1. Marinate the Chicken

• Prepare a double batch of White Barbecue Sauce.

• Use 2 cups to marinate the chicken, and reserve 1 cup for basting and 1 cup for serving.

• Place the chicken breasts in a large zip-top bag with 2 cups of the sauce. Seal and refrigerate for at least 4 hours or overnight.

2. Preheat the Grill

• Preheat grill to high heat.

3. Prep the Chicken

• Remove chicken from the marinade and discard the used marinade.

• Rinse the chicken breasts and pat dry with paper towels.

• Brush the skin side with 3 tablespoons olive oil, and season with salt and pepper.

4. Grill for Sear Marks

• Place chicken skin-side down on the hot grill for 2–3 minutes, just until grill marks appear.

• Brush the exposed side with the remaining olive oil, flip, and grill for 2 more minutes.

5. Lower Heat & Baste

• Move chicken to an upper rack or cooler zone of the grill, skin-side up, and reduce grill heat to medium (maintain about 425°F with the lid closed).

• Brush with a small amount of the reserved basting sauce, cover grill, and cook for 5 minutes.

• Repeat basting and covering two more times, for a total of 3 rounds, allowing the sauce to caramelize gradually.

6. Finish Cooking

• After the final baste, close the lid and continue grilling for 10–20 more minutes, or until a thermometer reads 160–162°F at the thickest part.

• (Chicken will continue to cook off-heat to 165°F during resting.)

7. Rest & Serve

• Remove chicken from the grill and let rest for 5 minutes.

• Lightly brush with more of the reserved White Barbecue Sauce and serve with the remaining sauce on the side.