Juicy, smoky, and bursting with flavour BBQ Chicken Breast is a classic dish perfect for summer cookouts or easy weeknight dinners. This recipe ensures tender chicken every time, coated with a rich homemade or store bought barbecue sauce that caramelizes beautifully on the grill or in the oven. Whether you’re serving it with corn on the cob, baked beans, or a crisp salad, BBQ chicken breast is always a crowd-pleaser.
Ingredients
For 4 servings:
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 1 cup barbecue sauce (your favorite brand or homemade)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp apple cider vinegar (optional, for tanginess)
- 1 tbsp honey or brown sugar (optional, for extra glaze)
Prepare the Chicken
- Pat chicken breasts dry with paper towels.
Brush both sides lightly with olive oil.
Season evenly with smoked paprika, garlic powder, onion powder, salt, and pepper.
. Marinate (Optional but Recommended)
Place seasoned chicken in a bowl or zip-lock bag
Add ¼ cup barbecue sauce and toss to coat
Let it marinate for 30 minutes to 2 hours in the refrigerator.
Grill Method
- Preheat the grill to medium-high heat (400°F / 200°C).
Place chicken breasts on the grill and cook for 5–7 minutes per side, brushing with more BBQ sauce during cooking.
Check internal temperature — it should reach 165°F (74°C).
Brush with remaining BBQ sauce during the last minute and allow it to caramelize.
. Oven Method
- Preheat oven to 425°F (220°
Place chicken on a baking sheet lined with foil or parchment.
Bake for 18–22 minutes, flipping halfway and brushing with BBQ sauce.
Broil for the last 2–3 minutes for a sticky, charred finish.
Rest and Serve
- Let the chicken rest for 5 minutes before slicing.
- Brush with a final layer of BBQ sauce for shine and flavor.
Serving Suggestions
Serve BBQ chicken breasts with:
- Grilled corn on the cob
- Coleslaw
- Potato salad or mashed potatoes
- Baked beans
- Garlic bread or dinner
Tips for Perfect BBQ Chicken
- Don’t overcook: Use a meat thermometer to avoid dryness.
- Double sauce: Add some sauce before cooking for flavor, and another layer at the end for that glossy, sticky finish.
- Let it rest: Resting keeps juices locked in.
- For smoky flavor: Add a dash of liquid smoke or cook on a charcoal grill.
Variations
- Spicy BBQ Chicken: Add chili powder or cayenne to the seasoning mix.
- Honey BBQ: Mix BBQ sauce with honey for a sweet glaze.
- Oven-baked BBQ Chicken Thighs: Use chicken thighs for juicier, more flavorful results.
- BBQ Chicken Sandwiches: Shred the cooked chicken and serve on buns with coleslaw.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 36 g |
| Carbohydrates | 10 g |
| Sugars | 8 g |
| Fat | 9 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 100 mg |
| Sodium | 540 mg |
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months.
- Reheat: Warm in the oven at 350°F (175°C) or microwave for 1–2 minutes, adding a bit of BBQ sauce to retain moisture.
