Today we're talking about baking chicken breasts to moist, juicy perfection, smothering them with BBQ Sauce and consuming immediately! Are you ready for this deliciousness?
Today's recipe for chicken is moist and juicy. And while we're focusing on smothering it with barbecue sauce, this preparation can be used on just about any flavor chicken you can dream up. Just marinate, season, bake and enjoy.
Why This Recipe Works
In a nutshell, this recipe uses bone-in chicken breasts and a flavorful marinade. Both of these things help the chicken stay moist and juicy while cooking in the oven. Then, you'll brush the chicken with bbq sauce during the last few minutes of cooking so that it forms a sticky bbq sauce topping and makes the chicken irresistible.
BBQ Chicken vs. Grilled Chicken
When someone says "bbq chicken" you think one of two things, right? There's the barbeque chicken that is cooked on a grill or smoker and there's the chicken that is baked in the oven with barbecue sauce. This recipe is the latter. If you'd like some recipes for grilled chicken, try this Gorgeous Grilled Chicken recipe, my Garlic Ranch Chicken Marinade, or my go-to recipe for Basic Grilled Chicken.
What Kind of Chicken Should I Use?
The key is to start with bone-in, half chicken breasts. Boneless and skinless chicken has its place in the poultry kingdom, but not here. We want the bone because it keeps the meat from drying out and imparts excellent flavor. Since we're smothering this chicken with BBQ sauce, I'm going to take the skin off, but I often leave it on if I'm cooking it without a sauce. Leaving it on will naturally baste the chicken as it cooks and also crisps up nicely if you like that sort of thing. I'm kind of a skin hater so even if I leave it on to cook I rarely eat it.
The Key To Moist, Flavorful BBQ Chicken
Marinating is all about adding flavor and moisture to the meat. I'm using a combo of olive oil, lemon juice, smoked paprika (for that smoky BBQ flavor), and minced garlic. If you don't have smoked paprika, I definitely suggest you get some! It has such good flavor and gives a nice smoky flavor to anything you add it to.
How To Make Oven Baked BBQ Chicken
Step 1.
Start by mixing up the marinade and pouring over the chicken in a ziplock bag. I use a bag as opposed to a bowl because you don't have to use very much marinade to cover the chicken and it seems to marinate more evenly. Place in the fridge.
Step 2.
Place the chicken in the fridge for at least an hour or up to overnight. Allowing the chicken to marinade past 24 hours could result in some funny-textured chicken though.
Step 3.
Take the chicken out of the marinade and place on a baking sheet. Season with liberally with kosher salt and pepper and pop in a 350-degree oven for 20 minutes.
Step 4.
After 20 minutes your chicken will be about half-way done depending on the size of the breast. Brush each breast with your favorite Barbecue sauce and return to the oven.
Step 5.
Repeat the application of BBQ sauce to the chicken every 5 minutes until the chicken is cooked through. Standard chicken breasts take a total of 35-40 minutes, so 4-5 brushings with the sauce should do ya. If you have a thermometer, insert it into the thickest part of the breast and remove it from the oven when it hits 165 degrees F.
How do I get that sticky-sweet caramelized sauce on my bbq chicken?
Taking the time to apply the sauce to the chicken at 5-minute intervals while baking results in a deliciously sticky, glazed exterior that makes me want to lick my fingers just thinking about it.
Frequently Asked Questions About This Recipe
Chicken can be marinated for up to 24 hours, but any longer than that, the marinade can affect the texture of the chicken.
Chicken is fully cooked at 165 degrees Fahrenheit. Use an instant read thermometer to check the temperature and insert into the the thickest part of the chicken for an accurate reading.
Yes, boneless chicken can be used, but bone-in chicken breasts will give you the moistest, most flavorful chicken.
When roasting chicken, like we are here, you do not need to cover the chicken.
Other Chicken Recipes You Might Like
- Pesto Parmesan Chicken
- Easy Chicken Cacciatore
- Smothered Chicken Breast
- Honey Dijon Chicken Thighs
- garlic chicken thighs
Other Popular Recipes People Really Like
- One Pan Sour Cream Chicken Enchiladas
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Super Moist Oven Baked BBQ Chicken
Ingredients
- 4 bone-in Chicken Breast Halves
- 3 tablespoons olive oil
- 1 ยฝ teaspoons smoked paprika
- 2 tablespoons fresh lemon juice
- 3 cloves garlic minced
- ยฝ-3/4 teaspoon kosher salt
- pepper to taste
- 1 cup favorite prepared BBQ sauce
Instructions
- Remove skin from chicken breast halves and place in a large ziplock bag.
