Chicken Bbq Recipe

Prep breasts

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

Make marinade

In a shallow bowl or large resealable plastic bag, combine 2 tbs olive oil, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp smoked paprika and 1 tbs lemon juice. Whisk or shake to combine.

Marinate

Add the chicken breasts to the marinade and turn to coat thoroughly. Marinate in the refrigerator for 30 minutes to 2 hours (30 minutes is sufficient if short on time; do not exceed 4 hours for best texture). Remove chicken from refrigerator 20 minutes before grilling to come closer to room temperature.

Combine sauce ingredients

In a small saucepan combine 1 cup ketchup, 2 tbs apple cider vinegar, 3 tbs packed brown sugar, 1 tbs Worcestershire sauce, 1 tsp hickory liquid smoke, 1 tsp yellow mustard, 1 tsp onion powder, 1 tsp minced garlic, 1 tsp hot sauce (optional), 2 tbs water, 1/2 tsp salt and 1/4 tsp black pepper. Whisk to combine.

Simmer

Place the saucepan over medium-low heat. Bring to a gentle simmer, stirring frequently, then reduce heat to low. Simmer gently for 8–10 minutes until slightly thickened and flavors meld. Taste and adjust seasoning: add a touch more sugar for sweetness, vinegar for tang, or smoked liquid for more smoke.

Keep warm

Remove from heat and keep covered until ready to baste. Reserve about 1/2 cup of the finished sauce for serving and basting during the final minutes of grilling.

Preheat grill

Prepare a gas or charcoal grill for medium-high heat (about 375–425°F / 190–220°C). Clean and oil the grates: brush with a little neutral oil on a paper towel held with tongs.

Grill chicken

Place marinated chicken breasts on the preheated grill. Cook uncovered for 4–6 minutes on the first side without moving to get good grill marks. Flip and cook another 4–6 minutes on the second side until internal temperature reaches 160°F (71°C). Times will vary based on breast thickness; use an instant-read thermometer.

Baste with sauce

During the last 2–3 minutes of cooking, baste both sides of the chicken twice with the reserved Sink hickory sauce. Close the lid between bastes so sauce sets and becomes sticky but avoid burning (sauce contains sugar). Continue grilling until internal temperature reaches 165°F (74°C).

Rest

Transfer the grilled chicken to a cutting board and let rest for 5 minutes. This redistributes juices and finishes carryover cooking to the final safe temperature.

Serve

Brush with additional Sink hickory sauce as desired, garnish with chopped parsley, and serve with lemon wedges on the side. Serve the remaining sauce in a small bowl for dipping.