Grilled BBQ Chicken
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Charred edges, a sticky-tangy glaze, and smoky barbecue flavor all the way through—this grilled BBQ chicken is a go-to for summer cookouts.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
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!
“I made this chicken twice in the past week and received raves both times. Easy peasy and definitely crowd-pleasing!”
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.
- Jump to the printable recipe for precise measurements
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 3: Grill the first side. Preheat the grill to high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes.
Pro tip: If you’d prefer to use bone-in, skin-on chicken pieces, preheat the grill to medium (350 to 375°F), oil the grates, and place the chicken, skin-side up, on the cooler side of the grill. Cook covered for 35 to 40 minutes, turning occasionally to prevent flare-ups. If the skin isn’t crispy yet, move it, skin-side down, to the hotter side for a few minutes — just keep a close eye on it.
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!
Video Tutorial
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Grilled BBQ Chicken
Ingredients
For the Chicken
- 1¾ lbs chicken tenderloins or boneless skinless chicken breasts
- ¼ cup vegetable oil
- 3 cloves garlic, minced
- 1¼ teaspoons salt
- 1 tablespoon (packed) light brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ⅛ teaspoon cayenne pepper
- About 1 cup store-bought barbecue sauce or homemade BBQ sauce
Instructions
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 ½-in (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.
Pair with
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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.
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Another stellar recipe from you Jenn!! My husband declared it the absolute best he’s ever had! Made recipe exactly as written and it was perfect!!
I’ve made this twice and it is an excellent recipe. It is full of flavor and the chicken was moist and tender. For my taste, it has too much smoked paprika, so the second time I only used 1 Tsp of smoked, and 1 Tsp of regular paprika. Thanks for another great recipe! Pounding out the breasts and the short cooking time work great.
This chicken was excellent! nice amount of spice and heat without being too intense. I was bored by BBQ chicken and now am interested to make this again.
Delicious! The marinade/rub gives it an extra flavorful boost! The family loved it. Served with corn on cob, grilled garlic bread and tomato, mozzarella, basil and avocado salad. Def a keeper!!
Hi Jen,
I have no grill, how do you recommend to cook it: oven, pan? For how long?
Thanks in advance.
Hi Natalie, Sure, I’d broil it in your oven. Set your oven rack about 4 inches from the heat source and broil for the same amount of time specified for the grill (flipping once) and put the bbq sauce on after flipping. Hope that helps and that you enjoy!
Sounds yummy! No grill here — any tips for doing this in the oven or stove top?
Hi Deborah, I’d use the oven and broil it. Set your oven rack about 4 inches from the heat source and broil for the same amount of time specified for the grill (flipping once) and put the bbq sauce on after flipping. Enjoy!
This sounds yummy! Can I sub boneless, skinless chicken thighs?
Yep 🙂
I recently made this recipe from your cookbook and it was delicious. If I wanted to make this again with a bit of less smoky flavor– it possible to reduce the amount of smoked paprika or would you suggest substituting some of it with regular paprika?
Hi Debbie, Glad you like it! I’d probably just replace some or all of the smoked paprika with regular paprika.
I don’t have a grill so how do you think this would taste baked in oven?
Any other options?
Thanks do much!
Marny
Hi Marny, I’d broil instead of bake it. Set your oven rack about 4 inches from the heat source and broil for the same amount of time specified for the grill (flipping once) and put the bbq sauce on after flipping. Hope that helps!
Can this dish be prepared in the oven? If so, what temp and for how long should it cook?
Thank you.
June V.
Sure, I’d broil it. Set your oven rack about 4 inches from the heat source and broil for the same amount of time specified for the grill (flipping once) and put the bbq sauce on after flipping. Hope that helps and that you enjoy!