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Why I Love This Chicken Breast
Chicken breasts are easy to reach for, but the problem is that they can dry out quickly on the grill. To combat this, start with buttermilk, salt, and a few seasonings to keep the chicken juicy, then finish with BBQ sauce for a delicious glaze.
A seasoned buttermilk brine and a BBQ sauce coating give these chicken breasts a juicy center and the perfect finish.
When I fire up the grill, I want to make sure I have leftovers for future meals. This chicken recipe lets me serve it for dinner and use it again the next day, sliced over a salad or piled on top of whatever I’m enjoying that evening. The brine takes just a few minutes to mix, and the fridge does the rest.
Here’s what to love:
- Simple prep with just one bowl and a whisk.
- Your favorite prepared BBQ sauce flavors both the brine and the glaze. Simply grab that bottle from the fridge!
- Most of the recipe time is spent marinating in the fridge.
- It’s totally customizable; swap the spices I’m using for whatever you love!
Grilled BBQ Chicken Ingredients
It’s a really simple ingredient list to make this juicy chicken recipe:
- Buttermilk – Really works to tenderize the chicken.
- Prepared BBQ sauce – Use some in the brine and reserve some for grilling. Choose a sauce you enjoy, since its sweetness, smokiness, and heat will impact the chicken’s finished flavor.
- Smoked paprika and garlic powder – Add smokiness and flavor to the brine.
- Kosher salt and black pepper – Season the chicken.
- Chicken breasts – Use breasts of similar size for even cooking. Choose boneless, skinless for the easiest prep.
- High heat oil – Helps keep the chicken from sticking to the grill. I prefer avocado oil.
The full amount of each ingredient can be found in the recipe card below.
How to Make Grilled BBQ Chicken
It takes 3 easy steps to make this grilled chicken:
Step 1: Brine the chicken – Whisk together the buttermilk, some of the BBQ sauce, smoked paprika, garlic powder, salt, and black pepper. Add the chicken, ensuring it is fully submerged. Cover and refrigerate for 4-8 hours.
Step 2: Drain and oil – Remove the chicken from the brine and let the excess marinade drip off. No need to rinse or wipe it clean. Discard the used brine and drizzle the chicken with the oil.
Step 3: Grill and glaze – Grill on a preheated, covered grill until the first side is well browned, about 3-5 minutes. Flip and spread the reserved BBQ sauce over the browned side. Cover and grill for another 3-5 minutes, or longer as needed, until the thickest part of each breast registers 160°F. Remove from the grill and let the chicken rest; carryover heat will bring it to a finished internal temperature of 165°F. Transfer to a clean plate and rest for about 5 minutes before slicing.
Recipe Tips
- Use temperature to judge doneness – The grilling times are a guide. Thick chicken breasts may take longer, so check each piece with an instant-read thermometer and remove it as soon as it reaches 160°F. Note that you want the thickest part to reach 165°F after resting, so test again before slicing.
- Keep an eye on the glaze – BBQ sauce can scorch over high heat. If the outside darkens before the chicken is cooked fully, move it to a slightly cooler section of the grill to finish cooking.
Follow These Tips
Serving & Storage
Serving – Serve the chicken with anything you want: grilled vegetables, corn on the cob, or your favorite potato salad. For a meal with plenty of texture, make a grilled chicken salad with sweet corn, peaches, crispy quinoa, and BBQ ranch dressing.
Refrigerate – Refrigerate within 2 hours of cooking and store in an airtight container for 3-4 days. This is great for meal prep!
Freeze – Freeze cooked chicken in an airtight container or freezer bag for up to 3 months for best quality. Thaw in the refrigerator.
More Chicken Recipes
Have I Convinced You to Make This Recipe?
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Grilled BBQ Chicken Breast
Ingredients
- 2 cups buttermilk
- 8 tablespoons prepared BBQ sauce separated, plus more to serve
- 1 ½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 chicken breasts (about 1 ½ to 2 pounds)
- 2 tablespoons high-heat neutral oil (such as avocado)
Instructions
- Marinate the chicken: In a bowl, whisk together the buttermilk, 4 tablespoons BBQ sauce, smoked paprika, garlic powder, salt, and black pepper. Add the chicken, and stir to ensure it is submerged in the buttermilk. Cover and marinate for at least 4 hours or up to 8 hours.2 cups buttermilk, 8 tablespoons prepared BBQ sauce, 1 ½ teaspoons smoked paprika, 1 teaspoon garlic powder, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 4 chicken breasts (about 1 ½ to 2 pounds)
- When ready to cook, preheat the grill on high for 15 minutes.
- Add the oil: Remove the chicken from the buttermilk, allowing the excess to drip off. There is no need to wipe it clean. Drizzle the chicken breasts with the oil.2 tablespoons high-heat neutral oil (such as avocado)
- Grill: Place the chicken breasts on the grill and cook, covered, until well browned on the first side, 3-5 minutes. Flip over and drizzle the browned side with the remaining BBQ sauce. Continue grilling until the chicken breasts register 155-160°F in the thickest part, 3-5 minutes. Remove from the grill and allow the chicken to rest, where the carryover heat will bring them to a finished internal temperature of 165°F. Slice, drizzle with more sauce as desired, and serve.8 tablespoons prepared BBQ sauce
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Henry Wortock
