Bbq Chicken Breast Recipe

Prepare and pound

Pat chicken breasts dry with paper towels. If breasts are uneven thickness, place each between two sheets of plastic wrap and gently pound with a meat mallet or heavy skillet until an even thickness of about 3/4 inch. This promotes even cooking.

Season

In a small bowl combine salt (1 tsp), black pepper (1/2 tsp), smoked paprika (1 tsp) and garlic powder (1 tsp). Rub olive oil (2 tbs) over both sides of each chicken breast, then evenly sprinkle and rub the spice mix onto both sides of the breasts.

Preheat grill or pan

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a large heavy skillet/grill pan over medium-high heat. Lightly oil the grill grates or skillet.

Sear and cook

Place chicken on the hot grill or skillet. Cook undisturbed 4-5 minutes on the first side until well browned and you see grill marks. Flip and cook 3-4 minutes on the second side.

Make the sauce

While chicken cooks, combine ketchup (1 cup), apple cider vinegar (2 tbs), brown sugar (2 tbs), Worcestershire sauce (1 tbs), Dijon mustard (1 tsp), hot sauce (1/2 tsp), onion powder (1/2 tsp), black pepper (1/4 tsp) and salt (1/4 tsp) in a small saucepan. Stir to combine.

Simmer

Bring sauce to a gentle simmer over medium-low heat, stirring frequently. Reduce heat and simmer 6-8 minutes until slightly thickened. Taste and adjust seasoning (add a pinch more sugar for sweetness or a splash of vinegar for brightness). Keep warm.

Glaze chicken

After flipping the chicken per previous step and once it is nearly cooked through (internal temp about 155°F / 68°C), brush a generous layer of the warm BBQ sauce on the top side. Continue cooking 1-2 minutes, flip and brush the other side with sauce. Cook until internal temperature reaches 165°F (74°C) and sauce is set and slightly caramelized, about 1-2 more minutes per side if needed.

Transfer cooked chicken to a resting plate and tent loosely with foil. Let rest 5 minutes to allow juices to redistribute and sauce to set.

Slice chicken if desired, spoon any reserved warm BBQ sauce over the top, sprinkle with chopped parsley (2 tbs) and serve with lemon wedges (4). The lemon can be squeezed over the chicken to add brightness.