BBQ Chicken Recipe
BBQ Chicken Recipe by A Healthy Life For Me.
This juicy BBQ chicken recipe with spicy black pepper will have you firing up the grill all summer long. The sweet, caramelized sauce grill marks add the perfect amount of smokiness to every bite!
Why This Is The Best BBQ Chicken Recipe
If you love grilled chicken but don’t want to spend all day in the kitchen, this smokey BBQ chicken recipe is for you.
- Effortless. You can cook multiple pieces of this grilled chicken at the same time.
- Perfect for summer. Nothing screams “summer” quite like homemade barbecued chicken with grill marks.
- Freezer-friendly. Always keep a batch in the freezer for hectic weeknights when you don’t have time to cook.
- Great for meal-preps. Pair it with a fresh salad, grilled veggies, or fluffy quinoa for a hearty meal.
What You’ll Need
You only need 5 ingredients to make this sweet-and-savory BBQ chicken recipe. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.
- Chicken breasts – Make sure they’re more or less the same thickness, about 1/2″.
- Salt and pepper – I prefer kosher salt and freshly-cracked black pepper.
- Barbecue sauce – Add your favorite.
- Water – It must be filtered water because it’ll release steam that helps cook the chicken.
Can I Use Other Cuts Of Chicken?
Of course! Feel free to use chicken thighs and leg-quarters as well. They can even be skin-on and bone-on pieces. If so, make sure to bake them for 2 hours or until the internal temperature is 165F.
How To Make BBQ Chicken
The water pan will create steam to help keep the chicken nice and juicy. Scroll to the bottom of the post for the full recipe card.
- Prep the oven. Preheat the oven to 225F. Grease a cooking rack with cooking spray. Fill a broiler pan (or large cake pan) with 1 cup water. Place the pan with water in the oven.
- Season the chicken. Generously sprinkle the chicken with salt and pepper on all sides.
- Bake it. Arrange the chicken on the cooking rack. Place it over the pan with water in the oven. Bake until no longer pink in the center.
- Add BBQ sauce. Set the grill to medium-high. Brush the chicken with BBQ sauce on both sides. Grill it for 4-5 minutes, flip it over, and cook for another 4-5 minutes.
- Serve. Remove the chicken from the grill. Let it rest for 5 minutes before slicing. Serve and enjoy!
Tips For Success
You can turn this BBQ chicken recipe into a spicy dinner or a Tex-Mex bowl-style meal with tender beans and creamy avocado.
- Make bowls. Use the leftovers to make bowl-style dinners with red Mexican rice, black beans, sweet corn, crumbled bacon, or diced avocado.
- Add spices. Whisk 1/2 tablespoon onion powder, 1 tablespoon garlic powder, 2 teaspoons paprika, 1/4 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon dried oregano or parsley in a small bowl. Sprinkle the mixture over the chicken on all sides before cooking for more depth.
- Marinate it. Place the chicken in a large Ziploc bag with 1 cup freshly-squeezed orange juice, 2 cups water, 1 tablespoon minced garlic, 1 tablespoon raw honey, 1/4 sliced jalapeño, and a handful of fresh cilantro. Seal the bag and shake well. Refrigerate overnight. Discard the marinade the next day and prepare the recipe as usual.
- Swap the protein. Use boneless, skinless turkey breasts instead of chicken for an easy variation.
- Make it spicy. Change the BBQ sauce for Frank’s Hot Sauce if you prefer a spicy chicken dinner.
Serving Suggestions
This grilled BBQ chicken recipe is an easy cookout dinner. I love serving it with my Southwestern Blue Quinoa Salad or Black Bean Quinoa Salad. If you want all-veggie side options, try my Tomato Cucumber Salad or Grilled Vegetable Plate. My Grilled Corn is another cookout classic. For a soupy side, go for my Baked Sweet Potato Soup or Potato Leek Soup.
Proper Storage
Don’t leave the leftovers out for more than 30 minutes after cooking to prevent spoilage.
- Fridge: Place it in an airtight container for up to 3 days.
- Freezer: Spread the chicken on a baking sheet and freeze for one hour or until firm. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge.
- To reheat it: Sprinkle with 1/2 teaspoon water and microwave for up to a minute or until warm.
More Chicken Recipes To Try
- Monte Cristo Skillet Chicken Recipe
- Stuffed Chicken Breast
- Chicken on a Stick
- Instant Pot Teriyaki Chicken
- Sheet Pan Chicken Fajita Bowls
BBQ Chicken Recipe
Ingredients
- 3 pounds boneless skinless chicken breasts
- Kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup barbecue sauce
- Water
Instructions
- Preheat oven 225° F.
- Line a rimmed baking sheet or broiler pan with foil for easy clean up.
- Spray a broiler pan rack or cooking rack with non stick organic spray.
- Fill bottom pan with 1 cup of water.
- Place rack pan over pan.
- Line up chicken breasts on rack pan and sprinkle with salt & pepper.
- Place in oven for 1 hour for tenders 1 1/2 hours for large chicken breasts.
- Heat grill to medium high heat.
- Coat chicken breasts on both sides with barbecue sauce or franks hot sauce. You can brush on or dip chicken into sauce.
- Place chicken on grill and cook for 4-5 minutes and flip. Cook the other side for an additional 4-5 minutes. Enjoy!
Categories:
- All Recipes
- Chicken Dish
- Great to Freeze
- Main Dishes
- Seasonal
- Summer
A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life
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