20 Delicious Chicken Breast BBQ Recipes for Summer

Summer’s here, and it’s time to fire up the grill for some mouthwatering chicken breast BBQ recipes that’ll make your taste buds dance! Whether you’re craving quick weeknight dinners, seasonal favorites, or just some good old comfort food, we’ve got you covered. Dive into our roundup of 20 delicious recipes that promise to keep your summer meals exciting and flavorful. Let’s get grilling!

Grilled BBQ Chicken Breast with Honey Mustard Glaze

Venturing into the realm of summer grilling brings a sense of warmth and nostalgia, especially when the dish at hand is as comforting as this. The combination of smoky BBQ and sweet honey mustard creates a melody of flavors that dance on the palate, making every bite a moment to savor.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 cup BBQ sauce (choose a smoky flavor for depth)
• 1/4 cup honey (local honey adds a lovely floral note)
• 2 tbsp Dijon mustard (or whole grain for texture)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp smoked paprika (for that extra smokiness)
• Salt and pepper (to season the chicken)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the BBQ sauce, honey, Dijon mustard, olive oil, garlic powder, and smoked paprika until smooth. This will be your glaze.
3. Season both sides of the chicken breasts with salt and pepper, ensuring even coverage for flavor in every bite.
4. Place the chicken on the grill and cook for 5-6 minutes on the first side, until you see nice grill marks and the chicken releases easily.
5. Flip the chicken and brush the top with a generous amount of the honey mustard glaze. Cook for another 5-6 minutes.
6. Flip once more, glaze the other side, and cook for an additional 2-3 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
7. Remove the chicken from the grill and let it rest for 5 minutes before serving to allow the juices to redistribute.

Zesty and tender, the chicken boasts a perfect balance of sweet and smoky, with a glaze that caramelizes beautifully on the grill. Serve it alongside a crisp salad or atop a bed of quinoa for a meal that’s as nutritious as it is delicious.

Smoky BBQ Chicken Breast with Apple Cider Vinegar Sauce

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that balances the boldness of BBQ with the subtle tang of apple cider vinegar. It’s a recipe that invites patience, promising rich flavors as a reward for your time.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total, for even cooking)
• 1/2 cup BBQ sauce (smoky flavor preferred, but any will do)
• 1/4 cup apple cider vinegar (adds a bright acidity)
• 1 tbsp olive oil (or any neutral oil, for searing)
• 1 tsp smoked paprika (for that deep, smoky note)
• 1/2 tsp garlic powder (adjust to taste)
• Salt and freshly ground black pepper (to season)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken after searing.
2. Season the chicken breasts evenly with smoked paprika, garlic powder, salt, and pepper. This builds the flavor base.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken, searing for 3-4 minutes per side until golden brown. Tip: Don’t move the chicken too soon to get a good sear.
4. In a small bowl, whisk together BBQ sauce and apple cider vinegar. Pour over the chicken in the skillet, turning to coat evenly.
5. Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
6. Let the chicken rest for 5 minutes before slicing. This keeps it juicy. Tip: Cover loosely with foil to keep warm.

Might you find the chicken tender, with a caramelized glaze that’s both sweet and tangy? Serve it atop a crisp salad or alongside roasted sweet potatoes for a meal that feels both hearty and refined.

Spicy BBQ Chicken Breast with Chipotle Marinade

Just like the slow, golden hours of a summer afternoon, this dish brings warmth and depth to your table. It’s a simple yet profound way to turn ordinary chicken into something memorable, with a marinade that whispers of smoke and spice.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total, for even cooking)
• 1/4 cup olive oil (or any neutral oil, for a lighter taste)
• 2 tbsp chipotle peppers in adobo sauce (adjust to taste, for more or less heat)
• 1/4 cup honey (for a touch of sweetness that balances the spice)
• 2 cloves garlic, minced (fresh is best, but 1/2 tsp garlic powder works in a pinch)
• 1 tsp smoked paprika (for that essential smoky flavor)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 cup apple cider vinegar (adds a bright acidity)

