Recipe Chicken Breasts (2021)


  • Prepare the grill for direct cooking at high heat (450°F). Brush the cooking grates clean.
  • Drizzle the chicken breasts with extra virgin olive oil and rub over the breasts. Season generously with kosher salt and freshly ground black pepper.
  • Chicken Breasts
  • Place the chicken breasts on the hot grill. Cover and cook for 5-6 minutes or until they easily release from the grates. Flip the chicken and cook for 4-5 minutes longer. Baste the chicken breasts with BBQ sauce, flip and cook for 2 minutes on each side. Repeat on the other side. Cook until the breasts are firm to the touch and opaque all the way through, registering 160°F internal temp (the temp will rise to 165°F as the chicken rests).
  • Transfer to a plate and cover with a piece of aluminum foil and let rest for 5 minutes. Serve with more BBQ sauce if desired.
  • Chicken Breasts
  • Notes

    Chicken Breasts in the oven:

    Preheat the oven to 450°F and drizzle each chicken breast with oil. Season with kosher salt and black pepper. Place on a baking sheet lined with aluminum foil. Bake in the oven for 15 minutes. Brush the top side of the chicken with BBQ sauce, return to the oven and cook for 5-8 minutes longer, or until the sauce bubbles and begins to char and the internal temperature is 160°F and the juices run clear. Let the chicken rest a few minutes for the internal temp to raise to 165°F and the juices to settle before serving.

    *I use boneless, skinless chicken breasts for this recipe. If you’re a fan of a cut whole bird or the darker meat chicken thighs, the same principles apply, just add more time cooking time.


    Serving: 4g | Calories: 190kcal | Carbohydrates: 15g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 498mg | Potassium: 501mg | Fiber: 1g | Sugar: 12g | Vitamin A: 114IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

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