The ultimate summer cookout plate, all on one board. Juicy, tender chicken cooked low and slow then brushed with a sticky, caramelized barbecue glaze, piled up with all the classic sides — sweet corn, baked beans and creamy coleslaw. It’s smoky, saucy, finger-licking comfort food that feeds the whole family and tastes like the best backyard BBQ you’ve ever been to.
Fun fact: the secret to BBQ chicken that’s sticky but not burnt is to add the sauce at the END. Barbecue sauce is full of sugar, which scorches over direct heat — so you cook the chicken through first, then glaze it in the last few minutes for that glossy, caramelized finish.
Why this recipe works
SAUCE LAST. Cooking the chicken first then glazing prevents the sugary sauce from burning.
LOW and slow heat. Gentler heat keeps the chicken juicy and cooked through before the outside chars.
REST before serving. A few minutes of rest lets the juices redistribute so every bite is moist.
Ingredients
Serves 6.
BBQ chicken:
3 lbs (1.4 kg) bone-in chicken pieces (thighs, drumsticks, breasts)
2 tbsp oil
1 tbsp paprika
1 tsp garlic powder + 1 tsp onion powder
1 tsp salt + 1/2 tsp pepper
1.5 cups barbecue sauce
Cookout sides:
6 ears corn on the cob
1 can (28 oz) baked beans, warmed
3 cups prepared coleslaw
Instructions
Step 1: Season
Pat the chicken dry. Rub with oil, paprika, garlic powder, onion powder, salt and pepper.
Step 2: Cook the chicken
Grill over medium heat (or roast at 400°F/200°C) for 30-35 minutes, turning, until it reaches 165°F (74°C) internal and the juices run clear.
Step 3: Glaze
Brush generously with barbecue sauce and cook 5 more minutes per side until sticky and caramelized. Brush with another coat of sauce.
Step 4: Cook the corn
Meanwhile boil or grill the corn until tender, about 8 minutes; butter and salt.
Step 5: Warm the sides
Heat the baked beans through and have the coleslaw chilled and ready.
Step 6: Plate
Let the chicken rest 5 minutes, then arrange on a platter with the corn, beans and coleslaw. Serve with extra sauce.
Nutrition information
Calories: 610 kcal per serving
Protein: 42 g
Carbohydrates: 52 g
Fat: 26 g
Saturated Fat: 7 g
Fiber: 8 g
Pro tips for the best barbecue chicken dinner platter
Use a thermometer. Pull chicken at 165°F (74°C) for juicy, fully-cooked meat without guesswork.
Sauce in layers. Two or three thin coats of sauce build a better sticky glaze than one thick one.
Bone-in for flavor. Bone-in, skin-on pieces stay juicier and more flavorful than boneless.
Make it a sheet pan. No grill? Roast on a sheet pan and broil for 2-3 minutes after glazing for char.
Frequently asked questions
How do I keep BBQ chicken from burning?
Add the barbecue sauce only in the last 10 minutes of cooking. The sugar in the sauce burns over direct heat, so cook the chicken through first, then glaze.
What chicken pieces are best?
Bone-in thighs and drumsticks stay the juiciest, but a mix of pieces makes a great platter. Adjust cooking time for thicker breasts.
Can I make it in the oven?
Yes — roast at 400°F (200°C) for 30-35 minutes, glaze with sauce, then broil 2-3 minutes for caramelization.
Can I make the sides ahead?
Yes — coleslaw and baked beans can both be made a day ahead. Reheat the beans and keep the slaw chilled.
What else can I serve with it?
Cornbread, potato salad, grilled vegetables, watermelon or mac and cheese all round out the platter.
