Grill Recipe: Sweet & Spicy BBQ Chicken Recipe

My husband loves to cook dinner on the grill--and he is always ready to BBQ everything.  This weekend, we will be making our favorite BBQ Chicken breasts--and grilling enough of them to slice and use for lunch sandwiches on Monday!  What is my go-to recipe for easy, Sweet & Spicy BBQ Chicken? 

Ingredients for Sweet & Spicy BBQ Chicken  

8 Chicken Breasts or combination of your favorite Chicken Pieces 
3/4 c. of our Recipe Blackened Spice Rub 
**This spice rub has a lot of ingredients--and it takes a bit of time to mix together--but, it makes a lot of spice rub!  Make ahead and store it in an airtight container for later!  We use this rub a lot during grill season--and even during the winter as a base for buffalo wings!
1 Bottle Sweet Baby Ray's Sweet & Spicy BBQ Sauce or your favorite sauce

Instructions for Sweet & Spicy BBQ Chicken

Mix Up the Spice Rub & Rub the Chicken.  My youngest daughter is in charge of mixing the spice rub.  She pulls out all of the spices and measures everything into a medium sized bowl with a lid.  When she is all finished adding ingredients--she puts on the lid and gives the bowl a thorough shake.   Sprinkle the blackened spice rub liberally over the chicken pieces and rub lightly until the surfaces are coated.  Return the platter of chicken to refrigerator if desire and allow the chicken to set with the rub for at least 30 minutes before cooking.  

Preheat the Grill.  Preheat your grill to a medium heat level.  My husband lines the grates with aluminum foil to make clean up easier--but, that is up to you!

Grill & Baste the BBQ Chicken.  Spray the foil or grill grates with non-stick cooking spray.  Grill the chicken breasts for approximately 7 minutes per side.  Then baste liberally with bbq sauce and continue to cook and baste for about another 15 minutes--turning & basting with sauce every 5 minutes.   Times may need adjusted depending on the size and type of chicken you are grilling--so check the internal temperature with a meat thermometer for doneness.  Look to 165 degrees for dark meat, 160 degrees for white meat.  
Remove the Chicken and Serve.  I serve BBQ Chicken with coleslaw, grilled or roasted potatoes and foil pack grilled apples.    

This chicken makes GREAT leftover lunch sandwiches--so we always grill extra meat.  Just slice boneless chicken breasts or pull the meat off bones and reheat with a little bbq sauce.  Add the chicken to a warm bun--and lunch is ready!  My husband and I top the chicken sandwiches with leftover coleslaw and pickles while the kids often eat them plain.