Grilled BBQ Chicken Breasts That Aren't Dry
Juicy, caramelized barbecue chicken breasts using the 2-zone indirect heat method so sauce glazes without scorching.
grill Timer
Set for 15 mins @ 2-Zone Medium Heat (375°F / 190°C) (Flip at 8m)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Pound 4 boneless chicken breasts to uniform 3/4-inch thickness; rub with oil and dry rub spices.
Grill over direct heat for 3 minutes per side to establish sear marks.
Move chicken to indirect (cooler) side of grill; close lid and cook 6 minutes.
Brush heavily with BBQ sauce in the final 3 minutes until internal temp reaches 165°F.
Step-by-Step Guided Instructions
Place 4 boneless skinless chicken breasts between plastic wrap and gently pound thick ends with a rolling pin or meat mallet to an even 3/4-inch thickness. Rub with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper.
Pounding creates uniform thickness so the tapered tail doesn't turn into dry cardboard while waiting for the fat center to cook.
Set up grill for 2-zone cooking (one side on medium-high 400°F, one side completely OFF or low). Place chicken directly over hot flame. Sear 3 minutes per side to get golden grill marks.
Direct heat builds flavor, but high heat will dry chicken out if kept over flames too long.
Slide chicken breasts over to the cool (indirect) side of the grill. Close the grill lid and cook for 6 minutes with radiant convection heat.
Indirect heat gently brings the interior up to temperature without scorching the exterior.
Brush 1/2 cup barbecue sauce liberally across both sides of the chicken in the last 3 minutes of cooking on the indirect side. Pull when digital probe reads 165°F. Rest on a cutting board 5 minutes before slicing.
Never put BBQ sauce on raw chicken at the start — the sugars in barbecue sauce burn black in under 90 seconds over open flame.
Two rules for juicy grilled chicken: 1) Pound it flat to 3/4-inch before grilling so it cooks evenly, and 2) ONLY brush barbecue sauce on during the final 3 minutes over indirect heat so sugars glaze instead of charring black.
Slice into thin chicken strips and serve with extra barbecue sauce for dipping.
- Grilled corn on the cob
- Baked beans with bacon
- Creamy macaroni salad
Slice cold for salads or reheat in skillet with 1 tbsp water for 2 minutes.