Bbq Chicken Recipe

Prep

Pat the 4 chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 1/2 inch so they cook evenly.

In a bowl, combine 2 tbs olive oil, 1.5 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Rub the mixture all over the chicken breasts, coating evenly. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours (bring to room temperature before cooking).

Prepare bacon and onions

Preheat oven to 425°F (220°C) if finishing in the oven, or prepare a medium-high grill. Slice the red onion into 1/4-inch rounds. Cut bacon strips in half crosswise.

In a skillet over medium heat, add the bacon pieces and cook until just crisp, about 6–8 minutes, turning occasionally. Remove and drain on paper towels. Reserve 1 tbs bacon fat in the skillet (or discard and use butter later). Using the same skillet over medium heat, add the red onion rounds and sauté for 3–4 minutes until softened and slightly caramelized; remove and set aside.

Cook chicken

Heat a large ovenproof skillet or grill to medium-high. Add 1 tbs butter (or reserved bacon fat). Sear the chicken breasts 3–4 minutes per side until golden. Reduce heat to medium-low, brush each breast generously with BBQ sauce (about 2–3 tbs per breast), cover the skillet or move to indirect heat on the grill, and continue to cook until internal temperature reaches 160°F (about 6–10 more minutes depending on thickness).

Once chicken reaches 160°F, brush another thin layer of BBQ sauce over each breast. Sprinkle the cooked bacon pieces evenly across the breasts, then distribute the sautéed red onion slices on top.

Melt cheeses

Evenly sprinkle 1 cup aged mozzarella and 1 cup sharp cheddar over the topped chicken breasts. Transfer skillet to the preheated oven (425°F) or close the grill lid and cook for 3–5 minutes until cheese is melted and bubbly and chicken reaches 165°F. If you prefer a lightly browned top, switch to broil for 1–2 minutes—watch closely to avoid burning.

Remove chicken from oven/grill and let rest for 5 minutes. If desired, brush a little extra BBQ sauce on top, squeeze 1 tsp lemon juice over all for brightness, and sprinkle with 2 tbs chopped fresh parsley.

Serve each chicken breast whole or sliced on a plate. Spoon any pan juices and extra melted cheese over the chicken. Suggested accompaniments: coleslaw, grilled corn, or roasted potatoes.