Posted by Casey on Jul 31st 2025

BBQ Chicken on the Grill

Easy BBQ Chicken

There's something magical about the smell of chicken sizzling on the grill on a warm evening. But when you start with our pasture-raised birds, you're getting so much more than just dinner – you're getting chicken that actually tastes like chicken should!

Our birds spend their days being rotatonally grazed on green pastures, which means they develop real flavor and texture that you simply can't get from confined birds. This makes all the difference when grilling – our chicken holds up beautifully to the heat and develops that perfect crispy skin while staying juicy inside.

Why our chicken grills differently (and better):

Firmer texture from natural exercise means it won't fall apart on the grill
Rich, complex flavor that can stand up to bold BBQ seasonings
Better fat distribution creates that coveted crispy skin
No weird water retention like you get with factory birds

This recipe works great with chicken wings, thighs, or even breasts, though I always recommend dark meat for grilling – it's more forgiving and stays juicier.

I always opt to use a grill to get more of that smokey flavor, but you can absolutely do this in the oven too! Just bake at 425°F and brush with sauce in the last 10 minutes.

Pair with some of our ready-to-eat items like: coleslaw, mac & cheese, potato salad, baked beans or a fresh salad for an easy weeknight dinner that feels special.

Ingredients

One package of TC Farm Chicken (wings, thighs or breasts) - thawed over night in a bowl in the refrigerator
Triple Crown BBQ Sauce (You can't go wrong with the classic, but any flavor here will work) - divided

Dry Rub Spices

1/2 tsp - Smoked Paprika
1/2 tsp - Garlic Powder
1/2 tsp - Onion Powder
1/2 tsp - Ground Black Pepper
1/2 tsp - Salt
Dash of Cayenne (optional if you like a little heat )

Directions

Prep (Day Before or Morning of)

Make the dry rub: Mix all spices in a small bowl until well combined
Season the chicken: Pat chicken dry with paper towels, then coat evenly with the spice rub
Let it marinate: Place seasoned chicken in the refrigerator for at least 1 hour, but ideally overnight. This allows the flavors to really penetrate the meat.

On the Grill

Prep your grill: Clean grates and preheat to medium-high heat (about 425°F). If using charcoal, set up for indirect cooking with coals on one side.
Start with sauce on the side: Pour about 1/3 of your Triple Crown BBQ sauce into a small bowl for basting. Keep the rest for serving.
Initial cook: Place chicken on the grill skin-side down. Cook for 4-5 minutes without moving to get good grill marks and crispy skin.
Flip and sauce: Turn chicken and brush the cooked side with BBQ sauce. Continue cooking for another 4-5 minutes.
Keep saucing: Flip again and brush the other side with sauce. The sugars in the sauce will start to caramelize and create that beautiful glaze.
Check for doneness: Use an instant-read thermometer. Slow growth chicken dark meat is best at 175º before resting. We like to cook the breasts up to 145º over high heat. If you can’t maintain 145º for 5+ minutes during the rest, you need to go to a higher temperature. Thighs may take 12-15 minutes total, while breasts cook faster at 10-12 minutes.
Rest before serving: Remove from grill and let rest for 5+ minutes. This keeps all those delicious juices locked in.

Chef's Tips

Avoid flare-ups: If your grill starts flaring up from the sauce dripping, move chicken to a cooler part of the grill temporarily.

Temperature matters: Don't skip the thermometer check – our pasture-raised chicken is too good to overcook! Slow growth chicken dark meat is best at 175º before resting. We like to cook the breasts up to 145º over high heat. If you can’t maintain 145º for 5+ minutes during the rest, you need to go to a higher temperature.