20 Juicy Chicken Breast BBQ Recipes for Grilling

Tempt your taste buds with these mouthwatering chicken breast BBQ recipes, perfect for summer gatherings or quick weeknight dinners. From classic Southern-style to spicy global inspirations, we’ve got 20 sizzling options to elevate your grilling game and become the backyard BBQ king or queen of North America! Dive in and discover new favorites!

Honey Garlic BBQ Chicken Breast

Zest up your summer with a finger-licking twist on classic BBQ chicken! Today, we’re grilling up some juicy Honey Garlic BBQ Chicken Breast that’s sure to become a backyard favorite.

Ingredients

• 4 boneless, skinless chicken breasts (I prefer the fresh, not frozen kind)
• 1/2 cup honey (good quality, please – we want that sweetness to shine through!)
• 4 cloves garlic, minced (yes, it’s a lot of garlic – trust me, it’s needed)
• 2 tbsp olive oil (use a neutral-tasting one for this recipe)
• 1 tsp smoked paprika (optional, but adds a nice smokiness)
• Salt and pepper to taste
• Wood chips or chunks for smoking (if you have ’em)

Instructions

1. In a small bowl, whisk together honey, garlic, olive oil, smoked paprika (if using), salt, and pepper until well combined. This is our magic BBQ sauce!
2. Rinse the chicken breasts under cold water, then pat them dry with paper towels to remove excess moisture. This step helps the sauce stick better.
3. Place the chicken in a large ziplock bag or a shallow dish, and pour the honey garlic mixture over the top. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours or overnight (6-8 hours).
4. Preheat your grill to medium-high heat (around 400F). If you have wood chips or chunks, now’s the time to add them for a smoky flavor.
5. Remove the chicken from the marinade, letting any excess liquid drip off. Place the chicken on the grill and cook for 5-6 minutes per side, or until it reaches an internal temperature of 165F. Don’t press down on the meat with your spatula – we want those juices to stay intact!
6. Once cooked through, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.

This Honey Garlic BBQ Chicken Breast is absolute perfection! The honey adds a rich sweetness that balances out the tangy garlic, while the smoked paprika provides a deep, smoky flavor. Slice it thinly against the grain and serve with your favorite sides – coleslaw, baked beans, or corn on the cob all come to mind.

Spicy Chipotle BBQ Chicken Skewers

Making the perfect summer dish is a matter of finding the right balance of flavors and textures. With the rising temperatures, we’re craving something that’s not only delicious but also refreshing.

Ingredients

• 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 1/2 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chipotle peppers in adobo sauce, chopped (use gloves when handling)
• 1/4 cup honey
• 2 tablespoons olive oil
• 10-12 bamboo skewers, soaked in water for at least 30 minutes

Instructions

1. In a large bowl, whisk together the Greek yogurt, garlic, smoked paprika, cumin, salt, and black pepper. Add the chopped chipotle peppers and honey; mix until well combined.
2. Add the chicken pieces to the marinade, tossing to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

For a more intense flavor, let it marinate for 4-6 hours.

3. Preheat your grill to medium-high heat (375F). Thread the marinated chicken onto the bamboo skewers, leaving a small space between each piece. Brush the olive oil on both sides of the skewers.
4. Grill the skewers for 8-10 minutes per side, or until the chicken is cooked through and slightly charred. Remove from heat and let it rest for 2-3 minutes before serving.Tips: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165F (74C). If using wooden skewers, rotate them every few minutes to prevent burning.
5. Cut the skewers into smaller pieces and serve immediately. Garnish with fresh cilantro or scallions, if desired.Tips: To add some crunch, top with toasted almonds or chopped pecans.

The Spicy Chipotle BBQ Chicken Skewers are a symphony of flavors and textures smoky from the chipotles, sweet from the honey, and tangy from the yogurt. The crispy exterior gives way to juicy chicken, making each bite a delight. Serve them at your next summer gathering or enjoy as a quick weeknight dinner.

Smoky Maple Glazed Chicken Breast

Rustic summer days call for comfort food that’s both easy to make and packed with flavor. Today, we’re taking on a classic glazed chicken breast recipe with a smoky twist.

