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This easy BBQ chicken comes together quick, perfect for busy weeknights or weekend cookouts. It’s juicy, full of flavor, and pairs great with whatever you're serving.
I whipped this up when I needed something simple but tasty. Now it’s a summer favorite for casual get-togethers and dinner alike.
Ingredients
- 4 boneless skinless chicken breasts: not too big, so they cook evenly
- Extra virgin olive oil: keeps the chicken moist and helps spices stick
- Kosher salt: boosts all the flavors
- Freshly ground black pepper: adds just a bit of spice
- BBQ sauce: gives sweet and tangy flavor plus a nice caramelized touch, use your favorite brand or homemade for best results
Steps
- Get the Grill Ready
- Heat your grill on high, around 450 degrees. Clean the grates well so the chicken doesn’t stick and gets great grill marks.
- Season the Chicken
- Brush olive oil all over the chicken breasts covering every bit. Sprinkle kosher salt and black pepper on both sides. This simple rub lets the BBQ sauce really pop.
- Grill the Chicken
- Put the chicken on the hot grill and shut the lid. Don’t move it for 5 to 6 minutes so it chars nicely and comes off the grill easily.
- Flip and Keep Cooking
- Turn the chicken over and grill another 4 to 5 minutes until mostly cooked but still juicy inside.
- Slather BBQ Sauce
- Coat the chicken with BBQ sauce, flip, and cook for 2 minutes on each side. Do this a couple of times to build a sticky glaze. Cook till the chicken is firm and about 160 degrees inside. It will finish cooking while resting to 165 degrees, which is safe to eat.
- Let it Rest
- Move the chicken to a plate and cover loosely with foil. Let it sit for 5 minutes so the juices settle. Serve with extra BBQ sauce if you want.
BBQ sauce is my favorite part of this meal because it adds a sticky, tasty layer that pulls everything together. The first time I grilled this in my backyard, everyone went back for more—it was a real hit.
Storing
Keep leftover BBQ chicken sealed in the fridge up to 3 days. Warm it gently in the oven or microwave so it doesn’t dry out. You can also slice it up for salads or sandwiches when you want a quick bite.
Swaps
If you like, swap chicken breasts for thighs for more flavor and juiciness. For a BBQ sauce with less sugar, pick a low-sweetener brand or make your own using tomato sauce, vinegar, and spices.
Serving Suggestions
Pair this with grilled veggies, corn on the cob, or a fresh green salad for a light meal. It’s also great with classic potato salad or buttery corn bread to round out your BBQ spread.
This BBQ chicken is quick and packed with flavor, making it awesome for any grill time.
Frequently Asked Cooking Questions
- → How long should I let the chicken rest?
Cover the grilled chicken with foil and let it rest for about 5 minutes so the juices spread and keep it moist.
- → What’s the best temperature to cook the chicken inside?
Cook until the inside hits 160°F, then rest it so it rises to 165°F, which keeps it safe and juicy.
- → Can I make this indoors?
If you don’t have a grill, bake the chicken with plenty of BBQ sauce at 400°F for around 20 minutes for similar flavor.
- → What’s the best way to put on the BBQ sauce while cooking?
Slather the sauce on a few times near the end, flipping often so it caramelizes nicely without burning.
- → Which oil is best to prepare the chicken?
Extra virgin olive oil is great because it helps the spices stick and cooks evenly with a light taste.