I totally love barbecued chicken. I can’t help myself. This recipe for Perfect Oven Barbecued Chicken is fabulous. I can’t stress how delicious this chicken recipe really is. It creates delicious whole chicken breasts or even strips (this will change your cooking time). The result is great because the method is great. You can leave out the minced garlic and onion and use powdered for a smoother sauce if you like. Regardless, I urge everyone to try this chicken recipe exactly as it is written at least once. You will not regret it!
We tend to eat a lot of chicken breast and this is definitely one of our favorites! This recipe for Perfect Oven Barbecued Chicken is called perfect for a reason! I love dipping bites into the sauce! It just tastes so good. Ken, my husband, doesn’t bother dipping. He thinks the coating is more than enough! I leave the decision up to you!
Just in case this chicken dish isn’t for you I have listed some others below you just might want to have a look at. You can never have too many chicken recipes. Hopefully you will enjoy them as much as we do!
Cheesy Barbecue Bacon Chicken Breast
Balsamic Orange Maple Glazed Chicken
Sweet Balsamic Apple Glazed Chicken Breasts
Bacon or Prosciutto Wrapped Cream Cheese Stuffed Chicken Breasts
Maple Garlic Glazed Chicken Breasts
Crispy Onion Honey Mustard Chicken
Balsamic Raspberry Garlic Chicken
The Best Alice Springs Chicken Copycat
Bacon Wrapped Barbecue Chicken
Cordon Bleu Hasselback Chicken
Quick and Easy Apricot Chicken
Crunchy Barbecue Onion Chicken
You can serve this Perfect Oven Barbecued Chicken with anything you like! We have served it with everything from salad to potatoes, done in a variety of ways, to any vegetable side you can think of! It all works beautifully!
I just had to shoot a video of this recipe. I hope you enjoy it! Have a look below!
Perfect Oven Barbecued Chicken
Ingredients
- 4 chicken breast, boneless, skinless
- 1 cup ketchup
- 3-4 tblsp onion, minced
- 1 - 2 tblsp garlic, minced
- 3 tblsp mustard, yellow or dijon
- 3 tblsp Worcestershire sauce -
- 3 tblsp maple syrup
- 3 tblsp apple cider vinegar -
- 3 tblsp molasses
- 2 tsp pepper -
- 2 - 3 tblsp olive oil or another vegetable oil -
- salt - to taste
- pepper - to taste
Instructions
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Preheat your oven to 350 degrees. Combine ketchup, onion, molasses, maple syrup, vinegar, Worcestershire, mustard, and pepper in small to medium sized bowl. Set aside.
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Season chicken with salt and pepper. Heat oil in an ovenproof or regular skillet until it shimmers or a drop of water flicked in it dances.. Brown each chicken breast until golden brown, about 4 minutes per side. Transfer chicken to plate and set aside. With paper towel wipe the oil out of the skillet.
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Add the sauce to the skillet with garlic and scrape up browned bits on bottom of skillet with a wooden spoon. Simmer sauce over medium heat, stirring frequently until sauce has thickened, about 8-10 minutes.
If using oven safe skillet
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Return chicken to your skillet and adjust chicken to totally coat with the sauce. Spoon extra sauce over each piece to create a thick coating of sauce, the thicker the better.
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Place skillet in oven and bake for 12-15 minutes, or thickest part of chicken breast is about 135-140 degrees. Set oven to broil and remove chicken from oven. Baste or spoon more sauce over chicken breasts if desired. Throw the skillet back in the oven for another 5-10 minutes, or chicken is 165 degrees at its thickest point. It doesn't matter if your oven hasn't reached broil yet, still throw it back in the oven. Chicken will bubble on top. Wait until it is bubbling everywhere before you take it out of the oven. Transfer chicken on to a plate and let rest 5 minutes. Meanwhile, scrape all of the sauce out of the skillet and into a bowl to serve separately with the chicken. Enjoy!
If using a skillet not safe for the oven
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If you are not using an ovenproof skillet grab a pan that will hold all of your chicken breasts. The tighter the fit the better. Place all of your chicken in to your pan and adjust chicken to totally coat with the sauce. Spoon extra sauce over each piece to create a thick coating of sauce, the thicker the better. Bake for 12-15 minutes, or the thickest part of the chicken breast is about 135-140 degrees. Set oven to broil and remove chicken from oven. Baste or spoon more sauce over chicken breasts if desired. Throw the pan back in the oven for another 5-10 minutes, or chicken is 165 degrees at its thickest point. It doesn't matter if your oven hasn't reached broil yet, still throw it back in the oven. Chicken will bubble on top. Wait until it is bubbling everywhere before you take it out of the oven. Transfer chicken on to a plate and let rest 5 minutes. Meanwhile, scrape all of the sauce out of the skillet and into a bowl to serve separately with the chicken. Enjoy!
Recipe Notes
Phenomenal. Worth the extra steps.
So glad to hear you enjoyed it! You made my day. Hopefully you find some other recipes on our site that you like just as much! Again, thank you for letting us know! Have a great night! Take care. Karin