Martha Stewart Grilled Chicken Breasts With Barbecue Sauce Recipe

Martha Stewart’s Grilled Chicken Breasts with Barbecue Sauce takes just three ingredients and 25 minutes on a medium-high grill. Chicken breasts get seasoned with salt and pepper, grilled until the internal temperature hits 160 degrees, then brushed with barbecue sauce right at the end for a sticky, charred finish.

This easy grilled chicken recipe is one of Martha Stewart’s simplest chicken recipes for summer. I make this almost every week when the weather is warm because the cleanup is nothing and everyone at the table actually finishes their plate.

Try More Chicken Recipes:

• Chicken Marsala
• Baked Chicken Thighs
• Grilled Buttermilk Chicken Tenders

Why You Will Love This Grilled Chicken:

• Three ingredients: Chicken, salt and pepper, barbecue sauce. That is it. No marinades, no long ingredient lists, no running to the store for something you forgot.
• Fast and hands off: You put the chicken on the grill and walk away for about 10 minutes per side. The whole thing is done in under half an hour.
• The sauce goes on last: Brushing the barbecue sauce on at the very end means it caramelizes without burning. You get that sticky glaze instead of a charred mess.

Grilled Chicken Breasts With Barbecue Sauce Ingredients

• 4 chicken breast halves
• Coarse salt and ground pepper
• 1/3 cup Classic Barbecue Sauce

How To Make Martha Stewart Grilled Chicken Breasts With Barbecue Sauce

1. Heat the grill: Heat your grill to medium-high. Season the chicken breast halves generously with coarse salt and ground pepper on both sides.
2. Prep the grates: Clean and lightly oil the hot grill grates. Place the chicken on the grill. If using skin-on chicken, place the skin side down first.
3. Grill the first side: Grill the chicken without turning for 6 to 10 minutes for boneless chicken and 10 to 14 minutes for bone-in chicken.
4. Flip and finish: Flip the chicken and grill until cooked through, or until a thermometer inserted in the thickest part of the meat (avoiding bone) registers 160 degrees, about 8 to 10 minutes more.
5. Brush with sauce: About 1 minute before the chicken is done, brush the tops with barbecue sauce. Remove from the grill and serve.

Recipe Tips

• Do not move the chicken too early: Let it cook on the first side without touching it. This builds those grill marks and keeps the chicken from sticking to the grates.
• Use a thermometer: Insert it into the thickest part of the breast, avoiding bone. Pull the chicken at 160 degrees. It will carry over to 165 as it rests.
• Oil the grates, not the chicken: A lightly oiled grate prevents sticking better than oiling the chicken itself, and you avoid flare-ups from dripping oil.
• Sauce timing matters: The barbecue sauce goes on in the last minute only. Any earlier and the sugars in the sauce will burn and turn bitter.

What Goes Well With This Grilled Chicken

I usually keep it simple. A big potato salad straight from the fridge and a pan of cornbread is my go-to summer plate. Nothing fancy, just good backyard food.

If I want something green on the table, some green beans take five minutes or I throw together a quick 7 layer salad. Both hold up well if people are eating at different times, which always happens at cookouts.

How To Store Leftovers

Let the grilled chicken cool completely before storing. Place the pieces in an airtight container with the barbecue sauce side up so it does not stick to the bottom. They keep in the fridge for up to 4 days. I would not freeze these because the sauce gets watery when it thaws and the texture goes off.

To reheat, I warm the chicken in a skillet over medium heat with a splash of water and a lid on top. The steam keeps it from drying out. Honestly though, I eat leftover barbecue chicken cold straight from the fridge, sliced on top of a salad. Sometimes the cold version is better than the hot one.

FAQs

• Can I use bone-in or boneless chicken breasts? Both work perfectly. Martha gives timing for both: 6 to 10 minutes first side for boneless, 10 to 14 minutes for bone-in. Bone-in takes longer but stays juicier.
• What barbecue sauce should I use? Martha calls for her Classic Barbecue Sauce, but any thick, tomato-based barbecue sauce works. I have used store-bought plenty of times and it turns out great.
• Why does the chicken need to reach 160 degrees and not 165? Martha pulls it at 160 because the temperature continues to rise a few degrees as the chicken rests off the grill. By the time you serve it, it hits the safe 165 mark.
• Should I keep the skin on or off? Martha mentions placing skin side down if using skin-on chicken. Skin-on gives you a crispier exterior but boneless skinless breasts are faster and leaner. Either way works.

More Chicken Recipes:

• Chicken Piccata
• Roast Chicken
• Pulled BBQ Chicken Sandwiches

Nutrition Facts

(1 serving, serves 4)

• Calories: 210
• Total Fat: 5g
• Saturated Fat: 1.5g
• Cholesterol: 95mg
• Sodium: 420mg
• Total Carbohydrates: 7g
• Protein: 33g