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Barbeque Chicken on a Gas Grill

Crispy skin smothered in sticky barbeque sauce…I personally don’t think nature has made a better wrapper for juicy white meat chicken.  Sure, grilled boneless chicken breasts are healthier and cook quicker, but I love to get my fingers dirty and pick the meat off the bones of barbeque chicken.  Grilling this type of chicken doesn’t get much easier either.  You don’t need a smoker or set aside all day to create some great barbeque chicken.  All you have to do is set your gas grill up for indirect heat, lightly season your split chicken breasts, slap them on the grill and then check back about 35 minutes later to add your sauce.  Why not add the barbeque sauce earlier in the process?  Well, that sauce has a lot of sugar in it.  If you add it to the grill process too early, you’ll basically encapsulate your chicken in a burnt shell of sugar and that’s no good.   To add more flavor to your gas grill, we also suggest putting together a smoke pouch.  This all sounds pretty easy, right?  It really is, let’s take a look at the steps:

barbeque chicken on a gas grill

Split Chicken Breasts (on the ribs with skin)
Kosher Salt
Fresh Ground Black Pepper
Smoke Pouch (optional, though recommended)

Easy Directions for Barbeque Chicken

  1. Preheat the grill for indirect heat.  If you have a 3 or 4 burner set up, leave the middle burner(s) off and light the others to high (we may adjust these later, some grills get hotter than others).
  2. While the grill is heating up, rub the chicken breasts with some Kosher salt and black pepper.  It’s best to leave the chicken breasts out for 30 minutes or so before grilling, if you have time, so that the chicken cooks through evenly.  We are talking ROOM temperature here people, not outside in the humidity, inside on the counter!
  3. If using a smoke pouch, go ahead and prepare the pouch and place it on the grill.
  4. Once the grill is heated (if using a smoke pouch, wait until the smoke starts to appear), place the chicken breasts on the grill with the bones facing down.
  5. Close the grill and sit back, check out a game or just dream about barbeque chicken for about 35 minutes and don’t open the lid!
  6. After about 35 minutes, open the lid and brush your favorite barbeque sauce onto the top of the chicken.

    barbecue chicken

  7. Close the lid and cook for another 10 minutes or so.  Make sure you check your chicken after about 5 minutes. Barbecue sauce has a lot of sugar and sugar burns, so we need to be careful not to burn the sauce at this point.
  8. 10 minutes should be plenty of time to heat up that delicious barbeque and form a little bit of a glaze on the chicken.  Go ahead and remove the chicken from the grill and place on a platter to enjoy!

If you do happen to burn your barbeque chicken, the good news is that you can always peel off the skin, smother it with more sauce and you should be able to salvage a delicious meal.  Of course, some of us like our skin a little charred and crispy, but that’s up to your personal tastes.  The bottom line is that barbecue chicken is pretty forgiving and very low maintenance grilling.  Speaking of low maintenance, throw some grilled corn on the cob on with those chicken breasts.  You don’t need to wory about either burning, so just let them go.  How many more reasons do you need to go out and make some finger licking good, shirt staining barbeque chicken breasts?  Get grilling!

20 Responses




I totally agree! Delicious and easy to prepare! We had this as our dinner last night and everybody love it. Thank your for sharing.




Totally idiotproof, perfect bbq chicken time and again. Thanks for the epic recipe!


Ryan Cramer


This is the best split chicken breast BBQ recipe we’ve found (not to mention easiest to make). I can’t tell you how often I refer back to this page (you’d think I would print it out). The result is better than anything we can get at our local BBQ restaurants, and we do have some good BBQ restaurants around here. Only difference from your instructions is that I rub the chicken with a spicy chipotle seasoning rather than salt/pepper.




I made this last night and it was awesome. Bookmarking this site for more ideas with my new grill. Thanks!




Thanks! Made it once and it was amazing! Glad I found it again! Bookmarked it this time. In the middle of making it again right now :)


Jack barba


Thank you, we just bought a 4 burnner gas grill. We needed some direction to B B Q the right way.





wish I found this before I put the chicken cookbooks instead and found mixed winged it(?) am happy to see the comment that I can always removed the burnt skin and slap on some extra more sauce to salvage it.kid got me a grill when I bought my house 3 yrs ago and never used it. didn’t seem worth it for one person. so I’m cooking 4 breasts for the week. will I have dinner this week? we shall see. love this site.


Laura G


The best grilled chicken recipe. Moist and delicious!




Taking a ‘cue from my BBQ Competition friends, we scrape the under side of the chicken skin down a little to help get that bite through skin!




grill on high,med;, or low or temp;


Kelly Cole


Perfection!!! I was skeptical … I’m a fan now…. thank you!!




Just made this today. Was amazing. Thank you so much.




I used this method and the chicken came out great! I made chicken drumsticks and instead of salt and pepper, I used a homemade rub, which I rubbed under the skin and all over. Otherwise, I followed this exact and it was PERFECT!! (I have a five burner grill. I left numbers two and three off and the others on high.)




I tried this recipe following all the steps and my husband just loved it!!! I’ve never cooked split chicken breast this good, specially on the grill. Perhaps our grill is hotter so next time, I will have to cook it 5 minutes less to make it more moist. Thank you for your tips.




Did this recipe for a family barbecue, needless to say it was a hit. Madinaded the chicken with other condiments before witch may have added flavor. But followed the time instructions and chicken cooked perfectly.




What temperature should the grill be?

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