Sweet Heat Glazed BBQ Chicken
A simple homemade dry rub sets the stage for this sticky, glazed grilled BBQ chicken. Ready in about 40 minutes and perfect for weeknights or backyard cookouts.
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.