Juicy Grilled Chicken Breast

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This is my sister’s famous juicy BBQ chicken breast recipe. The marinade is simple with just 3 ingredients. She made this chicken recipe for a great big family gathering (I’m talkin’ ’bout 35+ people) and everyone was smitten. It was the most tender and juicy barbecued chicken breast I’ve tried.

I’m sharing all of my sister, Sveta’s, tips and tricks for her scrumptious grilled chicken. You know what’s awesome? Since it marinates overnight, all of your prep is done in advance! I love that I can just toss it on the grill (more like have my husband throw it on the grill) before my party starts; giving me time to focus on other details.

Ingredients for the Best BBQ Chicken:

3-4 lbs whole, boneless, skinless chicken breast
1/2 cup mayo
1/2 cup ranch
6-8 medium cloves of garlic, pressed
*Johnny’s seasoning, added to taste (store-bought or make your own with recipe below)
1/2 cup your favorite BBQ sauce + more to serve

*You can make your own Johnny’s seasoning easily:

1 ½ Tbsp sea salt
1 Tbsp paprika
1 tsp freshly ground pepper
1 tsp garlic powder

How to Make the best BBQ Chicken breast:

1. Rinse chicken in cold water and pat dry with paper towels.

2. In a casserole dish (no need to get extra dishes dirty), combine 1/2 cup mayo, 1/2 cup ranch and press in 6-8 garlic cloves.

3. Add chicken and turn several times to coat generously in the marinade.

4. Season each individual side of the marinated chicken breasts with Johnny’s seasoning to taste (I used about half of the seasoning mix). Cover the casserole dish with plastic wrap and refrigerate overnight to marinate. Marinate 10 hours or up to 24 hours.

5. Preheat your grill to 400˚F. Brush the grates with oil. Place chicken on the grill then reduce heat to medium-low, cover and cook approximately 10 minutes per side (rotating the chicken 90˚ after 5 minutes to create criss-cross grill marks). When you turn your chicken over, generously brush the grilled side of the chicken with BBQ sauce. Repeat; grilling your second side, rotating 90˚ after 5 minutes. Brush the second grilled side generously with BBQ sauce.

Notes:

When done, chicken breast should have an internal temp of 165˚ and should be firm but still soft. Juices will run clear when you cut into it. Our chicken breasts were pretty large and took about 25 minutes total on the grill. Don’t overcook them or they will turn rubbery and keep in mind they will continue cooking even off the grill.

6. Remove from grill, place on a platter and immediately cover tightly with foil. Let chicken rest under foil for 15 minutes before cutting into it.

Serve with more BBQ sauce, these mashed potatoes and this cucumber tomato salad (or this creamy cucumber & tomato salad), and you’ll want this to drink. Over and out. Enjoy! It really was amazing.

Juiciest Barbecued Chicken Breast

4.98 from 35 votes

Author: Natasha of NatashasKitchen.com

This is my sister's famous juicy BBQ chicken breast recipe. The marinade is so simple with just 3 ingredients. You know what's awesome? You can do all of the prep in advance so all you have to do is toss it on the grill before your party starts!

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Prep Time: 10 hours hrs

Cook Time: 25 minutes mins

Total Time: 10 hours hrs 25 minutes mins

Ingredients 

Servings: 6 -8

Ingredients for Juicy BBQ Chicken Breast:

• 3-4 lbs whole, boneless, skinless chicken breast
• 1/2 cup mayo
• 1/2 cup ranch
• 6-8 medium cloves of garlic, pressed
• *Johnny's seasoning, store-bought or make your own with recipe below, added to taste
• 1/2 cup your favorite BBQ sauce + more to serve

Homemade Johnny’s Seasoning:

• 1 ½ Tbsp sea salt
• 1 Tbsp paprika
• 1 tsp freshly ground pepper
• 1 tsp garlic powder

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Instructions

• Rinse chicken in cold water and pat dry with paper towels.
• In a casserole dish (no need to get extra dishes dirty), combine 1/2 cup mayo, 1/2 cup ranch and press in 6-8 garlic cloves.
• Add chicken and turn it several times to coat generously in the marinade.
• Season each individual side of the marinated chicken breasts with Johnny's seasoning, adding it to taste - I used about half of the seasoning mix. Cover the casserole dish with plastic wrap and refrigerate overnight to marinate. Marinate 10 hours or up to 24 hours.
• Preheat your grill to 400˚F. Brush the grates with oil. Place chicken on the grill then reduce heat to medium-low, cover and cook approximately 10 minutes per side (rotating the chicken 90˚ after 5 minutes to create criss-cross grill marks). When you turn your chicken over, generously brush the grilled side of the chicken with BBQ sauce. Repeat grilling your second side, rotating 90˚ after 5 minutes. Brush the second grilled side generously with BBQ sauce.
• Remove from grill, place on a platter and immediately cover with foil. Let chicken rest under foil for 15 minutes before cutting into it. Serve with more BBQ sauce, these mashed potatoes and this salad (or this salad), and you'll want this to drink.

Notes

Notes: When done, chicken breast should have an internal temp of 165˚ and should be firm but still soft. Juices will run clear when you cut into it. Our chicken breasts were pretty large and took about 25 minutes total on the grill. Don't overcook them or they will turn rubbery and keep in mind they will continue cooking even off the grill.

• Full Nutrition Label
• Nutrition Disclosure

Course: Main Course

Cuisine: American

Keyword: Barbecued Chicken Breast

Skill Level: Medium/ Easy

Cost to Make: $$

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