Grilled BBQ Chicken
This post may contain affiliate links. Read my full disclosure policy. Fire up the grill—this easy BBQ chicken is absolutely brimming with rich, smoky barbecue flavor. 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 parmesan, chicken cutlets, chicken schnitzel, chicken casserole, chicken pot pie” and so on. The kids jump right on the bandwagon, groaning about all my chicken dinners. What they don’t realize is that this only makes me even more determined to change their minds about chicken. You could almost say I’m on a chicken crusade! Luckily, these BBQ chicken breasts always win everybody over. They are absolutely loaded with smoky barbecue flavor. I guarantee clean plates all around. Winner, winner chicken dinner! Table of Contents What You’ll Need To Make BBQ ChickenStep-by-Step InstructionsVideo TutorialFrequently Asked QuestionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make BBQ Chicken Step-by-Step Instructions Video Tutorial Frequently Asked Questions You May Also Like Printable Recipe Reviews “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 skinless chicken breasts. If using chicken breasts, it’s important to pound them to an even 1/2-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.) Vegetable oil: The base of the marinade, oil helps the spices soak in better, making sure every bite is packed with flavor. It also keeps the chicken moist during cooking. Garlic: Adds depth and pungent flavor to the marinade. Salt, light brown sugar, smoked paprika, cumin, chili powder, cayenne pepper: Essentially a BBQ rub, these ingredients create a flavor base that’s sweet, smoky, and slightly spicy. BBQ sauce: Applied as a glaze, the sauce envelops the chicken in a tangy, sweet, and smoky layer, delivering the quintessential BBQ flavor. You can use store-bought or use my BBQ sauce recipe to make your own. Jump to the printable recipe for precise measurements Chicken: You can use chicken tenderloins or boneless skinless chicken breasts. If using chicken breasts, it’s important to pound them to an even 1/2-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.) Vegetable oil: The base of the marinade, oil helps the spices soak in better, making sure every bite is packed with flavor. It also keeps the chicken moist during cooking. Garlic: Adds depth and pungent flavor to the marinade. Salt, light brown sugar, smoked paprika, cumin, chili powder, cayenne pepper: Essentially a BBQ rub, these ingredients create a flavor base that’s sweet, smoky, and slightly spicy. BBQ sauce: Applied as a glaze, the sauce envelops the chicken in a tangy, sweet, and smoky layer, delivering the quintessential BBQ flavor. You can use store-bought or use my BBQ sauce recipe to make your own. Jump to the printable recipe for precise measurements Step-by-Step Instructions In a large bowl, combine the oil, garlic, salt, brown sugar, smoked paprika, cumin, chili powder, and cayenne pepper. Whisk to combine. Add the chicken to the bowl and toss with tongs until evenly coated. 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. Transfer the chicken to a serving platter and serve with remaining barbecue sauce alongside. Video Tutorial Frequently Asked Questions Many recipes suggest marinating in BBQ sauce. Why do you recommend a different approach? Marinating chicken in a mix of spices and oil rather than BBQ sauce is key to achieving that authentic BBQ flavor. Spices penetrate the meat more effectively, seasoning it throughout, whereas BBQ sauce tends to sit on the surface. Moreover, BBQ sauce contains tons of sugar that can burn easily when exposed to heat, leading to a burnt exterior before the chicken fully cooks inside. Can I make BBQ in the oven? Yes, making BBQ chicken in the oven is a fantastic alternative, especially when grilling isn’t an option. Start by preheating your broiler and positioning the oven rack so that the chicken will be about 6 inches from the heat source. Place the chicken on foil-lined baking sheet for easy cleanup. Broil the chicken for about 5 minutes on each side, then brush generously with BBQ sauce and broil for an additional 1 to 2 minutes on each side or until the sauce is caramelized and the chicken is fully cooked. Can I use bone-in, skin-on chicken pieces instead? Yes, to grill whole chicken pieces, preheat the grill to medium heat (about 350-375°F). Clean and oil the cooking grate. Place the chicken, skin side up, on the cooler side of the grill and cook, covered, turning and moving occasionally to prevent burning and flare-ups, for 35 to 40 minutes. If the skin is not yet crispy, move the chicken, skin side down, to the hotter side of the grill; cook, keeping a close watch to prevent burning, until the skin is crisp, a few minutes. You May Also Like RecipeComments (94)Add Comment Recipe Comments (94) Add Comment Ingredients For the Chicken 1¾ pounds 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 1¾ pounds 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-inch 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. 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-inch 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 Powered by Per serving (4 servings) Calories: 386 Fat: 20 g Saturated fat: 2 g Carbohydrates: 5 g Sugar: 4 g Fiber: 1 g Protein: 45 g Sodium: 513 mg Cholesterol: 145 mg Per serving (4 servings) Calories: 386 Fat: 20 g Saturated fat: 2 g Carbohydrates: 5 g Sugar: 4 g Fiber: 1 g Protein: 45 g Sodium: 513 mg Cholesterol: 145 mg 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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