All recipesChicken / Weeknight Fire

BBQ Grilled Chicken Breast

Name: BBQ Grilled Chicken Breast
Prep time: 15 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts, about 2 lb total; 1 tbsp olive oil; 2 tsp Diamond Crystal kosher salt (or 1 tsp Morton); 1 tsp smoked paprika; 1 tsp garlic powder; ½ tsp black pepper; ¾ cup BBQ sauce, divided

By Logan · Grillion Dollar Meat

Cuisine: American

A simple smoky rub, sticky BBQ glaze, and clear temperature checks for an easy chicken dinner. Serve with asparagus or your favorite cookout sides.

Jump to recipe

BBQ-glazed grilled chicken breast with asparagus on a charcoal plate

Easy weeknight grilling

Does this cook fit your day?

About 25–30 min hands-on · 32–38 min total

A short cook that needs you nearby. Prep the sides first so dinner is ready when the chicken is.

Hands-on time is an estimate for the original batch, including prep and finishing. Total time includes cooking and resting. Larger batches can take longer.

First time? Start here

Two heat zones mean a hot side for browning and a cooler side to finish cooking without burning the glaze.

Cooking terms explained

Use the equipment you have

A basic grill and instant-read thermometer are enough. A rolling pin works in place of a meat mallet.

Before you shop

Use your favorite bottled BBQ sauce and pantry spices. Freeze unused raw chicken portions promptly for another meal.

Make it a meal

Serve with grilled asparagus, street corn, or bagged slaw. The asparagus shown is an optional side.

LET’S COOK

Step-by-step instructions.

YOUR FINISH LINE165°F in the thickest part of each breast

Set up two heat zones
Preheat a clean grill to medium-high, about 400–425°F, with a cooler zone. On a gas grill, leave one burner low or off; on charcoal, bank coals to one side. Lightly oil the grates.
Even out and season
Pat the chicken dry; do not rinse it. Between sheets of parchment, gently pound the thick ends to about ¾ inch. Coat with olive oil, then season evenly with salt, paprika, garlic powder, and pepper. Wash hands and clean surfaces after handling raw chicken.
Grill without the sauce
Grill over direct heat with the lid closed for about 5–7 minutes. Flip and cook another 4–6 minutes, checking temperature early. Move to the cooler zone if the outside browns too quickly. Timing varies with thickness and grill heat.
Brush on the BBQ glaze
Keep ¼ cup sauce in a separate clean bowl for serving. Brush from the remaining ½ cup during the last 2–5 minutes of cooking, turning as needed to set a thin glaze. Use the cooler zone if it starts to scorch. Continue cooking until each breast reaches 165°F in its thickest part; insert the thermometer from the side into the center. Discard leftover basting sauce that contacted undercooked chicken.
Rest and serve
Transfer to a clean plate and rest for 5 minutes before slicing. Serve with the clean reserved BBQ sauce and asparagus, corn, or slaw.

TEMPERATURE NOTE

Chicken must reach 165°F in the thickest part before it leaves the grill. Check each breast individually and keep serving sauce separate from the basting bowl.

USDA temperature guidance

SMALL DETAILS, BETTER COOKS

A few helpful tips

Use similar-size breasts so they finish closer together.
Keep a cooler zone ready if the sauce begins to darken too fast.
Brush on thin layers instead of pouring sauce over the grill.
Check temperature from the side so the probe reaches the center.

WHEN THE COOK HAS QUESTIONS

A little help.

When should I add BBQ sauce?

During the final few minutes. Its sugar can burn if added at the start; a cooler zone helps the glaze set gently.

How do I keep chicken breast from drying out?

Even out the thickness, check each piece separately, and remove it once the thickest part reaches 165°F. Color and grill marks do not tell you the internal temperature.

Can I make the asparagus in the photo?

Yes. Toss trimmed asparagus with a little oil, salt, and pepper. Grill across the grates or in a grill basket for about 6–10 minutes, turning until tender with lightly browned edges. Keep it separate from raw chicken and its utensils. Asparagus is an optional side and is not included in the shopping list.

MAKE TOMORROW TASTE GOOD

Keep & reheat.

Refrigerate in shallow containers within 2 hours, or within 1 hour when it’s over 90°F outside. Keep refrigerated at 40°F or below and use within 3–4 days.

Reheat

Reheat gently, covered with a splash of water or broth, until the chicken reaches 165°F. Add a little BBQ sauce after reheating.

Next-day idea

Slice into BBQ chicken sandwiches, rice bowls, or quesadillas.

USDA leftover guidance

KEEP THE GOOD FOOD GOING

Make it a spread.

Pork / Grill

Bacon-Wrapped Jalapeño Poppers

Creamy cheddar filling, blistered peppers, and crisp bacon. Built for indirect heat.

55–65 min total · 12 poppers

Edited photo of pulled pork and melted cheese quesadilla wedges on a wooden board

Pork / Griddle

BBQ Pulled Pork Quesadillas

Crisp tortillas, smoky pork, two melted cheeses, and chipotle-lime crema. Fresh pork or leftovers both work.

32–42 min with cooked pork total · 4 servings

FREE MEAT TEMPERATURE CHEAT SHEET

Cook with confidence.

Keep safe cooking temperatures, rest times, and BBQ tenderness targets close at hand. Get the printable guide, plus occasional easy recipes and practical grilling tips.

Loading signup form…