Copycat Outback Steakhouse Grilled Chicken on the Barbie Recipe – Simple, Juicy, and Flavor-Packed

If you crave that juicy, smoky chicken from Outback but want to make it at home, this copycat recipe has your back. It’s simple, fast, and uses pantry staples to build big flavor. The marinade brings a sweet-savory balance with a little tang, and the grill gives you that classic char.

You’ll also learn how to get those clean grill marks and keep the chicken tender every time. Serve it with a side of honey mustard and a fresh salad or baked potato, and dinner is done.

What Makes This Special

This recipe focuses on nailing the basics that make Outback’s chicken so good: balanced seasoning, a quick but effective marinade, and high-heat grilling for perfect char. It keeps the ingredients simple and the steps straightforward, so you’re never stuck overcomplicating dinner.

You’ll also get tips that home cooks often miss—like how long to marinate without turning the chicken mushy, and how to avoid dry, stringy breast meat.

It’s also a flexible base. You can add heat, swap sweeteners, or adjust citrus to your liking. The goal is reliable, juicy chicken with a restaurant-style finish every time.

What You’ll Need

• 4 boneless, skinless chicken breasts (about 6–8 ounces each, evenly sized for even cooking)
• 2 tablespoons olive oil
• 2 tablespoons soy sauce (low-sodium preferred)
• 2 tablespoons honey (or brown sugar)
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 teaspoons lemon juice (fresh is best)
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon kosher salt (plus more to taste)
• Optional for serving: honey mustard sauce, lemon wedges, chopped parsley
• Oil for the grill grates (high-heat oil like canola or avocado)

Step-by-Step Instructions

1. Flatten the chicken slightly. Place each breast between two sheets of plastic wrap and gently pound the thick end until the piece is an even 3/4–1 inch thick. This helps it cook evenly and stay juicy.
2. Mix the marinade. In a bowl, whisk olive oil, soy sauce, honey, Dijon, Worcestershire, lemon juice, garlic, smoked paprika, onion powder, pepper, and salt until smooth.
3. Marinate. Add chicken to a zip-top bag or shallow dish and pour in the marinade. Coat well. Marinate in the fridge for 30 minutes to 2 hours. Don’t go beyond 4 hours—acids can toughen the meat.
4. Preheat the grill. Heat your gas or charcoal grill to medium-high (around 400–425°F). Clean and oil the grates to prevent sticking.
5. Pat dry and reserve marinade. Remove chicken from the marinade and gently pat the surface dry for better sear. Discard the leftover marinade, or boil it for 2–3 minutes if you want to use it as a glaze.
6. Grill the chicken. Place chicken on the grill, smooth side down. Close the lid and cook for 4–6 minutes until you see good grill marks and the edges turn opaque.
7. Flip and finish. Flip and cook another 4–6 minutes, or until the thickest part hits 165°F on an instant-read thermometer. If glazing, brush during the last minute on each side.
8. Rest and slice. Transfer to a plate and rest for 5 minutes. This helps the juices settle.Slice against the grain for tender bites.
9. Serve. Plate with honey mustard, a squeeze of lemon, and a sprinkle of parsley. Great with steamed veggies, fries, or a baked potato.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently in a covered skillet over low heat with a splash of water or broth, or in the oven at 300°F until heated through. Avoid microwaving on high—it can dry the chicken out.
• Meal prep tip: Slice before storing for easy salads, wraps, and bowls.

Health Benefits

• Lean protein: Chicken breast is high in protein and low in saturated fat, which supports muscle repair and helps keep you full.
• Grilling advantage: Cooking on the grill uses little added fat while building flavor through caramelization.
• Balanced marinade: Modest amounts of honey and oil keep calories reasonable while improving moisture and taste.
• Customizable sodium: Using low-sodium soy sauce and adjusting added salt keeps sodium in check.

Pitfalls to Watch Out For

• Over-marinating: Too long in acidic marinade can make the texture mealy. Cap it at 2–4 hours.
• Uneven thickness: Thick ends will stay undercooked while thin ends dry out. Pound to an even thickness first.
• Skipping the preheat: A lukewarm grill causes sticking and pale chicken. Preheat properly and oil the grates.
• Not checking temp: Guessing often leads to dryness. Use an instant-read thermometer and pull at 165°F.
• Too much sugar on high flame: Honey can scorch. If flames flare up, move the chicken to a cooler zone.

Variations You Can Try

• Spicy kick: Add 1–2 teaspoons of hot sauce or 1/2 teaspoon cayenne to the marinade.
• Citrus twist: Swap lemon juice with lime or orange for a brighter profile.
• Herb-forward: Stir in 1 tablespoon chopped fresh rosemary or thyme for a savory note.
• Smokier flavor: Add 1/2 teaspoon liquid smoke to the marinade or grill over a small chunk of hickory.
• Sweet swap: Replace honey with maple syrup or agave for a different sweetness.
• Pan or oven method: Sear in a hot skillet 4–5 minutes per side, then finish in a 375°F oven to 165°F if needed.

FAQ

Can I use chicken thighs instead of breasts?

Yes.

Boneless, skinless thighs stay very juicy and are forgiving on the grill. Cook them a little longer—usually 6–7 minutes per side—until they reach 175°F for the best texture.

How long should I marinate if I’m short on time?

Even 20–30 minutes helps. If you can, poke a few shallow holes in the chicken with a fork so the flavor gets in faster.

Just don’t marinate beyond 4 hours.

What if I don’t have a grill?

Use a grill pan or cast-iron skillet over medium-high heat. Get it hot, oil lightly, and follow the same timing. You can also broil on high, 5–6 inches from the heat, flipping once.

How do I keep the chicken from sticking?

Start with a clean, preheated grill and oil the grates.

Pat the chicken dry before grilling, and don’t force the flip—when it’s ready, it naturally releases from the grates.

What sauce goes best with this?

Classic honey mustard is a favorite. You can also serve it with barbecue sauce, a garlicky yogurt sauce, or a squeeze of fresh lemon for brightness.

Can I prep this ahead for a party?

Yes. Marinate up to 24 hours in advance, but keep the acidic components lighter if going that long.

Grill just before serving, or cook slightly under and finish on the grill to reheat.

Is there a gluten-free option?

Use gluten-free soy sauce or tamari and double-check your Worcestershire brand. Everything else is naturally gluten-free.

Why is my chicken dry?

It was likely overcooked or too thin in spots. Pound to an even thickness, monitor the internal temperature, and let it rest before slicing to keep juices in.

In Conclusion

This copycat Outback Steakhouse Grilled Chicken on the Barbie delivers juicy, smoky flavor with simple ingredients and reliable steps.

It’s weeknight-friendly, crowd-pleasing, and easy to customize. Master the quick marinade, keep your grill hot, and let the thermometer guide you. You’ll have restaurant-quality chicken from your own backyard, every time.