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Charred edges, a sticky-tangy glaze, and smoky barbecue flavor all the way through—this grilled BBQ chicken recipe 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, this BBQ chicken recipe always wins everyone over. It’s smoky, saucy, and full of flavor, with just the right amount of char from the grill. Even my chicken-weary crew can’t complain about this one.
“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: Boneless, skinless chicken breasts or tenderloins both work well. If using breasts, pound them to an even ½-inch thickness so they cook quickly and evenly. There’s no need to pound tenderloins.
- Vegetable oil: Forms the base of the marinade and helps coat the chicken evenly. Its neutral flavor lets the spices come through.
- Garlic: Adds a savory, aromatic note to the marinade. Freshly minced garlic works best here.
- Salt and Light Brown Sugar: Season the chicken and balance the spices. Brown sugar also helps encourage browning on the grill.
- Smoked Paprika: Gives the chicken its smoky character even before it hits the grill. Be sure to use smoked rather than regular sweet paprika.
- Ground Cumin, Chili Powder & Cayenne Pepper: Add earthy warmth, depth, and heat to the spice mixture. Regular chili powder works well here; there’s no need for anything especially hot.
- Barbecue Sauce: Use a good-quality store-bought sauce or make your own homemade BBQ sauce. You’ll brush some onto the chicken toward the end of grilling and serve the rest alongside.
- Jump to the printable recipe for precise measurements
How To Make BBQ Chicken
Make the marinade and marinate the chicken: Whisk the marinade ingredients together, then add the chicken and toss until evenly coated. Cover and refrigerate for at least 6 hours or up to 24 hours. You’ll notice there’s no vinegar or citrus in the marinade—that’s intentional, since marinating lean chicken breasts in too much acid can significantly affect their texture.
Grill the chicken: Grill the chicken over high heat until nicely browned on the first side, keeping the grill covered as it cooks. Flip, brush with barbecue sauce, and continue cooking until done. Adding the sauce toward the end gives it time to cling to the chicken without burning, since the sugars in barbecue sauce can scorch over high heat. An instant-read thermometer is the easiest way to check for doneness. The chicken should reach 165°F in the thickest part.
Serve: Transfer the chicken to a platter and serve with the remaining barbecue sauce alongside.
Can I Use Bone-In Chicken?
Yes! Bone-in, skin-on chicken works well, but it needs a little more time and gentler heat than the boneless chicken used here. Cook it over medium heat on the cooler side of the grill, turning occasionally, until the thickest part reaches 165°F. If the skin needs a little more crisping, move it skin-side down to the hotter side for a few minutes, keeping a close eye on it. Brush on the barbecue sauce toward the end so it doesn’t burn.
Storage, Freezing & Reheating
Getting the chicken into its marinade the night before makes this an especially easy dinner to pull together—when you’re ready to eat, all that’s left is the grilling. It’s best fresh off the grill, but leftovers are handy for sandwiches, salads, or another quick meal.
- Store: Keep cooked chicken in an airtight container in the refrigerator for up to 4 days.
- Reheat: Place the chicken in a baking dish with a splash of water, cover with foil, and warm in a 325°F oven until heated through.
- Freeze: Cooked chicken can be frozen in an airtight container or freezer-safe bag for up to 3 months. You can also freeze the raw chicken directly in the marinade for up to 3 months. Simply combine the chicken and marinade in a freezer-safe resealable bag, press out the air, and freeze immediately. Thaw either version in the refrigerator before reheating or cooking as directed. There’s no need to marinate the raw chicken again after thawing.
Video Tutorial
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. The chicken should reach 165°F in the thickest part. (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.
See more recipes:
What To Pair With BBQ Chicken
BBQ chicken goes with just about every classic cookout side. Coleslaw and potato salad are always welcome, fresh corn salad keeps things light, and cornbread is great for catching any extra barbecue sauce.
More Chicken Recipes You’ll Love
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This is one of my favorite recipes. The flavors are amazing! I always make extra to slice and use in a salad. Chopped Romaine lettuce, sliced red onion, black beans, corn and Cheddar cheese with a Ranch dressing.
I made this for the 4th of July family picnic and it was fantastically delicious! My 41 year old son said it is the best-tasting chicken he has ever had in his life! Then he asked me several times if he could have all of the leftover chicken and take it home for himself! Then he asked me if I’d mind making him some more if he buys the chicken! He’s a very picky eater, so glowing reviews from him says a lot about a recipe. Every one of Jenn’s recipes that I have made over the years garners compliments and exclamations of how great they taste!
Amazing!!! My new favorite recipe for bbq chicken! I even missed the step of marinating it for 6+ hours and only got about 3 hours. Still turned out juicy and flavorful! I served it with sweet corn on the cob and asparagus. I will definitely be making this again!
This is the best BBQ chicken! Marinating in the spices really makes a difference! It’s easy and always delicious. Thank you for the recipe!
Wow! Another excellent recipe from Once Upon a Chef. I have been making BBQ chicken for many years but this recipe blew my family away. Nice heat and taste. I used bone in thighs which just requires more time but worked well.
Thank you
I recently tried the “Best BBQ Chicken” recipe featured here, and it absolutely lived up to its name! The balance of flavors in the marinade created the perfect blend of smokiness and tanginess, resulting in juicy, flavorful chicken with a beautifully caramelized crust.
As someone who loves versatile recipes, I appreciated how easy it was to adapt the spice levels and use different chicken cuts to suit my family’s preferences. The step-by-step instructions were clear and beginner-friendly, making this a go-to recipe for both casual weeknight dinners and summer cookouts.
This chicken has such good flavor!
I’ve never grilled chicken before. It was requested by a family member so I found this post. I also planned a backup meal when these inevitably came out dry, burnt, etc. This recipe was absolutely perfect. Juicy chicken, great marinade, and lots of compliments.
Amazing chicken recipe. My two year old was raving about it for 3 hours which might be a new record. We only marinated for one hour due to time co strains. But doing it right next time! Even on a short fuse this was 10/10.
This recipe for Grilled BBQ chicken is super delicious. I did use chicken thighs but other than that, I followed the recipe exactly as written. The BBQ sauce is delicious and I’m making your Baby Back Ribs tonight and using the leftover BBQ sauce for the ribs. So good! Your site is the first place I go to when looking for a recipe and everything I’ve tried has been exceptional. My husband actually thinks I’m a good cook!!