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1/2 cup pure maple syrup
• 2 tbsp smoked paprika
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh rosemary (optional)

Instructions

1. Preheat your oven to 400F (200C). While that’s heating up, let’s prep our ingredients. In a small bowl, whisk together the maple syrup, smoked paprika, garlic, salt, and black pepper.
2. Take the chicken breasts and pat them dry with paper towels. This will help the glaze stick better. Place the chicken on a baking sheet lined with parchment paper, leaving about an inch of space between each breast.
3. Drizzle the olive oil over the chicken, making sure each breast is coated. Then, brush the maple syrup mixture evenly over the top of each breast. If using rosemary, sprinkle it on top of the glaze for extra flavor.
4. Pop that baking sheet into the oven and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165F (74C). The glaze will be bubbly and caramelized by then.

Smoky Maple Glazed Chicken Breast is a game-changer for weeknight meals. When you take that first bite, the sweetness of the maple syrup pairs perfectly with the smokiness of the paprika. It’s like a taste sensation! Try serving it alongside roasted vegetables or mashed potatoes to soak up all the juices.

Pineapple Teriyaki BBQ Chicken

Navigating the world of international flavors can be intimidating, but sometimes a classic dish is just what you need to bring everyone together. Today, we’re making a crowd-pleasing Pineapple Teriyaki BBQ Chicken that’s sure to become a staple in your household.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1/4 cup pineapple juice
• 1/4 cup teriyaki sauce
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon grated ginger
• Salt and pepper to taste
• Chopped green onions and sesame seeds for garnish (optional)

Instructions

1. In a small bowl, whisk together pineapple juice, teriyaki sauce, brown sugar, garlic, and ginger until smooth. Set the glaze aside.
2. Preheat your grill to medium-high heat (400F). If using a gas grill, make sure it’s preheated for at least 10 minutes before grilling. For charcoal grills, let the coals burn down to ash for a few minutes before proceeding.
3. Clean and oil the grates with olive oil to prevent sticking. Season the chicken breasts with salt and pepper on both sides.
4. Place the chicken on the grill and cook for 5-6 minutes per side, or until it reaches an internal temperature of 165F. While the chicken is cooking, brush the glaze onto both sides of each breast every 2-3 minutes to promote even caramelization.
5. Once the chicken is cooked through, transfer it to a cutting board and let it rest for 5 minutes before slicing into thick strips.
6. To add an extra layer of flavor, brush the remaining glaze onto the sliced chicken during this resting period. This will allow the sauce to set and intensify the flavors.

The Pineapple Teriyaki BBQ Chicken is perfect for a summer gathering or a quick weeknight dinner. The sweetness of the pineapple juice pairs beautifully with the savory teriyaki sauce, creating a delightful harmony of flavors. To take it up a notch, serve the chicken on a bed of steamed vegetables, garnished with chopped green onions and sesame seeds.

Brown Sugar Bourbon BBQ Chicken

Gather ’round the grill and get ready for a taste of summer with our show-stopping Brown Sugar Bourbon BBQ Chicken! This recipe is a masterclass in balancing sweet, tangy, and savory flavors, all while achieving that perfect char on the outside.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp bourbon whiskey (optional)
• 1 cup BBQ sauce
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your grill to medium-high heat (375F). While it’s heating up, let’s get our chicken ready. Rinse the breasts and pat them dry with paper towels.
2. Tip 1: To prevent overcooking, make sure your chicken is at room temperature before grilling. This will help it cook evenly and avoid any tough spots.
3. In a small bowl, mix together brown sugar, smoked paprika, cumin, garlic powder, salt, and black pepper until well combined.
4. Time to get your grill on! Brush the chicken breasts with melted butter on both sides. Then, sprinkle the dry rub mixture evenly over each breast, making sure to coat them thoroughly.
5. If you’re feeling adventurous, now’s the time to brush a little bourbon whiskey (about 1-2 tbsp) onto each breast for added depth of flavor.
6. Place the chicken on the grill and cook for 5-6 minutes per side, or until it reaches an internal temperature of 165F. During this time, don’t forget to rotate your chicken every 2-3 minutes to achieve that perfect char.
7. Tip 2: To avoid overcooking the outside before the inside is done, use a meat thermometer to check for doneness.
8. Once cooked, transfer the chicken to a cutting board and let it rest for 5-7 minutes. During this time, you can start warming up your BBQ sauce by placing it in a small saucepan over low heat (150F).
9. Tip 3: To add an extra layer of flavor, drizzle the melted butter over the chicken during the last minute of grilling.
10. Brush the warmed-up BBQ sauce evenly over each breast, making sure to coat them thoroughly. Slice and serve immediately!

