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BBQ Chicken Breast on the Grill

BBQ chicken breast on the grill that’s smoky, caramelized, and stays juicy with a quick marinade and sticky BBQ glaze. You’ll get charred grill marks and a tender 165°F interior in under 30 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Marinating time (min) 30 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Marinade
  • 0.25 cup olive oil
  • 3 tbsp soy sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp black pepper
  • 0.5 tsp salt
BBQ glaze
  • 0.75 cup BBQ sauce
  • 1 tbsp honey
  • 1 tsp hot sauce Optional
For serving
  • 0.25 cup fresh chopped parsley Garnish
  • 0.25 cup extra BBQ sauce On the side

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the chicken
  1. Pound the chicken to an even thickness (about ¾ inch) using a meat mallet or rolling pin to help it cook uniformly and stay juicy.
  2. Pat the chicken lightly dry if it seems wet, then transfer it to a zip-lock bag or shallow dish so it’s ready for marinating.
Make and marinate
  1. Make the marinade by whisking olive oil, soy sauce, apple cider vinegar, brown sugar, garlic powder, smoked paprika, onion powder, black pepper, and salt until the sugar dissolves.
  2. Marinate the chicken by pouring the marinade over it, sealing the bag, and refrigerating for at least 30 minutes up to 8 hours for deeper flavor.
Preheat and prepare glaze
  1. Preheat your grill to medium-high (around 400–425°F), then oil the grates well to prevent sticking.
  2. Mix the glaze by stirring BBQ sauce, honey, and hot sauce in a small bowl, then set it aside.
Grill and glaze
  1. Remove chicken from the marinade and let excess drip off, then place it on the grill and cook 5–6 minutes undisturbed until grill marks form and the chicken releases naturally.
  2. Flip the chicken and brush generously with BBQ glaze, then cook another 4–5 minutes until it looks glossy and caramelizing.
  3. Flip one more time, apply another layer of glaze to the first side, and cook 1–2 more minutes until the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken off the heat on a cutting board for 5 minutes before slicing so the juices redistribute.
  2. Slice and serve with fresh chopped parsley on top and extra BBQ sauce on the side.

Notes

Pro tip: keep the chicken undisturbed during the first grill cook so it releases naturally and builds clean grill marks. Store leftovers in the refrigerator for up to 3 days; reheat gently to avoid drying. Freezing is not recommended for best texture. Dietary swap: for a lower-sugar option, use a no-sugar-added BBQ sauce and omit the honey or reduce it to 1/2 tbsp to keep the glaze less sweet.