BBQ SKINLESS BONELESS CHICKEN BREAST ON A GAS GRILL
A great tasting, moist, and tender grilled BBQ skinless boneless chicken breast. A simple short brine gets you the moist chicken breast you want. A light coat of BBQ sauce then grill carefully. Umm, chicken heaven.
Provided by Dan Mikesell AKA DrDan
Categories Main Course
Time 1h10m
Number Of Ingredients 6
Steps:
- Trim skinless boneless chicken breast of any trim-able fat. Try to use chicken breasts of about the same size. And if you get some that are very plump, flatten them down a little with a meat mallet or bottom of a pan to about 3/4 inch thick.
- Optional Brine: Mix brine of 3 cups water,1 1/2 tablespoons table salt, 1 1/2 tablespoons brown sugar and 1/2 to 1 teaspoon cayenne pepper (optional.) Add chicken and submerge and refrigerate for 30 minutes (no more than 1 hour)
- Clean and oil grill grates and preheat to a surface temperature of 450°-500° which is about medium-high on most grills. I recommend a surface thermometer to be able to control your grill well.
- Remove chicken from brine and rinse lightly under running water. Pat dry. Please be careful and wash up the surrounding area and your hands.
- Brush lightly with BBQ sauce of your choice.
- Place over direct heat.
- Flip about every 5 minutes. About 3-4 minutes before done, brush both sides with sauce. Remove from the grill at an internal temperature of 165°. About 30 minutes of total grill time. But total time will vary by the exact grill temperature and thickness of the breasts. The thinner breast may be in the 25-minute range, and those huge thick ones may take 35 minutes.
- Allow to rest for about 5 minutes before serving.
Nutrition Facts : Calories 159 kcal, Carbohydrate 7 g, Protein 24 g, Fat 3 g, Cholesterol 72 mg, Sodium 678 mg, Sugar 6 g, SaturatedFat 1 g, Fiber 1 g, ServingSize 1 serving
GRILLED CHICKEN BREASTS WITH TURMERIC AND LIME
The secret to these five-star chicken breasts is a simple, flavorful marinade of turmeric, rosemary, garlic, lime juice and olive oil. Most importantly, as with all white meat chicken, don't overcook it or you'll end up with well-seasoned shoe leather.
Provided by Pierre Franey
Categories dinner, poultry, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a grill or the broiler.
- Put the oil in a mixing bowl; and lime juice, chile powder, turmeric, rosemary, garlic, salt and pepper. Stir to blend well and add the chicken pieces. Turn them in the marinade to coat well. Cover and set aside until ready to cook. If they are to be marinated for a long period, refrigerate them.
- Place chicken pieces on the grill or on the rack under the broiler. Cover the grill or close the door to the broiler. Cook about 2 to 3 minutes and turn the pieces. Continue cooking until done, about 2 to 3 minutes on the grill, possibly a little longer under the broiler.
- Remove the pieces and brush the tops with the melted butter.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 307 milligrams, Sugar 0 grams, TransFat 0 grams
BARBECUED CHICKEN BREASTS
A handful of ingredients are all you need for this marinade that kicks up flavor without much fat. "There's a real zip to this chicken," promises Margaret Wilson of Hemet, California. "I like to make large batches of the marinade and freeze it so it's on hand when we're in the mood to grill chicken."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the chili sauce, vinegar, horseradish and garlic. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., Prepare grill for indirect heat, using a drip pan. Lightly oil the grill rack. , Place chicken skin side down over drip pan and grill, covered, over indirect medium heat for 20-25 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 290 calories, Fat 5g fat (1g saturated fat), Cholesterol 114mg cholesterol, Sodium 1031mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 42g protein. Diabetic Exchanges
BARBECUED CHICKEN BREASTS
This is not only quick and easy but great tasting as well. Had I not tasted this delicious grilled chicken I likely would never have chosen to make a barbecue sauce that had horseradish as one of the ingredients, but having tasted it I just had to have the recipe. Good friends share!
