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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Prep Time: 10

Cook Time: 40

Total Time: 50

Servings

Calories: 1014kcal

Author: Laura Lynch

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.

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