Instructions

1. In a medium bowl, whisk together olive oil, chipotle peppers, honey, garlic, smoked paprika, salt, and apple cider vinegar until fully combined. Tip: For a smoother marinade, blend the ingredients in a food processor.
2. Place chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over them, ensuring they’re fully coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill or grill pan to medium-high heat (about 375°F to 400°F). Tip: Oil the grill grates lightly to prevent sticking.
4. Remove chicken from marinade, letting excess drip off. Grill for 6-7 minutes per side, or until internal temperature reaches 165°F. Tip: Avoid moving the chicken too much to get those perfect grill marks.
5. Let the chicken rest for 5 minutes before slicing. This keeps the juices inside, making every bite succulent.

Caramelized edges give way to tender, juicy meat infused with the smoky heat of chipotle and the sweet tang of honey. Serve it sliced over a crisp salad, or alongside grilled corn for a meal that celebrates the essence of summer.

Sweet and Tangy BBQ Chicken Breast with Pineapple Salsa

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that balances the boldness of BBQ with the freshness of fruit. This recipe, a harmonious blend of sweet and tangy flavors, invites you to slow down and savor the process.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup BBQ sauce (homemade or store-bought, for a smokier flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced pineapple (fresh for best texture, or canned if in a pinch)
• 1/2 cup diced red bell pepper (adds a sweet crunch)
• 1/4 cup finely chopped red onion (soak in cold water for 10 minutes to mellow the bite)
• 2 tbsp chopped cilantro (adjust to taste)
• 1 tbsp lime juice (freshly squeezed for brightness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your grill or grill pan to medium-high heat (375°F to 400°F) to ensure a good sear without burning.
2. Brush the chicken breasts lightly with olive oil and season both sides with salt and black pepper.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F, basting with BBQ sauce during the last 2 minutes of cooking for a glossy finish.
4. While the chicken cooks, combine the diced pineapple, red bell pepper, red onion, cilantro, lime juice, and a pinch of salt in a bowl to make the salsa. Let it sit for at least 5 minutes to allow the flavors to meld.
5. Remove the chicken from the grill and let it rest for 5 minutes before slicing to retain its juices.
6. Serve the grilled chicken topped with the pineapple salsa, offering a contrast of temperatures and textures.

Here, the succulent chicken, glazed with a sticky BBQ sauce, meets the vibrant, chunky salsa, creating a dish that’s as visually appealing as it is delicious. Consider serving it over a bed of quinoa or alongside grilled vegetables for a complete meal that celebrates the essence of summer.

Garlic Butter BBQ Chicken Breast with Herb Infusion

Sometimes, the simplest dishes carry the most profound flavors, especially when they’re kissed by the smoky embrace of the grill. This recipe, a humble yet elegant take on chicken breast, marries the pungent warmth of garlic with the rich, velvety touch of butter, all while being serenaded by a chorus of fresh herbs.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total, for even cooking)
• 1/2 cup unsalted butter, softened (for easier mixing)
• 4 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried, but fresh is preferred)
• 1 tbsp fresh thyme, finely chopped (ditto on the fresh note)
• 1/2 tsp salt (adjust based on your butter’s saltiness)
• 1/4 tsp black pepper (freshly ground adds a nice punch)
• 1/4 cup BBQ sauce (choose a smoky or sweet variety based on preference)

