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Ingredients
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Marinade & Chicken
Onions
BBQ Finish & Serving
Method
Marinade & Chicken
- 1
Prepare marinade
In a medium bowl whisk together 3 tbs olive oil, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, apple cider vinegar and brown sugar until combined.
- 2
Marinate chicken
Pat the 4 chicken breasts dry with paper towels. Place them in a zip-top bag or shallow dish and pour the marinade over. Massage to coat evenly. Refrigerate for at least 30 minutes and up to 4 hours (avoid longer with thin breasts to prevent over-tenderizing).
- 3
- 4
Grill chicken
Remove chicken from marinade and let excess drip off. Place breasts on the grill and cook 5–7 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). During the last 2 minutes of cooking, brush both sides with the BBQ sauce so it becomes glossy and slightly caramelized. Remove chicken to a cutting board and let rest 5 minutes before slicing.
Onions
- 5
- 6
There are two options for cooking the onions: grill or pan-sauté. For grill: place onion rings directly on the preheated grill for 2–3 minutes per side until charred and softened. For stove-top: heat a skillet over medium-high heat, add the oiled onion slices and cook 6–8 minutes, stirring occasionally, until caramelized at the edges and tender. Remove from heat and keep warm.
BBQ Finish & Serving
- 7
Slice the rested chicken breasts into 1/4-inch thick slices. Arrange on a platter or directly on the pizza (if using as a pizza topping) and spoon any remaining warmed BBQ sauce over the slices.
- 8
Top with the grilled or sautéed onions and sprinkle with chopped fresh parsley, if using. Serve immediately with lemon wedges on the side to squeeze over the chicken for a bright finish.