Recreating Outback Steakhouse’s signature Chicken on the Barbie at home delivers that signature buttery cracker crust and smoky grill flavor—just like the restaurant.
The secret lies in marinating the chicken overnight in a blend of spices and buttermilk, then coating it in a crispy cracker mixture before grilling to golden perfection. I’ve been perfecting this technique for years, and it never fails to impress.
The key to authentic results is high-heat grilling and proper cracker crust adhesion. You’ll need just 15 minutes of active prep before letting the grill work its magic, creating tender, juicy chicken with a satisfying crunch.
This recipe includes the full experience—garlic butter for dipping, optional sides, and that irresistible smoky aroma that fills your backyard.
By the time you’re done, you’ll have restaurant-quality chicken that’s crispy on the outside, tender on the inside, and packed with flavor. The buttery cracker crust stays crispy even after dipping, and the smoky grill marks add that signature touch.
This is the kind of dish that transforms a simple backyard meal into something special.
Serve with classic sides like fries or a fresh salad to complete the Outback experience. Here’s everything you need to bring this iconic dish home—just like the restaurant, but better. Let’s get started!
Ingredients for outback steakhouse chicken on the barbie
Buttermilk-marinated chicken meets crispy cracker crust and smoky grill magic—just like Outback.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Buttermilk 🥛 | 1 cup | Full-fat for best flavor |
| Ritz Crackers 🍞 | 2 cups | Crushed into fine crumbs |
| Shredded Parmesan Cheese 🧀 | ½ cup | Freshly grated preferred |
| Garlic Powder 🧄 | 2 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For depth of flavor |
| Smoked Paprika 🌶️ | 1 tsp | For authentic smoky flavor |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Unsalted Butter 🧈 | ½ cup | Melted for dipping sauce |
| Garlic Cloves 🧄 | 4 cloves | Minced for garlic butter |
| Vegetable Oil 🫒 | 2 tbsp | For greasing grill |
| Lemon Wedges 🍋 | 2 whole | For serving |
The Ritz crackers are non-negotiable here—their buttery texture creates that signature crunch. I always grab the large family pack from Costco when I’m doing a big batch, but the regular grocery store bag works fine for a weeknight. Crush them into fine crumbs (no need to pulverize—just break them up with your hands). For the chicken, boneless, skinless breasts work best—they stay juicy while the crust gets crispy. Pound them to an even thickness so they cook uniformly. The buttermilk is key—full-fat gives the best flavor, and it tenderizes the chicken perfectly during the overnight marinade.
No Ritz crackers? Crushed saltines or buttery round crackers will work in a pinch, though the flavor won’t be identical. Short on time? Marinate the chicken for just 4 hours instead of overnight—it’ll still be delicious. The garlic butter sauce can be made ahead and reheated; just add a splash of water when warming to keep it smooth. For extra smokiness, add a pinch of liquid smoke to the marinade (trust me, it elevates everything). The lemon wedges? Fresh is best, but bottled lemon juice in a squeeze bottle works if you’re prepping ahead.
This recipe reheats beautifully—just pop it in the oven at 350°F for 10 minutes to crisp up the crust. The garlic butter sauce keeps for 3 days in the fridge, and the cracker mixture stays fresh for 2 weeks if stored in an airtight container. I always double the cracker mix and freeze half for next time. The chicken itself? Cook it fresh—it’s not something you want to reheat, but the leftovers make killer sandwiches the next day.
Why You’ll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—crunchy Ritz crust, tangy buttermilk marinade, and that smoky grill flavor. It’s the kind of recipe where you use what’s already in your pantry, no fancy shopping required.
- Crispy Without Hassle: The secret’s in the Ritz-Parmesan mix—just pulse in a food processor for 10 seconds, no rolling or shaping. That golden crust happens while you’re flipping burgers or tossing a salad.
- Weeknight & Weekend Hero: Throw these on the barbie for a summer BBQ or toss them in the oven when it’s raining. They’re my go-to for date nights (impresses without effort) and lazy Sundays (zero guilt).
