Our Grilled BBQ Chicken Breast is marinated in a straightforward mix of seasonings and sauces, then seared over direct heat for roughly 10 minutes and finished with a generous brushing of BBQ sauce. The result is juicy, well-seasoned chicken with attractive grill marks and a glossy, flavorful finish.
BBQ chicken is a reliable favorite. This version is simple, dependable, and adaptable — I’ve made it many times, including swaps using boneless skinless chicken thighs. The breasts stay tender inside, and the caramelized sauce on the outside makes every bite satisfying. Brush on your preferred BBQ sauce during the final minutes and serve.
Serve this grilled BBQ chicken breast as a summer main course, shred it into a BBQ chicken salad, layer it into bowls, or save extra for meal prep throughout the week.
What You Need for BBQ Chicken Breast
- Boneless, skinless chicken breasts: choose breasts that are similar in size and thickness so they cook evenly.
- Salt and pepper: this recipe keeps the seasoning simple, but feel free to add your favorite spices or rub under the skin such as fajita seasoning or a BBQ rub.
- Olive oil or avocado oil: a small amount of oil helps prevent sticking on the grill.
- BBQ sauce: the finishing touch. Use your favorite store-bought sauce or a homemade BBQ sauce if you prefer.
Variations
Use chicken thighs: swap breasts for boneless, skinless chicken thighs if you like. Because thighs are thicker and fattier, check the internal temperature and aim for 165ºF.
Choose a different BBQ sauce: sweet, smoky, tangy, or spicy — pick the flavor profile you prefer to change the character of the dish.
Cook indoors with a grill pan: no outdoor grill required. Use a grill pan over medium-high heat and cook the breasts 4–5 minutes per side or until the internal temperature reaches 165ºF.
FAQ
Grill over medium-high direct heat for about 4–5 minutes per side, or until the internal temperature reaches 160–165ºF. Total cook time is usually around 8–10 minutes depending on breast size.
Cook the breasts over higher direct heat for a shorter time and avoid overcooking. Marinating and resting the meat after grilling also helps retain moisture.
For lean cuts like chicken breast, grilling relatively quickly over higher heat helps keep the interior juicy while producing a nicely seared exterior.
Preheat the grill to about 450ºF for best results with this recipe.
How to Store BBQ Chicken Breast
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
To reheat: microwave on high for about 60 seconds, or reheat gently in a skillet over low heat until warmed through.
Ideas for Leftovers
- Make a bowl: combine BBQ chicken with rice, corn, black beans, and a simple salad for a balanced bowl.
- Make a salad: top mixed greens with sliced BBQ chicken, vegetables, and a light vinaigrette.
- Make chicken salad: shred the chicken and toss with Greek yogurt, dried fruit, and celery for a tangy chicken salad.
More of our favorite
Grilled Chicken Recipes
- Grilled Teriyaki Chicken
- How to Grill Chicken
- Grilled Chicken Salad Recipe
- Grilled Chicken Kebabs
- Grilled Chicken Legs
- Grilled Buffalo Chicken Salad
- Grilled Chicken Fajita Kebabs
What to Serve with Grilled BBQ Chicken Breast
- Mexican Quinoa Salad: a light, refreshing mix of quinoa, cherry tomatoes, black beans, corn, and lime vinaigrette.
- Foil-Pack Grilled Potatoes: small potatoes tossed in oil and spices, cooked in a foil pack on the grill for an easy side.
- Margaritas: a classic cocktail pairing—tequila, orange liqueur, fresh lime juice and a touch of agave.
- Butter Lettuce Salad: tender butter lettuce tossed with vegetables, fruit, nuts, cheese, and a lemon vinaigrette.
- Grilled Carrots: sweet and savory carrots grilled until tender and caramelized alongside your BBQ chicken.
Grilled BBQ Chicken Breast Recipe
Make a double batch of grilled BBQ chicken breast for dinner and keep the extras for lunches and easy dinners during the week.
Author: Lee Funke
Prep: 45 mins Cook: 10 mins Total: 55 mins Servings: 4
Ingredients
BBQ Chicken Marinade
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 2 tablespoons avocado oil (or olive oil)
Other
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup BBQ sauce
Instructions
- Make the marinade: whisk together Worcestershire, ketchup, apple cider vinegar, paprika, chili powder, salt, and oil in a mixing bowl until smooth.
- Place the chicken in a shallow dish or resealable plastic bag and pour the marinade over it. Turn to coat completely. Marinate in the refrigerator for at least 30 minutes and up to 2 hours; if short on time, even 10 minutes helps.
- Preheat a clean grill to 450ºF and oil the grates lightly. Remove the chicken from the fridge and let it sit at room temperature for 10 minutes to reduce sticking.
- Let excess marinade drip off, then place the breasts over direct heat. Close the lid and grill for 4–5 minutes on the first side, depending on thickness.
- Flip the chicken, brush the top with BBQ sauce, close the grill, and grill another 4–5 minutes. Brush with more sauce as desired.
- After 8–10 minutes total, check the internal temperature. Remove when it reads 160–165ºF; the chicken will carry over-cook slightly while resting. If still underdone, move to indirect heat and close the grill for an additional 1–3 minutes.
- Transfer the chicken to a cutting board and let it rest for a few minutes before slicing to retain juices.
Tips & Notes
- Marinating longer yields more flavor, but even a short marinade is better than none.
- Grill time varies with breast size and grill type—use an instant-read thermometer to ensure proper doneness.
- If a breast resists flipping, give it another minute; properly seared chicken will release from the grates more easily.
- Oven method: Preheat the oven to 425ºF. Heat 2 tablespoons oil in a large oven-safe skillet over high heat, sear the chicken 2–3 minutes per side, then transfer the skillet to the oven and bake 8–10 minutes, brushing BBQ sauce every few minutes until the chicken reaches 160–165ºF.
Nutrition
Calories: 331 kcal, Carbohydrates: 18 g, Protein: 37 g, Fat: 12 g, Fiber: 1 g, Sugar: 14 g
Nutrition information is an estimate and should be used as a guideline only.
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