This is one of the most searched for grilled chicken breast recipes on the website.
Of course, if you prefer you can use any of your favorite rubs and honey garlic sauces, or try this new Sticky Honey Garlic Chicken Wing Sauce instead.
Use skin-on, bone-in chicken breast or thighs for best results.
If you want to remove the skin for healthier eating then do so just before putting on the sauce.
And if you're making the Cajun rub and Honey Garlic barbecue sauce make a large enough batch of both to use for next time.
The rub lasts well in the cupboard in a sealed glass jar and the BBQ sauce lasts for several weeks in the refrigerator.Read Reviews/Leave Comments
Serves: 2 - 4
Prep time: 10 minutes
Cook time: 40 minutes (less time if skinless/boneless)
Direct Heat: 400F - 425F (you'll finish with Indirect Heat)
Note: for best results marinate 1 hour up to overnight
What you'll need:
Lift the skin away from the flesh of the chicken breast.
Place 1/2 tablespoon of Cajun rub recipe under the skin and rub over the flesh.
Put the skin back over the flesh.
Rub 1/2 tablespoon olive oil over the surface of the breast.
Rub 1/2 tablespoon Cajun rub over the surface of the breast.
Cover and refrigerate at least 1 hour.
Variation: Try flavor infused oil such as lemon or basil for this recipe.
Oil the BBQ grates and preheat to 400F - 425F.
Remove the chicken breasts from the refrigerator and let stand 20 minutes covered.
Place the chicken skin side down (bone side up) on the grates over Direct Heat and close the lid.
After 10 - 15 minutes lift the lid and wiggle each breast with tongs to ensure they release easily from the grates.
Flip the chicken breasts over - they should have nice grill marks and the skin should be slightly crispy.
Move each chicken breast from over the Direct Heat to Indirect Heat (no heat underneath).
Add the diced onion to the Honey Garlic BBQ sauce and stirl well to combine.
With a spoon or brush liberally slather the sauce over the top and sides of each chicken breast - make sure they're well covered.
This chicken breast recipe calls for a 1/2 cup of sauce for 4 breasts but use more if you need it.
Close the lid and allow the barbecue sauce to carmelize on the chicken for another 15 - 20 minutes.
Remove when juices run clear (not pink) and internal temperature is at least 165F.
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