Southern BBQ Chicken Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

Bbq sauce: Choose your favorite brand to add a tangy and smoky flavor.

Olive oil: Used to coat the chicken and help it cook evenly on the grill.

Salt: Enhances the natural flavors of the chicken.

Black pepper: Adds a touch of heat and depth to the seasoning.

To ensure your chicken breasts remain juicy and flavorful, consider using a meat thermometer to check for doneness. Insert the thermometer into the thickest part of the chicken; it should read 165°F (74°C) when fully cooked. This prevents overcooking and ensures your BBQ chicken is perfectly tender.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breasts.

• your favorite brand bbq sauce - Substitute with homemade bbq sauce: Making your own bbq sauce allows you to control the ingredients and adjust the flavor to your liking.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a depth of umami, enhancing the overall taste of the dish.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, giving the dish an extra kick.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can lead to soggy bbq chicken.
• Use airtight containers or heavy-duty freezer bags to store the chicken. This will help maintain its flavor and prevent freezer burn.
• If using containers, place a piece of parchment paper between each chicken breast to prevent them from sticking together.
• Label the containers or bags with the date and contents. This will help you keep track of how long the chicken has been stored.
• Store the chicken in the refrigerator for up to 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture.
• Reheat the chicken in the oven at 350°F (175°C) for about 15-20 minutes, or until it reaches an internal temperature of 165°F (74°C). This will help retain its juicy texture.
• Alternatively, you can reheat the chicken in the microwave. Place it on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 1-minute intervals until warmed through.
• For an extra burst of flavor, brush additional bbq sauce onto the chicken before reheating. This will help keep it moist and enhance its taste.
• Serve the reheated chicken with your favorite sides like coleslaw, cornbread, or grilled vegetables for a complete meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken breasts in an oven-safe dish and cover with aluminum foil to retain moisture.
  3. Heat for about 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  4. For a crispy exterior, remove the foil during the last 5 minutes of reheating.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of olive oil.
  2. Place the chicken in the skillet and cover with a lid.
  3. Cook for 5-7 minutes, flipping halfway through, until the chicken is heated through.

• Microwave Method:

  1. Place the chicken on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to trap steam.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the chicken in aluminum foil to prevent it from drying out.
  3. Grill for about 10 minutes, turning occasionally, until the chicken is thoroughly heated.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the chicken in a vacuum-sealed bag or a resealable bag with the air removed.
  3. Submerge the bag in the water bath and heat for 45 minutes.
  4. For a caramelized finish, sear the chicken in a hot skillet for 1-2 minutes per side after sous vide.

• Grill: This is essential for cooking the chicken breasts to achieve that smoky, charred flavor typical of Southern BBQ.

• Mixing bowl: Used to combine the olive oil, salt, and black pepper, ensuring the chicken is evenly seasoned.

• Basting brush: Handy for brushing the olive oil mixture and BBQ sauce onto the chicken breasts.

• Tongs: Useful for flipping the chicken breasts on the grill without piercing the meat and losing juices.

• Meat thermometer: Ensures the chicken is cooked to the proper internal temperature of 165°F for safety.

• Cutting board: Provides a clean surface to rest the grilled chicken before serving.

• Knife: Useful for slicing the chicken if you prefer serving it in pieces or checking doneness.

• Plate: For serving the finished BBQ chicken.

Marinate in advance: Combine olive oil, salt, and black pepper with the chicken breasts the night before to save time on prep.

Use a meat thermometer: Ensure the chicken is fully cooked by using a meat thermometer, which speeds up the process and avoids overcooking.

Preheat the grill: Preheat your grill while you prep the chicken to save time.

Brush sauce early: Brush the BBQ sauce on the chicken a few minutes before it's done to let it caramelize quickly.

Rest the chicken: Let the chicken rest for a few minutes after grilling to retain juices and enhance flavor.