I finally perfected a fuss-free Grilled Bbq Chicken approach that skips complicated marinades and delivers reliable results whether you use the grill or the oven.

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I’ve been chasing a foolproof way to get juicy chicken breasts every time and I think I found it. This FAMILY FAVORITE!

THE BEST EASY JUICY BBQ CHICKEN feels like cheating because it skips fuss but delivers big. I love slathering barbecue sauce on the breasts for that sweet sticky finish, then letting the heat do the work.

Whether you’re craving the char of Grilled Bbq Chicken or the easy clean up of Baked Bbq Chicken and even the speed of Chicken Breasts In The Air Fryer this method adapts like a charm. It surprises people, every single time, and makes weeknight dinners feel like something special.

Why I Like this Recipe

– I love how it’s always juicy even when I’m rushed it never dries out
– That sticky glaze packs big flavor and makes the plate look like I actually put effort in
– Its quick and simple so I can slap it together on weeknights and still feel proud
– Everyone wants seconds and the leftovers are awesome for lunch the next day

Ingredients

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Lean protein, filling and versatile, supply B vitamins and iron, can dry if overcooked
Sweet tangy glaze, big flavor punch, it’s often high in sugar and sodium
Adds caramel like sweetness and helps a sticky, slightly crispy finish
Bright acidic note, cuts richness, low calorie, lifts flavors and balances sweet
Smoky warmth without heat, adds color, subtle antioxidants and savory depth
Savory umami boost, concentrated garlic flavor, shelf stable and easy to use
Heart friendly fats, adds moisture and richness, helps carry other flavors

Ingredient Quantities

4 boneless skinless chicken breasts (about 1 1/2 to 2 pounds total, 6 to 8 oz each) pounded to even thickness if needed

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon smoked paprika

2 tablespoons olive oil or neutral oil

3/4 cup barbecue sauce plus more for brushing and serving

1 tablespoon brown sugar optional for a sweeter more caramelized glaze

1 tablespoon apple cider vinegar or lemon juice optional to brighten the flavor

Cooking spray or a little oil for the grill or baking sheet

How to Make this

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1. Pound each chicken breast to an even thickness about 1/2 inch if needed, then pat dry with paper towels and season both sides with the kosher salt, black pepper, garlic powder and smoked paprika; drizzle with the 2 tablespoons oil and rub it all over so the spices stick.

2. Preheat your grill to medium high about 400 to 450°F or your oven to 400°F (200°C).

3. Stir together 3/4 cup barbecue sauce with the optional 1 tablespoon brown sugar and 1 tablespoon apple cider vinegar or lemon juice if you want a sweeter brighter glaze, taste and adjust; reserve a little extra sauce for serving.

4. Lightly oil the grill grates or a baking sheet (use cooking spray or a little oil) so the chicken wont stick.

5. Place chicken on the grill or on the prepared baking sheet. Grill about 5 to 7 minutes per side depending on thickness, or bake in the oven about 20 to 25 minutes until almost done, flipping once for even cooking.

6. In the last 3 to 5 minutes of cooking brush both sides with the BBQ sauce mixture, brushing a second time if you want a thicker glaze; if baking you can finish under the broiler 1 to 2 minutes to caramelize but watch it so it doesnt burn.

7. Check doneness with an instant read thermometer inserted into the thickest part it should read 165°F (74°C); remove from heat as soon as it reaches that temp because overcooking makes breasts dry.

8. Let the chicken rest 5 minutes tented loosely with foil so the juices redistribute, then slice or serve whole with the extra barbecue sauce.

Equipment Needed

1. Meat mallet or heavy skillet for pounding chicken to about 1/2 inch
2. Cutting board and chef knife to trim and slice chicken
3. Paper towels for patting chicken dry and cleanup
4. Measuring spoons and a measuring cup for the oil and sauce amounts
5. Small bowl and spoon or whisk to mix the barbecue sauce, sugar and vinegar
6. Pastry brush or silicone basting brush to glaze the chicken
7. Tongs for flipping on the grill or baking sheet
8. Instant read meat thermometer to check for 165°F doneness
9. Grill or oven plus a baking sheet or grill grate and cooking spray or a little oil to prevent sticking
10. Aluminum foil to tent the chicken while it rests, dont skip this step

FAQ

Q: How do I keep the chicken juicy? A: Pound breasts to even thickness, season and oil them, cook to an internal temp of 165°F with an instant read thermometer, then rest 5 to 8 minutes before slicing. Don't overcook it or you'll dry it out.

Q: Should I marinate the chicken or is the rub and sauce enough? A: The rub plus a brush of BBQ sauce works great for quick dinners, but if you want deeper flavor, marinate 30 minutes to 2 hours in a little oil, salt, and vinegar or a few spoonfuls of the sauce. Don't leave it all day unless you like a very salty result.

Q: Grill or oven? Which is better? A: Both are fine. Grill over medium heat (about 400°F) 4 to 6 minutes per side depending on thickness. In the oven bake at 400°F for 18 to 25 minutes. If you use high heat, watch the sauce because sugar can burn fast.

Q: When should I brush on the BBQ sauce so it doesn't burn? A: Save most of the sauce for the last few minutes of cooking. Brush on, cook 1 to 2 minutes per side to set the glaze, then give it one more light brush before serving. If your sauce has brown sugar, keep it off the heat until the end.

Q: Can I use chicken thighs or bone-in pieces? A: Yes. Thighs stay juicier and need slightly longer cooking times, bone-in pieces take longer still. Use a thermometer and aim for 165°F again, adjust cook time accordingly.

Q: How do I store and reheat leftovers so they stay good? A: Cool quickly, store in an airtight container in the fridge for 3 to 4 days or freeze up to 3 months. Reheat gently in a low oven or covered skillet with a splash of water or extra sauce to keep it moist. Microwave will work but it can get rubbery.

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

Chicken breasts → boneless skinless chicken thighs: swap equal weight, cook a few minutes longer and hit 165°F; thighs are more forgiving and stay juicier if you go a little long.
Barbecue sauce → quick homemade BBQ: stir 1/2 cup ketchup + 2 tbsp brown sugar (or honey) + 1 tbsp Worcestershire + 1 tsp smoked paprika + 1 tsp apple cider vinegar to make about 3/4 cup; tastes like store bought but fresher.
Olive oil → avocado oil or canola oil: 1 to 1 swap, better for high heat grilling and neutral in flavor. You can use melted butter for richer flavor but watch for flare ups.
Brown sugar → honey or maple syrup: use about 1 to 1 1/2 tbsp liquid sweetener instead of 1 tbsp brown sugar; they caramelize faster so keep an eye on the heat.