Juicy and tender baked chicken breast coated in a sweet and tangy BBQ glaze is an easy weeknight dinner that the whole family will love. This is a no fuss baked BBQ chicken recipe made with only 2 simple ingredients and 5 minutes of prep!
Place the chicken breasts between 2 pieces of parchment paper and lightly pound with a mallet or rolling pin until they are an even thickness. I prefer mine about 1-inch thick. Trim any fat. If you have time, brine your chicken (see notes).
Place in a baking dish and season with salt and pepper.
Then pour BBQ sauce evenly over the top. Bake 25 to 30 minutes, or until the internal temperature reads 165°F on a digital thermometer. To keep the chicken juicy, flip halfway through baking and baste with more BBQ sauce.
Let chicken rest 5 minutes before slicing. Serve while warm.
Notes
Brining chicken: To make your chicken even juicier, try soaking it in a brine before cooking. I love to do this when I have extra time. Simply fill a large bowl with lukewarm water (not hot) with 3 to 4 Tablespoons Kosher salt. Place the chicken in and let sit 15 to 20 minutes. Rinse with water and pat dry. BBQ Sauce - I typically start with 1/2 cup sauce and add more sauce about half way through cooking if it looks like it needs it. My favorite store-bought brands are Stubbs or Sweet Baby Ray's. You can also kick up the flavor with:
A sprinkle of red pepper flakes, paprika or hot sauce
Minced garlic or garlic powder
A few Tablespoons of brown sugar or honey
A dash of liquid smoke
Baking Tips:
Type of chicken. I like using chicken breasts for this recipe. They're lean, healthy and aren't super greasy when cooking. You could also make this recipe with thighs, drumsticks or bone-in breasts, although keep in mind that the total cooking time may change depending on how thick the meat is. You can use a meat thermometer to check if it's ready (the internal temperature should be 165°F).
Thickness. Chicken breasts can be a bit thick, so I like to use a meat mallet (or rolling pin) to lightly pound the meat to an even thickness (about 1 inch thick). If the meat is too thick, the outsides can burn while the center is still undercooked. Using a mallet helps ensure that the meat cooks evenly in the oven.
Marinate. This definitely isn't required, but you can marinate your meat in the BBQ sauce for a few hours in advance if you have the time.
Let rest. This is a tip that many people forget. Let your meat rest before slicing! After removing it from the oven, let it sit in the pan for about 5 minutes so that the juices flow back in and create a super moist and tender result.
Storage - Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze up to 3 months. If freezing, I prefer to slice first. Then allow the chicken to thaw in the fridge overnight. Reheat in the microwave or the oven at 200°F for 10 minutes, or until warm.