Provided by Gerry
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Make Sauce: In a small saucepan combine ketchup, cider vinegar, horseradish, brown sugar, minced garlic, thyme and black pepper; whisk together to mix ingredients. Bring to a boil over medium/low heat. Cook about five minutes until thickened. Remove from heat.
- Brush chicken breasts with sauce (both sides) and place in foil lined pan.
- Broil or grill basting with remaining sauce until no longer pink in centre. Allow to stand five minutes before serving.
THE BEST GRILLED CHICKEN
Say goodbye to dry, bland grilled chicken breasts. This recipe guarantees juicy, flavorful chicken every time.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness.
- Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight.
- Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Do not overcook. Transfer the chicken to a platter and serve.
Nutrition Facts : ServingSize 1 chicken breast, Calories 413, Fat 25 g, Carbohydrate 2 g, Protein 42 g, SaturatedFat 4 g, Sugar 0 g, Fiber 0 g, Sodium 958 mg, Cholesterol 127 mg
GRILLED CHICKEN BREASTS WITH BBQ SAUCE
For this all-American classic that's great for lunch or dinner, use a great homemade sauce and pick your method: Slow-cook a whole bird for the juiciest results or grill smaller pieces for a fast meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 3
Steps:
- Heat grill to medium-high. Season chicken breasts with salt and pepper. Clean and lightly oil hot grates. Place chicken on grill (if using skin-on chicken, place skin side down on grill).
- Grill chicken, without turning, 6 to 10 minutes for boneless chicken and 10 to 14 minutes for bone-in. Flip and grill until cooked through, or a thermometer inserted in the thickest part of meat (avoiding bone) registers 160 degrees, 8 to 10 minutes more.
- About 1 minute before chicken is done, brush with barbecue sauce.
OVEN BBQ CHICKEN BREASTS
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Rub the chicken breasts with the oil and sprinkle generously all over with the grill seasoning. Arrange in a greased shallow 2-quart baking dish. Alternatively, and for a quicker cleanup, line the baking dish with foil and grease the foil before adding the chicken to prevent sticking.
- Combine the barbecue sauce ingredients in a bowl and stir to blend.
- Pour the sauce over the chicken.
- Cover the baking dish tightly with foil and bake in the preheated oven for 25 to 40 minutes, or until the chicken is tender and cooked through. The chicken should register at least 165 F inside on an instant-read food thermometer , the minimum safe temperature for chicken consumption.
- Serve with your favorite sides and enjoy.
Nutrition Facts : Calories 359 kcal, Carbohydrate 29 g, Cholesterol 102 mg, Fiber 1 g, Protein 38 g, SaturatedFat 2 g, Sodium 934 mg, Sugar 23 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g
BBQ CHICKEN BREASTS
The most tender, juicy chicken grilled to PERFECTION, smothered in a thick, homemade BBQ sauce. You can also make this ahead of time!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 11
Steps:
- WHISK together ketchup, vinegar, brown sugar, molasses, Worcestershire, mustard, garlic powder, onion powder, pepper and 1/4 cup water. Reserve 1/3 cup and set aside. COMBINE ketchup mixture and chicken in a gallon size slider bag or large bowl; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade. PREHEAT grill to medium high heat. MAKE drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. PLACE chicken on foil and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10-12 minutes on each side. SERVE immediately, garnished with parsley, if desired.
BBQ CHICKEN BREASTS IN THE OVEN
Make this quick and easy BBQ chicken breast in the oven for those times when you want a good meal but don't feel like fussing. Nuke a few potatoes for baked, steam some fresh broccoli or saute some green beans, and you got dinner in about an hour.
Provided by Grumpygrandpa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with heavy-duty foil to make cleanup easier.
- Prepare chicken breasts by cutting off the rib meat if you wish and rinse and pat dry. Leave the skin on. Season chicken with salt and pepper and put in the pan.
- Bake in the preheated oven until juices start to appear, about 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Remove the pan and generously pour 1/2 of the barbecue sauce over chicken. Continue to bake for 20 minutes. Repeat with remaining barbecue sauce and cook until no longer pink in the centers and skin is crispy, 15 to 20 minutes more.
