Tender, juicy BBQ chicken breast cooks up in 20 minutes on the grill or in the oven. A simple BBQ dry rub and a finishing brush of barbecue sauce do all the heavy lifting, so this is the kind of weeknight dinner that feels like a cookout.
More BBQ chicken recipes:
Photography by BEA MORENO.
Before You Get Started
A few simple steps make the difference between dry, disappointing chicken and tender, juicy chicken with great BBQ flavor. Keep these in mind:
- Pound the chicken to even thickness. Aim for ½-inch thick (not as thin as cutlets). Even thickness is the single biggest factor in getting the chicken to cook evenly without one half drying out before the other is done.
- Cook hot and fast, then rest. Chicken breast is lean, so high heat plus a 5-minute rest before slicing is what keeps it tender. Skip the rest and the juices run out onto your cutting board.
- Wait to baste with sauce. BBQ sauce has a lot of sugar, so it burns easily over direct heat. Brush it on only during the final 3 minutes of cooking.
BBQ Rub & Sauce
For the seasoning, I use my homemade BBQ rub, which we keep in a jar in the pantry. Your favorite store-bought BBQ rub works too, or just use kosher salt and freshly-ground black pepper since the chicken picks up plenty of flavor from the sauce.
For the sauce itself, my apple butter BBQ sauce is a great option, or pick a high-quality store-bought sauce. We like Stubb’s (vinegary) or Sweet Baby Ray’s (sweeter and thicker).
How to Make BBQ Chicken Breast
Detailed instructions for charcoal grill, gas grill, and the oven are in the recipe card below. An indoor grill pan on the stovetop also works! Here’s the overview:
Step 1: Pound the Chicken
Cover the chicken breasts with plastic wrap and pound gently with a meat mallet or rolling pin until they’re about ½-inch thick.
You’re not making cutlets, just evening out the thickness so each piece cooks at the same rate.
⇢ Using chicken thighs? Skip the pounding step. Grill boneless, skinless thighs for 3 to 5 minutes per side, or roast in a 400°F oven for 20 to 25 minutes, until they reach 165°F.
Step 2: Season with Rub
Rub each piece of chicken with olive oil and season generously on all sides with the BBQ rub. The oil helps the rub stick and gives you a better sear.
Step 3: Get the Grill Hot
Preheat the grill to high heat (or your oven to 400°F if going the oven route). Chicken breast is lean, so the goal is to cook it quickly over high heat. A cool grill leads to dry chicken every time.
Step 4: Grill Until 165°F
Oil the grill grate to keep the chicken from sticking. Place the chicken on the grill and cook 3 to 5 minutes per side, until the meat reaches an internal temperature of 165°F.
Total cook time varies based on grill temp, chicken thickness, and starting temperature, so a meat thermometer is your best friend here.
Cooking with bone-in chicken instead? My Oven BBQ Chicken Breast walks through bone-in, skin-on pieces for extra-juicy results in the oven.
Step 5: Baste with BBQ Sauce
During the final 3 minutes, brush the chicken with barbecue sauce. Waiting until the end keeps the sugars in the sauce from burning.
→ Reserve some extra sauce to serve on the side.
Step 6: Rest, Then Slice
Transfer the chicken to a cutting board and let it rest for at least 5 minutes before slicing.
→ Resting is the key to juicy chicken. The juices need a few minutes to redistribute, otherwise they end up on your cutting board instead of in the meat.
What to Serve Alongside
This BBQ chicken breast is a flexible main, so pair it with whatever cookout sides your family loves. It’s also great sliced over a green salad or tucked into a sandwich for lunch the next day.
Here are some of my favorites:
Storage and Leftovers
Store: Wrap leftovers tightly and refrigerate for 3 to 4 days. The chicken also freezes well for up to 3 months.
Reheat: Warm in the microwave for 30 to 60 seconds, just until heated through. Avoid overheating, since reheated chicken breast dries out quickly.
Make Ahead: Pound the chicken and rub it with seasoning up to 24 hours in advance. Cover and refrigerate until you’re ready to grill.
Leftover BBQ chicken is even better the second day. Pile it on a BBQ chicken pizza, tuck it into a BBQ chicken wrap, or chop it onto a green salad for an easy lunch.
Another winning recipe! The chicken is flavorful, and so moist! Will be preparing this dish again. Thank you for sharing.
– teachermrw
Frequently Asked Questions
Should you put BBQ sauce on chicken before or after cooking?
After. BBQ sauce is high in sugar, which burns over direct heat. Brush it on during the final 3 minutes of cooking so it caramelizes without scorching, and serve extra sauce on the side.
