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Ingredients
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Chicken & Marinade
BBQ Sauce
To Finish
Method
Chicken & Marinade
Prep the chicken
Pat the 4 chicken breasts dry with paper towels. If breasts are unevenly thick, butterfly or pound to an even thickness about 1/2 inch for even cooking.
In a small bowl, whisk together 2 tbs olive oil, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder to make the marinade.
Brush or rub the marinade evenly over both sides of the chicken breasts. Place the chicken in a shallow dish or zip-top bag and refrigerate for at least 30 minutes and up to 3 hours. Remove from refrigerator 20 minutes before grilling to come closer to room temperature.
BBQ Sauce
Make the sauce
While the chicken marinates (or during the last 10–15 minutes of resting), combine 1 cup ketchup, 2 tbs apple cider vinegar, 2 tbs packed brown sugar, 1 tbs Worcestershire sauce, 1 tsp mustard, 1 tsp hot sauce (optional), 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 2 tbs water in a small saucepan.
Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Simmer for 6–8 minutes until slightly thickened and glossy. Taste and adjust sweetness, acidity, or heat as desired. Keep warm on the lowest heat or transfer to a small covered bowl until needed.
Grilling & Finish
Preheat grill
Preheat a gas or charcoal grill to medium-high heat, about 400–450°F (200–230°C). Oil the grates lightly to prevent sticking.
Place the chicken breasts on the grill and cook uncovered 4–6 minutes per side, turning once. For cross-hatch grill marks, rotate the breasts 45 degrees halfway through each side's cooking time. Start checking internal temperature after the first flip.
When internal temperature reaches 155°F (68°C), brush each breast generously with the BBQ sauce on both sides. Close the grill lid and continue cooking 1–2 minutes per side to set the sauce and finish cooking. Target final internal temperature is 165°F (74°C). Use an instant-read thermometer inserted into the thickest part to confirm doneness.
Transfer the chicken to a cutting board and let rest 5 minutes to allow juices to redistribute. Spoon any remaining warm BBQ sauce over the chicken, sprinkle with 2 tbs chopped fresh parsley, and serve with lemon wedges if desired.