There’s nothing like the smell of chicken sizzling on the grill, especially once that BBQ sauce starts to caramelize. This one starts with a simple homemade dry rub and ends with sticky glazed BBQ chicken with those perfect grill marks. It drives me crazy to take it off the grill, knowing it’s too hot to take a bite of right away! Honestly, just writing this post makes me want to run to the grocery store and grab some chicken!
Use whatever BBQ sauce you like for this one, but I highly recommend trying my Honey Molasses BBQ Sauce recipe. It’s so good that it’s the only BBQ sauce I’ve been using for quite some time now, and it pairs great with the dry rub in this recipe.
Let’s get sizzling!
Why You’ll Love This Sweet Heat Glazed BBQ Chicken
A simple homemade dry rub you’ll want to keep on hand all summer
Sticky, caramelized BBQ glaze with real grill marks
Ready in under 45 minutes, including rest time
Freezer-friendly – season now, grill later
Just 4 chicken breasts and pantry staples for the rub
Ingredients
Boneless skinless chicken breasts: look for thinner breasts if you can; thicker ones grill more evenly if butterflied or pounded out
Barbecue sauce: use your favorite, or try my Honey Molasses BBQ Sauce
Chopped chives: for garnish
Oil: for the grill grates, to prevent sticking and help form clean grill marks
Dry rub: paprika, chili powder, ground cumin, salt, garlic powder, pepper, and sugar combine for a smoky-sweet base
How to Make Sweet Heat Glazed BBQ Chicken
Pat the chicken breasts dry on both sides with paper towels.
In a small bowl, thoroughly combine all the dry rub ingredients. Rub each chicken breast all over on both sides with the dry rub, then let it rest in the refrigerator for 15 minutes. Tip: double the dry rub and store the extra in a jar in the pantry; it’ll keep for several months.
While the chicken rests, heat the grill to medium-high. Once hot, dip a paper towel in oil, hold it with tongs, and rub it along the grill grates. Tip: this step helps prevent sticking and gives you those clean, classic grill marks.
Place the chicken on the grill and cook for 3 to 4 minutes per side, depending on thickness. Tip: resist the urge to press down on the chicken as it grills – it forces out the juices and makes the chicken drier.
Brush BBQ sauce over both sides of the chicken, then continue grilling for another 2 to 3 minutes, flipping a few times, until the sauce is glazed and slightly caramelized. Chicken is safe to eat once it reaches 165°F at the thickest part – a quick check with a meat thermometer takes the guesswork out of it.
Remove from the grill once done, and let it rest 5 minutes before slicing or serving to help lock in the juices. Sprinkle with chopped chives and serve.
How to Serve Sweet Heat Glazed BBQ Chicken
Pair with Apple Jalapeño Slaw for a sweet-and-spicy crunch alongside the smoky chicken
Serve with a simple side salad for a lighter meal
Great sliced over rice or in a sandwich for leftovers
Tips
Don’t press down on the chicken while it grills. This forces out the juices and makes it drier.
Thin chicken breasts grill more evenly. If yours are thick, butterfly or pound them out to even thickness.
Let the chicken rest 5 minutes off the grill before slicing or serving.
Double the dry rub and store the extra in a jar in the pantry for several months.
Rub the grill grates with oil to prevent sticking and get clean grill marks.
Frequently Asked Questions
Can I use a different cut of chicken?
This recipe is written for boneless skinless chicken breasts, but the dry rub and method work well with other cuts too. Just adjust grill time based on thickness.
Can I make the dry rub ahead of time?
Yes – double the batch and store the extra in an airtight jar in the pantry for several months.
How do I know the chicken is done without a thermometer?
A meat thermometer is the most reliable way to check, but juices should run clear and the chicken should no longer be pink in the thickest part of the center once fully cooked.
Sweet Heat Glazed BBQ Chicken
Equipment
- grill
- meat thermometer
- mixing bowl
- tongs
- grill brush
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup BBQ sauce (¼ cup per chicken breast)
- chopped chives (for garnish)
- oil (for the grill)
Dry Rub
- 3 tsp paprika
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 ½ tsp sugar
Instructions
- Pat each chicken breast dry on both sides with paper towels.
- In a small bowl, thoroughly combine all dry rub ingredients.
- Rub each chicken breast all over on both sides with the dry rub, then let rest in the refrigerator for 15 minutes.
- While the chicken rests, heat the grill to medium-high. Once hot, dip a paper towel in oil, hold it with tongs, and rub it along the grill grates.
- Place the chicken on the grill and cook for 3 to 4 minutes per side, depending on thickness.
- Brush BBQ sauce over both sides of the chicken, then continue grilling for another 2 to 3 minutes, flipping a few times, until the sauce is glazed and slightly caramelized.
- Chicken is done once it reaches 165°F (74°C) at the thickest part. Remove from the grill and let rest 5 minutes.
- Sprinkle with chopped chives and serve.
Notes
Make ahead:
- Dry rub can be doubled and stored in a jar in the pantry for several months.
- Chicken can be seasoned with the dry rub and frozen raw for later grilling.
To store:
- Store cooked chicken in an airtight container in the refrigerator for up to 3–4 days.
To reheat:
- Reheat gently in a skillet over medium-low heat, or in the microwave, until warmed through.
Freezing:
- Raw chicken breasts coated in the dry rub can be frozen in a freezer-safe bag or container for up to 3 months.
- Thaw in the refrigerator overnight before grilling as directed.
Did You Make This Recipe?
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