Recipe Grilled BBQ chicken
Donna M. Skolnick
Recipes
bbq Grilling Tips
bbq recipe
chicken
bbq chicken recipe
You’re not limited to just chicken breast—feel free to use whatever cut you love most. Chicken thighs, wings, or drumsticks all work wonderfully on the grill, each bringing a unique texture and flavor. If you’re after maximum juiciness and rich flavor, bone-in pieces are a fantastic choice, while boneless options offer a quicker cook and effortless slicing.
Skin-on or Skinless?
Both have their merits. Skinless chicken gives you that classic BBQ finish, where sauce clings directly to the meat, resulting in a bold, saucy bite. If you leave the skin on, you’ll get irresistibly crispy skin that soaks up smoky flavor and a touch of sauce—just be sure to brush BBQ sauce on the skin side right before serving to avoid sogginess.
No matter which cut you choose, the key is to select what suits your taste and grilling style. Each variation offers something special, and a good marinade helps bring out the best in any piece.
Why Grilling BBQ Chicken Can Be Tricky
At first glance, grilling BBQ chicken might look like a breeze—just toss it on the grill and slather on some sauce, right? In reality, coaxing out perfectly tender, juicy, and flavorful chicken is a bit more nuanced. The challenge lies in balancing moisture, seasoning, and smokiness without drying out the lean chicken breast or charring the exterior before the inside cooks through.
Achieving that signature BBQ flavor isn’t just about the sauce. It’s a stepwise process that often involves:
Brining or marinating to lock in moisture and enhance tenderness
Rubbing the chicken with a blend of spices for depth
Grilling over two heat zones—starting with indirect heat to cook the chicken gently, then finishing over direct heat for a crave-worthy char
This method ensures the meat is seasoned throughout and stays juicy, instead of falling victim to the dreaded dry chicken conundrum. The real magic happens when attention is paid to these details, resulting in BBQ chicken that’s smoky, succulent, and anything but ordinary.
plain chicken breast
Brining Solutions: What Works Best?
Home cooks have experimented with a range of brining methods, and the results can vary significantly depending on your choice of solution. Classic water and salt brines are a simple, reliable way to ensure juicy chicken—just mix about ¼ cup of kosher salt per 4 quarts of water and let your chicken soak for several hours or overnight. This draws moisture into the meat, keeping it tender and flavorful through grilling, though it doesn’t impart much additional flavor beyond the salt.
For those seeking subtle complexity, brining in beer or an IPA can infuse a hint of malty, earthy notes. While some find this enhances the chicken’s depth, others note it may not always deliver that “wow” factor, especially if the skin doesn’t crisp as desired. The indirect cooking approach commonly used with beer brines is also key to maintaining moistness, but be sure to monitor your grill’s temperature for best results.
Buttermilk brining, on the other hand, is beloved for creating exceptionally juicy, tender chicken—some even skip the BBQ sauce thanks to its flavor boost. The mild acidity in buttermilk breaks down the chicken’s proteins, adding tang and helping the seasoning absorb more fully.
Regardless of the brine, a flavorful dry rub and proper grilling technique make all the difference. Sometimes, even if you skip the brine and focus on a bold seasoning mix, you’ll be rewarded with surprisingly delicious results.
Grilling the marinated chicken breast
over medium heat ensures it remains moist while developing a deliciously charred exterior, perfect for soaking up the rich, tangy BBQ sauce.Speaking of BBQ sauce, crafting your own can be a game-changer in any BBQ chicken recipe. Homemade BBQ sauce recipes allow for customization, whether you prefer a sweet, tangy, or spicy finish.
The Magic of Buttermilk Brine
If you’re looking for ways to guarantee juicy, flavorful grilled chicken, consider the tried-and-true buttermilk brine. Soaking chicken breasts in buttermilk before grilling works wonders for both texture and taste. The natural acids in buttermilk gently tenderize the meat, allowing each bite to remain moist—no matter how high the summer heat gets.
Beyond juiciness, the subtle tang from the buttermilk infuses the chicken with rich flavor that can easily stand alone. Some grill enthusiasts even find that after a good buttermilk soak, they hardly need BBQ sauce at all—the chicken shines with or without it.
