Grilled Barbecue Chicken

Serves 4

Here's a recipe for both light- and dark-meat chicken that's speedy enough for weeknights. Serve it with corn on the cob and a tossed salad for a classic, casual meal.

Special Diets
Dairy Free
Fat Free
Gluten Free
High Fiber
Low Fat
Low Sodium
Sugar Conscious
Vegan
Vegetarian
Wheat Free
Nutritional Info
Per Serving: 360 calories (90 from fat), 10g total fat, 2.5g saturated fat, 145mg cholesterol, 800mg sodium, 17g carbohydrates, 49g protein.
Serves 4
  • 1 1/2 tablespoon sweet paprika
  • 1/2 teaspoon granulated garlic
  • 3/4 teaspoon coarse sea salt
  • 1/8 teaspoon cayenne pepper
  • 2/3 cup barbecue sauce, plus more for serving
  • 2 (8-ounce) large boneless, skinless chicken breasts
  • 4 boneless, skinless chicken thighs
Serves 4

Prepare a grill for medium-high cooking or heat a grill pan over high heat. In a small bowl, combine paprika, garlic, salt and cayenne.

Place chicken breasts on a cutting board and split each horizontally with a sharp knife, forming 2 thinner cutlets. Sprinkle cutlets and thighs all over with the spice mixture. Place thighs on the grill; cook for 2 minutes, and then place breast cutlets on the grill. Cook chicken, turning and flipping pieces several times, until just about cooked through, about 8 minutes longer on the grill or 10 minutes longer on a grill pan. Baste with barbecue sauce and cook on each side about 1 minute longer. Serve with more barbecue sauce on the side.

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