FAMILY FAVORITE! THE BEST EASY JUICY BBQ CHICKEN Recipe

I’m sharing a BBQ chicken breast recipe that uses a simple grill-or-oven method to keep the meat reliably juicy and perfectly sauced, so you’ll want to read on.

I still get weirdly excited when a simple tray of chicken breasts and a bottle of barbecue sauce turns into a dinner people actually fight over. This isn’t fancy, its about timing and that sticky sweet char that makes you wanna lick your fingers.

I promise it’ll shred any boring weeknight expectations, and yes I tested it more times than I should have. If you like Grilled Bbq Chicken but hate faffing about, this one’s for you.

It looks effortless, but there’s a trick or two that sneaks in flavor, and you’ll wanna bookmark it fast.

Ingredients

FAMILY FAVORITE! THE BEST EASY JUICY BBQ CHICKEN

• Chicken breasts: Lean protein, filling, low carb, stays juicy when not overcooked.
• Olive oil: Healthy fats, adds shine and helps sear to lock in moisture.
• Kosher salt: Boosts flavor, draws out and then helps keep juices inside.
• Black pepper: Simple heat and bite, wakes up all the other flavors.
• Garlic powder: Concentrated savory hit, safe from burning and quick to blend.
• Smoked paprika: Smoky warm note that adds depth and a faint barbecue hint.
• Barbecue sauce: Sweet tang and umami, can caramelize and make a sticky glaze.
• Brown sugar: Optional, gives extra sweetness and better caramelized crust on the outside.

Ingredient Quantities

• 4 boneless skinless chicken breasts about 1 1/2 to 2 lbs total trimmed
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 cup barbecue sauce your favorite
• 1 tablespoon brown sugar optional for extra caramelization

How to Make this

1. Pound the chicken breasts to an even thickness, about 3/4 inch, by putting each between plastic wrap or in a zip bag and tapping with a rolling pin or heavy pan so they cook evenly.

2. Pat the chicken dry, then toss with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder and 1 teaspoon smoked paprika until evenly coated.

3. Preheat either your grill to medium high about 400 F (200 C) or your oven to 425 F (220 C). If baking, line a rimmed baking sheet with foil and set a wire rack on it so air can circulate under the chicken.

4. For the grill sear each breast 3 to 4 minutes over direct heat until you get nice grill marks, then move to indirect heat and cook another 4 to 6 minutes. For the oven bake place on the rack and bake about 18 to 22 minutes. Times vary by thickness so use a thermometer.

5. Begin basting with 1 cup of your favorite barbecue sauce during the last 3 to 4 minutes of cooking. If you want extra caramelization sprinkle 1 tablespoon brown sugar over the sauced side then flip and baste the other side once, cooking just long enough for the sauce to set but not burn. Dont baste too early or the sugars will char.

6. Remove chicken when the thickest part reads about 160 F (71 C) on an instant read thermometer. Tent loosely with foil and let rest 5 to 10 minutes; carryover heat will bring it to 165 F (74 C) and lock in juices.

7. Slice against the grain and serve with extra warmed barbecue sauce on the side. This keeps the meat juicy and makes plating look better.

8. Quick tips and hacks: pound to even thickness so nothing overcooks, use a digital thermometer dont guess, brush sauce at the end to avoid burning, if grilling over flame keep it a bit cooler when saucing and use indirect heat to finish. If you like more char, briefly return to direct heat for 30 seconds a side after saucing but watch it closely.

9. Meal prep note: cooled cooked breasts store in an airtight container up to 4 days. Reheat gently in a 300 F (150 C) oven or sliced in a skillet with a splash of water then brush with fresh sauce so they dont dry out.

10. Serving idea: pair with grilled corn, a simple slaw and extra barbecue sauce for a crowd pleasing family dinner that comes together fast.

Equipment Needed

1. Meat mallet, rolling pin or heavy skillet (to pound breasts to even thickness)
2. Plastic wrap or zip-top bags (to keep mess down while pounding)
3. Cutting board (sturdy, for prepping and slicing against the grain)
4. Instant-read thermometer (dont guess temp)
5. Rimmed baking sheet plus wire rack (for oven method, air circulation)
6. Grill or oven mitts and tongs (for safe flipping and moving)
7. Pastry brush or silicone basting brush (to apply BBQ sauce at the end)
8. Small bowl and measuring spoons (to toss chicken with oil and spices)
9. Aluminum foil (to tent the chicken while it rests and to line the sheet)

FAQ

FAMILY FAVORITE! THE BEST EASY JUICY BBQ CHICKEN Recipe Substitutions and Variations

Here’s a few good swaps you can try:

• Olive oil: swap with avocado oil or canola oil for high heat cooking, or melted butter for a richer, slightly sweeter finish.
• Kosher salt: use fine sea salt or table salt but use about half the volume of kosher salt, then taste and adjust.
• Garlic powder: replace with 1 to 2 cloves fresh garlic minced per teaspoon garlic powder for brighter, fresher garlic flavor.
• Smoked paprika: if you don’t have it use regular paprika plus a pinch of chipotle powder or ground cumin for a smoky kick (try 1 tsp paprika + 1/8 tsp chipotle).

Pro Tips

1. Pound to an even thickness and pat the breasts dry before seasoning, it makes for way more even cooking and better browning so you wont get chewy thin bits and raw thick bits.

2. Use an instant read thermometer and pull the chicken at about 160 F, tent it with foil and let it rest 5 to 10 minutes so carryover heat finishes to 165 F, this is the easiest way to keep it juicy.

3. Dont brush on sweet sauce too early or it will burn, only baste in the last few minutes. If you want extra caramelization sprinkle a little brown sugar on the sauced side and finish briefly over direct heat while watching it closely.

4. When grilling sear over direct heat for grill marks then move to indirect heat to finish, or if baking use a wire rack for airflow. Keeping the heat lower when saucing helps prevent flare ups and burned sauce.