You can make this easy bbq chicken breast on the grill or in the oven! It's wrapped in bacon and brushed with bbq sauce before grilling or baking. That keeps it extra juicy and delicious!
Course Main Dish - Chicken, Main Dish (Quick and Easy)
Divide the chicken so you have 6 pieces, about ½ pound each. I usually butterfly it. Dry chicken with paper towels.
Sprinkle the seasoned salt on both sides.
Cover with plastic wrap, and set aside for 30 minutes if you have time.
Wrap the bacon around the chicken breast and secure with toothpicks.
Brush one side with bbq sauce and place on a hot grill (425°F), sauce side down.
Grill for about 5 to 8minutes and then flip with tongs.
Brush sauce on the top and grill until the internal temperature reaches 160°F, about 5 minutes more.
Remove from the grill and set aside for 5 minutes before serving. This allows the internal temperature to rise to 165° without overcooking and lets the juices settle. You'll have perfectly cooked, tender, & juicy chicken every time!
Oven Instructions
Preheat the oven to 400°F.
Follow the instructions for preparing the chicken but don't add bbq sauce.
Place the chicken on a rack over a baking sheet if possible. If not then place the chicken in a baking pan that's been sprayed with nonstick cooking spray.
Brush the top of the chicken generously with bbq sauce.
Bake for 8 minutes.
Flip the chicken over and brush with more bbq sauce.
Bake 8 more minutes or until and insta-read thermometer registers 160°F.
Remove from the oven and set aside for 5 to 10 minutes before serving.
Video
Notes
Storage:You can assemble this up to 24 hours ahead of time, put in a baking dish, cover with plastic wrap, and refrigerate. Just put it on the grill when you are ready to eat.Leftovers will be fine in an airtight container or a resealable bag (Ziploc) in the refrigerator for up to 4 days - they make an awesome grilled chicken salad!You can freeze these before or after they've been cooked. Just put them in a freezer container with parchment or waxed paper between the layers.Tip:
Don't put the cooked chicken on the same platter that the raw chicken was on even if you've wiped it off. It needs to be washed in hot soapy water before being used again. I like to keep the raw chicken on a paper plate so I can just throw it away once the chicken goes on the grill.
Taking 30 minutes to brine the chicken in a combination of 3 cups of water and 3 tablespoons of salt will make it even more tender and juicy.
Brush the grill with oil or spray with a non-flammable, non-stick spray before you put the chicken on it to keep it from sticking.
In my opinion thick cut bacon does not work well in this recipe.
Be sure to take the toothpicks out before serving. You don't want anyone getting hurt.
If your grill has a cover be sure to cook with the cover down. There's less chance of the chicken breast drying out.
Get a good flavored bacon - don't skimp. It will give much more flavor!
I know y'all know this but pour the bbq sauce you're using to brush the chicken with in a separate container and then throw away any leftover sauce and put the brush aside. Use fresh bbq sauce and a clean brush for any extra "saucing" at the table. You don't want anyone to add bbq sauce that's been contaminated with raw chicken
Don't put the cooked chicken on the same platter that the raw chicken was on even if you've wiped it off. It needs to be washed in hot hot soapy water before being used again. I like to keep the raw chicken on a paper plate so I can just throw it away once the chicken goes on the grill.