Super juicy Baked BBQ Chicken is easy to make in your oven! A simple BBQ Chicken Marinade makes it sweet, smoky, and super flavorful, so you can experience the joy of Grilled Chicken Breast year-round!
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Why You’ll Love This Oven BBQ Chicken Breast Recipe
- True BBQ Flavor. This isn’t your ordinary barbecue chicken! By both marinading the chicken in an easy BBQ marinade, and finishing it with Homemade Barbecue Sauce, you get more moisture, and sweet and tangy flavor in every bite.
- Quick and Easy. When it comes to weeknight dinners, this baked BBQ chicken breast recipe is a hero. You can prep it the night before and then have it cooked and ready to eat in under 30 minutes (find even more ideas in my 30 Minute Meals!). If you want to make it even faster, use your favorite brand of storebought BBQ sauce.
- Simple Ingredients. Like my BBQ Chicken Salad and Crockpot BBQ Chicken, this baked BBQ chicken uses easy ingredients to create restaurant-worthy flavor.
- Everyone Loves It. Kid-friendly! Adult-approved! No one can resist juicy baked BBQ chicken breasts. The technique in this BBQ chicken recipe is based on my wildly popular Baked Chicken Breasts, so it’s guaranteed to be a winner winner chicken dinner.
How to Make Baked BBQ Chicken
- Boneless Skinless Chicken Breasts. You can use boneless or bone-in.
- BBQ Chicken Marinade. My recipe has all the flavors of a good barbecue sauce, but in marinade form!
- Barbecue Sauce. Or use your favorite store-bought or homemade BBQ sauce.
- Make the Marinade. Whisk all of the ingredients in a small bowl.
- Marinate Magic. Marinate BBQ chicken in the refrigerator for 2 hours or up to 1 day.
- Bake. Bake BBQ chicken breasts at 425°F for 14 to 20 minutes depending upon their size.
- Rest and Serve. Let rest for at least 5 minutes, then serve and ENJOY!
- To Store. Refrigerate baked BBQ chicken breasts in an airtight container for up to 3 days.
- To Reheat. Leftover chicken can be reheated in a baking dish in the oven at 350 degrees F. Brush with fresh BBQ sauce before reheating and to serve.
- To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator, then reheat according to the directions above.
Meal Prep Tip
The chicken marinade and barbecue sauce can be made in advance and stored in the refrigerator for up to a week.
What to Serve with Baked BBQ Chicken
- Grains. Keep it simple with brown rice or cooked quinoa.
- Potatoes. Complement your protein with some carbs! Roasted Red Potatoes and Air Fryer Baked Potatoes would both work well with baked BBQ chicken.
- Fries. Make your baked BBQ chicken into a sandwich and serve it with a side of Air Fryer Sweet Potato Fries or Zucchini Fries.
- Vegetables. You can’t go wrong with a simple vegetable side like Roasted Asparagus or Grilled Corn on the Cob.
- Salad. Keep it light with Healthy Coleslaw or Black Bean Corn Salad on the side.
Recommended Tools to Make this Recipe
- Mixing Bowls. Duralex mixing bowls will last for decades, and they’re easy to clean and store.
- Baking Dish. Just the right size for making baked BBQ chicken.
- Instant Read Thermometer. The best way to prevent over-cooked chicken.
Recipe Tips and Tricks
- Pound the Chicken. This allows you to make sure your chicken is the same thickness throughout, which means that all of your chicken breasts will finish cooking at the same time and each breast will be juicy and tender throughout, instead of rubbery on the ends.
- Marinate Overnight. If you have time, marinating the chicken overnight will help make it extra flavorful. That said, longer isn’t better—after 24 hours, the marinade will begin to break down the fibers in the chicken making it mushy.
- Don’t Brush the Chicken Right Away. Applying the sauce after the chicken has been in the oven for a while is key to getting the sauce to stick. Apply the first coating of sauce when the chicken reaches 150 degrees F, then slather more BBQ sauce on after serving.
- Use a Meat Thermometer. Don’t watch the clock! The best way to know when your chicken is done cooking is to use an instant-read thermometer. I remove the chicken from the oven when it reaches 155 degrees F, as the internal temperature will continue to rise during the resting time, eventually reaching the perfect (and safe!) 165 degrees F.
- Let It Rest. If you cut into the chicken too soon, all the juices will run out, leaving your chicken dry. Loosely cover the BBQ chicken breast with foil and let it rest for 5 to 10 minutes, then serve and cut.
- Go Big Batch. If you need a large quantity or are looking for shredded BBQ chicken, check out Crockpot BBQ Chicken.
Baked BBQ Chicken
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For the Baked Chicken:
- Pat the chicken dry, then place chicken breasts on a cutting board; if desired lay a sheet of plastic wrap over the top to keep things tidy. With a meat mallet or rolling pin, gently pound the breasts into an even thickness. Place in a sturdy ziptop bag or a small dish that will hold it snugly.
- In a small bowl, stir together the marinade ingredients: ketchup, maple syrup, vinegar, Worcestershire, smoked paprika, cumin, salt, garlic powder, and black pepper.
- Add the marinade to the chicken (either the bag or the dish). Seal the bag (if using), squeezing out as much air as possible. Turn to coat the chicken in the marinade. Marinade the chicken in the refrigerator for at least 2 hours or up to 1 day.
- When ready to cook, remove the chicken from the refrigerator and let stand at room temperature while you preheat the oven. Place a rack in the center of the oven and preheat to 425°F. Line a rimmed baking sheet or baking dish large enough to hold the chicken without it touching with parchment paper.
- Remove the chicken from the marinade and place on the parchment paper. Bake BBQ chicken for 14 to 16 minutes (for small/medium breasts that are about 6 to 7 ounces), 16 to 20 minutes (for medium/large breasts that are 8 to 10 ounces), or 20 to 25 minutes (for larger breasts). For best results, use an instant-read thermometer. When the breasts reach 165°F, they are done. Note that the chicken’s temperature will rise as it rests; I prefer to remove mine at 155°F. If desired, when the chicken has about 5 minutes left, brush it liberally with BBQ sauce.
- Transfer the chicken to a plate or cutting board. Cover and let rest for a minimum of 5 minutes. Enjoy hot with a side of barbecue sauce as desired.
- This recipe works for a variety of cuts of chicken, both bone-in and boneless. For cooking times, for other cuts, see Baked Bone In Chicken Breast and Chicken Thighs in the Oven.
- Adapted from my Baked Chicken Breast and BBQ Chicken Marinade
- TO STORE: Refrigerate baked BBQ chicken breast in an airtight container for up to 3 days.
- TO REHEAT: Leftover chicken can be reheated in a baking dish in the oven at 350°F.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator, then reheat according to the directions above.
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