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All recipes#0048 · grill

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.

High proteinWeekendEasyServes 4
Cook temp
375°F
190°C · preheat
Total time
20 min
5 prep · 15 cook · 5 rest
Flip at
8 min
of 15 min cook
Pull at
165°F
USDA safe minimum
Grilled BBQ Chicken Breasts That Aren't Dry
Meal Instructions Kitchen · 29 Aug 2026 · Reviewed for USDA food safetyPrint card
Watch the technique7:20

How to Grill Chicken Breasts on a Gas Grill | Tips & Techniques · allthingsbbq
Chef Tom demonstrates equalizing breast thickness, two-zone gas grilling, and saucing at the end to keep chicken juicy.

At A Glance // The Quick Brief
Fluff-Free Execution
  • Target //Cook at 2-Zone Medium Heat (375°F / 190°C) for 15 mins (flip at 8 mins).
  • Doneness //Pull when internal temperature reaches 165°F (USDA safe minimum). Rest 5 mins before slicing.
  • Golden Rule //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.
  • Family Tweak //Slice into thin chicken strips and serve with extra barbecue sauce for dipping.

Ingredients

Servings
  • 4 piecesBoneless Skinless Chicken Breasts, approx 1.5 lbs, pounded even
  • 1/2 cupSweet Barbecue Sauce
  • 1 tbspOlive Oil
  • 1 tspSmoked Paprika
  • 1 tspGarlic Powder
  • 1 tspKosher Salt
  • 1/2 tspBlack Pepper

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15:00

Get to the point

  1. 1

    Pound 4 boneless chicken breasts to uniform 3/4-inch thickness; rub with oil and dry rub spices.

  2. 2

    Grill over direct heat for 3 minutes per side to establish sear marks.

  3. 3

    Move chicken to indirect (cooler) side of grill; close lid and cook 6 minutes.

  4. 4

    Brush heavily with BBQ sauce in the final 3 minutes until internal temp reaches 165°F.

Critical flip markFlip at exactly 8 minutes.

Step by step

Tap a step to cross it off

  1. Thickness Equalization & Dry Rub

    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.

    Why

    Pounding creates uniform thickness so the tapered tail doesn't turn into dry cardboard while waiting for the fat center to cook.

  2. Two-Zone Direct Sear

    6 min

    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.

    Why

    Direct heat builds flavor, but high heat will dry chicken out if kept over flames too long.

  3. Indirect Convection Cooking

    6 min

    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.

    Why

    Indirect heat gently brings the interior up to temperature without scorching the exterior.

  4. Late BBQ Sauce Glaze & Rest

    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.

    Why

    Never put BBQ sauce on raw chicken at the start — the sugars in barbecue sauce burn black in under 90 seconds over open flame.

Dad pro tip
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.
Kid & toddler adjustment
Slice into thin chicken strips and serve with extra barbecue sauce for dipping.
Serve with
Grilled corn on the cob · Baked beans with bacon · Creamy macaroni salad
Reheating
Slice cold for salads or reheat in skillet with 1 tbsp water for 2 minutes.
Calories
280
Protein
38 g
Carbs
14 g
Fat
6 g

Nutrition source: USDA FoodData Central #171077. Cook-time basis: 2-Zone Gas/Charcoal Grill 375°F chicken breast testing; USDA FSIS 165°F standard.

Frequently Asked Questions

How do you reheat leftover grilled bbq chicken breasts that aren't dry without ruining the texture?

Slice cold for salads or reheat in skillet with 1 tbsp water for 2 minutes.

What is the target internal temperature for this recipe?

Confirm internal core temperature reaches 165°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 5 minutes before slicing to let carryover heat equalize and lock in juices.

How do I adapt this meal for picky kids or toddlers?

Slice into thin chicken strips and serve with extra barbecue sauce for dipping.

What are the best side dishes to serve with this?

Recommended sides include Grilled corn on the cob, Baked beans with bacon, Creamy macaroni salad.

Verified cook-time datasheetBBQ Chicken Breasts (Two-Zone Heat), grill, fresh400°F · 14–16 mins · flip 8 · pull 165°F · rest 5 min
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