Ingredients
Scale
- 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