Instructions

1. Preheat your grill to medium-high heat, aiming for about 375°F to 400°F, ensuring it’s hot enough to sear the chicken properly.
2. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, salt, and pepper, mixing until fully incorporated. Tip: Letting this mixture sit for 10 minutes before using can help the flavors meld beautifully.
3. Pat the chicken breasts dry with paper towels to ensure the butter mixture adheres well and to promote better browning.
4. Generously coat each chicken breast with the garlic butter herb mixture, making sure to cover all sides for maximum flavor.
5. Place the chicken on the preheated grill, cooking for about 6-7 minutes on the first side. Tip: Resist the urge to move the chicken too soon; letting it sear undisturbed ensures those coveted grill marks.
6. Flip the chicken and brush the cooked side with BBQ sauce. Cook for another 6-7 minutes, then brush the other side with BBQ sauce and cook for an additional 2 minutes, or until the internal temperature reaches 165°F. Tip: Using a meat thermometer takes the guesswork out of ensuring perfectly cooked chicken.
7. Remove the chicken from the grill and let it rest for 5 minutes before serving to allow the juices to redistribute.

As you slice into the chicken, notice how the herb-infused butter has seeped into every crevice, offering a moist, flavorful bite that’s perfectly complemented by the caramelized BBQ glaze. Serve it atop a bed of creamy mashed potatoes or alongside a crisp, green salad for a meal that feels both indulgent and refreshingly simple.

BBQ Chicken Breast Stuffed with Spinach and Feta

Remembering the quiet evenings spent in the kitchen, the simplicity of combining a few ingredients to create something truly comforting comes to mind. This dish, with its tender chicken and creamy filling, is a testament to the beauty of uncomplicated flavors.

Ingredients

• 2 large chicken breasts (about 1 lb total, look for even thickness)
• 1 cup fresh spinach, tightly packed (baby spinach works best)
• 1/2 cup feta cheese, crumbled (for a tangier taste, use goat cheese)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (fine sea salt preferred)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1/2 cup BBQ sauce (choose a smoky variety for depth)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Using a sharp knife, carefully slice a pocket into the side of each chicken breast, being careful not to cut through to the other side.
3. In a bowl, mix the spinach, feta cheese, garlic powder, salt, and pepper until well combined.
4. Stuff each chicken breast pocket with the spinach and feta mixture, dividing evenly.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts.
6. Sear the chicken for 3-4 minutes on each side, or until golden brown, to lock in the juices.
7. Brush the top of each chicken breast with BBQ sauce, covering evenly.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.

Here, the chicken emerges juicy and flavorful, with the spinach and feta melting into a creamy contrast against the smoky BBQ glaze. Serve it atop a bed of wild rice or alongside roasted vegetables for a meal that feels both nourishing and indulgent.

Maple Glazed BBQ Chicken Breast with Pecan Crust

Amidst the quiet hum of the kitchen, the Maple Glazed BBQ Chicken Breast with Pecan Crust emerges as a dish that marries the sweetness of maple with the smoky depth of barbecue, all encased in a crunchy pecan embrace. It’s a recipe that feels like a warm hug on a cool evening, inviting you to savor each bite slowly.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 cup pure maple syrup (for a richer flavor, use Grade B)
• 1/4 cup your favorite BBQ sauce (smoky flavors work best)
• 1 cup finely chopped pecans (toast them lightly for extra crunch)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the maple syrup and BBQ sauce until well combined. Set aside.
3. Season the chicken breasts evenly with salt and pepper on both sides.
4. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 3-4 minutes on each side, or until golden brown.
5. Transfer the seared chicken breasts to the prepared baking sheet. Generously brush the top of each breast with the maple-BBQ glaze.
6. Sprinkle the chopped pecans evenly over the glazed chicken, pressing lightly to adhere.
7. Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the pecans are golden and fragrant.
8. Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.

Just as the pecans add a delightful crunch, the maple glaze caramelizes into a sticky-sweet coating that contrasts beautifully with the tender chicken. Serve it alongside a crisp apple slaw or over a bed of wild rice for a meal that’s as visually appealing as it is delicious.

