- 4 boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoons pepper
- 1 cup bbq sauce
Place the chicken on a flat surface. Mix the garlic powder, onion powder, paprika, cumin, salt and pepper together and rub over the entire surface of all chicken pieces.
Light a grill over medium heat. Place the chicken on the preheated grill and cook for 5 minutes per side. After this initial 10 minutes, use a basting brush to coat the surfaces of the chicken and cook for 10 to 15 minutes longer per side for boneless breasts and 15 to 20 minutes longer per side for bone-in thighs. Continue to brush sauce over the meat throughout the last part of the grilling process.
Be sure not to flip the chicken too often during the grilling process. If using bone-in thighs, start off grilling the chicken skin side down.
Determine doneness by cutting into the thickest part of the chicken. Meat that is no longer pink and has clear juices is an indication that it is done. The most accurate way to determine if chicken is done cooking is by using a Thermapen. Insert the thermometer into the thickest part of the chicken and check for an internal temperature of 165ºF.
Remove chicken from the grill and move the chicken to a flat surface and cover with foil for 5 minutes. Brush once more with barbecue sauce just before serving or serve alongside a small bowl for dipping.
Calories: 328.93kcal | Carbohydrates: 30.7g | Protein: 38.22g | Fat: 4.95g | Saturated Fat: 1.28g | Cholesterol: 102mg | Sodium: 1345.1mg | Fiber: 1.18g | Sugar: 23.61g