Grilled BBQ Chicken

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.

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.

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.

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.