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.
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!!!