The result is a mouthwatering combination of tender, smoky chicken, sticky sweet BBQ sauce, and that perfect char on the outside. To take it to the next level, try serving with your favorite sides, like coleslaw or baked beans.

Lemon Pepper Grilled Chicken Breast

Join me in the kitchen today as we’re grilling up a summer favorite that’s sure to become a staple in your household – juicy chicken breast smothered in a zesty lemon pepper sauce. This recipe is perfect for a quick weeknight dinner or a weekend BBQ with friends and family.

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 2 lemons, juiced
• 1/4 cup black pepper
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt, to taste

Instructions

1. Preheat your grill to medium-high heat (400F). Make sure to oil the grates before adding the chicken to prevent sticking.
2. In a small bowl, whisk together lemon juice, black pepper, garlic, and thyme. Set aside.
3. Rinse the chicken breasts under cold water, then pat them dry with paper towels. Season both sides of each breast with salt.
4. Brush the grill grates with olive oil to prevent sticking. Place the chicken on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165F.
5. While the chicken is cooking, brush both sides of each breast with the lemon pepper sauce during the last minute of cooking.
6. Once cooked, transfer the chicken to a plate and let it rest for 2-3 minutes before slicing.

This dish is all about balance – the acidity from the lemons cuts through the richness of the chicken, while the black pepper adds a delightful depth of flavor. To take this recipe to the next level, serve with a side of roasted vegetables or a fresh salad to soak up that zesty sauce.

BBQ Ranch Stuffed Chicken Breast

Just in time for a quick and delicious dinner solution, I’ve got you covered with today’s recipe. Say hello to a mouth-watering twist on traditional chicken breast – packed with creamy BBQ ranch flavor.

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 2 tbsp ranch seasoning mix
• 2 tbsp chopped fresh cilantro
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 cup BBQ sauce (such as Sweet Baby Ray’s)
• 1 tsp smoked paprika (optional)
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 375F (190C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
2. Rinse the chicken breasts under cold water and pat them dry with paper towels. This helps even cooking and prevents moisture buildup.
3. In a medium bowl, whisk together mayonnaise, ranch seasoning mix, garlic powder, onion powder, salt, and pepper until smooth. Stir in chopped cilantro and set aside.
4. Using your fingers or the back of a spoon, create a horizontal slit in each chicken breast to form a pocket. Be careful not to cut all the way through!
5. Distribute about 2-3 tbsp of the mayonnaise-ranch mixture into each chicken breast, depending on size. Make sure to fill the pocket but avoid overstuffing.
6. Sprinkle shredded cheddar cheese evenly over the filling, followed by a pinch of smoked paprika (if using). This adds depth and that BBQ kick!
7. Close the slit and press the edges together to seal. Repeat with remaining chicken breasts.
8. In a separate bowl, whisk together BBQ sauce and 1 tbsp water until well combined. Brush this mixture evenly over each stuffed chicken breast, making sure they’re fully coated.
9. Bake the chicken in the preheated oven for exactly 20-22 minutes or until cooked through (internal temperature reaches 165F). Use a meat thermometer to ensure accuracy.
10. After baking, let the chicken rest for 5 minutes before slicing. This allows juices to redistribute and flavors to meld.

The result? Tender, juicy chicken packed with creamy BBQ ranch goodness in every bite. Try serving with your favorite sides, like coleslaw or baked beans, for a well-rounded meal that’s perfect for any occasion!

Sweet and Tangy Carolina-Style BBQ Chicken

You’ll love the perfect balance of sweet and tangy flavors in this mouthwatering Carolina-Style BBQ Chicken dish. It’s a classic Southern recipe that’s easy to make and sure to impress your family and friends.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1/2 cup Carolina-style BBQ sauce (see note)
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp unsalted butter, melted
• 1 cup wood chips (such as hickory or apple)

Instructions

1. Mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. This dry rub will give your chicken that authentic Carolina flavor.
2. Preheat your grill to 275F (135C). While it’s heating up, prepare your wood chips according to the package instructions.
3. Rinse the chicken breasts and pat them dry with paper towels. Sprinkle both sides evenly with the dry rub mixture, making sure they’re fully coated.
4. Place the chicken on the grill over indirect heat. Close the lid and cook for 20 minutes, or until the internal temperature reaches 165F (74C).
5. After 20 minutes, brush the melted butter onto both sides of the chicken. This will add a rich, velvety texture.
6. Continue cooking for another 10-15 minutes, or until the chicken is nicely charred and caramelized. If using wood chips, you can add them to the grill during this time for extra smoky flavor.
7. During the last minute of cooking, brush both sides with Carolina-style BBQ sauce. You can use store-bought or make your own (see note). This is where the magic happens the sweet and tangy flavors meld together beautifully!
8. Once cooked through, remove the chicken from the grill and let it rest for a few minutes before slicing.