- Combine olive oil, smoked paprika, lemon juice, and garlic in a small bowl and pour over chicken.
- Let chicken marinade for at least an hour, up to 24 in the fridge.
- Preheat oven to 350 degrees
- Remove chicken from bag and place on a baking sheet. Season with salt and pepper.
- Bake for 20 minutes and brush a layer of BBQ sauce on the chicken. Return to the oven and repeat brushing with BBQ sauce every 5 minutes until the chicken is cooked through, about 15 to 20 minutes longer. Chicken is done when it reaches an internal temperature of 165 degrees F when read with a thermometer inserted into the thickest part of the breast.
Rich UK says
I have used this exact recipe loads of times. Fantastic. Simple and great tasting
Tammy C says
I have my chicken marinating as I type this.. we shall see. I'm sure it will turn out awesome! Honestly, you cant really mess with the flavors of bone-in-chicken breasts. I will comment after we eat ๐
Lillie says
I've been trying to figure out a good BBQ chicken recipe for a while. This one is great! Flavors are strong yet balanced, chicken was moist and the tip on creating the sticky sauce worked like a charm. This will definitely be one of my go to meat dishes from now on. Thanks!
Stefanie says
Shazzzaaammm! This is the best bbq chicken I've ever eaten! I highly recommend it!
Lil says
Forget what everyone is saying because I'm here to tell u I tried this recipe a year or so ago exactly like u suggested it was soooooooo amazingly fantastic that I've had it almost every other week ? I would NOT take away garlic but I've added more and more garlic with some " VINO" it enhances everything plus fresh oregano way to go CHEF ???
JS says
Very good, but too rubbery. I think it need higher heat (400) for a little longer (45 min.). I would try it again.
Georgina Budney says
God, I hope I don't get a nasty
reply but here goes. I tried your recipe last night. It came out delicious. Only thing difference was that I used an air fryer. Took less time but did repeat brushing on sauce every 10 minutes. Fantastic chicken. I will use less garlic. It was a little strong. Very moist. Thanks for the recipe.
Edna says
@GeorginaBudney You lil shit , think you can just voice out your own opinion just because you think the internet is a place where you can simply do what you want? Air fryers are a marginalized group and will not stand for this.
Damien yae says
Am highly inspired by the creativity on this site , I will occasionally check it please , thanks for the work please , nice information.
beefsteak says
Great sharing, all the tips is useful, I will apply for next time I bake chicken.
Ellen says
Great flavor. I used boneless skinless chicken breasts.
Lori says
I made this last night. The chicken was definitely done but it was rubbery! I took a bite and spit it out. Went into the kitchen where the lighting was better and it was done! Was kinda grossed out. Me and my hubby ate it but I probably won't be making it again. And I didn't taste the marinade at all. I'm sorry... I was hoping it would be a hit! Thanks.
Heather Cheney says
I'm so sorry it was rubbery! Can I ask how long you marinaded it for? Sometimes that can lead to the chicken having an "off" texture.
Derky Derr says
Wow someone is picky. I've cooked every kind of chicken thousands of times, literally, and never in my life gotten a texture of "rubbery." The marinade here, including oil AND lemon juice, SCIENTIFICALLY prevents your chicken from being tough. Lemon juice, again literally, breaks down the toughness of meat. There's absolutely NO way your chicken was rubbery unless YOU overcooked it and made it dry. Maybe tenderize your meat first to make the marinade set in? That also doesnt make sense. How can you not taste lemon juice and paprika. Definitely didn't tenderize. If you were cooking for me I'd probably have spit it out, too.
Emily says
I came across this recipe looking for a good oven bbq chicle. For tonight, when you marinate chicken in lemon juice it actually can cook it if you leave it in the marinade too long. Iโve personally made this mistake Iโve watched the edges of my chicken begin to look โcookedโ and lose the raw pink color. I wouldnโt use lemon juice in a marinade anymore, thatโs just my personal preference, but if you donโt leave it too long it should come out just fine. Just my 2 cents because Iโve seen this happen before my eyes.
Emily says
Sorry for the typos in my comment this website doesnโt have an edit option that I can find...obviously I meant chicken in the first line. Not used to typing with this new phone yet!
Tables R says
Glad to see your sharing, I have to try it right away. Many thanks.