- Leftovers That Don’t Suck: Unlike dry chicken, this stays juicy for days. I meal prep them for lunches—slice, wrap in tortillas, or reheat with a sprinkle of garlic powder. Tastes like you made it fresh.
Step-by-step instructions for buttery cracker-crusted chicken
Here’s the method that delivers that iconic Outback crunch with juicy, flavorful chicken every time.
Prepare the Chicken and Buttermilk Marinade
Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap and pound it to an even ½-inch thickness using a meat mallet. This ensures even cooking and prevents dryness in the center. The goal is uniform thickness—about ½-inch—so all parts cook at the same rate.
In a shallow dish, combine the 1 cup buttermilk, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, ½ tsp ground black pepper, and 1 tsp kosher salt. Add the pounded chicken and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator). The buttermilk will tenderize the meat while infusing it with that signature smoky, garlicky flavor. You’ll see the surface develop a slight opacity—this is your visual cue that the marinade is working.
Create the Cracker Crust Mixture
In a food processor, pulse the 2 cups Ritz crackers into fine crumbs. Add the ½ cup shredded Parmesan cheese and pulse again until evenly combined. This mixture forms the crispy, buttery crust that sets this recipe apart. Transfer the crumbs to a shallow dish and set aside.
Melt the ½ cup unsalted butter in a small saucepan over low heat, then remove from heat and stir in the 4 minced garlic cloves. Let this cool slightly—you want it warm but not hot when you coat the chicken. This garlic butter will add another layer of rich flavor to the crust.
Assemble and Grill the Chicken
Remove the chicken from the buttermilk marinade, letting any excess drip off. Working quickly, coat each piece thoroughly with the melted garlic butter, then press into the cracker-Parmesan mixture until fully covered. The crust should adhere well—press firmly to ensure even coverage. Place the coated chicken on a plate and let it rest for 10 minutes while you prepare your grill.
Heat your grill to medium-high heat (about 375°F) and lightly grease the grates with 2 tbsp vegetable oil to prevent sticking. Grill the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F and the crust is deep golden brown with crispy edges. The cracker crust should hold its shape but still feel slightly yielding when pressed gently—a sign it’s perfectly cooked through.
Rest and Serve with Lemon
Transfer the grilled chicken to a cutting board and let it rest for 5 minutes before serving. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. The crust will maintain its crunch while the chicken stays tender inside.
Serve immediately with the 2 whole lemon wedges on the side. The bright citrus cuts through the richness of the buttery crust, balancing the flavors perfectly. For extra authenticity, pair with a side of garlic butter dipping sauce made from the leftover garlic butter mixture—simply warm it slightly and serve in a small bowl.
Pro Tips For Making Outback Steakhouse Chicken On The Barbie
- CRUSH THE CRACKERS FIRST: Toss those Ritz crackers into a food processor or sealable bag and smash them into fine crumbs before mixing with Parmesan—this guarantees that crispy, golden crust instead of uneven chunks. I used to skip this, and half my coating would fall off the chicken while grilling.
- USE COLD BUTTERMILK MARINADE: Chill your buttermilk marinade for at least 30 minutes before dipping the chicken—cold buttermilk penetrates deeper and keeps the meat juicier. I learned this after grilling rubbery chicken that had soaked up buttermilk straight from the fridge.
- GRILL IN BATCHES: Overcrowding the grill steams the chicken instead of searing it. Cook in single layers with space between pieces, and resist the urge to flip too soon—wait for a deep golden crust (about 4-5 minutes per side). My first attempt turned out soggy because I panicked and flipped too early.
- PRESS THE PARMESAN HARD: When mixing the cracker-Parmesan coating, press the shredded cheese into the cracker crumbs with your hands until it sticks—this makes the crust cling better and adds extra flavor. I was skeptical until I tried it, and now it’s non-negotiable for me.
Best sauces and condiments for this outback steakhouse chicken on the barbie
Garlic Butter Sauce
The star of this dish isn’t just the chicken—it’s that rich, garlicky butter sauce that makes every bite unforgettable. I always double the recipe because it disappears fast. Melt ½ cup unsalted butter with 4 minced garlic cloves over low heat until the garlic is fragrant but not browned.