When you take that first bite, the tender chicken will melt in your mouth, followed by a burst of sweetness and a tangy kick. It’s absolute perfection! For an added twist, try serving this dish with coleslaw or baked beans for a classic BBQ combo.

Jerk-Spiced BBQ Chicken with Mango Salsa

Mixing and matching flavors is what summer cooking is all about. For me, it’s the perfect time to break out the grill and try new recipes that bring together bold spices, fresh ingredients, and a hint of island vibes.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1/4 cup jerk seasoning (store-bought or homemade)
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/4 cup olive oil
• 3 ripe mangos, diced
• 1 red onion, diced
• 1 jalapeo pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 1 tsp lime juice
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium-high heat (400F). In a small bowl, mix together jerk seasoning, brown sugar, soy sauce, smoked paprika, and cumin. Rub the spice mixture evenly onto both sides of the chicken breasts.
2. Place the chicken on the grill and cook for 5-7 minutes per side, or until it reaches an internal temperature of 165F. Transfer the cooked chicken to a plate and let it rest for a few minutes.
3. In a separate bowl, combine diced mango, red onion, jalapeo pepper, garlic, and lime juice. Stir well to combine and adjust seasoning with salt and pepper as needed.
4. Once the chicken has rested, slice it into thin strips. Serve with the Mango Salsa spooned over the top of each piece.

Tips: When using store-bought jerk seasoning, be mindful that some brands may have added sugars, so adjust your brown sugar accordingly. To make homemade jerk seasoning, simply combine 2 tbsp ground cinnamon, 1 tsp ground ginger, and 1 tsp cayenne pepper in a small bowl.

When grilling, remember to always oil the grates before adding protein to prevent sticking. For an added pop of color, garnish with fresh cilantro leaves or a sprinkle of toasted coconut flakes!

Balsamic BBQ Glazed Chicken Breast

Preferring the perfect blend of sweet and savory flavors, today we’re tackling a show-stopping summer staple that’s sure to elevate any backyard BBQ or weeknight dinner: a Balsamic BBQ Glazed Chicken Breast. This mouthwatering dish is all about balance rich, velvety glaze meets tender, juicy chicken.

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 2 tbsp olive oil
• 2 tsp Dijon mustard
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Preheat your grill or grill pan to medium-high heat (400F). Make sure the grates are clean, as any food residue can lead to sticking.
2. In a small saucepan, combine balsamic vinegar and honey. Place it over low heat, whisking occasionally until the glaze has thickened slightly this should take about 5-7 minutes. Stir in olive oil, Dijon mustard, smoked paprika, salt, and pepper.
3. Meanwhile, prepare your chicken by seasoning both sides with salt and pepper. You can also lightly brush them with a bit of oil to promote even browning.
4. Once the grill is hot, place the chicken breasts on the grates and cook for about 5-6 minutes per side, or until they reach an internal temperature of 165F. Brush each breast with the Balsamic BBQ glaze during the last 2 minutes of cooking to ensure a sticky, glazed exterior.
5. Remove the chicken from heat and let it rest for a few minutes before slicing. This allows the juices to redistribute, making your chicken even more tender and flavorful.

This Balsamic BBQ Glazed Chicken Breast is the perfect combination of tangy and sweet the glaze adds an unparalleled depth of flavor without overpowering the delicate taste of the chicken. Try serving it with a side of roasted vegetables or creamy coleslaw to soak up that luscious sauce.

Garlic Butter BBQ Chicken with Herbs

Welcome to today’s summer barbecue special, where we’re firing up the grill with a mouth-watering dish that combines the richness of garlic butter with the sweetness of herbs and the smokiness of BBQ flavors.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 1/4 cup unsalted butter, softened
• 4 cloves garlic, minced
• 1 tablespoon freshly chopped rosemary
• 1 tablespoon freshly chopped thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup BBQ sauce (your favorite brand)

Instructions

1. Preheat your grill to medium-high heat (375F). While it’s heating up, prepare the chicken by seasoning both sides with salt and pepper.
2. In a small bowl, mix together softened butter, minced garlic, chopped rosemary, and chopped thyme until well combined. Set aside for later use.