Whether you prefer brining with buttermilk, water and Himalayan salt, or a traditional herbed marinade, each approach offers its own unique way of enhancing grilled chicken. The real joy comes in experimenting and finding the brine that brings your BBQ to life.
Choosing the Best Brining Liquid
Before you fire up the grill, giving your chicken breast a quick soak in a flavorful brine can make all the difference. The liquid you use for brining not only enhances taste but also locks in moisture for irresistibly juicy results.
Beer and buttermilk are two standout options:
Beer Brine: Using a full-bodied beer, especially a hoppy IPA, infuses the chicken with earthy, subtle malt notes. Even if you’re not a beer fan, you might be surprised by how much depth it adds without overwhelming the natural chicken flavor.
Buttermilk Brine: For supremely tender and moist chicken, buttermilk is a classic. The acidity gently breaks down the protein, leaving your grilled chicken especially succulent. If buttermilk isn’t on hand, you can make a quick substitute by stirring a tablespoon of lemon juice or vinegar into a cup of milk—let it sit for a few minutes and you’re ready to go.
These brining options help your chicken absorb extra moisture and flavor while you prep your grill and marinade, setting the stage for a BBQ feast that’s anything but ordinary.
The Impact of Brining Duration on BBQ Chicken
When it comes to achieving the juiciest, most flavorful grilled chicken, brining can make a world of difference. Home cooks frequently report that while a short brine does offer a subtle improvement in tenderness and moisture, allowing the chicken to brine for several hours (or even overnight) produces superior results.
Extended brining times allow the salt and aromatics to penetrate deeply, resulting in a more succulent texture and bolder flavor throughout the meat, rather than just at the surface. Some even suggest that the longer brine leads to chicken that remains juicy even after grilling over high heat.
Short brine: Convenient, still enhances juiciness, but effects are milder.
Long brine: Deeper flavor, improved texture, and remarkable moisture retention.
For best results, plan ahead and opt for the longer brine—you’ll be rewarded with BBQ chicken that’s crowd-pleasingly tender and bursting with flavor.
Brining Chicken Thighs for Maximum Flavor
For irresistibly juicy and flavorful grilled chicken thighs, consider brining them for 24 hours before grilling. An overnight brine allows the chicken to absorb moisture and seasoning deep into every bite, making a noticeable difference in both tenderness and taste. This extra step ensures your chicken remains moist on the grill and provides a delicious canvas for your favorite spice rubs or marinades.
Brining Chicken in Beer: A Flavorful Upgrade
Experimenting with beer, especially a bold IPA, in your brine can truly transform your grilled BBQ chicken experience. The natural sugars and hops in the beer gently infuse the chicken with subtle malty, slightly citrusy notes, adding depth without overpowering the classic BBQ flavors.
But the benefits aren’t just about taste. Brining with beer helps the chicken retain moisture during grilling, especially when paired with an indirect cooking method. The result is a chicken breast that stays juicy and tender on the inside, while still developing that irresistible smoky char on the outside—a clever trick for impressively succulent results.
Grilling the marinated chicken breast over medium heat ensures it remains moist while developing a deliciously charred exterior, perfect for soaking up the rich, tangy BBQ sauce.Speaking of BBQ sauce, crafting your own can be a game-changer in any BBQ chicken recipe. Homemade BBQ sauce recipes allow for customization, whether you prefer a sweet, tangy, or spicy finish.
Brining Basics: Beer and Salt Ratio
If you’re thinking about brining your chicken for extra tenderness before grilling, a classic beer brine is a fantastic way to add both moisture and subtle flavor. For every 16 ounces (about one standard can or bottle) of beer, use 1 tablespoon of kosher salt. This straightforward ratio helps the chicken stay juicy and ensures the flavors have a chance to shine through when grilled over the BBQ.
Buttermilk Substitute for Brining
If you find yourself without buttermilk while prepping your BBQ chicken, don’t worry—there’s an easy workaround. Simply stir 1 tablespoon of vinegar or lemon juice into 1 cup of regular milk. Let it sit for about 5 minutes until it thickens and curdles slightly. This quick substitute mimics the tang and tenderizing power of buttermilk, making it great for brining your chicken before it hits the grill.
