BBQ chicken breasts should be juicy, not dry. You only need two ingredients—chicken breasts and BBQ sauce. This simple grilled version delivers big flavor with minimal fuss—just boneless chicken, your favorite sauce, and a few smart tips.
Jump To (scroll for more)
- 🧡 Why You’ll Love This Recipe
- 🐓Ingredients
- 👨🍳Quick Overview: BBQ Boneless Chicken Breasts on the Grill
- ⏲️ How Long to Cook BBQ Chicken Breasts on the Grill
- 🌡️ When Is Chicken Done and Safe to Eat?
- ♨️ Grill Setup Tips
- ❓FAQs
- 🥗 How to Serve BBQ Chicken Breasts
- ❄️ How to Store and Reheat Leftovers
- ♨️ More Easy Grilled Breast Chicken Recipes
- 📖The Recipe Card
Featured Comment from Basil :
⭐⭐⭐⭐⭐
"Best bbq'd SBCBs we've ever eaten. Perfect!"
🧡 Why You’ll Love This Recipe
- Only 2 ingredients – just chicken and BBQ sauce.
- Juicy every time – no more dry BBQ chicken, just moist and flavorful.
- Simple method – works on any grill (gas or charcoal) with no special gear.
- Boneless & fast – perfect for quick weeknight dinners or summer cookouts.
- BBQ flavor you control – use your favorite sauce or spice it your way.
🐓Ingredients
Just two ingredients — the chicken (properly prepared) and your favorite BBQ sauce provide all the flavor (so choose wisely).
- Chicken – Skinless boneless chicken breasts
- BBQ Sauce – Use your favorite store-bought or try my Memphis Style BBQ Sauce
- Optional Brine – Water, table salt, brown sugar, and a pinch of cayenne (optional)
👨🍳Quick Overview: BBQ Boneless Chicken Breasts on the Grill
1. Prepare
Trim boneless skinless chicken breasts. Thin to about ¾ inch if needed. Brine is optional.
Clean and oil the grill grates, then preheat to a surface temperature of about 450°F (medium on most gas grills). Avoid going over that—too hot and the sauce may burn.
2. Brush with Sauce
Pat the chicken dry with paper towels. Brush lightly with your favorite BBQ sauce.
3. Grill
Place over direct heat. Flip every 5 minutes. In the last 3–4 minutes, brush both sides with more sauce.
Cook to an internal temperature of 165°F—about 25 to 35 minutes total.
✅ Pro Tip: According to the USDA, chicken is safe to eat at 165°F internal temperature. Use an instant-read thermometer for best results—don’t guess.
4. Rest
Remove from the grill and let rest for 5 minutes before serving.
👇 Scroll down for the printable recipe card and step-by-step photo instructions—or keep reading for tips, veggie ideas, and serving suggestions.
⏲️ How Long to Cook BBQ Chicken Breasts on the Grill
Grill boneless chicken breasts for about 30 minutes total at a surface temperature of about 450°F.
- Thin breasts may finish in 25 minutes
- Thicker cuts may take up to 35 minutes
- Flip every 5 minutes for even cooking and saucing
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
🌡️ When Is Chicken Done and Safe to Eat?
Chicken breasts are fully cooked and safe to eat at an internal temperature of 165°F, per USDA guidelines. Use an instant-read thermometer for accuracy.
✅ Pro Tip: Chicken thighs and drumsticks are safe at 165°F but are more tender at 185°F+ once the fibrous tissues have broken down.
♨️ Grill Setup Tips
Set your grill surface temp to about 450°F. That’s medium to medium-high on most gas grills. Too hot and you’ll scorch the sauce before the chicken cooks through.
If you have a surface thermometer, use it. If not, just don’t crank the dial to high.
✅ Charcoal? Totally fine—just manage the heat. Keep one side cooler for flare-ups, and watch those vents.
And whatever grill you’re using, your real target is 165°F internal temp.
❓FAQs
Yes — chicken and BBQ sauce are all you need. The grill gives smoky flavor without extra marinades or rubs.
Yes, absolutely. Just know they’ll need a few extra minutes and should cook to 185°F for the best texture.
Brining helps moisturize and tenderize the chicken—especially useful if it’s been previously frozen, which can dry it out.
My brine is simple: water, table salt, brown sugar, and optional cayenne. It’s on the saltier side, so limit the brine time to 30–60 minutes max. Even 20 minutes helps.
After brining, rinse carefully, clean your sink area, and skip any added salt in your seasoning. You can skip the brine altogether, but it takes more attention on the grill to keep the chicken moist.
It gives the final layer of BBQ sauce something to stick to. That light first coat acts as a flavorful base and won’t burn—as long as your grill isn’t too hot and you don’t overcook the chicken.
Yes—just watch your heat closely. You’re aiming for about 450°F at the grate. Keep a cooler zone ready in case things start to flare up. Charcoal takes more tending, but the flavor payoff is great.