Tip: Make sure to not overmix the herb mixture, as this can cause it to become too dense and lose its flavor.

3. Grill the chicken breasts for 5-6 minutes per side or until they reach an internal temperature of 165F. Remove from heat and let rest for a few minutes.
4. While the chicken is resting, melt the herb butter mixture in a small saucepan over low heat. Brush both sides of the grilled chicken with this fragrant butter.

Tip: Don’t brush too much butter at once you want to maintain an even balance of flavors throughout each bite.

5. Serve the garlic butter BBQ chicken hot, topped with additional chopped herbs if desired. For a creative twist, try serving it on a bed of fresh greens or alongside a side of roasted vegetables.

The result is a tender and juicy chicken dish that’s bursting with aromatic flavors from the herb-infused garlic butter. The sweetness of the BBQ sauce perfectly complements the savory aspects of this recipe, making it an instant summer favorite among friends and family.

Korean Gochujang BBQ Chicken

Many of us are familiar with the bold flavors of Korean cuisine, and today we’re going to tackle one of its most iconic dishes – a sweet and spicy BBQ chicken recipe that’s sure to become a staple in any kitchen. This dish combines the richness of gochujang sauce with the crunch of toasted sesame seeds, making it a perfect blend of textures and tastes.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp gochujang paste
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tsp garlic powder
• 1 tsp ground ginger
• 1/4 cup rice vinegar
• 2 tbsp vegetable oil
• 2 green onions, thinly sliced
• 2 tsp toasted sesame seeds
• Salt and pepper to taste

Instructions

1. Mix gochujang paste, soy sauce, brown sugar, garlic powder, and ginger in a large bowl until smooth.
2. Add the chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat your oven to 400F (200C). Remove the chicken from the marinade, letting any excess liquid drip off.
4. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides and cooked through, about 5-6 minutes per side.
5. In a small bowl, whisk together rice vinegar and remaining 1 tablespoon of vegetable oil. Brush the glaze over the chicken during the last minute of cooking.
6. Transfer the chicken to a baking sheet and bake for an additional 2-3 minutes to crisp up the skin.
7. Remove from the oven and garnish with green onions, sesame seeds, and a sprinkle of salt and pepper to taste.

The combination of sweet, spicy, and savory flavors will leave you wanting more. Try serving this dish over a bed of steaming hot rice or noodles for an added layer of comfort. For an extra kick, add some diced kimchi on top!

Applewood Smoked BBQ Chicken Breast

Judging by the recent sales data from BBQ enthusiasts online forums and social media groups, it’s clear that home cooks are eager to upgrade their outdoor cooking game. This summer, I’ve been experimenting with various regional American styles of BBQ, and one thing’s for sure: Applewood Smoked BBQ Chicken Breast has become a crowd-pleaser.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup Applewood smoked paprika
• 2 tbsp brown sugar
• 1 tsp salt
• 1 tsp black pepper
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 2 tbsp vegetable oil
• 2 cloves garlic, minced (optional)

Instructions

1. Preheat your oven to 275F (135C). Yes, you read that right we’re using low and slow cooking methods here.
2. In a small bowl, whisk together the Applewood smoked paprika, brown sugar, salt, black pepper, apple cider vinegar, water, and vegetable oil until smooth. This is your BBQ sauce!
3. Place the chicken breasts on a wire rack set over a rimmed baking sheet or a large skillet with a lip (for easy cleanup). Brush both sides of each breast with the BBQ sauce.
4. For an added depth of flavor, sprinkle minced garlic over the chicken. I like to use two cloves for this recipe it’s not overpowering but still adds character.
5. Transfer the baking sheet or skillet to your preheated oven and roast the chicken for 25-30 minutes per pound, or until it reaches an internal temperature of 165F (74C). For a 2-pound breast, you’re looking at about 50-60 minutes.
6. During the last 10-15 minutes of cooking, brush the chicken with additional BBQ sauce to ensure it’s nice and caramelized. If you notice any dry spots, don’t worry this is normal.
7. Once the chicken has finished roasting, remove it from the oven and let it rest for 5-10 minutes before slicing against the grain. This step is crucial; it allows the juices to redistribute, making each bite more tender and juicy.

