Recipe

Bone-in, skin-on thighs hold up to direct heat long enough to develop real char, and basting the sauce on in two passes near the end (rather than from the start) keeps the sugar from scorching before the chicken finishes cooking through.

Prep
15 min
Cook
25 min
Total
40 min
Servings
4

Ingredients

Servings4
  • 8 thighs bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup McCormick BBQ sauce (any of the four new flavors: Smoky Applewood, Carolina Gold, Spicy Chipotle Honey, or Bourbon Peach), divided
  • 1 tablespoon apple cider vinegar

Nutrition per serving

Calories
583
Protein
42g
Carbs
26g
Fat
34g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the chicken thighs dry and let them sit at room temperature for 15-20 minutes while the grill preheats.
  2. 2Preheat a gas or charcoal grill to medium-high (about 400°F), setting up direct and indirect zones.
  3. 3Rub the thighs with olive oil, then season all over with salt, pepper, and garlic powder.
  4. 4Place the thighs skin-side down over direct heat and grill for 6-7 minutes, until the skin is browned and releases easily from the grate.
  5. 5Flip and move to indirect heat, then close the lid and cook for another 10-12 minutes.
  6. 6Whisk 2 tablespoons of the BBQ sauce with the apple cider vinegar to make a thin basting mixture, and brush it over the chicken.
  7. 7After 5 minutes, brush the thighs with the remaining, unthinned sauce for a second, thicker coat.
  8. 8Move the thighs back over direct heat for 1-2 minutes per side, just until the sauce bubbles and starts to caramelize at the edges, watching closely so it doesn't blacken.
  9. 9Check for an internal temperature of 165°F at the thickest part of the thigh, then rest for 5 minutes before serving.USDA safe minimum for poultry: 165°F (74°C)
How to Use a Meat Thermometer

Tips & variations

  • Match the sauce to the cut: the vinegar-forward Carolina Gold style works well on pork, while the Bourbon Peach flavor holds up better on richer cuts like thighs or ribs.
  • If grilling isn't an option, the same two-stage baste works under a broiler; just move the rack to the lowest position for the initial sear and watch the sauce closely once it's under direct heat.
  • Reserve a few tablespoons of sauce before basting the raw chicken and serve it on the side, since sauce that's touched raw poultry shouldn't go back on the table.

Storage & reheating

Refrigerate leftover chicken in an airtight container for up to 4 days. Reheat covered in a 300°F oven for about 15 minutes to warm through without drying out the skin, or in the microwave in 30-second bursts.

Tips from the Tulo kitchen

  • A digital instant-read thermometer is the only reliable way to confirm doneness on bone-in thighs, since the meat near the bone can look pink even after the rest of the piece is fully cooked.
  • Letting the chicken sit at room temperature before grilling helps it cook more evenly, since cold chicken straight from the fridge sears unevenly on the outside before the center catches up.

FAQ

What are McCormick's four new BBQ sauce flavors?

The new lineup includes a Smoky Applewood, a vinegar-based Carolina Gold, a Spicy Chipotle Honey, and a Bourbon Peach, each sold in the same style of squeeze bottle as McCormick's existing condiment line.

Can this recipe work with chicken breasts instead of thighs?

Yes, but breasts cook faster and dry out more easily; pull them off the indirect zone once they hit 160°F, since they'll carry over to 165°F while resting.

Do I need a grill to use these sauces?

No. The same sear-then-glaze approach works in a cast iron skillet on the stovetop, finishing with a lid on low heat, or under a broiler as described in the tips.

Are the new sauces gluten-free?

Check the label on the specific bottle, since formulations can vary by flavor; McCormick lists allergen and gluten information directly on each sauce's packaging.

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