🥗 How to Serve BBQ Chicken Breasts
Keep it classic on a plate or a bun with extra sauce. Add a green salad or slaw for a lighter meal. Or serve it with chips, Grilled French Fries, Corn on the Cob, or Grilled Mixed Vegetables.
❄️ How to Store and Reheat Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Reheat in the oven or on the grill for the best texture. The microwave works too, but it may affect the texture. If frozen, thaw first for best results.
♨️ More Easy Grilled Breast Chicken Recipes
Looking for more ways to grill boneless chicken breasts?
- Grilled Chicken Breasts — complete tutorial For extra moist and juicy try
- Reverse Seared Chicken Breasts — for extra moist and juicy breasts
- Grilled Chicken Sandwiches with chicken filets
- Honey Glazed Grilled Chicken Breasts for a fast and easy change of pace
📖The Recipe Card
BBQ Boneless Chicken Breasts on the Grill (Easy & Juicy)
Ingredients
- 2 skinless boneless chicken breasts
- 2 tablespoon BBQ sauce of choice
- 3 cups cold water
- 1½ tablespoons table salt
- 1½ tablespoons brown sugar
- ½ to 1 teaspoon cayenne pepper (optional)
Step-by-Step Instructions
Prepare
- Trim skinless, boneless chicken breast of any trimmable fat. Try to use chicken breasts of about the same size. And if you get some that are very plump, flatten them to about ¾ inch thick with a meat mallet or the bottom of a pan.
- Optional Brine: Mix brine of 3 cups water, 1½ tablespoons table salt, 1½ tablespoons brown sugar, and ½ to 1 teaspoon cayenne pepper (optional). Add the chicken, submerge it, and refrigerate for 30 minutes (no longer than 1 hour). Remove chicken from the brine and rinse lightly under running water. Please be careful and wash up the surrounding area and your hands.
- Clean and oil the grill grates, then preheat the surface to 450°F, which is approximately medium on most grills. I recommend using a surface thermometer to help you control your grill effectively.
Brush with sauce
- Pat dry the chicken breasts with paper towels.
- Brush lightly with the BBQ sauce of your choice.
Grill
- Place over direct heat.
- Flip about every 5 minutes. Brush both sides with sauce during the last 3–4 minutes. Remove from the grill at an internal temperature of 165°F—usually around 30 minutes, depending on the grill temperature and breast size.
Rest
- Allow to rest for about 5 minutes before serving.
Recipe Notes
- The brine is optional but helpful, especially for previously frozen chicken. It’s salt-heavy, so brine no longer than 1 hour, and rinse carefully.
- Grill time varies by heat and thickness—expect a total of 25 to 35 minutes. The thinner breasts may take 25 minutes, while those with larger, thicker ones may take 35 minutes. But 30 minutes is average.
- Flatten uneven chicken breasts with a mallet for even cooking—aim for a thickness of no more than ¾ inch.
- A thin first coat of BBQ sauce helps the final layer stick. It won’t burn if the grill temp is right.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editors Note: Originally published August 1, 2011. It was in need of a rewrite, some better photo editing, and some clarification of technique.
ROSE says
Excellent! Everyone loved it!
DrDan says
Thanks so much for the note.
Dan
Ian says
Hi,
Hopefully you see this comment before I start cooking.
If I have the time to let the brine sit in the fridge for a couple of hours, would I still need to poke holes in the breasts? I do a similar brine when I make pork chops and have never poked any holes in them, regardless of how much time I let them brine, which is usually a couple of hours.
Thanks,
DrDan says
As you assumed, the holes are to speed things up some. If you have 2 hours or even one then now holes will be fine. But it is OK for them holes even at 2 hours.
Dan
Ian says
I erred on the side of caution and went with holes, even though I knew I was going to be brining the breasts for about 2hrs. They were great. I'm now thinking I'll do the same thing for pork chops the next time I make them to see if there is a difference.
If you are interested, my pork chop brine is 3 cups of water (2 cups brought to a boil + 1 cup cold water), when the water is boiling I add 3 tbsp of kosher salt, couple of crushed garlics, 1 tsp of peppercorns and a bay leaf or two, I put all that into the boiling water and when the salt has dissolved, I add the cup of cold water.
Thanks,
Ian
jen says
never heard of your site but google made it my top pic when I searched 'best barbecue chicken breast.' very yummy, I ended up brushing the chicken every few min with the sauce and it came out really thick and caramelized. thanks for the recipe!jen
Dan Mikesell says
Hi Jen,
Thanks for the note. I actually do similar to what you describe most of the the time, but you can get to a burnt point fairly easily and I hate to send people close to that point. So I went with a light base then adding at the end which still gives a nice coat with some nice caramelization. I do believe the brine is so important here to prevent the old "hockey puck" syndrome.
Dan
Christopher Smith says
Tried this yesterday amazing. The best chicken I have ever grilled. Thanks
Sylvia says
Can you make brine without salt v
DrDan says
No, the salt is required for a brine. It is what does the work of pulling the moisture into the meat.
