BBQ Chicken Breast

5 from 2 votes

Tender, juicy BBQ chicken breast cooks up in 20 minutes on the grill or in the oven. A simple dry rub and a finishing brush of barbecue sauce make this an easy summer dinner that works for cookouts and weeknights alike.

Course Dinner

Cuisine American

Keyword bbq chicken breast, grilled bbq chicken breast, grilled chicken, grilled chicken breast, oven BBQ chicken breast

Prep Time 10

Cook Time 10

Resting Time 5

Total Time 25

Servings people

Calories 317kcal

Author Blair Lonergan

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.

Video

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.

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