The Magic of a Beer Brine
Another fantastic technique for keeping BBQ chicken irresistibly juicy is the use of a beer brine. Since chicken breast is naturally lean, it can sometimes lose moisture during grilling. By soaking the chicken in a mixture of beer and seasonings before it hits the grill, you introduce both moisture and layers of flavor that are hard to achieve otherwise.
Beer works its magic in two ways: first, its acidity helps tenderize the meat, while its malty character adds depth without making your chicken taste like a pint of IPA. Opt for a hoppy, full-bodied beer—think of something you’d actually enjoy drinking, as its robust profile will subtly enhance the chicken without overpowering it. Even a brief soak—15 to 30 minutes—can make a noticeable difference, but if you have the time, marinating for several hours (or even overnight in the fridge) yields the best results.
No beer in the fridge, or not your style? Buttermilk is a classic alternative that naturally tenderizes while enveloping the chicken in a creamy tang. A quick tip for those without buttermilk on hand: combine regular milk with a splash of vinegar or lemon juice, and voilà—you have a DIY substitute ready to go.
Grilling the marinated chicken breast over medium heat ensures it remains moist while developing a deliciously charred exterior, perfect for soaking up the rich, tangy BBQ sauce.Speaking of BBQ sauce, crafting your own can be a game-changer in any BBQ chicken recipe. Homemade BBQ sauce recipes allow for customization, whether you prefer a sweet, tangy, or spicy finish.
Beer-Free Marinade Alternatives
If you’d rather skip the beer in your marinade, buttermilk makes an excellent substitute. Not only is it a classic choice for tenderizing chicken, but it also imparts a subtle tang that pairs wonderfully with BBQ flavors. Forgot to pick up buttermilk? No worries—simply add a splash of lemon juice or vinegar to regular milk, let it sit for a few minutes, and you’ll have an easy homemade version that works just as well.
Making Your Own Buttermilk for Marinating
Buttermilk is a classic choice for marinating chicken, celebrated for its ability to both tenderize and infuse subtle tang into each bite. If you find yourself without buttermilk in the fridge, don’t fret—there’s a simple kitchen hack. Just combine 1 cup of regular milk with 1 tablespoon of fresh lemon juice or white vinegar. Stir, then let the mixture sit for about 5 minutes until it thickens slightly and curdles. This homemade buttermilk works beautifully in marinades, delivering that signature tenderness and mild acidity to your grilled BBQ chicken.
Grilling the marinated chicken breast over medium heat ensures it remains moist while developing a deliciously charred exterior, perfect for soaking up the rich, tangy BBQ sauce.Speaking of BBQ sauce, crafting your own can be a game-changer in any BBQ chicken recipe. Homemade BBQ sauce recipes allow for customization, whether you prefer a sweet, tangy, or spicy finish.
Grilling BBQ Chicken with Two-Zone Heat
Mastering BBQ chicken is all about the right method—and using both indirect and direct heat is the secret to irresistibly juicy, flavor-packed results.
1. Set Up Your Grill for Success
Start by prepping your grill for two-zone cooking. If you’re using a gas grill, crank up one side to high heat, leaving the other side set to low or off for gentle, indirect heat. For charcoal enthusiasts, pile your hot coals on one side of the grill while keeping the other side free of coals. Preheat your grill—15 minutes for gas, 30 minutes for charcoal should do the trick.
2. Season Generously
Once your grill is ready, take your marinated chicken breasts (or pieces) and gently pat them dry to help the seasoning stick and encourage perfect browning. Sprinkle on salt and your favorite BBQ dry rub, making sure to coat every nook and cranny. If your chicken has skin, work some seasoning underneath to really lock in the flavor.
3. Cook Low and Slow, Then Crank the Heat
Place the seasoned chicken on the cooler, indirect heat side of the grill, ideally arranging the chicken just close enough to the heat source without being directly above it. This allows the meat to cook gently and evenly, retaining all those good juices. Close the lid and rotate the pieces every so often to ensure even cooking. Use an instant-read thermometer (like a trusty ThermoWorks or Weber probe) and cook until the thickest part reaches around 150°F.
4. Sauce and Sear
Move your chicken over to the hot, direct heat side of the grill. If you've got skin-on pieces, place them skin-side down for a golden, crisp finish. Slather on your homemade or favorite bottled BBQ sauce using a silicone brush (OXO or Grillaholics make sturdy options). Grill for a minute or two per side, flipping and basting as desired—just enough time for the sauce to caramelize without burning. Repeat this process two or three times, layering on flavor and char.