Let it cool slightly before brushing onto the chicken or serving as a dipping sauce. The key is patience—if you rush this step, the garlic can burn and turn bitter. 🧈
Outback-Style Dipping Sauce
For the full Outback experience, whip up a quick dipping sauce by mixing ½ cup mayonnaise, 1 tbsp lemon juice, 1 tsp honey, and a pinch of smoked paprika. This tangy, slightly sweet sauce cuts through the buttery crust perfectly.
I like to serve it in a small bowl with toothpicks for easy dipping. Pro tip: Add a splash of hot sauce if you want extra heat—it’s a crowd-pleaser at my grill-outs. 🌶️
Spicy Sriracha Mayo
If you love a little kick, blend ½ cup mayonnaise with 1-2 tbsp Sriracha sauce (adjust to taste) and a squeeze of lime. This spicy mayo pairs amazingly with the smoky, buttery chicken.
I keep a jar in my fridge at all times because it’s versatile—great for burgers, fries, or even as a sandwich spread. The heat balances the richness beautifully. 🔥
Honey Mustard Glaze
For a sweeter contrast, mix ¼ cup honey, ¼ cup Dijon mustard, and 1 tbsp apple cider vinegar. Warm this glaze slightly before serving and drizzle it over the chicken or use it as a dipping sauce.
The tangy-sweet combo elevates the dish to restaurant-level flavor. I often brush this onto the chicken during the last minute of grilling for extra caramelization. 🍯
Classic Ranch Dressing
No Outback meal is complete without ranch for dipping. Combine 1 cup mayonnaise, ½ cup sour cream, 1 tbsp dried dill, 1 tbsp dried parsley, 1 tsp onion powder, and 1 tsp garlic powder.
Adjust seasoning with salt and pepper to taste. This creamy, herby sauce is perfect for soaking up any leftover garlic butter or dipping the crispy edges of the chicken. 🥗
Extra Crispy Cracker Mix
Want to take your crust to the next level? Mix the cracker crumbs with 1 tbsp melted butter and 1 tsp grated Parmesan before pressing it onto the chicken. This extra step adds an insane amount of crunch and flavor.
I also like to toast the cracker crumbs in a dry skillet for 2-3 minutes before mixing to enhance their buttery flavor. The result? A crust that stays crispy even after dipping. 🍞
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Yes, but you’ll need to adjust the cooking time. Chicken thighs stay juicier and cook faster than breasts, so grill them for 4-5 minutes per side until they reach 165°F internally. The cracker crust will still crisp up beautifully, though thighs have more natural fat that can make the crust slightly softer.
How do I keep the cracker crust from falling off while grilling?
Press the cracker mixture firmly onto the chicken and let it rest for 10 minutes before grilling. This gives the coating time to adhere properly. Also, don’t overcrowd the grill—space the chicken pieces so they cook evenly without steaming, which can make the crust soggy. A quick spray of oil on the crust before grilling helps too.
Can I make this recipe without a grill?
Use a skillet over medium-high heat with 2 tbsp vegetable oil to mimic grilling. Cook the chicken for 4-5 minutes per side until golden brown and crispy. For extra smokiness, add a few wood chips to your skillet or use a grill pan with ridges. The flavor will still be amazing!
What’s the best way to reheat leftover chicken?
Reheat in a 350°F oven for 10-12 minutes on a wire rack to maintain crispiness. Avoid microwaving—it makes the crust soggy. For extra crunch, broil for 1-2 minutes at the end. Leftovers keep well for 3 days in the fridge or 3 months frozen.
Why does my chicken turn out dry?
Overcooking is usually the culprit—chicken should reach 165°F internally, but no higher. Pounding the chicken to even thickness and marinating in buttermilk prevents dryness. Also, don’t skip the 5-minute rest after grilling—this lets juices redistribute. For extra moisture, brush the chicken with melted butter during grilling.
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