Baked BBQ chicken breast needs even thickness, a measured endpoint and a late coating of sauce. Adding sugary barbecue sauce near the end reduces the chance of a burnt coating before the centre is cooked.
Ingredients for 4 servings
- 4 boneless chicken breasts, approximately 150–180 g each
- 1 tablespoon neutral oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Black pepper and a little salt
- 100 ml barbecue sauce, divided into two clean bowls
Equipment: a rimmed baking tray or shallow roasting dish, baking parchment suitable for the oven temperature, a brush and a food thermometer. Estimated total time is 35–45 minutes, including preheating and resting.
Method
- Heat a conventional oven to 200°C/392°F. Even out the thick ends of the chicken between sheets of suitable food-safe wrapping, aiming for roughly 2 cm thickness.
- Rub with oil, paprika, garlic powder and seasoning. Place apart on the tray.
- Bake for about 15 minutes, then check the centre temperature. Cooking time varies; do not assume the chicken is safe at this point.
- Brush with sauce from the first bowl. Continue cooking and checking until the safe internal temperature below is reached. If the coating darkens too quickly, cover loosely with foil.
- Rest on a clean plate for 3–5 minutes. Serve with the untouched sauce from the second bowl. Discard sauce that contacted undercooked chicken.
Keep the sides simple
Serve with cabbage slaw and potatoes or corn. Check the sauce label for allergens and adjust seasoning because sauces differ in salt and sweetness. For sandwiches, slice the cooked chicken across the grain. Juiciness depends on the cut and avoiding excessive cooking; a fixed minute count cannot guarantee it.
Safety: chicken must reach 74°C/165°F internally. Keep raw poultry separate; wash hands and utensils after handling it.
