Grilling bbq chicken breast doesn’t have to end in dry or uneven meat. This simple recipe brings out smoky, tangy flavors with a marinade that soaks in just right, making for juicy, tender chicken that works for any casual dinner or quick meal.
This recipe targets uneven thickness causing dry spots, burnt BBQ sauce, and dryness by using proper pounding, marinating, two-zone grilling, and correct resting for juicy bbq chicken breast.
I’ve learned the hard way that uneven thickness and burnt sauce kill the mood—especially on busy nights or when guests pop by. This easy bbq chicken recipe takes care of those problems, making it a reliable choice when I want flavorful grilled chicken without fuss or guesswork.
What helps me most is how the timing and resting come together so the chicken stays juicy and well-flavored, even if I’m juggling other things. It only takes about 8 to 12 minutes on the grill, plus a short rest that lets the juices settle, so dinner can happen faster and with less stress.
If you like more chicken breast recipes checkout my collection of lunch and dinner ideas.
Table of contents
Dietary Considerations
- This recipe is not vegan due to the use of chicken breasts, a non-plant-based protein source.
- The recipe is gluten-free as it contains no gluten ingredients, suitable for my mother and siblings’ allergies.
- This BBQ chicken breast recipe is dairy-free because it includes no milk or cheese-based ingredients.
- The recipe fits low-carb and keto diets since it uses no high-carb ingredients aside from minimal brown sugar.
- The recipe is nut-free, involving no nuts or nut derivatives according to the listed ingredients.
Why You Will Love This Recipe
- Consistently juicy texture
Pounding the chicken breasts to an even ½-inch thickness helps them cook through evenly, so you avoid dry edges and undercooked centers. Plus, marinating for at least 6 hours locks in moisture, keeping the meat tender every time. - Layered smoky and savory flavors
The combination of smoked paprika, garlic, cumin, and a touch of apple cider vinegar in the marinade brings a subtle tang and smoky depth that cuts through the brown sugar sweetness, adding complexity without overpowering the chicken’s natural taste. - Balanced BBQ sauce glaze without burning
Using a two-zone grilling setup lets you sear the chicken briefly on direct heat and then finish cooking over indirect heat while basting the BBQ sauce every few minutes. This method prevents the sauce from charring and keeps the glaze glossy and flavorful. - Easy leftovers storage and reheating
Cooked chicken breasts store well in the fridge for several days and freeze nicely when wrapped tightly. Resting the chicken after cooking preserves juiciness, and gently reheating on the stovetop or oven keeps it moist for quick weekday meals or easy BBQ chicken dinners.
Grilled BBQ Chicken Breast
- Prep Time: 6 hours
- Cool Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free
Description
This straightforward recipe uses a marinade with garlic, smoked paprika, and a touch of acidity to tenderize and flavor the chicken deeply.
Ingredients
- 1¾ pounds boneless, skinless chicken breasts
- ¼ cup vegetable oil
- 3 cloves garlic, minced
- 1¼ teaspoons salt
- 1 tablespoon light brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ⅛ teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon Dijon mustard powder
- 1 tablespoon apple cider vinegar
- About 1 cup BBQ sauce (choose your preferred brand or homemade, low-sugar if preferred)
Instructions
- Trim any thin parts from the chicken breasts to avoid uneven cooking. Place a chicken breast between two layers of plastic wrap or inside a gallon-size resealable bag. Using a meat mallet or rolling pin, gently pound the chicken until it’s about ½ inch thick throughout. This helps the chicken cook evenly and prevents dry spots or undercooked areas.
- In a mixing bowl, whisk together the vegetable oil, minced garlic, salt, light brown sugar, smoked paprika, cumin, chili powder, cayenne pepper, onion powder, Dijon mustard powder, and apple cider vinegar until fully combined. Place the chicken breasts in the marinade and turn to coat them thoroughly. Cover and refrigerate for at least 6 hours, ideally overnight, to allow the flavors to soak in and the acidity to tenderize the meat.
- Preheat your gas or charcoal grill to about 450°F. Arrange the burners or coals to create two heat zones: a hot direct heat side for searing and a cooler indirect heat side for gentle cooking. Lightly brush the grill grates with oil to prevent sticking.
- Place the marinated chicken breasts over the hot direct heat side of the grill. Cover and grill for 2 minutes. Flip and grill the other side for another 2 minutes. This initial searing locks in moisture and starts building a smoky aroma without risking the sugar in the marinade or sauce burning too soon.
