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We have a running joke about chicken in my family. Whenever I say we’re having chicken for dinner, my husband says, “Chicken again?” and then rattles off a seemingly endless list of chicken dinners his mother used to make: chicken parm, chicken cutlets, chicken schnitzel, chicken pot pie, and so on. The kids immediately pile on, groaning about all my chicken dinners. Luckily, these BBQ chicken breasts always win everyone over. They’re smoky, saucy, and loaded with barbecue flavor. I guarantee clean plates all around—proof there’s always room for one more chicken dinner!
What You’ll Need To Make BBQ Chicken
- Chicken: You can use chicken tenderloins or boneless breasts. If using chicken breasts, it’s important to pound them to an even ½-inch thickness before marinating. This both tenderizes the breasts and ensures they cook evenly. (Pounding is not necessary if using tenderloins, as tenderloins are naturally very tender.)
- Marinade: Vegetable oil, garlic, salt, light brown sugar, smoked paprika, cumin, chili powder, and cayenne pepper.
- BBQ sauce: You can use a good quality store-bought sauce or make your own. My homemade BBQ sauce is quick and easy.
Step-by-Step Instructions
Step 1: Make the marinade. In a large bowl, whisk together the oil, garlic, salt, brown sugar, smoked paprika, cumin, chili powder, and cayenne pepper. Unlike many BBQ chicken marinades, this one skips acidic ingredients like vinegar or citrus, which can make lean chicken breasts dry and a bit leathery.
Step 2: Marinate the chicken. Add the chicken to the bowl and toss with tongs until evenly coated. Cover and refrigerate for at least 6 hours or up to 24 hours.
Pro tip: Marinating in spices rather than BBQ sauce is the secret to deep BBQ flavor—spices penetrate the meat and season it throughout, while sauce sits on the surface and its high sugar content can burn before the chicken is cooked through.
Step 2: Marinate the chicken. Add the chicken to the bowl and toss with tongs until evenly coated. Cover and refrigerate for at least 6 hours or up to 24 hours.
Pro tip: Marinating in spices rather than BBQ sauce is the secret to deep BBQ flavor—spices penetrate the meat and season it throughout, while sauce sits on the surface and its high sugar content can burn before the chicken is cooked through.
Step 4: Flip and sauce. Flip the chicken and brush with some of the barbecue sauce. Cook for 2 to 3 minutes more.
Step 5: Serve. Transfer the chicken to a serving platter and serve with the remaining barbecue sauce alongside. Enjoy!
Grilled BBQ Chicken
Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes, plus at least 6 hours to marinate
For the Chicken
- 1 3/4 pounds chicken tenderloins or boneless skinless chicken breasts
- 1/4 cup vegetable oil
- 3 cloves garlic, minced
- 1 1/4 teaspoons salt
- 1 tablespoon (packed) light brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- About 1 cup store-bought barbecue sauce or homemade BBQ sauce
For the Chicken
If using boneless skinless chicken breasts, place the chicken breasts one at a time in a 1-gallon zip-lock bag; using a meat mallet, pound the breasts to an even 1/2 inch (13-mm) thickness. (Skip this step if using tenderloins.)
In a large bowl, whisk together the oil, garlic, salt, brown sugar, smoked paprika, cumin, chili powder, and cayenne. Place the chicken in the bowl and, using tongs, toss until the chicken is evenly coated with the marinade. Cover the bowl and place in the refrigerator to marinate for at least 6 hours or up to 24 hours.
Preheat the grill to high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes. Flip the chicken, and then brush with some of the barbecue sauce. Cook for 2 to 3 minutes more. (Note that tenderloins will cook faster than breasts.)
Transfer the chicken to a serving platter and serve with the remaining barbecue sauce alongside.
Nutrition Information
Per serving (4 servings) Calories: 386kcal, Carbohydrates: 5g, Protein: 45g, Fat: 20g, Saturated Fat: 2g, Cholesterol: 145mg, Sodium: 513mg, Fiber: 1g, Sugar: 4g
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
This article was originally published on OnceUponaChef.com. Follow on Instagram
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