Grilled BBQ Chicken Breast
Grilled BBQ chicken breasts stay juicy with a simple buttermilk brine and finish with a BBQ sauce glaze. Make them for dinner, then slice the leftovers for salads and wraps.
Servings: 6 servings
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
Serving: 1serving | Calories: 240kcal