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BBQ chicken breast served with grilled vegetables
Smoky BBQ glazed chicken served with zucchini and eggplant

BBQ chicken breast with grilled vegetables

Author: Flavelo
Recipes Main Courses Quick Meals
The secret to BBQ chicken breast lies not in the marinade, but in heat management: sugary marinades tend to burn too quickly before the meat is cooked through. This dish plays on smoky, caramelised flavours and the natural sweetness of vegetables. Grill marks are not just decoration, but flavour carriers where the meat surface meets the heat most intensely, creating new flavour compounds. A perfect entry into the world of grilling, where patience creates a juicy result.
🕒 Prep Time 40 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 385 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Griddle pan or garden grill: The ribbed surface provides the characteristic char marks.
  • Basting brush: For spreading marinade evenly.
  • Kitchen tongs: For turning meat and vegetables without piercing them.
  • Sharp knife and chopping board: For preparing vegetables.

Allergen Information

⚠️ Mustard (may be in BBQ sauce)
⚠️ Celery (may be in BBQ sauce)

Instructions

1 ✓

Prepare the chicken: pat dry, then cut into finger-thick slices. Brush thoroughly with BBQ sauce on all sides and refrigerate for at least 20 minutes.

Tip: Pounding helps achieve even thickness so it cooks evenly. Breaking down fibres results in softer meat (physical denaturation).
2 ✓

Wash the vegetables. Cut the courgette and aubergine into 1 cm rounds or longitudinal slices, and the pepper into wide segments. Important not to make them too thin or they will burn.

Tip: You can salt the aubergine 10 minutes before cooking, then pat dry. This reduces bitterness and spongy texture (osmosis).
3 ✓

In a large bowl, toss the vegetables with 3 tablespoons of olive oil, salt, and pepper. Ensure every piece is coated in oil.

Tip: The oil layer acts as a heat transfer medium and protects vegetables from drying out on the hot grill.
4 ✓

Heat the grill or pan to medium-high. Grease the rack lightly with oil. Place the chicken breasts on it. Cook for 6-8 minutes without moving until it releases from the grill.

Tip: Don't yank the meat! When proteins on the surface are cooked, the meat releases itself from the rack (Maillard reaction).
5 ✓

Flip the meat and cook the other side for 6-8 minutes too. It is ready when the inside is no longer translucent but still juicy, and the surface is a nice dark brown and caramelised.

Tip: A meat thermometer is your friend: 74°C is safe and still juicy for chicken.
6 ✓

Cook the vegetables alongside (or after) the meat for 3-4 minutes per side until they have grill marks and are slightly soft. The pepper skin may blacken a little; this is good for flavour.

Tip: Vegetable sugar content caramelises at high heat, making them sweeter after cooking.
7 ✓

Rest the meat for 5 minutes before serving. Arrange vegetables on a platter, top with meat, and sprinkle generously with fresh chopped parsley.

Tip: During resting, meat juices that migrated to the centre during cooking redistribute amongst the fibres.

Recipe FAQ

Why did the marinade burn but the meat is raw?
The sugar in BBQ sauce burns at a lower temperature than the meat cooks. Cook at a lower heat, or brush the sauce on in the final minutes of cooking.
What if the chicken breast dried out?
Slice it thinly and toss it in remaining warmed BBQ sauce; this replenishes moisture.

Ingredients

  • 600 g Chicken breast fillets
  • 100 ml BBQ sauce (preferably thick and smoky)
  • 2 Courgettes (medium)
  • 1 Aubergine (firm skin)
  • 2 Red bell peppers
  • 4 tbsp Olive oil (for vegetables and greasing rack)
  • 1 tsp Salt
  • 1 tsp Freshly ground black pepper
  • 1 bunch Fresh parsley