5. Rest and Serve
Transfer the chicken to a platter and let it rest, tented loosely with foil, for 5–10 minutes. The carryover heat will bring the internal temperature up to the food safety sweet spot of 165°F. Slice, serve, and let the “oohs” and “aahs” commence.
A classic BBQ sauce might start with a base of ketchup or tomato paste, combined with brown sugar, vinegar, and a hint of mustard for depth. For a smoky twist, consider adding a splash of liquid smoke or a spoonful of chipotle peppers in adobo sauce. The beauty of homemade BBQ sauce lies in its adaptability; you can tweak the ingredients to suit your taste, ensuring that each bite is delicious.
Indoor Grilling Tips: Cast Iron to the Rescue
If grilling outdoors isn’t an option—hello, apartment life!—don’t fret. You can still capture much of that classic BBQ flavor with a trusty cast iron grill pan or heavy skillet right on your stovetop. While you may miss out on the full smoky essence and signature grill marks of open-flame cooking, a cast iron pan does an excellent job of achieving tasty caramelization and a beautiful sear on your marinated chicken breast.
Here’s how to get the best results:
Preheat your pan well: Let your cast iron get nice and hot before adding the chicken. A well-heated surface helps mimic that delicious char usually reserved for outdoor grills.
Don’t overcrowd: Cook the chicken in batches if necessary, allowing each piece enough space to brown properly.
Finish under the broiler: For an extra punch of color and a hint of smokiness, pop the finished chicken under your oven’s broiler for a minute or two.
You’ll be surprised how close you can come to that backyard BBQ experience—even if you’re just steps from your living room. And, of course, all the magic of homemade BBQ sauce will shine just as brightly.
Setting Up Your Grill: Mastering Direct and Indirect Heat Zones
To achieve perfectly cooked BBQ chicken, setting up your grill with both direct and indirect heat zones is essential. This dual-zone method allows you to start with a nice sear, then finish cooking gently, keeping your chicken juicy and flavorful.
For gas grills: Ignite all burners and preheat the grill for about 15 minutes. Then, turn off one or more burners to create an area where the food won’t be directly over the flame. This gives you one side for high, direct heat, and one for the gentler, indirect finish.
For charcoal grills: Begin by lighting your charcoal and letting it ash over for at least 30 minutes. Pile the coals onto one side of the grill—this will be your high-heat, direct zone. The opposite side without coals becomes your indirect, slower-cooking area.
This setup lets you sear the marinated chicken breasts directly over the coals or flame, then slide them over to the cooler side to finish cooking, locking in the moisture without burning the exterior.
Common Mistakes When Grilling Chicken with Indirect Heat (and How to Fix Them)
Even seasoned grillers sometimes run into hiccups when cooking chicken over indirect heat. There are a few classic pitfalls worth avoiding if you want that tender, juicy, and flavorful BBQ chicken every time.
1. Forgetting to Close the Grill Lid
It’s easy to overlook the lid, but closing it during indirect grilling is essential. Think of your grill as an oven—the lid keeps the heat circulating around the chicken, ensuring even cooking throughout. Leaving it open often results in unevenly cooked meat and extended grill times. So, after arranging your chicken away from the direct flames, close that lid and let the grill work its magic.
2. Not Charring Over Direct Heat
For those irresistible crispy edges and smoky flavor, don’t skip a final sear over direct heat. Once your chicken has almost reached your desired internal temperature, shift it over the flames for a minute or two per side. This step delivers both texture and a splash of charred flavor you’d find at your favorite neighborhood BBQ joint.
3. Under- or Overestimating Cook Times
Grills can be temperamental, especially when factoring in weather, grill size, or how often the lid is opened. A digital thermometer is your best grilling buddy here—aim for an internal temperature of 165°F (74°C) in the thickest part of the chicken. This helps prevent dry, overcooked bites or undercooked centers.
4. Skipping Rest Time
Once off the grill, let your chicken rest for a few minutes before slicing. This gives the juices time to redistribute, so you’re not left with a dry breast or thigh.
