Barbecue Chicken Breast Recipes

BBQ CHICKEN BREASTS IN THE OVEN

BBQ Chicken Breasts in the Oven image

Make this quick and easy BBQ chicken breast in the oven for those times when you want a good meal but don't feel like fussing. Nuke a few potatoes for baked, steam some fresh broccoli or saute some green beans, and you got dinner in about an hour.

Provided by Grumpygrandpa

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 3

Ingredients

4 whole skin-on, bone-in chicken breasts
1 cup barbecue sauce (such as Sweet Baby Ray's®)
kosher salt and coarsely ground black pepper to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with heavy-duty foil to make cleanup easier.
Prepare chicken breasts by cutting off the rib meat if you wish and rinse and pat dry. Leave the skin on. Season chicken with salt and pepper and put in the pan.
Bake in the preheated oven until juices start to appear, about 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Remove the pan and generously pour 1/2 of the barbecue sauce over chicken. Continue to bake for 20 minutes. Repeat with remaining barbecue sauce and cook until no longer pink in the centers and skin is crispy, 15 to 20 minutes more.

Nutrition Facts : Calories 476.4 calories, Carbohydrate 22.7 g, Cholesterol 163.2 mg, Fat 15.3 g, Fiber 0.4 g, Protein 57.9 g, SaturatedFat 4.3 g, Sodium 937.3 mg, Sugar 16.3 g

BBQ CHICKEN BREASTS

BBQ Chicken Breasts image

The most tender, juicy chicken grilled to PERFECTION, smothered in a thick, homemade BBQ sauce. You can also make this ahead of time!

Provided by Chungah Rhee

Categories entree

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup brown sugar, packed
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
4 boneless, skinless chicken breasts
2 tablespoons chopped fresh parsley leaves

Steps:

WHISK together ketchup, vinegar, brown sugar, molasses, Worcestershire, mustard, garlic powder, onion powder, pepper and 1/4 cup water. Reserve 1/3 cup and set aside. COMBINE ketchup mixture and chicken in a gallon size slider bag or large bowl; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade. PREHEAT grill to medium high heat. MAKE drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. PLACE chicken on foil and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10-12 minutes on each side. SERVE immediately, garnished with parsley, if desired.

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