BBQ Chicken Breast with Bourbon Peach Sauce

Zestfully, the warmth of summer evenings calls for dishes that marry simplicity with depth, much like this one. It’s a recipe that whispers of lazy afternoons and the sweet, smoky embrace of the grill.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each, for even cooking)
• 1 cup bourbon (a mid-range brand balances flavor and cost)
• 2 cups peaches, peeled and diced (fresh or thawed frozen)
• 1/4 cup brown sugar (packed, for a deeper sweetness)
• 2 tbsp apple cider vinegar (adds a bright tang)
• 1 tbsp smoked paprika (for that essential smokiness)
• 1 tsp garlic powder (or freshly minced, for more punch)
• Salt and freshly ground black pepper (to season the chicken)
• 2 tbsp olive oil (or any neutral oil, for grilling)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Season the chicken breasts evenly with salt, pepper, and smoked paprika, gently pressing the spices into the meat.
3. In a saucepan over medium heat, combine bourbon, peaches, brown sugar, apple cider vinegar, and garlic powder. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
4. Brush the chicken with olive oil and place on the grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.
5. During the last few minutes of grilling, baste the chicken generously with the bourbon peach sauce, allowing it to caramelize slightly.
6. Remove the chicken from the grill and let it rest for 5 minutes before serving, ensuring the juices redistribute.

How the chicken emerges juicy and tender, with a glaze that’s a perfect balance of sweet, smoky, and slightly boozy. Serve it atop a bed of creamy polenta or alongside grilled vegetables for a meal that feels both indulgent and wholesome.

Asian Inspired BBQ Chicken Breast with Hoisin Glaze

Comforting yet adventurous, this dish bridges the gap between familiar flavors and the excitement of Asian cuisine. The succulent chicken breast, glazed with a rich hoisin sauce, offers a perfect balance of sweet and savory, making it an ideal centerpiece for any meal.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/4 cup hoisin sauce (for a thicker glaze, reduce by half)
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp honey (adjust for sweetness)
• 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
• 1/2 tsp ground ginger (fresh ginger can be used for more zing)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 tbsp sesame seeds (for garnish, optional)
• 2 green onions, thinly sliced (for garnish, optional)

Instructions

1. Preheat your grill or grill pan to medium-high heat (375°F to 400°F) to ensure a good sear without burning.
2. In a small bowl, whisk together hoisin sauce, soy sauce, honey, garlic powder, and ground ginger until smooth. Set aside half for glazing and half for serving.
3. Lightly brush the chicken breasts with vegetable oil to prevent sticking and promote even browning.
4. Grill the chicken for 6-7 minutes on the first side, then flip and brush the cooked side with the reserved glaze. Tip: Resist the urge to move the chicken too soon to get those perfect grill marks.
5. After flipping, grill for another 5-6 minutes, applying glaze once more in the last 2 minutes. Tip: Use a meat thermometer to ensure the internal temperature reaches 165°F for safe consumption.
6. Remove the chicken from the grill and let it rest for 5 minutes before slicing. Tip: Resting allows the juices to redistribute, ensuring moist chicken.
7. Garnish with sesame seeds and green onions, then serve with the remaining glaze on the side.

With each bite, the chicken reveals its juicy interior, perfectly complemented by the sticky, flavorful glaze. Consider serving it over a bed of steamed jasmine rice or alongside a crisp Asian slaw for a complete meal.

BBQ Chicken Breast with Mango Avocado Salad

Calmly, as the evening light fades, imagine the sizzle of chicken meeting the grill, the sweet and smoky aroma mingling with the fresh, vibrant notes of mango and avocado. This dish is a celebration of contrasts, where the hearty meets the delicate, and every bite tells a story of summer.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/2 cup BBQ sauce (choose a smoky or sweet variety based on preference)
• 1 ripe mango, diced (about 1 cup)
• 1 ripe avocado, diced (about 1/2 cup)
• 1 tbsp lime juice (freshly squeezed for best flavor)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F). Ensure the grates are clean and lightly oiled to prevent sticking.
2. Season the chicken breasts evenly with salt and pepper on both sides. This simple seasoning enhances the natural flavors of the chicken.
3. Place the chicken on the grill. Cook for 6-7 minutes on the first side, until you see clear grill marks and the chicken releases easily from the grates.
4. Flip the chicken and brush the top with BBQ sauce. Cook for another 5-6 minutes, then flip again, brush the other side with sauce, and cook for 1-2 more minutes. The internal temperature should reach 165°F.
5. While the chicken rests, combine the diced mango, avocado, lime juice, and a pinch of salt in a bowl. Gently toss to mix, being careful not to mash the avocado.
6. Slice the chicken against the grain to ensure tenderness. Serve immediately with the mango avocado salad on the side.

