Nothing beats the aroma of smoky meats sizzling over live fire. This recipe brings together the best of both worlds—tender chicken and rich pork, each infused with deep, charred flavors.
I’ve refined this method over countless backyard cookouts, balancing sweetness with smoke for results that rival any competition BBQ. The secret lies in patient cooking and a well-crafted rub.
Ingredients for Chicken and Pork Bbq
Tender chicken and rich pork meet smoky charred flavors with these carefully selected ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 2 lb | Boneless, skin-on for crispiness |
| Pork Shoulder 🐖 | 2 lb | Cut into 2-inch chunks |
| Brown Sugar 🧈 | ½ cup | Light or dark variety |
| Paprika 🌶️ | 2 tbsp | Smoked paprika preferred |
| Garlic Powder 🧄 | 1 tbsp | Fresh minced works too |
| Onion Powder 🧅 | 1 tbsp | Not onion salt |
| Kosher Salt 🧂 | 1 tbsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tbsp | Freshly ground coarse |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat preference |
| Apple Cider Vinegar 🍏 | ¼ cup | Balances sweetness in rub |
| Olive Oil 🫒 | ¼ cup | For coating meat before rub |
| BBQ Sauce 🍯 | 2 cups | Quality store-bought or homemade |
| Wood Chips 🪵 | 2 cups | Hickory or applewood recommended |
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The meat quality is paramount for optimal results. Chicken thighs with skin ensure crispiness, while pork shoulder delivers the rich, fatty depth essential for authentic BBQ. Source these from Whole Foods or a trusted butcher for consistent marbling. For wood chips, hickory provides robust smoke, though applewood offers a sweeter profile (personal preference).
Out of smoked paprika? Regular paprika plus a pinch of chipotle powder mimics the depth. No pork shoulder? Pork ribs work though cooking time increases. For a sugar-free rub, coconut sugar substitutes well at one-to-one ratio. The vinegar is non-negotiable—it cuts through the richness. Always use freshly ground black pepper for maximum aroma.
Prep the rub up to 3 days ahead—store in an airtight container. Marinated meats keep in the fridge for 24-48 hours before cooking. Leftovers (if any) reheat best in a low oven with a splash of water to prevent drying. Freezes beautifully for 3 months.
Why You’ll Love This Recipe
- One Pan Magic: I just dump everything on a single tray—chicken thighs and pork shoulder soak up all the brown sugar and spices while the oven does the work.
- Smoky Sweet Fix: That mix of paprika and brown sugar caramelizes into this sticky, finger-licking glaze on both meats. Honestly, I could eat it straight off the pan.
- Crowd Pleaser: Whether it’s a Sunday dinner or a casual get-together, this dish disappears fast. My picky nephew even goes back for seconds.
- Budget Stretch: Pork shoulder and chicken thighs are cheap cuts, but they taste like a million bucks. Leftovers? They reheat beautifully for next-day sandwiches.
Step-by-Step Instructions for Chicken and Pork BBQ
Master the technique for achieving perfectly charred, smoky, and saucy results every time.
Step 1: Prepare the Dry Rub and Coat the Meat
In a medium bowl, combine the 0.5 cup brown sugar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp kosher salt, 1 tbsp black pepper, and 0.5 tsp cayenne pepper. Whisk until all the spices are evenly distributed and the mixture takes on a uniform reddish-brown hue.
Pat the 2 lb chicken thighs and 2 lb pork shoulder dry with paper towels, then place them in a large bowl. Drizzle with the 0.25 cup olive oil and toss to coat evenly. Sprinkle the rub mixture over the meat, pressing it in firmly so it adheres to every surface. Let the seasoned meat rest at room temperature for 30 minutes to allow the flavors to penetrate.
Step 2: Set Up the Grill for Indirect Heat
Prepare your grill for indirect heat. If using a charcoal grill, bank the coals to one side. For a gas grill, preheat all burners, then turn off one or more burners to create a cooler zone. Add the 2 cups wood chips to the hot coals or place them in a smoker box for gas grills. Close the lid and preheat to 325°F.
The wood chips will begin to smoke once they heat up, infusing the meat with a rich, smoky aroma. Ensure the grill grates are clean and well-oiled to prevent sticking. You want a consistent 325°F temperature throughout the cooking process for even doneness without drying out the meat.
Step 3: Smoke the Meat to Tenderness
Place the pork shoulder chunks on the cooler side of the grill and the chicken thighs skin-side up on the opposite side. Close the lid and maintain the temperature at 325°F. Smoke the pork for 2 to 2.5 hours, turning occasionally, until it reaches an internal temperature of 195°F and is fork-tender.
The chicken thighs will cook faster—smoke them for 45 to 60 minutes, flipping once halfway through, until the internal temperature hits 165°F and the skin is crispy and deep golden brown. Baste both meats with 0.25 cup apple cider vinegar during the last 15 minutes of cooking to balance the sweetness of the rub.
Step 4: Glaze with BBQ Sauce and Finish
Once the meats are fully cooked, transfer them to a large bowl. Pour the 2 cups BBQ sauce over the meat and toss gently to coat evenly. Return the sauced meat to the grill over direct heat for 3 to 5 minutes, turning frequently, until the sauce caramelizes and creates a sticky, glossy glaze.
Watch closely to prevent burning—the sugars in the sauce can char quickly. The chicken skin should be crisp and slightly blackened in spots, while the pork should have a dark, sticky crust. Remove from the grill and let rest for 10 minutes before serving to allow the juices to redistribute.
Pro Tips For Making Chicken And Pork Bbq
- Start Low, Finish High: I learned this the hard way—begin the pork shoulder at 225°F for 3-4 hours to render the fat, then crank it up to 300°F for the last hour to get that sticky, caramelized bark with the brown sugar.
- Score the Pork: Cut 1/4-inch deep crosshatches into the pork shoulder before rubbing with paprika and brown sugar. It lets the flavors penetrate and makes pulling it apart effortless after cooking.
- Don’t Rush Chicken: Chicken thighs cook faster than pork, so add them to the smoker or grill 1.5-2 hours after the pork shoulder. Otherwise, you’ll end up with dry meat—no one wants that.
- Rest Under Foil: After pulling both meats off the heat, tent them with foil and let them rest for at least 15 minutes. Skipping this means all the juices will end up on your cutting board, not in the meat.
Perfect Pairings for chicken and pork bbq
Classic BBQ Sides
You can’t go wrong with creamy coleslaw—I toss 6 cups shredded cabbage with ½ cup mayo and 2 tbsp apple cider vinegar. The cool crunch perfectly balances the smoky meats. 🥗
Cornbread Companion
Jalapeño cheddar cornbread is my secret weapon at local BBQ competitions. Use 1 box Krusteaz mix, add 1 cup shredded cheddar and 2 diced jalapeños. Bake until golden and serve warm with honey butter.
Beverage Pairings
An ice-cold Sweet Tea Vodka cocktail hits the spot—I mix 2 oz vodka with 4 oz sweet tea and a lemon wedge. For beer lovers, a citrusy IPA like New Belgium Voodoo Ranger cuts through the richness. 🍺
Fresh Finishes
Pickled red onions add a tangy crunch that brightens every bite. Quick-pickle 1 sliced onion in ½ cup vinegar with 1 tbsp sugar for 30 minutes. The acidity complements the smoky-sweet profile beautifully.
Comfort Food
Mac and cheese with a crispy breadcrumb topping is always a crowd-pleaser. I use cavatappi pasta and a mix of sharp cheddar and Gruyère for maximum cheesiness. The creamy texture pairs perfectly with charred meats.
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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