Grilled Mesquite-Smoked Chicken with Spicy Texas BBQ Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken breasts infused with smoky mesquite flavor and coated in a tangy, spicy Texas-style BBQ sauce. This bbq & smoked-inspired chicken ready in about 65 minutes pairs mesquite wood chips, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 20 min Serves 4 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 1 cup mesquite wood chips in water for 30 minutes to prepare for smoking. Meanwhile, rub 4 boneless skinless chicken breasts with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper evenly and let rest for 15 minutes.
  2. Step 2: Prepare your grill for indirect heat at medium-high (around 375°F). Drain the wood chips and place them in a smoker box or foil packet with holes, then place on the grill to generate smoke.
  3. Step 3: Place the chicken breasts on the grill grate over indirect heat, cover, and cook for 6-7 minutes per side, adding mesquite smoke flavor; use a meat thermometer to ensure internal temperature reaches 165°F.
  4. Step 4: While the chicken cooks, whisk together 1 cup ketchup, 2 tbsp apple cider vinegar, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tsp hot sauce, and 1/2 tsp ground cumin in a saucepan. Simmer over medium heat for 8 minutes until thickened and aromatic.
  5. Step 5: During the last 5 minutes of grilling, brush the chicken breasts generously with the BBQ glaze and cook uncovered to caramelize the sauce.
  6. Step 6: Remove the chicken from the grill and let rest for 5 minutes before serving with extra BBQ sauce on the side.

Frequently asked questions

How long does Grilled Mesquite-Smoked Chicken with Spicy Texas BBQ Glaze take to make?

Total time is about 65 minutes (45 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Mesquite-Smoked Chicken with Spicy Texas BBQ Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mesquite wood chips from drying out.

Can I substitute ingredients in Grilled Mesquite-Smoked Chicken with Spicy Texas BBQ Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Mesquite-Smoked Chicken with Spicy Texas BBQ Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Mesquite-Smoked Chicken with Spicy Texas BBQ Glaze?

BBQ & Smoked chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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