Backyard BBQ Chicken FAQs

Rule the Backyard with Chicken

You just grabbed two of our most-used, most-loved seasonings—and now it’s time to make them earn their keep.

Whether you're cooking for a weeknight dinner, firing up the grill on Saturday, or feeding a crowd… this bundle is built to make your food better without overthinking it.

No complicated recipes. No guesswork. Just bold, reliable flavor every time you cook.

First Off - Don't Overthink It

Pick a Protein

Just start with your go-to cut of chicken or steak. Breast, thigh, or whole chicken.

Season well

Season from 6-8 inches above the protein for even coverage. If cooking a whole chicken, try to season under the skin!

Cook to the correct temp

Extremely important - don't overcook it. Great seasoning cannot fix an overcooked piece of chicken.
White = 165°
Dark = 185°

Quick Chicken Cooks

Chicken Breast

Pat dry, season all sides evenly with Legendary Chicken or Signature rub
Cook over medium heat (grill or pan) 5–7 min per side
Pull at 160–162° internal
Rest 5 minutes (carryover hits 165°)

Whole Chicken

Pat dry, season entire bird (under skin if possible) with Legendary Chicken or Signature rub
Cook at 350° (oven or grill)
Roast/smoke until internal hits 160-162° (in the breast)
Rest 10–15 minutes before carving

Chicken Wings

Pat wings very dry, season generously with Legendary Chicken rub or Signature (Spellbound for a sweet wing)
Cook at high heat (400–425° oven or grill)
Cook 35–45 minutes, flipping halfway
Pull when crispy and internal hits 185–195°
Optional - brush with your favorite bbq sauce and honey (50/50)

Legendary Tips to Remember

Don't overcook it

Chicken is so easy to overcook. Just remember to remove it from heat around 4-5° before your preferred temp (Chicken = 165°) as the Chicken rests it will continue to cook.

Chicken Internal Temps

The internal temperature for chicken you are shooting for is 165° in the breast. If you are cooking wings or thighs, you should shoot for 185° to 195° - dark meat tastes better at a higher internal temperature.

Crispy Skin

If you want crispy chicken on your skin for wings or whole chicken, be sure to air dry in the fridge for at last 12 hours before. Finish the chicken at a higher heat (375-400°) for the last 10 degrees to crisp the skin.

Brine it if you have time

If you have time before grilling, brine your chicken in our Brine or a homemade brine between 4 and 12 hours. The salt and spices penetrate deep into the meat, locking in moisture and delivering juicier, more flavorful results every time.

Level Up your Chicken Nights

Most Popular Chicken Recipes and How To's

Chicken Caesar Tacos

These Chicken Caesar Tacos take everything you love about the classic salad and wrap it up in a handheld flavor bomb. Juicy chicken, kissed with our Legendary Chicken Rub, meets crisp romaine, zesty Caesar dressing, and a sprinkle of Parmesan.

See the Recipe

Spatchcock Chicken

This method takes your bird from basic to boss-level, cutting down cooking time while cranking up the flavor. And the secret weapon? Lane’s Legendary Chicken Rub. It’s the perfect mix of savory, smoky, and just the right amount of kick, guaranteeing crispy, golden skin and ridiculously juicy meat in every bite.

See the Recipe

Honey Garlic Wings

Sticky, sweet, and loaded with bold garlic flavor — these Honey Garlic Wings are the kind that disappear before they even hit the table. Crispy on the outside, juicy on the inside, and coated in a rich, glossy sauce that hits that perfect sweet-and-savory balance.

See the Recipe

Buffalo Chicken Mac & Cheese

Buffalo Chicken Mac & Cheese that’s bold, cheesy, and unapologetically delicious. Tender elbow pasta swims in a velvety cheese sauce, shredded chicken gets sauced in Lane’s One Legged Chicken Buffalo bliss, and every bite hits with spicy, savory goodness. Whether you’re feeding a hungry crowd or treating yourself, this mac brings the flavor party.

See the Recipe

Grilling Chicken FAQs

Grilling chicken shouldn't feel like a guessing game—yet somehow it always does. Whether you're aiming for juicy, tender chicken with a perfect char or struggling with dry, overcooked meat, these quick answers cover the most common chicken grilling questions so you can cook with confidence and get it right every time.

What’s the best way to season chicken for grilling?

Chicken loves bold flavor. Start with a light coat of oil, then season generously with a BBQ rub or all-purpose seasoning. For deeper flavor, season at least 30 minutes ahead—or marinate for a few hours if you’ve got the time. Chicken is a blank canvas, so don’t hold back on seasoning.

Pro tip: If it looks like enough, add just a little more. That’s usually the sweet spot.

What temperature should you grill chicken?

Grill chicken over medium to medium-high heat, around 375–450°F. This helps cook it through evenly without burning the outside. Always aim for an internal temperature of 165°F, whether you’re cooking breasts, thighs, or drumsticks.

Rest the chicken - Once the chicken is cooked through, remove it from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the chicken, making it more tender and juicy.

When should you add sauce to grilled chicken?

Add sauce toward the end of the cook. Most BBQ sauces have sugar, which can burn if added too early. Brush it on during the last few minutes of grilling, then let it caramelize slightly for that perfect sticky finish.

How do you keep chicken from drying out on the grill?

Start with even-sized cuts and don’t overcook—165°F is the goal, not a suggestion to keep going. Use medium heat instead of blasting it, and consider marinating or brining beforehand for extra moisture. Let the chicken rest for a few minutes after grilling to lock in those juices.

Popular How To's & Guides

How to Smoke a Brisket Guide & Recipe

Step-by-step instructions for smoking the perfect brisket, helpful tips, and essential techniques that will ensure your brisket turns out tender, juicy, and bursting with flavor.

See our Brisket Guide