Kansas City style BBQ chicken is the epitome of summer grilling. Known for its thick, sweet, and tangy sauce, this chicken dish is a crowd-pleaser that captures the essence of classic American barbecue.
Whether you’re hosting a backyard cookout or simply enjoying a family dinner, this recipe brings out the best in grilled chicken with its rich, caramelized glaze and smoky flavor.
Ingredients You’ll Need
- Chicken legs and thighs
- Olive oil
- Salt & black pepper
- Spices: Paprika, garlic powder, onion powder, and cayenne pepper.
For the sauce:
- Butter
- Onion
- Garlic – Use fresh and grate or mince it before adding.
- Ketchup – I like to use no-sugar-added ketchup to keep the sweetness level down.
- Molasses
- Dark brown sugar – This is an essential element that will help to thicken the sauce and make it sweet.
- Apple cider vinegar – The apple cider vinegar gives the sauce a nice tangy flavor that helps to balance the sweetness.
- Yellow mustard – I like the tangy yellow mustard flavor but you can substitute the yellow mustard for Dijon, creole mustard or stone ground mustard, if you want.
- Chili powder
- Ground black pepper
- Cayenne pepper – You can go easy on the cayenne pepper if you don’t like your sauce hot.
Equipment Needed
- Grill – I use a Weber Genesis E325 for most of my grilling, though I also have a Z Grills Smoker/Grill combo that I sometimes use. You can use whatever grill you have, whether it’s gas or charcoal.
- Propane or Charcoal – Depending on your setup.
- Grill Tools – I swear by this set of sturdy grill tools from Cuisinart that includes everything you need for grilling, like tongs, a flipper, a digital temperature fork, silicone basting brush, and more.
- Meat thermometer – Many smokers have a thermometer built in, but if you don’t have one you’ll want to get an instant-read thermometer like this awesome Thermapen.
Helpful Tips
- To ensure even cooking and maximum flavor absorption, brine the chicken beforehand. This step helps keep the meat juicy and tender during grilling. If time is short, even a quick brine can make a significant difference.
- The key to a perfect Kansas City style BBQ chicken is layering the sauce. Apply the BBQ sauce during the last 10-15 minutes of grilling, brushing it on in multiple thin layers. This method allows the sauce to caramelize without burning, creating a delicious sticky glaze.
- Grill the chicken over medium heat to prevent the sauce from burning before the chicken is fully cooked. Use a two-zone grilling setup, with direct heat on one side and indirect heat on the other. Start the chicken on the indirect side to cook through, then finish on the direct heat to achieve that beautiful char and caramelization.
Kansas City Style BBQ Chicken
Kansas City style grilled BBQ chicken is the epitome of summer grilling. Known for its thick, sweet, and tangy sauce, this chicken dish is a crowd-pleaser that captures the essence of classic American barbecue.
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Calories: 1014kcal
Equipment
Ingredients
- 8 bone-in skin-on chicken legs and thighs
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (36 g) kosher salt
- 1 tablespoon (6 g) black pepper
- 1 tablespoon (7 g) paprika
- 1 tablespoon (8 g) garlic powder
- 1 tablespoon (7 g) onion powder
- 1 teaspoon (2 g) cayenne pepper optional
For the Kansas City BBQ sauce:
- 2 tablespoons (28 g) butter
- 1 small yellow onion finely chopped (about 1 cup)
- 3 cloves garlic minced (about 1 tablespoon)
- 2 cups (473 ml) ketchup
- 1/3 cup (79 ml) molasses
- 1/3 cup (73 g) dark brown sugar
- 1/3 cup (79 ml) apple cider vinegar
- 2 tablespoons (30 ml) yellow mustard
- 1 tablespoon (8 g) chile powder
- 1 teaspoon (2 g) freshly ground black pepper
- 1/2 teaspoon (1 g) cayenne pepper
Instructions
- Preheat your grill to medium heat (about 350°F).
- Rub the chicken quarters with olive oil to help the spices adhere.
- In a small bowl, combine the kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Generously rub this spice mix all over the chicken, ensuring it is well-coated.
- Melt butter in a medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black pepper, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
- Place the chicken on the grill, skin-side down. Grill for about 10-15 minutes, or until the skin is crispy and has nice grill marks.
- Flip the chicken and move to indirect heat. Close the lid and continue cooking for another 20-25 minutes, or until the internal temperature reaches 165°F.
- During the last 10 minutes of grilling, start basting the chicken with the Kansas City BBQ sauce every 5 minutes. This will create a sticky, flavorful glaze.
- Once the chicken is done, remove it from the grill and let it rest for about 5 minutes.
- Serve the chicken quarters with extra Kansas City BBQ sauce on the side for dipping.
Notes
- To ensure even cooking and maximum flavor absorption, brine the chicken beforehand. This step helps keep the meat juicy and tender during grilling. If time is short, even a quick brine can make a significant difference.
- The key to a perfect Kansas City style BBQ chicken is layering the sauce. Apply the BBQ sauce during the last 10-15 minutes of grilling, brushing it on in multiple thin layers. This method allows the sauce to caramelize without burning, creating a delicious sticky glaze.
- Grill the chicken over medium heat to prevent the sauce from burning before the chicken is fully cooked. Use a two-zone grilling setup, with direct heat on one side and indirect heat on the other. Start the chicken on the indirect side to cook through, then finish on the direct heat to achieve that beautiful char and caramelization.
Nutrition
Calories: 1014kcal | Carbohydrates: 82g | Protein: 74g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 249mg | Sodium: 4946mg | Potassium: 2173mg | Fiber: 4g | Sugar: 66g | Vitamin A: 2595IU | Vitamin C: 9mg | Calcium: 205mg | Iron: 5mg
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Laura is a passionate home cook and grill enthusiast who has spent years perfecting her culinary skills, with a particular focus on grilling techniques and flavor combinations. Her fascination with the grill, smoke, and the mouthwatering results they produce has led her on an exciting journey to discover the best methods for grilling delicious and unforgettable meals.