Outback Steakhouse Grilled Chicken on the Barbie Recipe

Grilled chicken is one of those meals that feels simple, yet always brings comfort.

When I think of a quick and easy dinner, the Outback Steakhouse Grilled Chicken on the Barbie Recipe comes to mind.

This dish has become a favorite at the Outback restaurant because it’s juicy, full of flavor, and not weighed down with heavy sauces.

Instead, it shines with a light marinade, a squeeze of lemon, and the smoky taste of the grill.

I once had a busy evening with barely any time to cook, and this recipe turned into my go-to solution.

It was fast, easy, and still felt special when I put it on the table. That’s why I love it – it’s a meal that fits into real life without stress.

Today I am sharing this copycat Outback Grilled Chicken recipe so you can bring the same taste into your own kitchen.

What is Grilled Chicken on the Barbie at Outback Steakhouse

Grilled chicken on the barbie is one of the most popular dishes at Outback Steakhouse.

The word “barbie” comes from Australia and means barbecue or grill.

At the restaurant, they take chicken breasts and cook them on a hot grill with special seasonings. The chicken gets nice grill marks and stays juicy inside.

The dish became famous because it tastes great and cooks quickly.

Outback uses their own mix of herbs and spices to give the chicken its unique taste. The chicken breast is flattened to cook evenly and fast. This method keeps the meat tender and moist.

Grilled Chicken on the Barbie Ingredients

• Chicken Breasts (2 large, boneless, skinless): This is the main part. Choose medium-sized chicken breasts that are not too thick, so they cook evenly. If the chicken is too thick, slice it in half to make cutlets.
• Olive Oil (2 tablespoons): This helps all the flavors stick to the chicken. It also helps keep the chicken from sticking to the grill. Any vegetable oil will work if you don’t have olive oil.
• Garlic (1 clove, minced): This gives a strong, good taste. You can use a little garlic powder from your spice cabinet instead.
• Lemon Juice (½ lemon): The juice from half a fresh lemon makes the chicken taste fresh and a little tangy. A bottle of lemon juice is okay to use if that’s all you have.
• Kosher Salt (1 teaspoon): This type of salt is great for seasoning. It makes the natural flavors of the chicken and spices come out. Regular table salt works too, but use a little less.
• Black Pepper (½ teaspoon): Freshly ground pepper is best. It adds a little bit of a spicy kick.
• Red Pepper Flakes (¼ teaspoon): Just a small pinch will add a very mild heat. You can leave this out if you do not want any spice at all.
• Fresh Rosemary (1 tablespoon, chopped): This herb gives the chicken its special restaurant-style smell and taste. If you don’t have fresh rosemary, use half a teaspoon of dried rosemary.

Fundamental Kitchen Tools

1. Mixing Bowl – For the marinade.
2. Measuring Spoons & Cups – Keeps ingredient portions accurate.
3. Chef’s Knife – To cut chicken evenly.
4. Cutting Board – A safe surface for prepping.
5. Ziplock Bag or Shallow Dish – For marinating the chicken.
6. Meat Mallet or Rolling Pin – To flatten chicken evenly.
7. Grill or Grill Pan – Essential for cooking.
8. Tongs – For flipping chicken without piercing it.
9. Instant-Read Thermometer – Helps check doneness (165°F).
10. Basting Brush (Optional) – To coat chicken with extra marinade.

How To Make Outback Steakhouse Grilled Chicken on the Barbie

Step 1 | Make the Marinade

Get your large bowl. Add the olive oil, crushed garlic, and lemon juice. Then, add the kosher salt, black pepper, red pepper flakes, and chopped rosemary. Use a fork or a small whisk to mix it all together really well.

Step 2 | Prepare the Chicken

Place a chicken breast flat on your cutting board. Take your sharp knife and carefully slice it in half horizontally.

You want to make two thinner pieces from one thick breast. Do the same thing with the second breast. You will now have four thinner pieces of chicken.

Step 3 | Pound the Chicken

Put one piece of chicken into a Ziploc bag. You can also place it between two pieces of plastic wrap. Use your meat mallet or rolling pin to gently pound the chicken.

You are not trying to make it super thin. You just want it to be a nice, even thickness all over. This helps it cook evenly on the grill. Do this for all four pieces.

Step 4 | Marinate the Chicken

Place all the pounded chicken pieces into the bowl with the marinade. Use your hands or tongs to make sure each piece is fully covered in the marinade.

