Marinating chicken is the best way to make sure it’s juicy, tender, and flavorful as can be! This baked bbq chicken recipe is one of my favorites because besides stirring up the marinade, you really don’t need to do much else. Marinate the chicken, toss it on a baking sheet and call it a day – it doesn’t get much easier than this! The only hard part is practicing patience while the chicken slowly marinates in your fridge. It’s well worth the wait, trust me!
What’s in baked bbq chicken breasts?
This bbq chicken recipe is budget friendly as can be! Here are just a few of the stand out ingredients you’ll need to make this family favorite:
Chicken Breasts: I prefer to use chicken breasts for this recipe, but you can make it with thighs if that’s what you have. If you use thighs, you will have to increase the cooking time a little. Apple Cider: You’ll need this AND apple cider vinegar! You can use any store-bought apple cider you like best. Honey: If you have any leftover honey, use it to make some tasty honey garlic chicken breasts and thank me later!
Can I make this recipe spicy?
Yes! Feel free to sprinkle some crushed red pepper flakes and/or cayenne powder to the bbq sauce. Just be careful because a little bit goes a long way! When I’m not making this chicken for my kids, I usually add a little extra spice.
How to Store and Reheat
Store any leftover barbecue chicken you have in an airtight container in the fridge for up to 3 days. To reheat, I recommend using the oven or air fryer for the very best results. Of course, the microwave also works just fine in a pinch! Just be careful not to dry it out in the microwave.
How to Freeze
Let the bbq chicken fully cool to room temperature prior to freezing. Once cooled, place the chicken in an airtight container and freeze for up to 3 months. Don’t forget to date and label! When it’s time to reheat, let the frozen chicken first thaw in the fridge for a few hours.
Notes and Tips
If you’d like to serve with any remaining bbq sauce, simmer the sauce again before serving. This cooks any chicken juices that transferred to the sauce while basting making it safe to eat. The thickness of your chicken breast will determine your cooking time. Thicker breasts will take longer to cook than thinner. If you’re unsure if your chicken is fully cooked, use a meat thermometer! It’s my go-to way to make sure my chicken is safe to eat. Once it reaches 165°F, you’re good to go. Quick no marinade version: Place the chicken breasts on the baking tray, and immediately baste with the bbq sauce. Proceed with remaining instructions.
How to Make Baked BBQ Chicken Step by Step
Make the bbq sauce: Stir together 2/3 cup ketchup, 2/3 cup apple cider, 1/3 cup honey, 3 cloves garlic, 2 tbsp apple cider vinegar, 1/2 tsp onion powder, 1/2 tsp smoked paprika and 1/4 tsp garlic powder. Marinate the chicken: Place the chicken breasts (1 1/2 lbs total) in a Ziplock bag. Add 1/2 cup bbq sauce. Refrigerate for at least 1 hour or overnight to marinate. Cook the sauce: Simmer the rest of the BBQ sauce in a small saucepan for 10 minutes. Bake: Place the marinated chicken breasts on a baking sheet lined with parchment paper. Bake at 400°F for 10 minutes. Baste and bake again: Remove the chicken from the oven and baste with bbq sauce. Return to the oven and bake for 20-30 minutes, basting again every 10 minutes. Broil at the very end of cook time for about 3-5 minutes.
