How to BBQ Chicken Breasts

How to BBQ Chicken Breasts: A restaurant favourite thanks to their depth of flavour, Swaledale’s free-range, herb-fed chicken breasts are perfect for the grill. Learn how to BBQ chicken breasts for juicy, evenly cooked results every time — whether you’re using charcoal or gas. From seasoning tips to grilling techniques, this guide will help you master perfectly grilled chicken at home.

Chicken breasts are naturally lean and tender, so timing is key to avoid dryness on the grill. As a general guide, BBQ chicken breasts for 10–12 minutes, turning halfway through. For best results, use a meat thermometer — the internal temperature should reach 75℃ to ensure they’re cooked through and still juicy. Whether you’re grilling over charcoal or gas, keeping an eye on both time and temperature is essential for perfect barbecue chicken.

To get the most out of your barbecue chicken, preparation is key. If you’re using a marinade, apply it at least a few hours in advance. Overnight is best to allow the flavours to fully penetrate the meat.

1. Before cooking, pat the chicken breasts dry to remove any excess moisture and bring them to room temperature. Drizzle with olive oil and rub all over. Season with sea salt and cracked black pepper. Now’s the time to add any additional spices. Paprika, parsley, ginger or basil all work well with grilled chicken breast.
2. Your BBQ should be hot but not searing. Too much heat will char the outside before the centre is fully cooked. Place the chicken breasts skin-side down and grill for 4–5 minutes. If the heat feels too fierce, shift them to a cooler zone on the grill.
3. Flip and cook the other side for a further 4–5 minutes. Aim for visible grill marks and a slight char, but most importantly, use a meat thermometer to check the internal temperature. 75℃ is the safe point for juicy, perfectly cooked chicken.
4. Once done, remove the breasts from the grill and let them rest on a warm plate for 5 minutes before serving.

• If you don’t have a thermometer, insert a skewer into the thickest part of the chicken breast and check that the juices run clear.
• For a quicker cook on a hotter grill, try slicing the breasts into smaller pieces. Lay the breast flat on a chopping board, then run a sharp knife parallel to the board to cut it into three thinner slices. Cook these over the hottest part of the BBQ for quick, chargrilled chicken that’s ideal for wraps or salads.
• Avoid constantly turning the chicken. Let it develop good grill marks before flipping. This not only locks in flavour but also helps prevent sticking.
• If using a marinade with sugar or honey, be extra watchful as it can burn quickly over high heat. Consider cooking over indirect heat or moving the chicken to a cooler part of the grill partway through.

Chicken breasts smothered in a sticky, tangy BBQ sauce are always a hit on the grill. Brush the sauce over the chicken about a minute before it’s done to avoid burning and ensure a glossy, caramelised finish.

If you’re after something with more heat, Cajun chicken is a great option. Spiced with zesty Cajun seasoning, these grilled chicken breasts can be sliced and tossed into a Caesar salad for extra colour, bold flavour and texture.