Nutrition Facts : Calories 476.4 calories, Carbohydrate 22.7 g, Cholesterol 163.2 mg, Fat 15.3 g, Fiber 0.4 g, Protein 57.9 g, SaturatedFat 4.3 g, Sodium 937.3 mg, Sugar 16.3 g
GRILLED CHICKEN BREAST
The BEST grilled chicken breast and marinade recipe! An easy method for making tender, moist grilled chicken breasts every time. So Juicy!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h
Number Of Ingredients 4
Steps:
- Place the chicken breasts on a cutting board (leave several inches between them and work in batches as needed). Cover with plastic wrap to keep things tidy, and with a meat mallet, rolling pin, or your fist, pound the chicken to an even thickness. It doesn't need to be ultra thin-just make sure the middle is fairly even with the ends (the chicken should be about 1/2-inch thick).
- With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
- In a large ziptop bag, combine the marinade ingredients, then add the chicken.
- Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate it to marinate for up to 12 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
- When ready to grill, preheat the grill to high (475 degrees F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grates.
- Place the chicken on the grill presentation (smooth) side down, shaking off any excess marinade. Cover the grill and let cook for 4 to 5 minutes on the first side, then flip. The chicken should lift easily off the grill; if it sticks, allow it to cook another minute or two.
- Recover the grill and cook for an additional 4 to 8 minutes. Chicken is considered done at 165 degrees F. I like to remove chicken from the grill around the 155-160 degree F mark and allow it to finish cooking while resting. DO NOT OVERCOOK, or your chicken will be dry.
- Place the chicken on a plate and let rest for at least 5 minutes (resting is mandatory!). Add any desired toppings or sauces. Enjoy!
Nutrition Facts : ServingSize 1 (of 4); about 7 ounces, Calories 226 kcal, Protein 42 g, Fat 5 g, SaturatedFat 1 g, TransFat 0.03 g, Cholesterol 127 mg, UnsaturatedFat 3 g
BBQ CHICKEN MARINADE
Mix up this kid-friendly marinade, pop it in the freezer with 1 1/2 pounds of chicken and you'll have dinner ready to go on a busy week where there's no time for meal planning.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the marinade: Combine the ketchup, sugar, vinegar, Worcestershire, cumin, paprika, garlic, 1/2 teaspoon salt and a few turns of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Remove the chicken from the bag and grill over indirect heat, covered, until cooked through, lightly charred and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.
OVEN BBQ CHICKEN BREASTS
Try a saucy BBQ chicken breast recipe. These Oven BBQ Chicken Breasts are saucealicious. It'll be your new favorite BBQ chicken breast recipe!
Provided by My Food and Family
Categories Chicken
Time 30m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Heat oven to 375°F.
- Pour barbecue sauce over chicken in 13x9-inch baking dish sprayed with cooking spray.
- Bake 25 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 170, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g
GRILLED BBQ CHICKEN (BARBECUE CHICKEN RECIPE)
Say hello to your newest go-to summer staple, the best Grilled BBQ Chicken recipe! This easy recipe utilizes a quick BBQ chicken marinade, a flavorful BBQ chicken dry rub, & indirect grilling, yielding perfectly tender, juicy, & flavorful BBQ chicken every time. The only grilled barbecue chicken recipe you'll need from now on!
Provided by Jess Larson | Plays Well With Butter
Categories Main Dishes
Time 12h
Number Of Ingredients 15
Steps:
- If you'd like to make BBQ chicken without the skin, tear the skin off of each chicken thigh. If you'd like to make skin-on BBQ chicken, simply trim off any excess skin or fat.
- Add all listed ingredients to a small bowl or jar. Stir to combine. Set aside, or store on your spice rack in an airtight container for up to 2 months.
- Add the beer (or buttermilk) to a large bowl or ziptop bag. Add in the kosher salt and stir to combine. Add the chicken, submerging all the parts in the beer mixture. Set aside to brine for at least 20 minutes or up to 2 days. If brining longer than 1 hour, be sure to store the chicken in the brine in an airtight container or ziptop bag in the refrigerator. If I have the time, I usually try to brine for at least 12 hours.
- Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (To learn more about zone grilling, be sure to check out this post.)
- Once the grill is hot, remove the chicken from the brine, patting off any excess moisture with a paper towel. Season generously with salt & the BBQ chicken dry rub. If using skin-on chicken, work your fingers under the skin to season both sides of the skin.
- Place the seasoned chicken on the indirect side of the grill (skin side up, if using skin-on chicken), as close to the fire as possible without being over the direct heat. Cook the chicken, rotating the pieces 180 degrees every 15 minutes, until an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 150 degrees F. Depending on the size of your chicken & the temperature of your grill, this could take as little as 15 minutes or up to 40 minutes.
- Move the chicken over direct heat. If using skin-on pieces, flip the chicken so the skin-side is down. Use a pastry brush to baste the BBQ chicken with BBQ sauce & cook for 2 minutes. Flip the chicken & cook for 2 minutes more. If using skinless chicken, baste the second side with BBQ sauce; if using skin-on chicken, I suggest not applying BBQ sauce to the skin to keep it nice & crispy. Repeat 2-3 times, until your chicken is as charred & saucy as desired and an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 160 degrees F. Remove from the grill and set aside to rest for 5-10 minutes. Carryover heat will cause the internal temperature to continue to rise as it rests. The chicken will be ready to serve once an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 165 degrees F.
- with extra BBQ sauce and your favorite summer side dishes. Enjoy!
Nutrition Facts : Calories 240 calories, Sugar 31.1 g, Sodium 1054.9 mg, Fat 4.7 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 40.3 g, Fiber 1.5 g, Protein 5.4 g, Cholesterol 23.6 mg
BONELESS BBQ CHICKEN BREAST
Summertime is a good time to fire up the BBQ for easy recipes and simple grilling marinades. These barbecued chicken breasts make weeknight meals a breeze; the simple three-ingredient BBQ chicken marinade turns plain grilled chicken into a sweet and saucy star.
Provided by Walmart
Categories All Recipes
Time 1h25m
Yield 4
Number Of Ingredients 4
Steps:
- HowToStep
- Place chicken breasts in a large shallow dish. Drizzle over 1 tbsp Italian dressing. Flip chicken over to coat completely. Refrigerate for 1 hour. ##Combine BBQ sauce, marmalade and remaining 2 tbsp Italian dressing in a small bowl. ##Preheat barbecue to medium. Oil grill. Barbecue chicken, basting with BBQ sauce mixture occasionally, until an instant-read thermometer inserted into thickest part of breast reads 165°F, about 7 to 8 minutes per side.
GRILLED CHICKEN BREAST
This is the BEST grilled chicken breast recipe! The chicken breasts are marinated in an easy to make wet rub using pantry staple spices then grilled until juicy and crazy delicious. With a few tips, learn how to grill chicken breast so it is juicy and delicious every time.
Provided by Kristen Stevens
Categories Dinner
Time 28m
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the olive oil, apple cider vinegar, paprika, onion powder, garlic powder, oregano, salt, and pepper. It will be a thick paste.
- Add the boneless chicken breasts to the bowl and mix well so they are completely coated in the marinade. Let them marinate while your BBQ heats up, or up to 8 hours.
- Preheat your BBQ to medium-high heat and oil the grates well. (Or use a grill mat for easy cleanup.) Grill the chicken breasts for 9 minutes on each side, or until they reach an internal temperature of 165 degrees Fahrenheit.
- Remove them from the grill and let them rest for 5 minutes before serving.
Nutrition Facts : ServingSize 1 well seasoned chicken breast, Calories 370 kcal, Carbohydrate 4 g, Protein 37 g, Fat 22 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 111 mg, Sodium 206 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 17 g
OVEN BBQ CHICKEN
Bone-in, skin-on chicken breasts are coated with a bbq dry rub, basted with bbq sauce, and roasted in the oven for an easy, flavorful dinner. The meat is crispy on the outside and incredibly juicy on the inside!
Provided by Blair Lonergan
Categories Dinner
Time 1h
Number Of Ingredients 9
Steps:
- Let the chicken sit on the counter and come to room temperature for about 30 minutes while you preheat the oven and prepare the rest of the ingredients.
