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.
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- 🧡 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
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🌡️ 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.
Don says
I was really suspicious of this one... putting BBQ sauce on too early is recipe (pardon the pun) for burned chicken. However, I dutifully did as instructed and put a LIGHT coating of sauce on at the start. I was also VERY careful to watch the grill temp as instructed. The result was the best BBQ Chicken I've ever made. Our youngest LOVED it and has been begging me to make it again!
DrDan says
Hi Don,
Welcome to the blog.
That light (very light) coat of sauce really does add a lot. I have been doing it for 30 plus years. It does go against the "no sauce until the end due to burning rule" But if you think about it, the meat is much cooler than the surface temperature which prevent the burning. It adds some taste and it holds the sauce so much better at the end.
Thanks for the note and glad it worked well for you.
Dan
Adriana Enríquez says
Wow! I've never brined chicken before and I really think his made all the difference. I was so impressed with how juicy and delicious the chicken came out. My family loved it and finished it all. Can't wait to make it again.
Greg T says
Thank you for this! Every time I cooked chicken on the grill it was burnt, dry, and gross. I gave up grilling chicken for the last 4 years and just stuck with oven methods that I could get a consistent enjoyable meal from. Yesterday I found this recipe and figured it was worth a shot. Holy diver! This was the best grilled chicken I've ever made! We opted for an hour brine, and it was a bit on the salty side. Will do a 30 min brine next time!
Such a detailed explanation without much fluff, great breakdowns, excellent followups in the comments. Really one of the best recipes from start to finish. I'm hooked and now digging through the website to find more things to try. Thank you!
Jack says
I thought i would use lemon pepper, leave off bbq sauce
Jack says
Would it be o k to use lemon pepper power in the brine, with water, salt for boneless skinless chicken breast. Iam trying on grillgrates at 450 to 500 degrees. What do you think?
DrDan says
Hi Jack,
That would be fine if you are ok with the lemon taste with the BBQ sauce. I can't say how much since I never use lemon pepper.
Dan
Sparks says
Don't like a wet brine with chicken.
T e d says
I bookmarked this brine recipe and have used it several times. I also use it with wings and tinker with ratios. Not sure that doubling everything is the wayto go. This one is a winner.
DrDan says
Hi Ted,
First, sorry for the delayed response.
This ratio I call 1:1. 1 cup water to 1 tablespoon table salt. If you add a sugar of some type then match the salt. You can double the salt but if you do never brine for over 2 hours and it may still taste too salty.
Thank for the note.
Dan
Tia says
I made these last night and they were amazing! I loath dry chicken breasts, so I rarely grill them. These were so juicy and delicious! I'm never going back to non-brined chicken breasts. Thanks for an awesome recipe!
DrDan says
Hi Tia,
Sorry for the delayed response.
Yes, the brine can make a huge difference. You can get good without it if your careful but not great. Better with.
Thanks so much for the note.
Dan
Sheila says
Thank you for sharing this recipe. It was simple and delicious. We had a great family dinner yesterday. Everyone was enjoying this grilled chicken and it was indeed chicken heaven.
DrDan says
Hi Sheila,
Thanks for the note. Glad it worked well for you.
Dan
inductioncookwaregirl says
Sorry to hear about the passing of your dog -- I was looking recipes but you had my attention with the pictures of your dogs before I even got to the recipes!
I hadn't thought of brining chicken breast but it sounds like an easy solution to dry chicken breast. Not popular in this family! When baking chicken breast with a simple sauce, I also find that it can be dry. Any reason you can think of that brined chicken couldn't be baked in the oven? Thanks!
DrDan says
Thanks for the thoughts about Jake. Gone but not forgotten.
You can always brine chicken breast but be sure to rinse and not to add any more salt.
Dan
Cheryl says
better get that dogs eye checked out, doesnt look good
DrDan says
In this picture, he is blind and the eye you are looking at is artificial. He died a few months later of cancer.
Dan
Jason rimler says
came out great, forgot to poke holes but seemed fine, I put BBQ sauce in the brine intstead of sugar. Family loved
Rick says
Hi Dan -
I was excited to try this recipe yet cautious as my wife is a retired chef. I did everything according to the recipe but the chicken came out rubbery. Temp was 165° when I took it off the grill. I flipped the meat every 4-5 minutes, total cooking time was 30 minutes. The chicken ended up in the trash. I really hoped I could finally grill chicken the right way but failed.
DrDan says
Hi Rick,
Sorry it didn't work well for you. You might want to try a brine for a few hours next time. A simple brine of 1/4 cup of kosher salt dissolved in 1 quart (4 cups) of warm water. I like to add a 1/4 cup of brown sugar also. Add the trimmed chicken and brine in the refrigerator for a few hours. Rinse well, add some pepper and grill.
Dan
Lauri Freers says
I'm planning to try this today, Do you have any recommendations for a Foreman grill regarding the 2nd coat of Barbecue? I'm going to be using small sized pieces cut thin so It will cook quickly--there may be no time for the 2nd coating of sauce(?).
DrDan says
I haven't used a Foreman for many years. I have no idea of time etc. I'm worried that the direct contact with the grill surface that the Foreman requires would burn the sauce quickly. So I'm not even sure of the first light coat.
Dan
Kristopher S says
Incredible! The best BBQ chicken I've had!
DrDan says
THANKS
Dan
Dani M. says
Hello! Question...is any additional seasoning is required?
DrDan says
Not for me. The salt is in the brine and lots of spice in the sauce.
Dan