Lightly, the chicken carries the boldness of the grill, softened by the sweet and creamy salad. For an extra touch, drizzle any remaining BBQ sauce over the plated dish or serve with a side of grilled corn to complete the summer feast.

Cajun Spiced BBQ Chicken Breast with Remoulade Sauce

Comfort comes in many forms, and today, it arrives as a dish that marries the bold flavors of Cajun spices with the smoky sweetness of BBQ, all balanced by the creamy tang of remoulade sauce. It’s a simple pleasure, really, one that turns an ordinary evening into something a little more special.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1/2 cup BBQ sauce (your favorite brand)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp Dijon mustard
• 1 tsp lemon juice (freshly squeezed for best flavor)
• 1 tsp capers, chopped (optional for extra tang)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F).
2. While the grill heats, rub the chicken breasts evenly with Cajun seasoning. Let them sit for 5 minutes to absorb the flavors.
3. Brush the grill grates with olive oil to prevent sticking. Place the chicken on the grill.
4. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Avoid moving the chicken too much to get those perfect grill marks.
5. In the last 2 minutes of grilling, brush the chicken with BBQ sauce on both sides, allowing it to caramelize slightly.
6. While the chicken cooks, whisk together mayonnaise, Dijon mustard, lemon juice, and capers in a small bowl to make the remoulade sauce. Tip: Let the sauce sit for at least 10 minutes before serving to let the flavors meld.
7. Remove the chicken from the grill and let it rest for 5 minutes before slicing. Tip: Resting the chicken ensures it stays juicy.
8. Serve the sliced chicken with a generous dollop of remoulade sauce on top or on the side.

Delight in the contrast of the crispy, spice-rubbed exterior against the tender, juicy chicken beneath, all elevated by the creamy remoulade. Try serving it over a bed of crisp greens or alongside grilled corn for a meal that sings of summer.

BBQ Chicken Breast with Roasted Garlic and Rosemary

Kindly imagine the warmth of a summer evening, the air rich with the scent of garlic and rosemary, as you prepare to bring this simple yet profound dish to life. It’s a recipe that speaks to the soul, offering comfort and a touch of elegance with every bite.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 tbsp fresh rosemary, finely chopped (dried can substitute in a pinch)
• 1/2 cup BBQ sauce (choose your favorite brand or homemade)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. In a small bowl, mix together the olive oil, minced garlic, and chopped rosemary to create a fragrant marinade.
3. Season the chicken breasts lightly with salt and pepper on both sides, then coat them evenly with the garlic-rosemary marinade.
4. Heat a skillet over medium-high heat and sear the chicken for 2-3 minutes on each side, just until golden brown, to lock in the juices.
5. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. During the last 5 minutes of roasting, brush the chicken generously with BBQ sauce, allowing it to caramelize slightly.
7. Remove from the oven and let the chicken rest for 5 minutes before slicing, to ensure it stays moist and tender.

Finally, the chicken emerges succulent and fragrant, the roasted garlic and rosemary melding beautifully with the smoky sweetness of the BBQ sauce. Serve it atop a crisp salad or alongside roasted vegetables for a meal that feels both nourishing and indulgent.

