Quick and Easy Grilled BBQ Chicken for Any Occasion
Tender grilled BBQ chicken breast with smoky BBQ sauce and simple ingredients – this is my go-to summer recipe! It’s quick, easy, and always a crowd-pleaser.
I love baking BBQ chicken breast or making Instant Pot BBQ chicken when it’s cold outside, but grilling chicken breast is an absolute must for summer.
This recipe is all about layering a sweet, caramelized BBQ sauce over juicy chicken, ready in just 45 minutes. It’s perfect for impressing guests without much effort!
I avoid turning on the oven when it’s hot, and grilling gives the best results: perfectly crisp on the outside and juicy on the inside.
You can serve BBQ chicken straight off the grill with your favorite sides, on a bun, or even use it to make a BBQ chicken salad.
Ingredients for Grilled BBQ Chicken Breast
This recipe keeps it simple with a few pantry staples. Here’s what I use:
- Boneless skinless chicken breasts: 4 large ones, about 2 pounds total.
- BBQ sauce: Stubbs is my favorite, but when I have time, I make my own low-calorie BBQ sauce. Try my healthy or Hawaiian BBQ sauce recipes too!
- Oil: Extra virgin olive oil adds depth to the marinade, but avocado oil works great too.
- Seasonings: Garlic powder, smoked paprika, salt, and pepper – these are non-negotiables for rich BBQ flavor.
How I Make Grilled BBQ Chicken Breast
Here’s a quick breakdown:
- Tenderize the chicken: Pound the chicken breasts to an even thickness for consistent cooking. I use a meat mallet or rolling pin.
- Marinate: Mix BBQ sauce, oil, garlic powder, smoked paprika, salt, and pepper. Add the chicken and marinate for at least 30 minutes.
- Grill: Heat the grill to 450°F – 500°F. Rub the grates with oiled paper towels, then grill the chicken for 5 minutes on each side, brushing with BBQ sauce as it cooks.
- Rest and serve: Let the chicken rest under foil for 5-10 minutes before slicing.
My Best Tips for Success
- Don’t stress about chicken size: Flip them as needed to ensure even cooking. Pounding them helps!
- Use chicken thighs if preferred: Boneless, skinless thighs work great but take longer to cook. Just make sure they hit 165°F.
- Substitute regular paprika: It won’t have the same smoky kick but works in a pinch.
- Rest the meat: Letting the chicken rest keeps it juicy and tender.
- Quality BBQ sauce matters: Use a rich, smooth BBQ sauce for the best flavor. Homemade or store-bought, your choice!
What I Pair with Grilled BBQ Chicken Breast
Hot or cold sides are both great options. Some of my favorites:
- Spring mix salad
- Healthy coleslaw
- Creamy cucumber tomato salad
- Mediterranean pasta salad
- Cauliflower potato salad
- Instant Pot corn on the cob
Hosting a crowd? Double up on BBQ sauce and try it on pork, ribs, lamb, or even shrimp. It works beautifully on all of them!
Storing Tips
- Refrigerate: Keep leftovers in an airtight container for up to 5 days.
- Freeze: Freeze whole chicken breasts to retain moisture. Store them in an airtight container for up to 3 months.
Grilled BBQ Chicken Breast
Equipment
- Glass bowls
- Measuring tools
- Measuring cups
Ingredients
- 4 large boneless skinless chicken breasts 2 pounds
- 1 cup BBQ sauce I used Stubb’s
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Place chicken breasts on a cutting board, cover with a piece of plastic wrap and pound slightly with a meat mallet or rolling pin until even thickness.
- In a large bowl, add barbecue sauce, oil, garlic powder, smoked paprika, salt, pepper and whisk. Add chicken breasts, stir with tongs to coat and let marinate for 30 minutes to up to 24 hours.
- Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel. Place chicken on the grill, brush with BBQ sauce, close the lid and grill for 5 minutes.
- Open the lid, brush with more BBQ sauce and flip. Brush with BBQ sauce again, close the lid and cook for another 5 minutes or until internal read thermometer inserted in the thickest part of the breast registers 165 F.
- Remove chicken from the oven, cover with foil and let rest for 5-10 minutes.
- After slice and serve with your favorite more plain side like rice and broccoli or make BBQ chicken salad.
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Freeze whole chicken breasts to retain maximum moisture in an airtight container for up to 3 months.
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
