Ingredients

• 2 lbs. boneless skinless chicken breast, (4 breasts)
• ¼ cup BBQ sauce for brushing
• lime wedges for serving
• chopped cilantro for garnishing

Marinade

• 3 tbsps. dry BBQ rub I used McCormick’s brand
• 1 tsp. onion powder
• 1 tsp. black pepper or less to taste
• 1 tsp. smoked paprika
• 1 tsp. garlic powder
• 3 tbsps. light tasting olive oil or canola
• 1-2 tbsps. sriracha sauce
• Salt to taste

Instructions

1. Pound the chicken with a meat mallet to even out their thickness and make it less thick.
2. In a bowl, mix together the marinade ingredients (except for the BBQ sauce)
3. Add in the chicken and coat well with the marinade.
4. Cover and let it marinate in the fridge for 30 minutes to 1 hour.
5. Preheat grill to medium heat.
6. Spray the grill rack with some oil spray.
7. Grill the chicken until fully cooked, about 7-8 minutes on each side or until it reaches an internal temperature of 165°F.
8. Brush the chicken breast with bbq sauce during the last couple of minutes of cooking.
9. Transfer to a plate and cover with foil wrap to rest for a few minutes before serving.

Notes

• Be careful to not cross contaminated with the BBQ sauce. If you are brushing the chicken with BBQ sauce, I would not recommend reusing the BBQ sauce for serving. 
• I enjoy serving my grilled chicken with BBQ sauce with my Best Grilled Vegetables.
• You can marinate chicken up to 2 days ahead of time. Store in an airtight container.
• You can grill the chicken in the oven, indoor grill, or outdoor grill. For the best flavor, I recommend grilling outdoor for the char flavor.
• I recommend pounding the chicken breasts so that they aren’t super thick. If your breasts are too thick, the outer section will dry out before the middle is cooked through.
• Want to make this spicier? Add some cayenne pepper to the chicken marinade.