A classic barbeque chicken breast that’s charred first, then cooked all the way through as it’s slathered with homemade barbecue sauce. Ideal for cookouts, backyard grilling, or just a simple dinner at home!
This recipe works well with boneless chicken breasts or thighs. Just adjust the cooking times for the different thicknesses of the meat. For thicker breasts, you may want to pound them flat first, so they cook evenly and quickly.
If you prefer your chicken to be fully cooked through, make sure to use an instant read thermometer to test for the internal temperature of the meat. It’s important to remove the chicken from the grill when it reaches an internal temperature of 160 to 165 degrees F. This allows the chicken to finish cooking in its residual heat, and also helps ensure that it is not overcooked or dry.
Preheat your grill to medium-high heat, and lightly oil the grate. Place the seasoned chicken breasts on the grill, and cook for about 8 minutes per side. Once the chicken has finished cooking on one side, flip it, and brush with a little of the reserved marinade. Let it continue to cook for a couple more minutes, and then brush with another layer of the sauce.
To serve, place the grilled chicken on a serving platter and spoon the remaining sauce over it. Sprinkle with a little chopped parsley, and enjoy! Leftovers can be stored in the refrigerator in an airtight container for up to 4 days. They can also be reheated in the microwave or oven until warm.
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