Outback Steakhouse Grilled Chicken on the Barbie Recipe
This Outback copycat grilled chicken on the barbie is juicy, smoky, and char-grilled. Get the sweet-savory marinade, grilling tips, and easy variations.
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
- Pound the chicken to an even thickness, which is the key to juicy meat that cooks evenly without drying out the thin ends.
- Marinate for at least 30 minutes but no longer than 4 hours, since too much acid makes the chicken mushy.
- Pat the chicken dry before grilling so it sears and chars instead of steaming.
- Use a meat thermometer and pull the chicken at exactly 165°F (74°C), since overcooking is the number one cause of dry chicken.
- Always rest the chicken for 5 minutes before slicing so the juices redistribute.