By steering clear of these common mistakes, you’ll be well on your way to BBQ chicken that’s as memorable as a summer evening at the park. And once you’ve mastered these basics, the only thing left to do is experiment with your signature sauce.
Recommended Grill Temperature and Cooking Time for Bone-In, Skin-On Chicken Thighs
For perfectly grilled bone-in, skin-on chicken thighs, aim for a grill temperature of around 300°F to 325°F. Begin by cooking the thighs over indirect heat—this method helps the meat cook through gently without burning the skin. Let the thighs grill for 40 to 45 minutes, turning them occasionally to ensure even cooking.
To achieve a crisp, beautifully charred skin, finish the thighs over direct heat for the last 3 to 5 minutes. Place them skin-side down and watch closely, as the skin can become crispy and golden in no time. Using a digital meat thermometer, check for an internal temperature of 165°F before serving for the juiciest, most flavorful results.
The Benefits of Indirect Heat (2-Zone Grilling) for Chicken
Using the indirect heat, or 2-zone grilling method, is a classic trick that separates novice grillers from true BBQ aficionados. Rather than placing chicken breast directly over the flame, the 2-zone method sets up distinct cooking areas: one for direct heat and the other for indirect heat.
This technique offers several advantages:
Juicier Results: Cooking chicken over indirect heat allows the meat to cook gently and evenly, preventing the dreaded dry-out that can happen with high, direct flames.
Better Control: By closing the grill lid while the chicken cooks on the indirect side, you create an oven-like environment. This helps circulate the heat around the chicken, ensuring even cooking and keeping the moisture locked in.
Perfect Char—When You Want It: Once your chicken nears perfection, you can move it over to the direct heat zone for a final sear, adding that signature smoky, charred finish without risking overcooking.
Reduced Flare-Ups: By avoiding direct exposure to flames, you minimize the chance of burning the marinade or BBQ sauce—preserving all those flavors you worked so hard to develop.
Whether you're hosting a casual backyard get-together or a family dinner, mastering the indirect heat technique sets you up for success, yielding tender, flavorful chicken every time.
From here, you have the perfect foundation for experimenting with different BBQ sauces, adjusting the balance of sweetness, tang, and smoke to your preference.
Tips for Achieving Crispy Grilled Chicken Skin
One of the most common challenges when grilling chicken—especially bone-in, skin-on pieces—is ending up with skin that lacks that satisfying crispiness. While juicy chicken is essential, crisp skin can truly elevate your BBQ game.
Here are a few reasons why your chicken skin may not get crispy, and easy ways to fix it next time:
Grill Temperature: Cooking over indirect heat alone (keeping the chicken away from the flames) can leave the skin soft. For crispy skin, always finish your chicken over direct heat—the hotter side of your grill. Just a few minutes per side above the flames will help render out the fat and crisp the skin beautifully.
Surface Moisture: Moisture is the enemy of crispiness. Before tossing your marinated or brined chicken on the grill, pat the skin thoroughly dry with paper towels. This step helps the skin roast rather than steam.
Oil and Seasoning: Lightly brushing the skin with oil (like canola or avocado) before grilling encourages browning. Be generous with your spice rub—but avoid adding sugary BBQ sauce too early, as it can burn before the skin gets crisp.
Grill Setup: Preheat your grill properly to ensure it’s hot enough. Whether you’re using a gas or charcoal grill, aim for a steady high heat (around 425–450°F) when crisping the skin.
Finishing Touch: For extra crunch, some grill enthusiasts swear by a quick broil in the oven right before serving. Alternatively, you can briefly cover the grill at the end to trap heat, which encourages even more browning.
Experiment with these techniques, and you'll be rewarded with golden, crispy skin to complement juicy, flavorful chicken.
Should You Grill with the Lid Closed During Indirect Cooking?
Absolutely—when grilling chicken over indirect heat, closing the lid is key. Think of your grill as an oven: keeping the lid closed allows the heat to circulate around the chicken, ensuring even cooking throughout. This technique locks in moisture and develops that perfectly tender texture we're after.
The cooking times provided in most recipes—including ours—assume the lid stays closed during the indirect stage. With the lid down, you'll achieve juicier results and a more pronounced smoky flavor, all while making the process more efficient. So, fire up that grill, lower the lid, and let the magic happen.
