Grilled Chicken On The Barbie Recipe

Prepare the chicken

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 1/2 inch to ensure even cooking.

In a shallow bowl or large zip-top bag, combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1 tsp black pepper. Whisk or shake to emulsify.

Add chicken breasts to the marinade, turning to coat thoroughly. Marinate in the refrigerator for at least 30 minutes and up to 3 hours. If short on time, let sit at room temperature 15 minutes after marinating before grilling.

Make the sauce

Combine 1 cup ketchup, 2 tbs brown sugar, 2 tbs apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tsp smoked paprika, 2 cloves minced garlic, 1 tsp hot sauce (optional), and 2 tbs water in a small saucepan.

Bring mixture to a gentle simmer over medium-low heat, stirring frequently. Reduce heat to low and cook 6–8 minutes until slightly thickened and glossy. Taste and adjust seasoning (add a pinch of salt or extra brown sugar if needed). Keep warm until ready to glaze the chicken.

Preheat grill

Preheat an outdoor gas or charcoal grill to medium-high heat (about 400°F / 200°C). If using a grill pan, heat it over medium-high on the stovetop. Oil the grates or pan lightly with a cloth dipped in oil to prevent sticking.

Place marinated chicken on the grill. Cook 4–6 minutes on the first side without moving until distinct grill marks form and the edges begin to turn opaque.

Flip the chicken and cook an additional 3–5 minutes. During the last 2 minutes of cooking, brush one generous coat of the signature BBQ sauce onto the top side, close the lid (if applicable) and let the sauce set. Flip once more, brush the other side with sauce, and cook until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cook time will be about 8–12 minutes depending on thickness.

Transfer grilled chicken to a cutting board and rest 5 minutes. Resting lets juices redistribute and allows the sauce to tack up slightly.

Prepare the bread and plate

While chicken rests, lightly toast the honey-wheat bread on the grill or in a skillet 30–60 seconds per side until warm and slightly charred. Spread 1/2 tbs softened butter on each slice. Arrange one toasted slice on each plate, place a grilled chicken breast on top, and brush with an additional tablespoon of warm BBQ sauce.

Garnish with a sprinkle of chopped fresh parsley and serve with lemon wedges on the side for those who want a bright squeeze. Serve remaining sauce on the side for dipping.