Perfect for summer grilling and cookouts.
This Grilled Barbecue Chicken recipe is so easy yet still turns out flavorful and juicy every time. Thinly sliced chicken breasts soak up an orange juice based marinade before being grilled and brushed with layers of barbecue sauce until perfectly caramelized with sticky edges.
The BEST Barbecue Grilled Chicken
The key to the best grilled chicken is ensuring you thinly slice the chicken. Thick chicken breasts will take a very long time to cook on the grill and you will end up with a charred outside and raw inside.
Orange juice is the acid we use in the marinade and it perfectly compliments the smoky paprika and barbecue sauce. Seriously, this will be the best BBQ grilled chicken you’ve ever had!
Serve it with pasta salad, grilled vegetables, or corn on the cob for the ultimate summer dinner!
Ingredients
Chicken breasts are thinly sliced so they cook quickly and evenly on the grill while staying tender and juicy. Orange juice adds brightness and a little sweetness to the marinade, while smoked paprika, garlic, and onion powder add a subtle smoky flavor.
- thinly sliced chicken breasts
- avocado oil
- orange juice – the acid in the marinade, helps to tenderize the chicken
- garlic – fresh and minced!
- smoked paprika – adds a little smokiness
- onion power
- kosher salt – I use Diamond Crystal in all my recipes
- garlic powder
- barbecue sauce – use your favorite
How to Make Grilled Barbecue Chicken
- Marinate the Chicken: Combine the marinade ingredients and toss with your thinly sliced chicken breasts. Cover and refrigerate for at least 2 hours.
- Grill the First Side: Place the chicken on a preheated grill and cook until lightly charred and easy to flip.
- Layer the Barbecue Sauce: Brush generously with barbecue sauce. Continue flipping and brushing each side with more sauce until the chicken is fully cooked and caramelized.
- Rest and Serve: Let the chicken rest for a few minutes before serving to keep it juicy!
What to Serve with Grilled Barbecue Chicken
Barbecue Grilled Chicken is incredibly versatile. Think summer cookout sides, toss it on top of a salad, or even dice it up and serve it in a wrap. I lean towards:
- pasta salad
- grilled corn on the cob
- potato salad
- tator tots or french fries
- macaroni salad
- grilled vegetables
- tomato & cucumber salad
How to Make Grilled Barbecue Chicken Ahead of Time
You can marinate the chicken up to 6 hours in the refrigerator before grilling. Any longer and the acidity from the orange juice can affect the texture of the chicken. Once cooked, leftovers can be stored in an airtight container in the fridge for up to 4 days.
This Mediterranean Dense Bean Salad would be great alongside the chicken for meal prep.
Equipment I Use to Make Grilled Barbecue Chicken
- Splatter Tray – so versatile and cute!
- Grilling Utensils – must haves for easy grilling
- Microplane – so helpful for grating garlic
Frequently Asked Questions
Why thinly slice the chicken breasts?
Thinly sliced chicken cooks more evenly on the grill and results in juicier (not dry) chicken.
Can I make this without a grill?
Yes. You can cook the chicken in a grill pan or cast iron skillet.
What barbecue sauce works best?
Use your favorite barbecue sauce. A smoky or slightly sweet sauce works especially well with the orange juice in the marinade.
Can I use chicken thighs instead?
Yes! Boneless skinless chicken thighs work great.
Print
Grilled Barbecue Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1½ pounds chicken breasts, thinly sliced
- ¼ cup avocado oil
- ¼ cup orange juice
- 2 cloves minced garlic
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- Barbecue sauce
Instructions
- In a medium bowl or large ziploc bag, combine ¼ cup avocado oil, ¼ cup orange juice, 2 cloves minced garlic, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon kosher salt. Add 1½ pounds thinly sliced chicken breasts and toss until evenly coated. Marinate in the fridge for at least 2 hours and no more than 6 hours.
- Preheat your grill to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off.
- Place the chicken on the grill and cook for 4-5 minutes on the first side, until lightly charred and the chicken releases easily from the grill grates. Flip and brush the cooked side generously with barbecue sauce.
- Cook for another 3-4 minutes on the second side. Flip again and brush the other side with more barbecue sauce. Continue flipping and brushing each side with additional barbecue sauce every 1-2 minutes until the chicken is fully cooked through and caramelized around the edges, reaching an internal temperature of 165°F. I usually do two sets of flipping and saucing but it will depend on the thickness of your chicken, thinly sliced is much better for the grill.
- Transfer to a plate and let rest for 5-10 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Mains
- Method: Grill
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