Achieving Crispy Skin on Grilled Chicken Thighs
If you’re grilling bone-in, skin-on chicken thighs and aiming for irresistibly crispy skin, the finishing step makes all the difference. While slow-cooking the thighs over indirect heat at around 300°F helps render the fat and keep the meat juicy, you’ll need that final blast over direct heat to crisp things up. Linger too long on the indirect side, and you may end up with tender but rubbery skin—pleasant, but missing that crave-worthy crackle.
To get the best results, once the chicken thighs are nearly cooked through, move them directly over the flame or hottest part of your grill. Let the skin sizzle and blister for a few minutes, turning as needed, until it’s golden and crisp. This high-heat finish is the secret to the mouthwatering texture you find at all the best backyard BBQs and southern cookouts.
If you skip the direct heat step, it’s tough—if not impossible—to get truly crispy skin. Indirect heat is great for gentle cooking, but direct heat is what delivers that classic, charred crunch. Be sure to watch closely to avoid burning and brush with your favorite sauce only in the last few minutes to prevent scorching.
Can You Use Lava Stones for Grilling BBQ Chicken?
Absolutely, using lava stones in your grill can create an even cooking environment ideal for BBQ chicken. Lava stones, which are often used with gas grills, distribute heat more evenly and help reduce flare-ups—a big plus when you're aiming for perfectly grilled chicken breasts without charring the outside before the inside cooks through.
If you’re trying lava stones for the first time, simply place them over the burners (in a gas grill setup), allowing them to heat for about 10–15 minutes before adding your marinated chicken. The stones will radiate a consistent heat, giving you those beautiful grill marks and juicy, flavorful chicken every time. Just be sure to monitor the temperature and keep an eye for any hot spots, tweaking your technique as needed for your specific grill model.
For backyard BBQ enthusiasts looking to experiment, lava stones can be a fantastic option—just remember to give them a good clean after each use so they’re ready for your next grilling adventure!
A classic BBQ sauce
homemade BBQ sauce
A baked chicken breast recipe, for instance, offers a healthy and straightforward way to enjoy chicken. By seasoning the chicken with a mix of herbs, spices, and perhaps a touch of lemon zest, and then baking it in the oven, you can achieve a dish that is both flavorful and nutritious.
For those without access to a grill—perhaps living in an apartment or during colder months—baking is a reliable alternative that doesn’t sacrifice taste. Simply preheat your oven, season the chicken breasts generously, and roast until they are cooked through and juicy. If you miss the charred flavor of grilling, try using a cast iron grill pan or skillet in the oven or on the stovetop. While you won’t get the same smoky marks, a good sear in a hot pan before transferring the chicken to the oven can mimic some of that beloved grilled texture.
Additionally, adapting grilling recipes for the oven or stovetop is entirely possible. Many BBQ chicken recipes, for example, can be cooked by first searing the chicken in a skillet and then finishing it in the oven for juicy, tender results. This method is particularly handy for creating pulled or shredded BBQ chicken that remains moist and flavorful, even without a grill.
Foolproof chicken recipe
Grilled chicken recipes
Best Chicken Cuts for Grilling Success
When it comes to selecting the ideal chicken cuts for BBQ grilling, you have plenty of tasty options. Both bone-in thighs and boneless, skinless chicken breasts shine on the grill, each offering their own unique advantages. Bone-in thighs tend to be especially juicy, thanks to slightly higher fat content, and are forgiving for beginner and seasoned grillers alike—they stay tender even if you’re distracted by a backyard conversation or two.
Boneless chicken breasts, on the other hand, are a leaner choice and readily absorb flavors from marinades and spice rubs. They’re a great blank canvas that pairs beautifully with homemade BBQ sauce or your preferred spice blend.
If variety is the spice of life, mix it up and grill both bone-in thighs and boneless breasts in the same batch. Just remember: since thighs and breasts cook at different rates, it’s helpful to keep an eye on both for perfect doneness. No matter which cut you choose, a flavorful rub and a good brine can take your BBQ chicken from standard to standout.
Adapting BBQ Chicken Without a Grill
No grill? No problem. Even if your apartment complex frowns on open flames, you can still capture that irresistible BBQ chicken flavor right on your stovetop. A cast iron grill pan is your best friend here—its ridges mimic grill marks and help achieve that classic seared surface.