- Shift the chicken to the indirect heat side. Brush the top of each breast with BBQ sauce. Cover and grill for 6 to 8 minutes. Every 2 minutes, turn the chicken and brush it again with sauce. This slow cooking and repeated basting allows the sauce to glaze evenly, caramelizing gently without charring.
- Using a reliable meat thermometer, check that the internal temperature of the chicken has reached between 155°F and 160°F. This range prevents overcooking and ensures the chicken will reach the safe 165°F after resting.
- Remove the chicken breasts from the grill and tent loosely with aluminum foil. Rest for about 5 minutes. During this time, the internal temperature will rise from 155–160°F to a safe 165°F, and the juices will redistribute, keeping the chicken tender and juicy.
- If you don’t have access to a grill, preheat your oven to 450°F. Arrange the marinated chicken breasts on a baking sheet lined with foil. Bake for 15 minutes, then brush with BBQ sauce and bake for an additional 5 to 8 minutes or until the internal temperature reaches 160°F and the glaze is bubbling. Let the chicken rest for 5 minutes before serving.
Notes
- Pounding the chicken to an even ½-inch thickness is critical to ensure it cooks through evenly and stays tender throughout. This step helps avoid dry edges and undercooked parts.
- The marinade brightness comes from apple cider vinegar, which tenderizes the chicken by breaking down proteins while balancing the sweetness of the brown sugar.
- Using a two-zone grilling setup (direct and indirect heat) prevents the BBQ sauce, which contains sugar, from burning while still allowing the sauce to caramelize beautifully.
- Be patient with basting; brushing the BBQ sauce every couple of minutes over indirect heat helps build up a flavorful, sticky glaze without burning.
- A meat thermometer is essential to prevent over- or undercooking. Pulling the chicken off the grill at 155–160°F accounts for carryover cooking during resting, guaranteeing a perfect 165°F safe temperature.
- Resting the chicken covered loosely with foil allows its juices to redistribute and steady the temperature, which maintains moisture and texture.
- If you prefer an indoor cooking method, the oven option mimics the grill’s high heat and glazing method, delivering tasty results without a grill.
- For low-carb or diabetic-friendly needs, select or make a BBQ sauce with minimal added sugars to keep carbs in check.
- To avoid sticking and enhance flavor, lightly oil grill grates before cooking.
- When trimming chicken breasts, remove uneven thin edges to encourage uniform cooking and easier shaping for pounding.
- Store leftovers in an airtight container refrigerated for up to 4 days or freeze wrapped tightly for up to 3 months. Reheat gently in a low oven or on the stovetop with a splash of water to prevent drying out.
- This recipe is free from gluten and dairy, making it suitable for those with related allergies.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Chicken breasts: Choose boneless, skinless breasts that look plump and feel firm but with a little spring. Trim any thin edges for even cooking and pounding helps avoid dryness and uneven grilling.
- Garlic: Fresh garlic gives a savory depth to the marinade. Mince it finely so it distributes evenly, adding noticeable flavor without burning on the grill like crushed garlic tends to.
- Brown sugar: Light brown sugar adds subtle sweetness and helps with browning during grilling. It also balances the acidity in the marinade without being overpowering—avoiding overly sweet chicken.
- Smoked paprika: This spice provides a smoky taste that’s key for BBQ flavors without actual smoke. Pick a good quality, vibrant paprika for the best color and aroma in your rub.
- Ground cumin: Adds warmth and earthiness to the spice mix. Use fresh cumin powder since it loses aroma quickly; it supports the deeper flavor layers in the marinade without confusing the profile.
- Chili powder: Brings a mild heat and complexity without overwhelming the taste. Opt for a standard chili powder blend rather than pure ground chilies to get balanced flavor and avoid too much spice.
- Cayenne pepper: Just a small pinch boosts heat and sharpness to the dish. Handle carefully and use sparingly, especially if you prefer milder BBQ chicken breast flavors.
- Onion powder: This dried powder adds a subtle sweetness and rounds out the savory notes from garlic and spices. It’s a low-effort way to bring more depth without extra prep time.
- Dijon mustard powder: Mustard powder introduces a faint tang and slight bite to the marinade. It helps tenderize the meat a bit and complements the brown sugar and vinegar to keep flavors lively.
- Apple cider vinegar: Adds acidity that helps break down proteins for more tender meat and balances the sweetness. Use good-quality vinegar to avoid harshness; it brightens and improves marinade penetration.
- BBQ sauce: Choose a sauce that fits your taste—look for low-sugar options if watching carbs. This sauce is best applied near the end of cooking to avoid burning while building a sticky, flavorful glaze.