BBQ Chicken Breast with Sweet Chili Sauce and Lime

Beneath the golden hues of the setting sun, there’s something deeply comforting about the sizzle of chicken meeting the grill, a moment where simplicity and flavor dance in harmony. This dish, with its vibrant sweet chili sauce and a hint of lime, is a testament to the joy of simple ingredients coming together to create something unexpectedly delightful.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/4 cup sweet chili sauce (plus extra for serving)
• 2 tbsp lime juice (freshly squeezed for the best flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• Lime wedges (for garnish)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the sweet chili sauce, lime juice, olive oil, salt, and black pepper to create the marinade.
3. Place the chicken breasts in a shallow dish and pour the marinade over them, turning to coat evenly. Let marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
4. Remove the chicken from the marinade, letting excess drip off, and place on the preheated grill. Discard any remaining marinade.
5. Grill the chicken for 6-7 minutes on the first side, then flip and grill for another 5-6 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
6. Transfer the grilled chicken to a plate and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring moist and tender meat.
7. Serve the sliced chicken with additional sweet chili sauce drizzled on top and lime wedges on the side for an extra zesty kick.

Momentarily, the first bite reveals the chicken’s juicy interior, perfectly contrasted by the sticky, sweet, and slightly spicy glaze. The lime’s acidity cuts through the richness, making each bite as refreshing as it is satisfying. Consider serving over a bed of fluffy jasmine rice or alongside a crisp cucumber salad for a complete meal that sings with summer vibes.

BBQ Chicken Breast with Blueberry Balsamic Reduction

Beneath the golden glow of the evening sun, there’s something deeply comforting about the sizzle of chicken meeting the grill, a moment where simplicity and sophistication dance together in the flames.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total, for even cooking)
• 1/2 cup BBQ sauce (choose a smoky flavor for depth)
• 1/2 cup fresh blueberries (frozen can work in a pinch, but thaw first)
• 2 tbsp balsamic vinegar (aged varieties add a richer taste)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean to prevent sticking.
2. Season the chicken breasts evenly with salt and pepper, then lightly brush with olive oil to help the BBQ sauce adhere.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F, basting with BBQ sauce in the last few minutes.
4. While the chicken cooks, combine blueberries, balsamic vinegar, and honey in a small saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally, until the blueberries burst and the sauce thickens slightly.
5. Remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
6. Drizzle the blueberry balsamic reduction over the chicken just before serving, reserving some on the side for dipping.

Off the grill, the chicken boasts a sticky-sweet crust with a tender, juicy interior, while the blueberry balsamic reduction adds a tangy contrast that brightens each bite. Serve atop a crisp salad or with roasted sweet potatoes for a meal that feels both indulgent and wholesome.

BBQ Chicken Breast with Smoked Paprika and Yogurt Marinade

Calmly, as the evening light fades, imagine the tender embrace of smoky paprika and creamy yogurt mingling with succulent chicken breast, a dish that whispers of summer gatherings and the quiet joy of cooking for oneself.

Ingredients

• 1.5 lbs chicken breast (boneless, skinless, for even cooking)
• 1 cup plain yogurt (Greek or regular, for creaminess)
• 2 tbsp smoked paprika (or sweet paprika for a milder taste)
• 1 tbsp olive oil (or any neutral oil, to bind the marinade)
• 1 tsp salt (adjust to taste)
• 1 tsp garlic powder (for depth)
• 1/2 tsp black pepper (freshly ground, for a slight kick)

Instructions

1. In a large bowl, whisk together yogurt, smoked paprika, olive oil, salt, garlic powder, and black pepper until smooth.
2. Add chicken breasts to the bowl, ensuring each piece is fully coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (375°F to 400°F) to ensure a good sear without burning.
4. Remove chicken from the marinade, letting excess drip off, and place on the grill. Discard any remaining marinade.
5. Grill for 6-7 minutes per side, or until internal temperature reaches 165°F, checking with a meat thermometer for doneness.
6. Let the chicken rest for 5 minutes before slicing, to retain juices.