Simply preheat the grill pan over medium-high heat, then cook the marinated or spice-rubbed chicken as you would on an outdoor grill. If you don’t own a grill pan, a regular heavy skillet (preferably cast iron) also works well, though the result will be more like a well-seared chicken breast than a grilled one. Either way, be sure to let the chicken rest after cooking to retain its juiciness.
For a smoky touch reminiscent of outdoor grilling, consider adding a dash of smoked paprika to your seasoning blend, or a small splash of liquid smoke to your marinade or BBQ sauce. This easy tweak ensures your kitchen BBQ has all the robust flavor and charred appeal of outdoor grilling—no actual grill required.
Recipe BBQ Grilled Chicken
Ingredients:
4 boneless, skinless chicken breasts
1 cup BBQ sauce
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Preheat your grill to medium-high heat.
In a small bowl, mix together the olive oil, garlic powder, onion powder, paprika, salt, and black pepper. For an extra layer of flavor, you can prepare this as a dry rub by combining all the seasonings in a bowl or small jar, stirring well to ensure everything is evenly distributed. If you’d like, make a double batch and store any extra spice mix in an airtight container on your spice rack for up to 2 months—perfect for quick weeknight grilling.
Brush the chicken breasts on both sides with the spice mixture. Make sure each piece is evenly coated, so every bite is packed with flavor.
Place the chicken on the grill and cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C).
Keep in mind that grill times can vary depending on the thickness of your chicken breasts and the heat of your grill. For best results, use an instant-read thermometer to check for doneness—this ensures your chicken is juicy and fully cooked, but never dry. If you don’t have a thermometer handy, make sure the juices run clear and there’s no pink in the center.
Once the chicken is cooked through, you’re ready for the next step.
For best results, close the grill lid whenever you’re not actively turning or basting the chicken—this helps the grill maintain a steady temperature and ensures even cooking, especially when using indirect heat. When it’s time to baste over direct heat, you can leave the lid open, but remember to close it again in between steps to lock in that smoky flavor.
Continue cooking the chicken for another 2-3 minutes on each side, or until the BBQ sauce has caramelized and the chicken is fully cooked.
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes.
Serve the chicken with extra BBQ sauce on the side and enjoy!
Make-Ahead Tips and Meal Prep Ideas
Planning ahead? BBQ grilled chicken is a meal prep superstar. Here’s how to maximize flavor and save time:
Marinate in Advance: For extra juicy results, marinate your chicken breasts a few hours or even overnight before grilling. If you like, try brining them for an hour in a mixture of salt, water, and a splash of your favorite beer (an IPA or lager works well), which helps lock in moisture.
Season and Store: You can brush the chicken with the spice mixture and refrigerate it up to a day in advance. This allows the flavors to penetrate the meat, so all that’s left to do is fire up the grill.
Cook in Batches: If you want to meal prep for the week, grill several chicken breasts at once. Let them cool, then slice and store in airtight containers. They’ll keep in the fridge for up to 3-4 days and are perfect for tossing onto salads, into wraps, or alongside your favorite sides.
Freeze for Later: Grilled BBQ chicken also freezes beautifully. Wrap portions individually in foil or store in freezer bags, label them, and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator and reheat gently.
These tips make it easy to enjoy delicious BBQ chicken any night of the week—no stress required.
Storing and Saving Your BBQ Chicken Recipe
If you'd like to save your grilled BBQ chicken recipe for future meals, it’s simple to do so and keeps your weeknight dinners stress-free. Once your chicken has cooled, transfer any leftovers to an airtight container and refrigerate; they’ll stay flavorful for up to 3–4 days. If you’re planning ahead, you can also freeze grilled chicken—just wrap each piece tightly in plastic wrap or foil, then place them in a freezer-safe bag. Label the bag with the date, and your BBQ chicken will be ready to enjoy for up to 2 months.
When you’re ready to reheat, let the chicken thaw overnight in the refrigerator if it was frozen. For best results, warm it gently in the oven at 300°F until heated through, or slice it cold for salads and sandwiches. This way, your delicious BBQ chicken is always just a quick step away—perfect for busy schedules or impromptu gatherings.
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