N. Law says
Well worth you trying this one ! More often than not, trying to make B-B-QUE chicken without skin or bones turns out terrible. Very dry and the chicken on the outside is hard. However, this recipe will prevent that. It is simple to make and tastes great. Chicken remains moist and outside is NOT hard. I made it in the oven and I will definately try it on the grill.
DrDan says
Thank for the note and rating. I do believe the brine is so important for this to escape the "hockey puck" syndrome common with the skinless boneless breast.
Thanks for the note and rating.
DrDan
Ken Balsillie says
Question: Some meat is cooked to a "doneness" by touching a utensil to the surface of the meat~might this be true for SBCB as well? I realize this method might be in conjunction with the time. Thanks
DrDan says
I'm not a fan of the touch method. Almost impossible to be correct outside of very controlled conditions and lots of repetition. Like a profession cooking a steak of a set size and thickness over the same heat repeatedly. Also time is never good. I only give an approximate time for planning reasons. Always cook to a final temperature on meats especially chicken or ground meat. See https://www.101cookingfortwo.com/kitchen-cheat-sheets/#temperatures
DrDan
Bob says
Thanks a lot for the quick response, DrDan. We do have a meat thermometer and will be shopping for that grill surface thermometer. As for today, I'm going for it! Will let you know how it went.
Bob says
Pretty new to grilling, Dan. Do I leave the lid closed or open? Also, we have a 3-burner, brand new Brinkman propane grill, but it has no temp. gauge on it. Is there a way to tell without a gauge? Also, you talked about leaving brine for 1-2 hrs in fridge. do you mean chicken in brine, as long as it's in the fridge? Thanks a lot...going to try your recipe today.
DrDan says
So lets go in order. Lid closed. Temperature gauges on the hood of grills are useless anyways. Next time you order from Amazon or shopping at Lowe's or similar store pick up a grill surface thermometer (about $10). For now go with medium-high. Most three burner can get to 550 or so on high but medium is usually about 400ish. Here you would want to be 450-500 range. You MUST have a meat thermometer to be successful at all with grilling so you need that before you start. Overcooked will be hockey pucks and undercooked dangerous. A cheap $10-$15 one will do. And yes the chicken is in the brine in the refrigerator.
DrDan
Ana says
Can I use the oven instead?
DrDan says
Oven needs a little different technique. Check out https://www.101cookingfortwo.com/30-minute-skinless-boneless-chicken/ . Try this but cut back the spices some and coat top with sauce the last 5 minutes or so. I use cast iron but any oven safe pan that can tolerate as stove top should be fine.
DrDan
Jennifer says
This sounds very good, however I don't have sugar! Will the brine still be ok without it?
DrDan says
Skip the sugar... I only use it some times.
DrDan
Wendy says
My chicken came out fabulous!! Thanks
Bryant says
Just made this recipe to the letter. Now for the payoff. Review to follow...
Bryant says
Ok. Overall I was pleased. My grill temp was 550F at start. I wouldn't recommend getting grill as hot as you can, as I did. I have a three burner propane grill. Grill temp lowered to 450F after chicken was on. Also worthy to note I doubled this recipe, so two breasts would have cooked faster. Brine kept chicken from drying out. If I cooked again this same way, grill burning wide open, I would cook for about 16 minutes. 5 minutes on each side then 3 and 3. OR, grill temp of 475F start temp instead of 550F+. Hope you find this helpful.
Bryant says
Thanks for the recipe Dan!
DrDan says
Thanks for the notes Bryant. Yep I agree the the 550 was a bit high but do-able if you watch carefully. I like the 450-500 range better.
Thanks for the rating too
Dan
John says
Awesome tip about the brine, and the grilling! I have now done this 4 times. Will never sklp the brine again. Thank you!
Noelle G. says
Thanks for a great idea with the brining of the breasts...but now I am so curious... what's happening in the cast iron pan next to the chicken in your grill pics, it looks like homemade skillet fries and I would love the details on that as well :)
DrDan says
Hi Noelle, Thanks for the comment. The potatoes are grilled French Fries. The Recipe is at https://www.101cookingfortwo.com/grilled-french-fries/
Sandy says
This looks great, but 30 min seems like an awfully long time to cook a boneless chicken breast. Am I wrong? We can normally do 5-7 on a side and it's done!
Any other info is appreciated
DrDan says
Hi Sandy,
The time is an approximation for reference and is my actual time . The variables are chicken size and thickness, temperature of the chicken at start and the grill surface temperature. Most of the chicken breast we get are about 10-12 oz. For these breast, you can't "sock the heat to them" or you will have burnt outside long before the 165 internal temperature you need for safety. Smaller would cook faster. I try to rest them some at room temp before cooking to help some too.
The grill surface temp should be in the 450 degree range. That was high on my old grill but medium to medium high on my current grill.
If you're cooking to the correct internal temp you are most definitely NOT WRONG. The skinless boneless chicken breasts can become "hockey pucks" so easy if over cooked.
Thanks for the comment.
DrDan