How do you keep BBQ chicken breast from drying out?
Three things matter most: pound the chicken to even thickness, cook it quickly over high heat (don’t fuss with low and slow for breasts), and let it rest 5 minutes before slicing. A meat thermometer pulled at 165°F prevents overcooking, which is the most common reason chicken breast turns out dry.
Can I use chicken thighs instead?
Yes. Boneless, skinless chicken thighs are a great substitute and tend to stay juicier than breasts. Skip the pounding step and grill them 3 to 5 minutes per side, or roast at 400°F for 20 to 25 minutes, until they reach 165°F.
Can you BBQ chicken breast from frozen?
I don’t recommend it. Frozen chicken cooks unevenly on the grill, leaving you with a charred outside and a raw center. Thaw the chicken in the fridge overnight (or in a sealed bag in cold water for 30 to 60 minutes) before grilling.
More Easy Grilling Recipes
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Watch How to Make It
BBQ Chicken Breast
Ingredients
- 4 (6-8 ounce) boneless, skinless chicken breast, trimmed (or substitute with about 1 ½ lbs. boneless, skinless chicken thighs)
- 2-3 tablespoons olive oil
- 1-2 tablespoons BBQ rub seasoning (or substitute with a store-bought rub or kosher salt and freshly-ground black pepper to taste)
- ½ cup barbecue sauce, plus extra for serving
Instructions
- Cover the chicken breasts with plastic wrap and pound gently with a meat mallet or rolling pin until ½-inch thick.
- Rub each piece of chicken with olive oil; season on all sides with BBQ rub (or kosher salt and freshly-ground black pepper to taste).
- Charcoal Grill: Open the bottom vent completely. Light a large chimney starter filled with charcoal briquettes. When the top coals are partially covered with ash, pour evenly over the grill. Set the cooking grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes.
- Gas Grill: Turn all burners to high, cover, and heat the grill until hot, about 15 minutes. Leave all burners on high.
GRILL THE CHICKEN:
- Oil the cooking grate. Place the chicken on the grill and cook (covered if using gas) until the chicken has nice grill marks, about 3 to 5 minutes. Flip the chicken and continue to cook until the meat reaches an internal temperature of 165°F, about 3 to 5 more minutes. Baste with barbecue sauce during the final 3 minutes.
- Transfer the chicken to a cutting board and let it rest for 5 minutes. Serve with additional sauce on the side.
ALTERNATE OVEN METHOD:
- Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil for easy cleanup, if desired. Place the seasoned chicken on the prepared baking sheet.
- Bake until the chicken reaches an internal temperature of 165°F, about 15 minutes. Baste with barbecue sauce during the final 3 minutes. For more char on the outside, place the chicken under the broiler for the final 1 to 2 minutes. Watch closely under the broiler since BBQ sauce can burn quickly.
Notes
- Pound to even thickness. Aim for ½-inch thick. Even thickness keeps the chicken cooking at the same rate so one half doesn’t dry out before the other is done.
- Use a meat thermometer. Total cook time varies with grill temp, chicken thickness, and starting temperature, so pull the chicken at 165°F internal temp for the juiciest results.
- Let it rest 5 minutes. This lets the juices redistribute through the meat. Skip this step and the juices end up on your cutting board.
- Wait to baste. BBQ sauce burns easily because of the sugar. Brush it on only during the final 3 minutes of cooking.
- Using chicken thighs? Skip the pounding step. Grill boneless, skinless thighs for 3 to 5 minutes per side, or roast at 400°F for 20 to 25 minutes.
- For extra char in the oven, broil the chicken for the final 1 to 2 minutes after basting. Watch closely so the sauce doesn’t burn.
- Store leftovers wrapped tightly in the fridge for 3 to 4 days, or freeze for up to 3 months. Reheat in the microwave for 30 to 60 seconds.
- Use leftovers on pizza, in wraps or sandwiches, or sliced over a green salad.
Nutrition
Originally published in May, 2021, this post was updated in June, 2026.
Another winning recipe! The chicken is flavorful, and so moist! Will be preparing this dish again. Thank you for sharing.
Yay! Thank you! I’m so glad that you enjoyed it. This summertime classic is one of our favorites!
I so very much enjoy your channel it always has so many ideas, THANK YOU SO MUCH FOR HAVING IT, You are God sent …. So many days I come up with a blank to fix for lunch and supper but I know I can pull you up and find something fast and good.
Thank you again
That’s wonderful to hear, Linda. Thank you!!
I can’t decide which recipe I want to try first. Everything looks so delicious & the recipes all sound so good. Thanks so much for sharing your delicious recipes.
Thank you, Beverly! We hope you enjoy.