BBQ Grilled Chicken
Perfectly grilled BBQ chicken breasts with beautiful grill marks and glossy caramelized BBQ sauce glaze, served on a wooden cutting board with fresh herbs and corn on the cob on a backyard patio table
Ingredients
Nutrition Facts
* Nutritional information is approximate and may vary based on ingredients and preparation methods.
Instructions
Season the Chicken
Pat chicken breasts dry with paper towels. If breasts are thick, pound to even thickness (about 3/4 inch). Brush both sides with olive oil. In a small bowl, mix garlic powder, onion powder, smoked paprika, brown sugar, salt, pepper, and cayenne. Rub seasoning mixture evenly on both sides of chicken and let sit for 5 minutes.
Pro Tip:
Pounding chicken to even thickness ensures uniform cooking and prevents dry spots
Prepare Grill and Start Cooking
Preheat grill to medium-high heat (about 375-400°F). Clean and oil grill grates to prevent sticking. Place seasoned chicken on the grill and cook for 6-7 minutes without moving to develop nice grill marks. Flip chicken and cook another 5-6 minutes.
Pro Tip:
Don't move the chicken too early - let it develop those signature grill marks for better flavor and presentation
Add BBQ Sauce and Finish
During the last 3-4 minutes of cooking, brush chicken with half of the BBQ sauce using a basting brush. Flip once more and brush the other side. Cook until internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes.
Pro Tip:
Add BBQ sauce only in the final minutes to prevent burning - sugars in the sauce can char quickly
Rest and Serve
Transfer grilled chicken to a clean plate and tent loosely with aluminum foil. Let rest for 5 minutes to allow juices to redistribute. Warm remaining BBQ sauce in a small saucepan and serve alongside the chicken for extra dipping or drizzling.
Pro Tip:
Resting the chicken is crucial - it keeps the meat juicy and prevents all the flavorful juices from running out when sliced
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