When you take a bite of this Applewood Smoked BBQ Chicken Breast, you’ll be greeted by a harmonious balance of tangy, sweet, and smoky flavors. The texture? Tender, fall-apart goodness that’s sure to impress your family and friends at the next outdoor gathering or potluck.

Cajun-Spiced Grilled Chicken with BBQ Sauce

Creating a mouth-watering Cajun-Spiced Grilled Chicken with BBQ Sauce is easier than you think. This recipe combines the bold flavors of Cajun spices with the sweetness of BBQ sauce, resulting in a dish that’s sure to please both kids and adults alike.

Ingredients

• 4 boneless, skinless chicken breasts (1 1/2 pounds)
• 2 tablespoons Cajun seasoning blend
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional, for some heat)
• 4 tablespoons olive oil
• 1 cup BBQ sauce
• Chopped fresh cilantro or scallions, for garnish (optional)

Instructions

1. Preheat your grill to medium-high heat (400F). Make sure the grates are clean and brush them with a small amount of olive oil to prevent sticking.
2. In a small bowl, mix together Cajun seasoning blend, paprika, garlic powder, onion powder, and cayenne pepper (if using) in a small bowl. This is your dry rub.
3. Pat the chicken breasts dry with paper towels, then brush both sides of each breast with olive oil. Sprinkle the dry rub evenly over both sides of each breast, making sure to coat them well.

Don’t be shy with the seasoning blend you want a good balance of flavors. Also, if you’re using cayenne pepper, start with half the amount and adjust to taste.

4. Place the seasoned chicken breasts on the preheated grill and cook for 5-6 minutes per side, or until they reach an internal temperature of 165F. Transfer the cooked chicken to a plate and let it rest for a few minutes.
5. In a small saucepan, heat 1/4 cup of BBQ sauce over medium-low heat (180F). You want the sauce to be warm and syrupy, but not boiling.

Use a thermometer to ensure the sauce reaches the right temperature. If it gets too thick, you can thin it out with a little water or more BBQ sauce.

6. Baste the grilled chicken breasts with the warmed BBQ sauce on both sides. You can also serve the extra sauce on the side for those who want extra sauciness.
7. Cut the cooked chicken into slices and garnish with chopped cilantro or scallions, if desired. Serve immediately and enjoy!

The Cajun-Spiced Grilled Chicken with BBQ Sauce has a delightful balance of spicy and sweet flavors. The chicken is tender and juicy, while the BBQ sauce adds a rich, velvety texture. This dish is perfect for outdoor gatherings or potlucks just be prepared for seconds (and possibly thirds!) requests.

Peach Whiskey BBQ Chicken Breast

Living in the Southern states means embracing the sweet and tangy flavors of summer. One of my favorite ways to showcase these flavors is with a dish that combines juicy peaches with smoky whiskey BBQ sauce, all on top of tender chicken breast.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup peach puree (canned or fresh, diced)
• 2 tbsp brown sugar
• 2 tbsp smoked paprika
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup whiskey BBQ sauce (store-bought or homemade)
• Salt and pepper to taste
• 4 slices of fresh peach, for garnish
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat your grill to medium-high heat (375F). Make sure the grates are clean and brush them with a small amount of olive oil.
2. In a blender or food processor, combine peach puree, brown sugar, smoked paprika, garlic, salt, and pepper. Blend until smooth.
3. Place the chicken breasts in a shallow dish and brush both sides evenly with the peach mixture, making sure to coat them thoroughly.
4. Grill the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165F. Transfer the chicken to a plate and let it rest for 5 minutes before slicing.
5. In a small saucepan, warm the whiskey BBQ sauce over low heat (around 150F). This will help prevent the sauce from burning when you brush it onto the chicken.
6. Once the chicken is rested, brush both sides with the warmed whiskey BBQ sauce. Be generous, but don’t drown the chicken!
7. Slice the chicken breasts and serve immediately, garnished with fresh peach slices and cilantro leaves. I like to serve this dish with a side of creamy coleslaw or grilled vegetables.

The combination of sweet peaches and tangy whiskey BBQ sauce creates a flavor profile that’s both familiar and exciting. The chicken breast remains tender and juicy, making it the perfect centerpiece for any summer gathering.

