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Grilled BBQ Chicken Breasts

Grilled BBQ Chicken Breasts

iamwinfred
Smoky, charred, and slathered in sticky caramelized BBQ sauce, these Grilled BBQ Chicken Breasts are a backyard classic that delivers juicy, tender meat with gorgeous grill marks every single time. A bold smoked paprika and garlic dry rub locks in flavor without any marinating time, while the BBQ sauce goes on in the final minutes so it caramelizes beautifully without burning. Ready in under 30 minutes with minimal cleanup, this is the grilled chicken recipe you'll come back to all summer long.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Main Course
Cuisine American
Servings 3 servings
Calories 335 kcal

Equipment

  • Grill (gas, charcoal, or cast iron grill pan)
  • Instant-read meat thermometer Essential for checking doneness at 165°F
  • Grill tongs
  • Silicone basting brush For applying BBQ sauce
  • Cutting board
  • Sharp knife
  • Small mixing bowl For combining the spice rub
  • Zip-lock bag or plastic wrap For pounding chicken to even thickness
  • Meat mallet or rolling pin For pounding chicken to even thickness

Ingredients
  

  • 3 large chicken breasts about 6 oz each; pounded to ¾ inch even thickness
  • 1 cup BBQ sauce 240ml; store-bought or homemade
  • 2 tablespoons olive oil 30ml

Spice Rub

  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • salt to taste
  • black pepper to taste

Instructions
 

  • Place each chicken breast in a zip-lock bag or between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound to an even ¾-inch thickness throughout.
  • In a small bowl, combine the garlic powder, smoked paprika, onion powder, salt, and black pepper. Coat each breast with olive oil, then press the spice rub evenly onto all sides. Rest at room temperature for 10–15 minutes.
  • Preheat your grill to medium-high heat (400–425°F / 205–220°C) for at least 10 minutes. Use oiled tongs and a folded paper towel to grease the grill grates just before adding the chicken.
  • Place the chicken smooth-side down on the hot grill. Close the lid and cook undisturbed for 5–6 minutes until the chicken releases easily from the grates.
  • Flip the chicken and immediately brush a generous layer of BBQ sauce onto the cooked side. Close the lid and grill for 3–4 more minutes, then flip once more, brush the second side with BBQ sauce, and grill for a final 1–2 minutes until caramelized.
  • Insert an instant-read thermometer into the thickest part of the chicken. It is done when it reads 165°F (74°C). If needed, move to a cooler zone and cook in 1-minute intervals.
  • Transfer the chicken to a cutting board, tent loosely with foil, and rest for 5 minutes. Slice against the grain and serve with extra BBQ sauce on the side.

Notes

  • Pound the chicken to an even ¾-inch thickness before grilling. This is the single most effective step to prevent dry edges and undercooked centers.
  • Do not add BBQ sauce in the first half of grilling. Adding it only in the last 4–5 minutes prevents burning while still achieving a thick, caramelized glaze.
  • Use medium-high heat, not high heat. Cooking over too-high heat chars the outside before the inside cooks through.
  • Never press the chicken down with a spatula during grilling. This squeezes out the natural juices and results in dry meat.
  • Always rest the chicken for at least 5 minutes after removing it from the grill. Cutting too soon releases all the internal juices onto the cutting board.
  • For extra flavor, brush a second coat of BBQ sauce right before removing the chicken from the grill.
  • Substitution: Boneless skinless chicken thighs can be used in place of chicken breasts. They are more forgiving on the grill and need an extra 2–3 minutes per side.
  • Storage: Refrigerate cooled leftovers in an airtight container for up to 4 days, or freeze individually wrapped for up to 3 months.
  • Reheating: Warm sliced chicken in a skillet over medium-low heat with a spoonful of BBQ sauce to keep it moist. Avoid microwaving if possible.
  • Make it spicy: Add 1 teaspoon of cayenne pepper or chipotle powder to the dry rub and use a habanero-style BBQ sauce for extra heat.

Nutrition

Serving: 1ServingCalories: 335kcalCarbohydrates: 20gProtein: 40gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 110mgSodium: 800mgPotassium: 620mgSugar: 16gVitamin A: 8IUVitamin C: 2mgCalcium: 2mgIron: 6mg
Keyword .grilled chicken, BBQ chicken recipe, easy grilled chicken, grilled BBQ chicken breasts, summer grilling recipes
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