Moist Oven-Baked Barbecued Chicken
This recipe for moist oven-baked barbecued chicken will make boring boneless skinless breasts and turn them into savory, succulent, perfectly seasoned filets that are truly company worthy!
Every week, I buy boneless skinless breasts on sale, so I am always looking for new ways to use them. This recipe is one of my faves, because the chicken turns out really moist~no easy feat when baking boneless skinless breasts.
Two things make this recipe work: a long marinade and a covered baking process. The chicken really does turn out to be tender, as long as it is not overcooked. A good meat thermometer is key to tracking doneness. I use this one~it is fast, accurate, and inexpensive.
Making ahead: The chicken can be marinaded up to 24 hours ahead. I prep and marinade mine the day before. The day I bake the chicken, I bake it a few hours before dinner and just keep it covered in a warm oven until serving.
Bottled sauce: I use Bob Gibson’s red sauce as that is what I grew up eating, and I love it. Cook’s Illustrated names Bull’s Eye Original the winning sauce in its taste tests, describing it as “robust,” “spicy” and a “good balance of smoky and sweet.”
On smoked paprika: Not to be confused with the more commonly known sweet paprika, smoked paprika is in a class by itself. It is the secret ingredient to the outstanding flavor of this recipe. It imparts a deep, smoky flavor that can’t be achieved through any other spice.
Serving suggestions: Crunchy slaw, make ahead twice baked potatoes, and jalapeÃ±o pimento cheese cornbread.
I love hearing from my readers, so please feel free to comment if you try this! Thank you SO much for stopping by. Be blessed, and stay savvy!!! Boneless, skinless chicken goes from boring to "the bomb" with this wonderful technique.
Moist Oven Baked Barbecued Chicken
Serving Size 1
Amount Per Serving Calories 1296Total Fat 90gSaturated Fat 31gCholesterol 436mgSodium 4608mgCarbohydrates 10gSugar 1gProtein 109g
Boneless, skinless chicken goes from boring to "the bomb" with this wonderful technique.
Hi Branndi! I am so happy to hear that you love the recipe! I’d love to hear how/when you add the onions and peppers. That sounds like a yummy and healthy tweak that I”d love to try:-)
Been using this recipe for a year now and love love it! I add onions and bell peppers yum
Hey Michael! I typically cut them top to bottom so that they are similar to chicken strips or tenders. If all the chicken pieces are cut the same way and are roughly the same size, they should cook evenly. Hope this helps. Let me know how your chicken turns out!
When slicing the breasts in halves, do you mean length wise so they are thinner, or top to bottom cut?