Mustard-Based BBQ Chicken with Bacon

Mustard-Based BBQ Chicken with Bacon

Yummy summer days call for delicious and easy-to-make meals. Today, I’m excited to share a mouth-watering recipe that combines the tanginess of mustard with the smokiness of bacon – perfect for your next backyard gathering!

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1/2 cup Dijon mustard
• 1/4 cup honey
• 2 tbsp brown sugar
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 6 slices of bacon, cut in half
• Wood chips or chunks for smoking (optional)

Instructions

1. Preheat your grill to medium-high heat (375F). While it’s warming up, let’s prep our chicken. Season the chicken breasts with salt and pepper on both sides.
2. Take a small bowl and whisk together Dijon mustard, honey, brown sugar, smoked paprika, garlic powder, salt, and black pepper until smooth. Brush this mixture evenly onto both sides of each chicken breast.
3. Place the chicken breasts on the grill and cook for 5-7 minutes per side or until they reach an internal temperature of 165F. While the chicken is cooking, place the bacon slices on a separate area of the grill to get crispy. Flip the bacon halfway through for even cooking.
4. Once the chicken is cooked, let it rest for 5 minutes before slicing it thinly against the grain.
5. Assemble your plates by placing the sliced chicken on top of a bed of coleslaw or your favorite sides. Top each breast with a few pieces of crispy bacon and serve immediately.

Tips and Variations: For an extra smoky flavor, use wood chips or chunks while grilling. You can also try substituting Dijon mustard with whole-grain mustard for a slightly coarser texture.

This dish boasts a perfect balance of tangy and sweet flavors, complemented by the crispy crunch of bacon. The chicken’s tender texture pairs amazingly well with the smoky aroma wafting from the grill. Consider serving this recipe at your next potluck or backyard gathering – I promise it’ll be a crowd-pleaser!

Rosemary and Honey BBQ Chicken

When zesty flavors and comforting textures come together, magic happens in the kitchen. Today, we’re cooking up a dish that’s sure to become a summer staple: a juicy, herby, and sweet BBQ chicken recipe that’s perfect for picnics or backyard gatherings.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary, chopped (about 2 tbsp)
• 1 tsp salt
• 1 tsp black pepper
• 1/4 cup honey
• 1/4 cup BBQ sauce

Instructions

1. Mix olive oil, garlic, and chopped rosemary in a small bowl. Brush the mixture evenly onto both sides of the chicken breasts.
2. Preheat your grill to medium-high heat (400F). Season the chicken with salt and pepper on both sides. Place the chicken on the preheated grill and cook for 5-7 minutes per side, or until it reaches an internal temperature of 165F.
3. In a small saucepan, combine honey and BBQ sauce over low heat (200F). Stir constantly until the mixture is smooth and heated through. Brush the glaze onto the chicken during the last 2-3 minutes of grilling.
4. Remove the chicken from the grill and let it rest for 5 minutes before slicing. This allows the juices to redistribute, making the meat tender and juicy.

Tips: When working with rosemary, remember that a little goes a long way. Too much can overpower the dish. Also, make sure your grill is clean and preheated to prevent sticking and ensure even cooking.

This Rosemary and Honey BBQ Chicken is a symphony of flavors and textures. The sweetness of the honey balances perfectly with the tanginess of the rosemary, while the chicken remains tender and juicy. Slice it thinly and serve on a bed of greens or as part of a summer salad.

Pesto-Marinated BBQ Chicken Breast

You’re in for a treat with today’s recipe! Yummy summer vibes are calling, and I’ve got just the thing to satisfy your cravings. Introducing a game-changing twist on classic BBQ chicken Pesto-Marinated BBQ Chicken Breast that will leave you wanting more!

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1/2 cup pesto sauce (see note)
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup wood chips (optional, for smoking)

Instructions

1. Preheat your grill to medium-high heat (375F). While the grill is warming up, prepare the marinade. In a large bowl, whisk together pesto sauce, olive oil, lemon juice, garlic powder, salt, and black pepper until smooth.
2. Add the chicken breasts to the marinade and coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight (8-10 hours). This step is crucial let that pesto magic work its way into those tender chicken breasts!
3. Remove the chicken from the marinade, letting any excess liquid drip off. Place the chicken on a plate or tray and set aside for now.
4. If using wood chips for smoking, soak them in water for at least 30 minutes to prevent flare-ups during grilling. You can also omit this step if you don’t have access to a smoker or prefer a traditional grill flavor.
5. Grill the chicken breasts for 5-6 minutes per side, or until they reach an internal temperature of 165F. Use a meat thermometer to ensure food safety I like to use a digital instant-read thermometer for this.
6. Once cooked, transfer the chicken to a clean plate and let it rest for 5 minutes before slicing. Don’t skip this step letting the chicken rest allows the juices to redistribute, making each bite more tender and flavorful!

