Grilled BBQ Chicken Breasts

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  4 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.5 tsp ½ tsp sea salt ($0.01)
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  0.5 tsp ½ Tsp Black Pepper (Freshly Cracked, $0.05)
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  1 tsp Paprika, Smoked
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  2 tsp Brown sugar
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  0.3 cup BBQ Sauce

  Any BBQ sauce. Sweet Baby Ray's is a go-to. Check sugar content if cutting.

Instructions

1. 1Place the chicken breasts in a heavy-duty bag and pound with a meat mallet until flattened to ½–¾ inch thickness.
2. 2Rub the chicken breasts evenly with olive oil, then season all over with smoked paprika and brown sugar. Let sit at room temperature for 10–15 minutes.
3. 3Heat a large skillet or griddle over medium-high heat until hot. Place the chicken breasts on the hot surface and cook for 6–7 minutes until golden brown and easily movable, then flip.
4. 4Cook the second side for 6–7 minutes until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part.
5. 5Brush each breast generously with BBQ sauce and cook for an additional 1–2 minutes per side over medium heat, until the sauce is caramelized and slightly sticky.
6. 6Transfer the chicken to a clean cutting board and rest, loosely covered with foil, for 5 minutes.
7. 7Slice each breast into 3–4 strips and divide evenly into 4 airtight containers while still warm.