Ingredients

• 4 boneless, skinless chicken breasts
• extra virgin olive oil
• kosher salt, to taste
• freshly ground black pepper, to taste
• ½ cup BBQ sauce (use your favorite)

Instructions

1. Heat the grill for direct, high-heat cooking (about 450°F) and clean the grates well.
2. Drizzle the chicken breasts with extra virgin olive oil, rubbing it evenly over the surface. Season generously with kosher salt and freshly ground black pepper.
3. Place the chicken on the hot grill, cover, and cook for 5–6 minutes, until the meat releases easily from the grates.
4. Flip and continue cooking for another 4–5 minutes. Brush the chicken with BBQ sauce, flip, and cook for 2 minutes per side. Repeat on the other side.
5. Continue cooking until the chicken is firm, fully opaque, and reaches an internal temperature of 160°F (it will rise to 165°F while resting).
6. Move the chicken to a plate, loosely cover with aluminum foil, and rest for 5 minutes. Serve with additional BBQ sauce if desired.

1. Preheat the oven to 450°F. Drizzle each chicken breast with oil and season with kosher salt and black pepper.
2. Arrange the chicken on a foil-lined baking sheet.
3. Bake for 15 minutes, then brush the tops with BBQ sauce.
4. Return to the oven and bake for an additional 5–8 minutes, until the sauce is bubbling, lightly charred, and the internal temperature reaches 160°F with clear juices.
5. Let the chicken rest for a few minutes before serving so the temperature rises to 165°F and the juices redistribute.

• This recipe uses boneless, skinless chicken breasts. If you prefer bone-in cuts or darker meat like chicken thighs, follow the same process but allow for a longer cooking time.