BBQ Chicken Breast is a classic favorite that combines simplicity with mouth-watering flavor. Perfect for family dinners or summer cookouts, this recipe is easy to follow and delivers tender, juicy chicken breasts infused with a tangy, sweet BBQ sauce. Whether you’re a novice or a seasoned chef, you’ll appreciate the straightforwardness of this dish and its delectable results.

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Ingredients

This recipe calls for basic pantry staples that come together to create a delicious BBQ marinade. You’ll need four boneless, skinless chicken breasts, which are ideal for grilling due to their even cooking. The marinade is a balanced blend of 1 cup of ketchup, ¼ cup of packed brown sugar, and ¼ cup of apple cider vinegar, providing a sweet and tangy base. A tablespoon of molasses adds depth, while a tablespoon of Worcestershire sauce enhances the umami flavor. Ground mustard (1 teaspoon), garlic powder (½ teaspoon), onion powder (¼ teaspoon), and ground black pepper (¼ teaspoon) add the perfect mix of spices. Finish with 2 tablespoons of chopped fresh parsley for a fresh, vibrant garnish.
For substitutions, consider using honey instead of brown sugar for a different sweetness, or balsamic vinegar in place of apple cider vinegar for a richer flavor. If you prefer, smoked paprika can be added for a smoky kick, or swap the chicken breasts for thighs for a juicier result.

Step-by-Step Instructions

Start by whisking together the ketchup, apple cider vinegar, packed brown sugar, molasses, Worcestershire sauce, ground mustard, garlic powder, onion powder, black pepper, and ¼ cup water in a medium bowl. This creates a well-balanced marinade that is both sweet and tangy. Reserve 1/3 cup of this mixture for basting during grilling.
Place the chicken breasts in a large bowl or a gallon-sized slider bag. Pour the remaining marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the bowl, then refrigerate for at least an hour, ideally overnight, to allow the flavors to penetrate the meat deeply. Turn the bag occasionally to ensure even marination. When ready to grill, drain the chicken and discard the used marinade
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Preheat your grill to medium-high heat. For a non-stick grilling experience, use a grilling fork to poke drainage holes into a sheet of Reynolds Wrap® Non-Stick Foil. Position the foil on the grill grate with the non-stick side up.
Arrange the chicken breasts on the foil and grill them, turning once, for about 10-12 minutes per side. Baste the chicken with the reserved marinade to enhance the flavor as it cooks. The chicken is done when it reaches an internal temperature of 165°F.

Serve the grilled chicken immediately, garnished with chopped fresh parsley if desired. The parsley adds a touch of color and a burst of fresh flavor that complements the rich BBQ sauce.

Recipe Tips

Grilling Techniques and Timing: For even cooking, make sure the chicken breasts are of similar thickness. If needed, pound them to an even thickness. Grill over medium-high heat to avoid drying out the chicken.
Enhancing Flavor: Add a splash of hot sauce to the marinade for a spicy kick or a teaspoon of liquid smoke for extra depth.
Making Ahead or Storing Leftovers: Marinate the chicken ahead of time and store in the refrigerator. Leftover grilled chicken can be stored in an airtight container for up to 3 days and reheated on the grill or in the oven.

What to Serve with This Recipe

BBQ Chicken Breasts pair beautifully with a variety of sides. For a classic BBQ experience, serve with coleslaw, baked beans, or cornbread. Fresh salads with a tangy vinaigrette, grilled vegetables, or a refreshing cucumber salad also complement the rich flavors of the chicken.

For beverages, consider iced tea, lemonade, or a light beer to balance the meal’s flavors. A crisp white wine, like Sauvignon Blanc, can also be a delightful pairing.

Variations and Customizations

Experiment with different marinades to put your twist on this BBQ chicken. A honey mustard marinade, a spicy Sriracha blend, or a herb-infused olive oil marinade can all bring new dimensions to the dish.

Adapt the recipe for dietary preferences by using gluten-free Worcestershire sauce or a sugar substitute for the brown sugar.

BBQ chicken is versatile and can be used in various dishes. Slice it for sandwiches or wraps, chop it for salads, or use it as a topping for pizza.

Recipe Tips & Frequently Asked Questions

Recipe Tips: Achieving the best results includes monitoring the grill temperature and ensuring the chicken reaches an internal temperature of 165°F.
Enhance flavor by experimenting with different herbs and spices in the marinade.
Make ahead by marinating the chicken the night before and store leftovers properly for easy reheating.

Frequently Asked Questions: Common questions about ingredient substitutions include using honey instead of brown sugar and balsamic vinegar instead of apple cider vinegar.
Cooking techniques like using a meat thermometer to check doneness can prevent overcooking.
Troubleshooting tips for issues like uneven grilling include ensuring even thickness of chicken breasts and preheating the grill properly.

Making BBQ Chicken Breasts at home is an easy and rewarding experience. The recipe’s straightforward steps and delicious outcome make it a perfect choice for any occasion. Try this recipe and share your experiences, and explore other related recipes on our blog for more culinary inspiration. Enjoy the delightful combination of simplicity and flavor that this BBQ chicken brings to your table.

Ingredients:

4 boneless, skinless chicken breasts
1 cup ketchup
¼ cup packed brown sugar
¼ cup apple cider vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves

Instruction:

Begin by whisking together the ketchup, apple cider vinegar, packed brown sugar, molasses, Worcestershire sauce, ground mustard, garlic powder, onion powder, black pepper, and ¼ cup water. Set aside 1/3 cup of this mixture for later use.
Place the chicken breasts in a large bowl or a gallon-sized slider bag, then pour the remaining ketchup mixture over them. Seal the bag or cover the bowl and marinate in the refrigerator for at least 1 hour, preferably overnight, occasionally turning the bag to ensure even marination. After marinating, drain the chicken and discard the marinade.
Preheat your grill to medium-high heat.
Using a grilling fork, poke drainage holes into a sheet of Reynolds Wrap® Non-Stick Foil. Position the foil sheet on the grill grate with the non-stick (dull) side facing up.
Arrange the chicken breasts on the foil and grill them, turning once and brushing with the reserved 1/3 cup marinade, until thoroughly cooked. This should take approximately 10-12 minutes per side.
Serve the grilled chicken immediately, garnished with chopped fresh parsley if desired.