You can let it sit for 30 minutes if you have time. If you are in a hurry, you can cook it right away. It will still taste good.

Step 5 | Heat the Grill

Turn your grill on to high heat. Close the lid and let it get very hot. This will take about 10 to 15 minutes. A hot grill is the secret to getting those nice grill marks and a crispy outside.

Step 6 | Cook the Chicken

Once the grill is hot, place the chicken pieces on the grates. Close the lid.

Let them cook for about 3 minutes. Open the lid and use your tongs to flip the chicken over. Close the lid again and cook for another 2 to 3 minutes.

The chicken is done when it is no longer pink inside. A meat thermometer should read 165 degrees Fahrenheit.

Step 7 | Rest the Chicken

When the chicken is done, take it off the grill. Place it on a clean plate. Let it sit for about 5 minutes before you cut into it. This lets the juices settle back into the meat. This keeps your chicken moist and tasty.

Chef’s Tips for the Best Results

• Even Thickness: Pounding the chicken to an even thickness is the most important step. This means every part of the chicken will finish cooking at the same time.
• Don’t Move the Chicken: Once you place the chicken on the hot grill, leave it alone. Do not move it or poke it for the first few minutes. This is how you get those perfect grill marks.
• Use High Heat: Make sure your grill is very hot before you start. This sears the outside of the chicken and keeps all the good juices inside.
• Let it Rest: I know it is hard to wait, but let the chicken rest. Cutting into it right away lets all the juices run out onto the plate.

How to Serve This Grilled Chicken on the Barbie

This grilled chicken goes with so many different foods.

At Outback Steakhouse, they usually serve it with rice pilaf, steamed vegetables, and a small salad.

You can copy this at home by making some white rice and adding herbs.

Steam some broccoli, green beans, or carrots on the side. A simple green salad with ranch dressing works great too.

But don’t stop there – this chicken works in many other ways. Slice it up and put it on Caesar salad.

Cut it into strips for chicken wraps or sandwiches. Chop it up for chicken pasta salad or add it to soup.

Make-Ahead and Storage

1. Make-Ahead: You can marinate the chicken up to one day ahead. Keep it in the zip-top bag in your refrigerator until you are ready to grill.

2. How to Store: After cooking, let the chicken cool down. Then, put it in an airtight container. You can keep it in the refrigerator for up to 4 days.

3. How to Reheat: The best way to reheat chicken is in the oven. Warm it at 350 degrees Fahrenheit for about 10-15 minutes.

You can also use a skillet on the stove over medium heat. This helps keep it from getting dry. You can microwave it, but it might not be as juicy.

4. Freezing: You can freeze the cooked chicken. Let it cool completely first. Wrap each piece tightly in plastic wrap and then put it in a freezer bag.

It will be good for about 3 months. Thaw it in the refrigerator overnight before reheating.

Outback Steakhouse Grilled Chicken on the Barbie Recipe FAQs

1. My chicken is always dry. How can I stop that?

The two biggest secrets are to not overcook the chicken and to let it rest. Use a meat thermometer to check that it is exactly 165 degrees Fahrenheit. Then, take it off the heat right away.

Letting it rest for 5 minutes before cutting is also key. This lets the juices stay in the meat.

2. How do I know when the chicken is done without a thermometer?

Look for no pink inside when you cut a thick piece. Juices should run clear. Outside gets golden with marks. It firms up when poked. But a thermometer is safest to avoid overcooking. Practice helps you spot doneness by feel and look over time.

3. Can this recipe be made without a grill?

Yes, this chicken can be cooked in a grill pan or on a stovetop using a heavy skillet. Just heat the pan well and cook the chicken similarly as on the grill for good results.

4. How do I avoid sticking on the grill?

Clean grates, preheat well, and lightly oil the chicken or grill surface. Avoid flipping too often – let it sear properly.

5. Can I use this recipe for meal prep?

Yes. This recipe is great for meal prep because the chicken stays juicy even after reheating. Store portions in containers with veggies or rice for quick lunches during the week. The flavor stays fresh without being overpowering.

This Outback Steakhouse Grilled Chicken on the Barbie Recipe brings restaurant flavor to your backyard.

The simple marinade and quick cooking give you tender chicken every time. Now you can enjoy this dish at home anytime.