- Preheat oven to 400°F. Line a large rimmed baking sheet or a roasting pan with foil or parchment paper for easy cleanup, if desired.
- Pat the chicken very dry with paper towels.
- In a small bowl, stir together the brown sugar, chili powder, kosher salt, cumin, smoked paprika, garlic powder, and onion powder.
- Rub the seasoning mixture all over the chicken.
- Place the chicken (skin-side up) on the prepared pan.
- Bake the bone-in chicken breasts uncovered for a total of about 40-50 minutes, basting with the bbq sauce during the final 5-10 minutes. Remove the chicken from the oven when the skin is crispy, the juices run clear, and an instant-read thermometer registers 165°F when inserted into the thickest part of a breast.
- Allow the chicken to rest for 5-10 minutes before serving. Serve with additional bbq sauce, if desired.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 238 kcal, Carbohydrate 19 g, Protein 20 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 58 mg, Sodium 2204 mg, Fiber 1 g, Sugar 15 g, TransFat 1 g, UnsaturatedFat 6 g
PERFECTLY BARBECUED CHICKEN BREASTS
A good salt brine keeps the meat juicy and moist, a simple dinner with lots of sophistication.
Categories Dinner
Time 40m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Whisk the salt into the warm water in a very large bowl until salt dissolves. Allow mixture to cool to room temperature, about 30 minutes.
- Submerge chicken in cooled brine. Refrigerate 1 hour.
- Off heat, coat grill with cooking spray. Prepare gas grill for medium-high, indirect cooking (barbecuing) or build a well-ashed, medium-high-heat charcoal bed in a charcoal grill and rake the coals to the sides of the cooking grate.
- Remove chicken from salt brine; rinse them and pat dry. Place chicken bone-side down on grill grate to the side of any heat source, not directly over the heat. Cover grill and barbecue 15 minutes.
- Brush chicken breasts with barbecue sauce, cover grill and continue cooking until an instant-read meat thermometer inserted into the thickest part of one breast registers 165°F, about 15 minutes more (and less for boneless chicken). Transfer chicken to a cutting board and let stand for 5 minutes to reincorporate any juices before serving.
- Yields about 3 ounces chicken per serving.
Nutrition Facts : Calories 83 kcal
CITRUS BARBECUED CHICKEN BREASTS
Make and share this Citrus Barbecued Chicken Breasts recipe from Food.com.
Provided by mommyoffour
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix barbecue sauce, orange juice, orange peel together.
- Reserve 1/2 cup sauce mixture.
- Pour remaining sauce mixture into shallow dish.
- Add chicken to sauce mixture; turn to coat well.
- Cover and refrigerate 30 minutes to marinate.
- Drain and discard marinate.
- Place chicken on greased grill over medium coals.
- Grill 12 to 15 minutes or until cooked through (160 degrees), turning and brushing with reserved sauce mixture halfway through grilling time.
Nutrition Facts : Calories 183.8, Fat 2.6, SaturatedFat 0.6, Cholesterol 68.4, Sodium 586.2, Carbohydrate 9.7, Fiber 0.9, Sugar 3.6, Protein 28.5
BARBECUE CHICKEN BREAST - THE SIMPLEST RECIPE EVER
This no-frills BBQ chicken breast recipe needs to be in your Recipe Box. There are no fancy ingredients in this easy and delicious recipe. We used our favorite BBQ sauce since that is the main flavor and suggest using what you like best. The chicken breasts are smothered in barbecue sauce and cooked to tender perfection. The...
Provided by Traci Coleman
Categories Chicken
Time 35m
Number Of Ingredients 3
Steps:
- 1. Put breasts into a baking dish. (For ease of clean up, line dish with foil first!) Salt and pepper them.
- 2. Pour BBQ sauce over chicken.
- 3. Bake at 375 for 25 - 35 minutes, or until done. Cooking time depends on the size of the breasts.
- 4. Brush cooked sauce back over the chicken breasts when done so the chicken is well coated.
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Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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