Pork and Chicken Barbecue Recipe: Smoky Sweet Heat for the Grill

There’s nothing quite like the aroma of smoky barbecue filling the air on a warm evening. This recipe brings together tender pork and juicy chicken, both kissed by flames and glazed with a sweet, tangy sauce that clings to every bite.

I’ve refined this method over years of backyard cookouts, ensuring both meats cook evenly without drying out. The secret lies in a two-zone fire—direct heat for searing, indirect for slow finishing—so the pork stays succulent while the chicken picks up a perfect char.

The sauce ties it all together, balancing sweetness with a subtle heat that lingers. It’s brushed on at the end to caramelize, creating a glossy, finger-licking finish that’s impossible to resist.

Serve with classic sides like cornbread or coleslaw to round out the meal. Here’s how to make it right every time.

Ingredients for Pork and Chicken Barbecue

Pork, chicken, and a smoky-sweet sauce come together for the ultimate grill experience.

The pork shoulder is non-negotiable for that melt-in-your-mouth texture. Look for good marbling at your butcher or Costco for consistent quality. Bone-in adds flavor, but boneless works in a pinch. Chicken thighs stay juicier than breasts on the grill—skin-on gives you that crispy finish. Most grocery stores carry both, but ask them to cut the pork into chunks if you’re short on time.

No pork shoulder? Pork ribs at double the cook time work too. Chicken breasts can swap for thighs, but watch them closely—they dry out fast. For the sauce, San Marzano tomatoes blended with vinegar and sugar make a great base if you’re starting from scratch. Stubb’s or Sweet Baby Ray’s are solid store-bought options. The smoked paprika is key—don’t skip it, but regular works if that’s all you’ve got.

Both meats can marinate overnight in the dry rub, but even 30 minutes makes a difference. Leftovers keep for 4 days in the fridge, or freeze the sauce separately for up to 3 months. Reheat gently to avoid drying out the meat.

Step-by-Step Instructions for Pork and Chicken Barbecue

Master the grill with this method for tender, smoky, and perfectly sauced meats every time.

Step 1: Season the Meats with a Bold Dry Rub

In a small bowl, combine the 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tbsp Smoked Paprika, 1 tbsp Salt, 1 tsp Black Pepper, and 0.5 tsp Red Pepper Flakes. This rub delivers deep, smoky heat that complements both the pork and chicken.

Pat the 2 lb Pork Shoulder chunks and 2 lb Chicken Thighs dry with paper towels, then coat them lightly with 2 tbsp Olive Oil. Rub the spice mixture evenly over all surfaces of the meats, pressing gently so it adheres. This ensures every bite is packed with flavor.

Step 2: Grill Over Indirect Heat for Tenderness

Preheat your grill to medium-high heat (around 375-400°F) and set it up for indirect cooking. Sear the pork shoulder and chicken thighs for 2-3 minutes per side over direct heat to develop a rich crust.

Move the meats to the indirect heat side of the grill, cover, and cook for 25-30 minutes. The pork should reach an internal temperature of 145°F, and the chicken should hit 165°F. This method keeps the meats juicy while infusing them with smoky flavor.

Step 3: Build the Homemade Barbecue Sauce

In a saucepan, combine the 1 cup Ketchup, 0.5 cup Brown Sugar, 0.25 cup Apple Cider Vinegar, 2 tbsp Worcestershire Sauce, and 1.5 cups Barbecue Sauce. Stir well to blend the sweet, tangy, and smoky elements.

Simmer over medium-low heat for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust the balance if needed—this sauce will tie everything together beautifully.

Step 4: Glaze and Finish on the Grill

Transfer the meats back to direct heat and brush generously with the barbecue sauce. Cook for an additional 3-4 minutes per side, basting frequently, until the sauce caramelizes into a sticky, glossy glaze.

Watch closely to prevent burning—the sauce’s sugars can char quickly. Remove the meats from the grill when they’re fully coated and have reached their ideal internal temperatures. Let them rest for 5-10 minutes before serving to allow the juices to redistribute.

Troubleshooting pork and chicken barbecue

Sauce Too Thin

If your sauce isn’t thickening after 10-12 minutes, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the sauce. Simmer for 2-3 more minutes until it reaches your desired consistency. I keep cornstarch in my pantry just for this. 💡

Meat Drying Out

If the pork or chicken is drying out, you likely cooked it too long over direct heat. Next time, sear for only 2 minutes per side, then move to indirect heat. Brushing with extra sauce during cooking adds moisture too.

Uneven Cooking

Uneven cooking often means your grill has hot spots. Rotate the meats halfway through the 25-30 minute indirect cooking phase. If using charcoal, spread the coals evenly or add a few more for consistent heat.

Sauce Burning

Sauce burning is common because of its sugar content. Keep the heat at medium-low when simmering, and move meats to indirect heat after basting. If it starts to char, move them away from direct flames immediately. 🔥

Lack of Smoky Flavor

For more smokiness, add 1 tsp liquid smoke to your sauce, or use wood chips on the grill. Hickory or applewood pairs perfectly with pork and chicken. Soak the chips for 30 minutes before adding to the coals.

Chicken Overcooking

Chicken thighs are forgiving, but they can overcook if left too long. Pull them off the grill as soon as they hit 165°F internal temperature. Use a meat thermometer for accuracy—I never grill without mine.

Frequently Asked Questions