BBQ Grilled Chicken
Juicy grilled chicken brushed with tangy-sweet BBQ sauce, charred to perfection in under 30 minutes. A classic American backyard favorite that delivers smoky, caramelized flavor with minimal effort.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 42g
Ingredients
- 4 pieces (about 6 oz each) boneless, skinless chicken breasts
- 1 cup BBQ sauce
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- 1
Pat the chicken breasts dry with paper towels by pressing gently on both sides, then discard the towels. This removes surface moisture so the chicken will brown better.
- 2
Lay each chicken breast flat on a cutting board. Place your hand gently on top and slice horizontally from one long side to the other, cutting the breast into two thinner, even pieces about 0.75 inches thick.
- 3
In a small bowl, stir together the salt, black pepper, and garlic powder with a fork until combined.
- 4
Preheat a gas grill to medium-high heat for 10 minutes. You should feel strong heat when you hold your hand 4 inches above the grill grates.
- 5
Rub both sides of each chicken piece with the olive oil, then sprinkle the seasoning mixture evenly over all sides and press gently so it sticks.
- 6
Place the chicken pieces on the grill grates in a single layer, leaving 2 inches of space between each piece. You should hear an immediate sizzle when they hit the grill.
- 7
Let the chicken cook without moving for 5 to 6 minutes. The underside should turn golden brown with dark char marks.
- 8
Using tongs, flip each chicken piece. Cook the other side for 4 to 5 minutes until it is also golden brown and firm when pressed with the tongs.
- 9
Brush the top surface of each chicken piece with about 1 tablespoon of BBQ sauce using a silicone brush, coating it evenly.
- 10
Flip the chicken and brush the second side with 1 tablespoon of BBQ sauce per piece.
- 11
Cook for 2 more minutes on each side so the sauce caramelizes. The surface should look glossy and dark, and an instant-read thermometer inserted into the thickest part should read 165°F.
- 12
Transfer the chicken to a clean cutting board or serving plate and rest for 3 minutes before serving.
Tools you’ll need
- gas or charcoal grill
- cutting board
- chef's knife
- paper towels
- small bowl
- fork
- silicone basting brush
- long-handled tongs
- instant-read meat thermometer
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