Baked Chicken in BBQ Sauce Recipe

Chicken breasts: Boneless, skinless chicken breasts are the main protein in this dish. They cook quickly and absorb the flavors of the sauce and spices well.

Bbq sauce: This is the star of the recipe, providing a sweet and tangy flavor that coats the chicken. Choose your favorite brand or make your own.

Garlic powder: Adds a subtle garlic flavor without the need for fresh garlic.

Onion powder: Provides a mild onion flavor that complements the other spices.

Paprika: Adds a smoky, slightly sweet flavor and a beautiful color to the chicken.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the seasoning mix.

When preparing chicken breasts for baking, consider pounding them to an even thickness. This ensures that the chicken cooks uniformly, preventing some parts from drying out while others are still undercooked. Additionally, marinating the chicken in the bbq sauce for a few hours before baking can enhance the flavor, making the dish even more delicious.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breasts.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor profile that complements baked chicken well.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic offers a more intense and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onions: Fresh onions add a more robust and natural onion flavor to the dish.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that enhances the overall taste of the dish.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, which can enhance the taste of the chicken.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, providing an extra kick to the dish.

• Allow the baked chicken to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Transfer the cooled chicken to an airtight container. If you have multiple pieces, consider placing a piece of parchment paper between each to prevent sticking.
• Store in the refrigerator for up to 4 days. Make sure the container is sealed tightly to maintain freshness.
• For freezing, wrap each piece of chicken individually in plastic wrap or aluminum foil. This extra layer of protection helps prevent freezer burn.
• Place the wrapped chicken pieces in a freezer-safe bag or container. Label with the date to keep track of storage time.
• Freeze for up to 3 months. For best quality, consume within this period.
• To reheat, thaw frozen chicken in the refrigerator overnight. This ensures even reheating and maintains the texture.
• Preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover with foil to prevent drying out.
• Heat for about 20 minutes, or until the internal temperature reaches 165°F (75°C). You can also reheat in the microwave, but be sure to cover the chicken to retain moisture.
• If you prefer a crispy exterior, remove the foil during the last 5 minutes of reheating in the oven. This will help the BBQ sauce caramelize slightly, adding a delightful texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover baked chicken in a baking dish.
  3. Cover the dish with aluminum foil to keep the chicken moist.
  4. Heat for about 20 minutes or until the internal temperature reaches 165°F (75°C).
  5. Remove the foil for the last 5 minutes to let the bbq sauce caramelize slightly.

• Microwave Method:

  1. Place the chicken on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. Ensure the chicken is heated evenly and reaches an internal temperature of 165°F (75°C).

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the chicken in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally, until the chicken is heated through and reaches an internal temperature of 165°F (75°C).

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. Make sure the chicken reaches an internal temperature of 165°F (75°C).

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the chicken in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove from the bag and, if desired, sear in a hot skillet for 1-2 minutes to refresh the bbq sauce glaze.

• Oven: Used to bake the chicken at a consistent temperature of 375°F (190°C).

• Baking dish: Holds the chicken breasts and BBQ sauce while baking.

• Measuring spoons: Used to measure out the garlic powder, onion powder, paprika, salt, and pepper.

• Measuring cup: Used to measure out 1 cup of BBQ sauce.

• Meat thermometer: Ensures the chicken is cooked through by checking that the internal temperature reaches 165°F (75°C).

• Tongs: Useful for handling the chicken breasts when placing them in the baking dish.

• Aluminum foil: Can be used to cover the baking dish if the chicken starts to brown too quickly.

• Knife: Used to trim any excess fat or unwanted parts from the chicken breasts.

• Cutting board: Provides a safe surface for trimming the chicken breasts.

• Oven mitts: Protects your hands when placing the baking dish in and taking it out of the oven.

• Serving platter: Used to present the baked chicken once it has rested.

Pre-marinating the chicken: Season the chicken breasts the night before and let them marinate in the bbq sauce overnight. This will save you prep time and enhance the flavor.

Use a meat thermometer: Instead of guessing if the chicken is cooked, use a meat thermometer to quickly check if it has reached an internal temperature of 165°F (75°C).

Line the baking dish: Line your baking dish with parchment paper or aluminum foil for easy cleanup.

Batch cooking: Double the recipe and cook extra chicken breasts to use in other meals throughout the week.