This post contains affiliate links. Please see our disclosure policy.
My recipe for Grilled Barbecue Chicken Breasts uses a quick brine to ensure juicy results. It then gets smoky, flavorful, and so juicy on the grill with the help of a simple brine. It’s perfect for a weeknight dinner with minimal prep.
I make these Grilled Barbecue Chicken Breasts all summer long. I first created the recipe when I needed a quick and easy recipe and couldn’t find one online.
What I love About Grilled Barbecue Chicken Breasts
- Super Juicy Chicken: The brine, the brine, the brine! It’s a must for keeping the chicken incredibly moist and flavorful, unlike other grilled chicken recipes that turn out too dry.
- Simple and Quick: This recipe is on repeat at my house during the summer. It’s simple and always turns out fire!
- Easy to Customize: Use your favorite BBQ sauce or adjust the spices in the rub for a personalized touch.
Ingredients
- Water – It’s crucial for the brine. Sometimes, I use chicken broth or apple juice.
- Table salt – Don’t underestimate its role in the brine. It’s not just about Seasoning, it’s about transforming your chicken. Salt in a brine works its magic by tenderizing the meat, breaking down proteins, and enhancing moisture retention.
- Granulated sugar – Another brine ingredient, this little bit of sugar will balance the saltiness and help to promote browning during cooking.
- Cornstarch – The last brine ingredient, cornstarch creates a coating that enhances moisture retention and chicken crispiness when cooked.
- Boneless skinless chicken breasts – You want to choose breasts that aren’t too big. If those are your only options, pound them out a little to make them thinner. This will help the chicken cook evenly.
- Black pepper – This is strictly for seasoning purposes. A little goes a long way.
- Barbecue sauce – Sweet Baby Ray’s is my favorite, but feel free to use your favorite or make a Texas BBQ sauce.
Equipment
- large mixing bowl
- grill toolset
- Liquid measuring cup
- measuring cups
- Measuring spoons
- baking sheet
- meat thermometer
How To Make Grilled BBQ Chicken
***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.
Brine:
- Combine water, salt, sugar, and cornstarch in a bowl. Add chicken and refrigerate for 30 minutes (max 1 hour).
Preheat Grill:
- Turn the gas grill to HIGH, lid closed, for 15 minutes.
Prep Chicken:
- Pat dry chicken, and discard the brine. Rub with salt & pepper mixture.
Grill Chicken:
- Scrape & oil grates, and turn off all burners except the main burner. Place the chicken on the hot side and cook 2-2 ½ minutes per side.
- Brush with BBQ sauce, turn, cook 2-2.5 minutes.Move to the cooler side, brush with BBQ sauce, and cook for 2 minutes.Repeat turning & brushing twice more (2 min per side each time).
6. Flip one last time, brush with BBQ sauce, and cook for 1-3 min.
Rest & Serve:
7. Let chicken rest for 5 minutes on a plate before serving.
Recipe Tip
My most important tip for this recipe is to not skip the brine! It not only injects so much flavor, but it also produces juicy, well-browned chicken.
Make It A Meal
Serve this chicken alongside a big bowl of Tri-Color Rotini Pasta for a delicious meal. I serve this on repeat during the summer maths. It makes a classic meal for a summer BBQ.
Storage
Serve: Savor this chicken at its peak flavor by serving it immediately after grilling. For safety reasons, avoid leaving it out for more than 2 hours.
Store: For delicious future meals, store leftover chicken in an airtight container in the fridge for up to 4-5 days.
Freeze: Let the chicken cool completely for long-term storage, then portion it into freezer-safe zipper bags. This way, you can freeze it for up to 4 months and enjoy flavorful grilled chicken whenever you crave it.
Recipe FAQs
The cooking time is about fifteen minutes. Use this as a guide, as each grill cooks differently.
The secret to juicy chicken is the brine. Do not skip this step, as it results in the most juicy and flavorful chicken.
Brining the chicken before grilling also helps prevent overcooking. Be sure to use an internal thermometer to check the temperature of the chicken. Once it reaches 160 degrees F, the chicken is done and should not be cooked any longer.
More From The Cozy Fork
Grilled BBQ Chicken Breasts
Equipment
- large mixing bowl
- grill toolset
- Liquid measuring cup
- measuring cups
- Measuring spoons
- baking sheet
- meat thermometer
Ingredients
BRINE:
- 6 cups water
- ¼ cup salt
- ¼ cup granulated sugar
- 2 Tablespoons cornstarch
CHICKEN:
- 6 6-8 ounces boneless skinless chicken breasts thawed if previously frozen
- ½ teaspoon salt
- ½ teaspoon pepper
BBQ SAUCE:
- 1 ¼ cup barbecue sauce
Instructions
BRINE CHICKEN:
- Combine water, salt, sugar, and cornstarch in a large bowl. Add chicken, cover with plastic wrap, and refrigerate for 30 minutes, but no longer than an hour.
PREHEAT GRILL:
- While the chicken brines, preheat the grill. Turn the gas grill on HIGH and close the lid. Preheat the grill for 15 minutes before putting the chicken on.
PREP THE CHICKEN:
- Remove chicken from the brine and pat dry with paper towels (discard the brine).
- Combine the salt and pepper in a small bowl. Rub the salt and pepper over all sides of the chicken.
GRILL CHICKEN:
- Scrape and oil the grill grates. Turn off all burners except the main burner, which should remain on medium-high.
- Place chicken on the hotter part of the grill and cook for 2-2 ½ minutes.
- Turn chicken over and brush with BBQ sauce. Cook until browned on the second side, about 2-2 ½ minutes.
- Turn the chicken over and move to the cooler side of the grill. Brush with BBQ sauce and cook for two more minutes.
- Repeat the turning and brushing two more times and cook for 2 minutes on each side.
- Flip one final time and brush with BBQ sauce. Cook for 1-3 minutes or until the chicken registers 160 degrees F on an instant-read thermometer.
- Move chicken to a serving plate and let rest for 5 minutes. Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
1 Comment