Easy Outback Steakhouse Grilled Chicken on the Barbie Recipe

The first time I pulled a piece of grilled chicken on the barbie off my own backyard grill, with those dark char marks and that sweet, smoky, garlicky smell rising off it, I could not believe how close it was to the real thing. Juicy, tender, and full of flavor, it tasted like a night out at the steakhouse, made at home for a fraction of the cost.

This Outback Steakhouse Grilled Chicken on the Barbie recipe gives you that exact juicy, char grilled result with a simple marinade and a hot grill. If you want restaurant quality grilled chicken in your own kitchen or backyard, you are in exactly the right place. Let me walk you through it.

How to Grill Chicken on the Barbie (Step Overview)

The grilling itself is quick, so being organized matters. Have your chicken marinated, your grill hot, and your thermometer handy. Here is each stage. Grilling is where Outback grilled chicken on the barbie really comes alive, so getting your grill hot and your chicken ready beforehand makes the whole process smooth and quick.

Getting the Grill to the Right Heat

Preheat your grill to medium high, around 400 degrees Fahrenheit, and lightly oil the grates to prevent sticking. A properly hot grill is what gives you the signature sear and char marks. Let it come fully up to temperature before the chicken goes on.

Searing for Char & Grill Marks

Place the chicken on the hot grates and let it sear undisturbed so the marks can form. Resist the urge to move it around. For neat crosshatch marks, give it a quarter turn halfway through cooking each side. Those marks are not just for looks, they carry concentrated, smoky flavor.

Cooking to 165°F Without Drying Out

Grill the chicken for around six to seven minutes per side, turning once, until it reaches an internal temperature of 165 degrees Fahrenheit. A meat thermometer is your best friend here, since overcooking is the number one cause of dry chicken. Pull it the moment it hits temperature.

Resting the Chicken Before Slicing

Once off the grill, let the chicken rest for five minutes before slicing or serving. This pause lets the juices redistribute through the meat instead of running out onto the board. It is the easiest step to skip and the one that most affects how juicy your chicken turns out.

Outback Steakhouse Grilled Chicken on the Barbie Recipe

Lyra Weston

This Outback copycat grilled chicken on the barbie is juicy, smoky, and char-grilled. Get the sweet-savory marinade, grilling tips, and easy variations.

5 from 10 votes

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Dinner

Cuisine American

Servings 4

Calories 230 kcal

Equipment

• Grill (gas or charcoal) or grill pan
• Large mixing bowl or zip-top bag
• Whisk
• Meat mallet
• Tongs
• Meat thermometer
• Cutting board and sharp knife

Ingredients

  

For the chicken:

• 4 boneless skinless chicken breasts
• 1 tbsp olive oil for grilling

For the marinade:

• ¼ cup olive oil
• 2 tbsp lemon juice
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp honey
• 3 garlic cloves minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp onion powder
• ½ tsp salt
• ½ tsp black pepper

Optional add-ins:

• ¼ tsp red pepper flakes for heat
• 2 tbsp BBQ sauce for basting or glaze

Instructions

 

• Prepare the chicken. Place the chicken breasts on a cutting board. If thick, slice each breast in half horizontally or pound to an even thickness for even cooking. Pat the chicken dry with paper towels.
• Make the marinade. In a large bowl, whisk together the olive oil, lemon juice, Worcestershire sauce, soy sauce, honey, minced garlic, smoked paprika, thyme, oregano, onion powder, salt, and black pepper. Add red pepper flakes if you want some heat.
• Marinate. Add the chicken to the bowl or a zip-top bag and coat well with the marinade. Cover and refrigerate for 30 minutes to 2 hours, without exceeding 4 hours, or the acid will toughen the meat.
• Preheat the grill. Heat the grill to medium-high, about 400°F (200°C). Lightly oil the grates to prevent sticking. Remove the chicken from the marinade and let the excess drip off, then discard the used marinade.
• Grill the chicken. Place the chicken on the hot grill. Grill for about 6 to 7 minutes per side, turning once, until the internal temperature reaches 165°F (74°C). For a glaze, baste with BBQ sauce during the last few minutes.
• Rest and serve. Remove the chicken from the grill and let it rest for 5 minutes to lock in the juices. Slice or serve whole with your favorite sides.

Notes

1. Pound the chicken to an even thickness, which is the key to juicy meat that cooks evenly without drying out the thin ends.
2. Marinate for at least 30 minutes but no longer than 4 hours, since too much acid makes the chicken mushy.
3. Pat the chicken dry before grilling so it sears and chars instead of steaming.
4. Use a meat thermometer and pull the chicken at exactly 165°F (74°C), since overcooking is the number one cause of dry chicken.
5. Always rest the chicken for 5 minutes before slicing so the juices redistribute.

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