Recipe Baking Tips
- If chicken breasts cook unevenly, pound them to about ½ inch thickness before marinating to help them grill evenly without drying out.
- If BBQ sauce burns on the grill, wait until the last 2–3 minutes of cooking to baste and use indirect heat to caramelize without charring.
- If chicken feels dry after grilling, rest it covered for 5 minutes to let the internal temperature rise from 160°F to 165°F and redistribute juices.
- If marinating time is limited, allow at least 6 hours in the fridge with the marinade that includes apple cider vinegar and garlic for better tenderness.
- If using an oven, bake chicken breasts at 450°F for 15 minutes, baste with BBQ sauce, then bake an additional 5–8 minutes to avoid overcooked edges.
Serving Suggestions
Serve with grilled corn on the cob or roasted sweet potatoes. Include a simple kale salad or garlic sautéed green beans alongside the chicken breast.
Add steamed broccoli or a quinoa pilaf to extend the meal and add variety to your BBQ chicken dinner combination.
Use leftover BBQ chicken breast in chicken salad wraps or mixed into a chopped vegetable bowl. You can add the chicken to a black bean and corn salsa for a light dish.
Incorporate slices into whole wheat pita pockets or toss with pasta salad made with cherry tomatoes and cucumbers to refresh the meal.
Top grilled BBQ chicken with fresh sliced avocado or a spoonful of salsa verde to brighten flavors. Add a drizzle of creamy herb dressing or a tangy mustard vinaigrette for contrast.
Serve with a side of pickle spears or a dollop of low-sugar coleslaw to balance the smoky notes of the chicken breast.
Recipe variations
- You can use boneless, skinless chicken tenderloins instead of breasts for quicker cooking and tender results when preparing this easy BBQ chicken recipe for your grilled BBQ chicken dinner.
- Add 1 teaspoon of onion powder and 1 teaspoon of Dijon mustard powder to the marinade for deeper flavor alongside the garlic, smoked paprika, and ⅛ teaspoon cayenne pepper from the foundation recipe.
- Either store-bought or homemade BBQ sauce can be used for glazing; either option applies after 6-8 minutes of indirect grilling to avoid sauce burning and create a caramelized glaze.
- If using larger quantities, scale the chicken to 3½ pounds and double the marinade ingredients accordingly to cater to more servings, keeping grilling time consistent per piece for grilled BBQ chicken dinner.
Save This Recipe!
How to Store?
To keep your BBQ chicken breast fresh and delicious, follow these storage tips:
Room Temperature: Store grilled BBQ chicken in an airtight container at room temperature up to 2 days to maintain moisture and flavor.
Refrigeration: Place cooked BBQ chicken breast in an airtight container in the fridge up to 4 days, keeping it covered and chilled.
Freezing: Wrap chicken tightly in plastic wrap and aluminum foil, place in a freezer bag up to 3 months. Thaw overnight in the fridge.
Grill boneless chicken breasts 6 to 10 minutes without turning, then flip and cook 8 to 10 minutes until 160°F internally.
Brine the chicken first, then sear and slow roast over low or indirect heat, pulling at 155°F to 160°F for juicy results.
Brine the chicken in saltwater before grilling to prevent drying and help it brown well with grill marks.
Yes. Apply barbecue sauce before cooking to let flavors infuse as the chicken cooks.
Marinate chicken in the refrigerator 1 to 4 hours for best flavor absorption.
Check if the internal temperature reaches 165°F; then rest chicken to seal in juices before serving.
Marinate at least 30 minutes, preheat grill medium-high, oil grate, grill covered about 5 minutes per side until clear juices.
Restaurants marinate with oil, acid, spices, or brine chicken in salty solutions to tenderize before cooking.
Chicken breasts dry out because they contain little fat, which usually melts during cooking to add moisture.
Use a marinade with vinegar and salt to tenderize and retain moisture; avoid overcooking the chicken.
Marinate chicken with vinegar, soy sauce, oil, garlic powder, and herbs like parsley and basil for 2 to 4 hours refrigerated.
Quickly sear chicken breasts then cook covered to let them steam in their own juices.
Yes. Use oils like olive, sesame, or avocado oil to add fat and flavor before grilling.
Yes. Boiling locks in moisture, removes odor, and lets herbs and spices flavor chicken before grilling.
Avoid grilling chicken directly on high heat, skip brining, don’t rely only on sugary sauces, and always check doneness.
If you enjoyed this grilled BBQ Chicken Breast or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