Kindly, the chicken emerges with a charred crust giving way to moist, flavorful meat, the smokiness of paprika balanced by the tang of yogurt. Serve atop a crisp salad or alongside grilled vegetables for a meal that feels both indulgent and wholesome.

BBQ Chicken Breast with Caramelized Onions and Gouda

How often do we find ourselves craving something that’s both comforting and a little indulgent, yet simple enough to not feel overwhelmed by the process? This BBQ Chicken Breast with Caramelized Onions and Gouda is just that—a dish that feels like a warm hug, with layers of flavor that unfold slowly, much like the evening sun on a lazy summer day.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total, for even cooking)
• 1 tbsp olive oil (or any neutral oil, to prevent sticking)
• 1 large onion, thinly sliced (for even caramelization)
• 1/2 cup BBQ sauce (choose a smoky variety for depth)
• 1/2 cup shredded Gouda cheese (smoked Gouda adds an extra layer of flavor)
• Salt and pepper (adjust to taste, but don’t skimp on seasoning the chicken)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
2. Season both sides of the chicken breasts with salt and pepper, ensuring even coverage for flavor in every bite.
3. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes, to properly sear the chicken.
4. Add the chicken breasts to the skillet, cooking for 5-6 minutes per side until golden brown, indicating a good sear.
5. Remove the chicken from the skillet and set aside on a plate, keeping it warm by covering loosely with foil.
6. In the same skillet, add the thinly sliced onions, cooking over low heat for 15-20 minutes until deeply caramelized, stirring occasionally to prevent burning.
7. Place the seared chicken breasts in a baking dish, topping each with a generous layer of caramelized onions.
8. Drizzle BBQ sauce over each chicken breast, then sprinkle shredded Gouda cheese on top, covering the onions and sauce completely.
9. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and slightly golden, signaling it’s perfectly melted.
10. Let the chicken rest for 5 minutes before serving, allowing the juices to redistribute for the most tender bite.

Soothingly tender, the chicken practically melts in your mouth, with the sweet and smoky BBQ sauce playing off the rich, creamy Gouda. Serve it atop a bed of creamy mashed potatoes or alongside a crisp green salad for a meal that feels both hearty and refreshing.

BBQ Chicken Breast with Jalapeno Cornbread Stuffing

Gently, the aroma of smoky barbecue and the subtle heat of jalapenos fill the kitchen, a reminder of the comfort found in combining simple ingredients with care. This dish, a harmonious blend of tender chicken and moist cornbread, invites a moment of pause, a celebration of flavors that feel like home.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 cup cornbread, crumbled (day-old works best for texture)
• 1/4 cup jalapenos, finely diced (remove seeds for less heat)
• 1/4 cup BBQ sauce, plus extra for serving (choose a smoky flavor for depth)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup chicken broth (to moisten the stuffing)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a bowl, mix the crumbled cornbread, diced jalapenos, chicken broth, salt, and pepper until just combined. The mixture should hold together when pressed.
3. Carefully slice a pocket into the side of each chicken breast, being careful not to cut all the way through. This creates space for the stuffing.
4. Divide the cornbread mixture evenly between the chicken breasts, stuffing it into the pockets. Secure with toothpicks if necessary.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts, searing for 2-3 minutes on each side until golden brown.
6. Brush the tops of the chicken breasts with BBQ sauce, then transfer the skillet to the preheated oven.
7. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The BBQ sauce should be caramelized.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Lusciously tender, the chicken pairs beautifully with the spicy, sweet stuffing, each bite a contrast of textures. Serve atop a bed of greens for a light meal, or alongside roasted vegetables for heartier fare.

