This post may contain affiliate links. Read my disclosure policy. 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 *1 1/2 Tbsp 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 salt1 Tbsp paprika1 tsp freshly ground pepper1 tsp garlic powder
How to Make the best BBQ Chicken breast:
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 several times to coat generously in the marinade.
Season each individual side of the marinated chicken breasts with Johnny’s seasoning to taste (I used about 1 1/2 Tbsp or half of the seasoning mix recipe above). 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.
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.
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