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top down shot of the bbq chicken breast on a plate with garnishes

Grilled BBQ Chicken Breast

5 from 3 votes
Created by Mariam E.
Kick off the grilling season with this delicious Grilled BBQ Chicken Breast recipe. Made with a quick barbecue chicken marinade, you’ll have juicy chicken breasts in no time. Perfect for enjoying on their own or a part of a salad or burger!
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 4 servings


  • 2 lbs. boneless skinless chicken breast, (4 breasts)
  • ¼ cup BBQ sauce for brushing
  • lime wedges for serving
  • chopped cilantro for garnishing


  • 3 tbsps. dry BBQ rub I used McCormick’s brand
  • 1 tsp. onion powder
  • 1 tsp. black pepper or less to taste
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 3 tbsps. light tasting olive oil or canola
  • 1-2 tbsps. sriracha sauce
  • Salt to taste


  • Pound the chicken with a meat mallet to even out their thickness and make it less thick.
  • In a bowl, mix together the marinade ingredients (except for the BBQ sauce)
  • Add in the chicken and coat well with the marinade.
  • Cover and let it marinate in the fridge for 30 minutes to 1 hour.
  • Preheat grill to medium heat.
  • Spray the grill rack with some oil spray.
  • Grill the chicken until fully cooked, about 7-8 minutes on each side or until it reaches an internal temperature of 165°F.
  • Brush the chicken breast with bbq sauce during the last couple of minutes of cooking.
  • Transfer to a plate and cover with foil wrap to rest for a few minutes before serving.


  • Be careful to not cross contaminated with the BBQ sauce. If you are brushing the chicken with BBQ sauce, I would not recommend reusing the BBQ sauce for serving. 
  • I enjoy serving my grilled chicken with BBQ sauce with my Best Grilled Vegetables.
  • You can marinate chicken up to 2 days ahead of time. Store in an airtight container.
  • You can grill the chicken in the oven, indoor grill, or outdoor grill. For the best flavor, I recommend grilling outdoor for the char flavor.
  • I recommend pounding the chicken breasts so that they aren’t super thick. If your breasts are too thick, the outer section will dry out before the middle is cooked through.
  • Want to make this spicier? Add some cayenne pepper to the chicken marinade. 


Calories: 437kcal | Carbohydrates: 18g | Protein: 50g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 550mg | Potassium: 1031mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1019IU | Vitamin C: 8mg | Calcium: 146mg | Iron: 5mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.