This Pesto-Marinated BBQ Chicken Breast is a showstopper! The pesto adds an incredible depth of flavor that complements the charred, smoky goodness from the grill perfectly. Try serving it with your favorite sides I love pairing it with creamy coleslaw or crispy roasted vegetables for a well-rounded summer meal.

Buffalo BBQ Chicken with Blue Cheese Crumbles

Enjoying the perfect summer evening calls for a dish that’s as refreshing as it is bold. Enter Buffalo BBQ Chicken with Blue Cheese Crumbles a match made in heaven for those who crave a flavorful and spicy kick.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 1/4 cup Buffalo wing sauce (Frank’s RedHot)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces cream cheese, softened
• 1/2 cup crumbled blue cheese
• Chopped fresh parsley or chives (optional)

Instructions

1. In a small bowl, whisk together Buffalo wing sauce and olive oil. Set aside.
2. Cut the chicken breasts into 1-inch pieces and place them in a large bowl. Toss with smoked paprika, salt, and black pepper until evenly coated.
3. Heat a grill or grill pan over medium-high heat (400F). Add the chicken to the grill and cook for 5-6 minutes per side, or until cooked through.
4. Remove the chicken from the grill and brush with the Buffalo wing sauce mixture. Return to the grill and cook for an additional 2-3 minutes on each side, allowing the sauce to caramelize.
5. In a separate bowl, mix together softened cream cheese and crumbled blue cheese. Set aside.
6. Once the chicken is cooked, transfer it to a serving platter or individual plates. Top with the blue cheese mixture and garnish with chopped parsley or chives, if desired.

This Buffalo BBQ Chicken with Blue Cheese Crumbles offers a delightful balance of spicy and savory flavors, while the creamy blue cheese adds a rich and indulgent touch. Serve it at your next summer gathering for an unforgettable experience!

Cherry Cola BBQ Glazed Chicken Breast

Lately, I’ve been experimenting with unique flavor combinations to elevate my summer BBQs. Today’s recipe is a sweet and tangy showstopper that’s sure to impress your guests: Cherry Cola BBQ Glazed Chicken Breast.

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1/2 cup cherry cola
• 1/4 cup ketchup
• 2 tbsp brown sugar
• 2 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper, to taste
• Optional: chopped fresh parsley or thyme for garnish

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
2. In a small saucepan, combine cherry cola, ketchup, brown sugar, smoked paprika, garlic powder, salt, and pepper. Whisk until the sugar dissolves over medium heat.
3. Bring the glaze to a simmer and cook for 5-7 minutes, or until it thickens slightly and reduces by about 1/4 cup. This step is crucial for achieving that perfect balance of sweet and tangy flavors.
4. Meanwhile, prepare your chicken breasts by patting them dry with paper towels. This helps the glaze adhere evenly and prevents a sticky mess.
5. Bake the chicken in the preheated oven for 20-25 minutes or until it reaches an internal temperature of 165F (74C). Make sure to flip the breasts halfway through cooking for even browning.
6. During the last 5 minutes of baking, brush the Cherry Cola BBQ Glaze all over the chicken breasts. This is where the magic happens, and that sweet and tangy aroma fills your kitchen!
7. Remove the chicken from the oven and let it rest for 5-7 minutes before slicing. This allows the juices to redistribute, making each bite even more tender and flavorful.

The result is a mouthwatering Cherry Cola BBQ Glazed Chicken Breast with a sticky, caramelized exterior giving way to juicy, fall-off-the-bone tender meat. Garnish with fresh herbs like parsley or thyme for added visual appeal. This dish is perfect for your next summer gathering or potluck I guarantee it’ll be the star of the show!

Summary

A summer of grilled goodness is just around the corner! Our roundup of 20 Juicy Chicken Breast BBQ Recipes for Grilling has got you covered with a variety of mouth-watering options. Try them out, share your favorites in the comments, and pin on Pinterest to save for later!

Lorraine Koller