BBQ Chicken Breast with Raspberry Chipotle Sauce

Falling into the rhythm of a quiet evening, the thought of a dish that balances the smokiness of BBQ with the sweet and spicy kick of raspberry chipotle sauce feels just right. It’s a recipe that invites you to slow down and savor the process, as much as the flavors that come together in the end.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total, for even cooking)
• 1/2 cup BBQ sauce (choose a smoky flavor for depth)
• 1/4 cup raspberry preserves (seedless for a smoother sauce)
• 1 tbsp chipotle peppers in adobo sauce (minced, adjust for heat preference)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F) to ensure a good sear without burning.
2. In a small bowl, mix the raspberry preserves, minced chipotle peppers, and 2 tbsp of BBQ sauce until well combined. Set aside for the flavors to meld.
3. Brush the chicken breasts lightly with olive oil and season both sides with salt and black pepper.
4. Place the chicken on the grill. Cook for 6-7 minutes on the first side, until you see clear grill marks and the chicken releases easily.
5. Flip the chicken and brush the top with the remaining BBQ sauce. Cook for another 5-6 minutes, or until the internal temperature reaches 165°F.
6. During the last 2 minutes of cooking, spoon the raspberry chipotle sauce over the chicken, allowing it to glaze slightly.
7. Remove the chicken from the grill and let it rest for 5 minutes before slicing. This keeps the juices inside.

You’ll notice the chicken is wonderfully tender, with a caramelized exterior that gives way to the vibrant, tangy-sweet sauce. Try serving it over a bed of wild rice or alongside grilled vegetables for a meal that feels both indulgent and wholesome.

BBQ Chicken Breast with Crispy Bacon and Cheddar

Falling into the rhythm of a quiet evening, there’s something deeply comforting about preparing a meal that balances simplicity with rich flavors. This dish, with its smoky BBQ, crispy bacon, and melted cheddar, is a testament to the joy found in the basics.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 4 slices bacon (thick-cut preferred for extra crunch)
• 1/2 cup BBQ sauce (choose a smoky flavor for depth)
• 1/2 cup shredded cheddar cheese (sharp for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Season the chicken breasts lightly with salt and pepper on both sides.
3. Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breasts, cooking for 3-4 minutes on each side until golden but not fully cooked.
4. Transfer the chicken to a baking dish. Brush each breast generously with BBQ sauce.
5. Wrap each chicken breast with 2 slices of bacon, ensuring the bacon covers as much of the chicken as possible.
6. Bake in the preheated oven for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove from the oven and sprinkle shredded cheddar cheese over each breast. Return to the oven for 2-3 minutes, just until the cheese melts.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

You’ll find the chicken incredibly juicy, with the bacon adding a smoky crunch that contrasts beautifully with the creamy, melted cheddar. Try serving it atop a crisp green salad or with roasted vegetables for a complete meal that feels both indulgent and balanced.

BBQ Chicken Breast with Herb Roasted Vegetables

Remembering the quiet evenings of summer, the dish we’re about to explore brings together the smoky allure of BBQ with the earthy comfort of roasted vegetables. It’s a meal that feels like a gentle embrace, perfect for those moments when you crave something both nourishing and deeply satisfying.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/2 cup BBQ sauce (choose a smoky flavor for depth)
• 2 cups mixed vegetables (such as carrots, zucchini, and bell peppers, cut into 1-inch pieces)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp mixed dried herbs (thyme, rosemary, and oregano work well)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, toss the mixed vegetables with olive oil, dried herbs, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet, allowing space for even cooking.
4. Place the chicken breasts on a separate baking sheet and brush both sides generously with BBQ sauce.
5. Roast the vegetables and chicken in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
6. Halfway through cooking, flip the chicken and stir the vegetables to ensure even browning and cooking.
7. Once done, let the chicken rest for 5 minutes before slicing to retain its juices.

The chicken emerges succulent and richly flavored, its smokiness perfectly balanced by the sweet, herb-kissed vegetables. Try serving it over a bed of quinoa or alongside a crisp green salad for a meal that’s as vibrant as it is comforting.

Conclusion

With 20 mouthwatering BBQ chicken breast recipes, this roundup is your ticket to a summer full of flavor! Whether you’re grilling for a crowd or a cozy family dinner, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love to your Pinterest boards. Happy grilling!