How To Prepare Baked Barbecue Chicken Breast | Moist, Oven-Baked Recipe

How To Prepare Baked Barbecue Chicken Breast | Moist, Oven-Baked Recipe

Tender and juicy Baked Barbecue Chicken Breast is a great way to get a head start on your weekend dinner planning. I’ll show you how to cook this delectable BBQ chicken recipe, as well as two excellent ways to eat it throughout the week!

First, learn how to prepare a stuffed barbecue chicken sweet potato and a crunchy barbecue chicken wrap, as well as other barbecue chicken recipes. Then, with the help of Food Saver, I’ll discuss marinating and food preservation strategies.

How To Make Baked Barbecue Chicken Breast Recipe

I will show you how to make the most tender and juicy Baked Barbecue Chicken Breast. And I’m also going to share two easy, healthy meal ideas using chicken as a head start ingredient.

I’m also sharing some tips on marinating and food preservation thanks to the sponsor of this video, Food Saver, and their powerful Vs. 3000 vacuum seal unit.

It creates a very strong airtight seal that will help lock in flavor and freshness while protecting your food from freezer burn or any unwanted fridge flavors, which is important, especially when you’re doing meal prep and working with headstart ingredients.

Plus, you can take advantage of your favorite seasonal ingredients and any great deals that you find at the grocery store because you can preserve them without having to worry about any common storage downsides. So that is a win-win. Now, shall we dive into these recipes or what?

Baked Barbecue Chicken Breast Ingredients

  • 2-pound boneless breast of chicken
  • a quarter cup of avocado oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 tsp. paprika (smoked)
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper, 1/2 teaspoon kosher salt
  • a half-cup of barbecue sauce (store-bought or homemade)

Baked Barbecue Chicken Breast Instructions

  1. Preheat the oven to 400 degrees Fahrenheit, and line a rimmed baking sheet with parchment paper.
  2. Place the chicken breast between two pieces of plastic wrap or parchment paper and gently pound out the thicker side until the thickness is even.
  3. In a large mixing bowl, whisk together all ingredients except the chicken.
  4. Pour the marinade over the chicken in the FoodSaver Preserve & Marinate Containers. In just 12 minutes, marinate the chicken with the handheld sealer.
  5. Brush both sides of the marinated chicken with bbq sauce on a rimmed baking sheet lined with parchment paper.

Baked Barbecue Chicken Breast Procedures

Step 1

Now, whenever I’m making any baked chicken, I always try to get it out of the refrigerator a good 1520 minutes before it goes into the oven.

This way, it can come down to room temperature, which will help it cook more evenly. Also, I want to make sure that your chicken breasts are about the same size and thickness. Now, you’re going to notice that most chicken breasts are thinner on one end and thicker on the other.

So what I like to do is lay the chicken between two pieces of wax paper or plastic wrap and then just gently pound out the thicker side to even it out. This is optional, but I do find it’s worth the effort.

I’m going to make a very simple marinade by combining a quarter cup of avocado oil with a quarter cup of fresh-squeezed lemon juice, then one teaspoon each of smoked paprika and chili powder.

Step 2

I’m going to give that a little bit of salt, a little bit of black pepper, and then lots of fresh garlic. I’m using six fat cloves of garlic, and I love to run it through a garlic press. So this gets it nice and fine. Plus, it gets all the garlic juices going, so it’s a lot of flavors.

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Once I’ve got this in the Bowl, I will gently whisk everything together. Even though we are making a baked barbecue chicken, I like to marinate the chicken with this base first.

This way, we’re getting lots of flavor, lots of layers of flavor in our chicken. So I will place the chicken into the Food Saver preserve and marinade containers, and then I will pour this marinade right over the top. You want to make sure all chicken is coated just like mine is here.

We’re going to pop on the lid. Then I use the handheld vacuum sealer to create a quick marinade for the chicken, which is super fun and easy because normally, I would want to marinate this chicken anywhere between six and 24 hours.

Step 3

But because the Food Saver uses vacuum power to infuse the marinade into the chicken, this will only take twelve minutes, which saves tons of time. This is a fantastic shortcut whenever you want to marinate meat, fish, vegetables because you can get the job done in minutes instead of hours.

Now that my marinade is ready to go, I will bake the chicken. So I’ve got the oven preheating at 400 degrees Fahrenheit and here I have a rimmed baking sheet that I’m just going to line with some parchment paper for easy cleanup.

You could also do this in a baking dish. Both rows lead to Rome. So I’m just going to get the marinated chicken onto my baking tray.

When time is not on my side, I will buy my favorite store-bought barbecue sauce. But when I have a little extra time on my hands, I love to make it from scratch.

The chicken goes into the oven for 20 minutes, but I like to do it after the first ten minutes. So I pull it out, flip it, brush a little extra barbecue sauce, put it back in for five, pull it out again, flip it, brush a little more barbecue sauce, and then finish it off for another five minutes.

Step 4

So now you will know your chicken is done and ready and safe to eat when the internal temperature of the chicken reaches 165 degrees Fahrenheit.

But because chicken breasts are so lean, they can be easy to overcook. So what I like to do is get them out of the oven once they hit 160 degrees Fahrenheit and then the residual heat will continue to cook the chicken, and it will come up to 165 just perfectly, and they will stay nice and juicy, no risk of drying them out.

This is also a great time to let the chicken cool down before vacuum packing because vacuum packing doesn’t work with hot foods because of steam and moisture expansion. So now for the fun part. We are going to do some vacuum sealing.

And for all my meal preppers out there, this will bring your meal prep game to the next level. The Vs. 3000 unit from Food Saver has a bunch of options when it comes to sealing. You can adjust the unit to dry or moist, and as you saw earlier, it has a great feature with this handheld vacuum seal.

This allows you to vacuum seal sauces, stocks, marinades, and more. This could not be any easier to do, and as you can see, the seal is incredibly strong, and the bags are designed to keep food fresh up to five times longer than ordinary storage methods.

Step 5

So now, you can store the chicken in the fridge or the freezer. Just make sure that you take it out and let it thaw out beforehand if you’ve got it in the freezer.

And then when you’re ready to reheat it, you could either heat it in the microwave or do what I like to do. Transfer it into a shallow baking dish, add a little bit of chicken broth to the bottom so it stays nice and moist while it’s reheating, and then pop it into a 350-degree oven for about 15 minutes.

You could certainly enjoy this chicken with your favorite side dishes, but as promised, I want to share two easy, healthy meals that you can whip up during the week using this chicken as a Head Start ingredient. And the first is a loaded sweet potato.

So I give my sweet potatoes a good rinse, rub them down a bit under some cold water, and then place them onto a roomed baking sheet.

Step 5

Poke a few holes over the top so that the air can circulate while the potatoes are cooking and nothing explodes in the oven. And then into a 425-degree oven. These will go anywhere between 40 and 50 minutes, depending on the size of your potato. You want it to be nice and tender.

Now, you could also make the potatoes ahead of time, so you have them ready to go, in which case I would store them right in the preserve and marinade containers, which are also great for leftovers, and then you can pull them out when you’re ready to assemble.

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While the potatoes are cooking, I like to prep the rest of my ingredients, which is very minimal. I love to chop up some fresh radishes. They’re nice and crunchy, and they cut through the richness of the chicken and the sweetness of the potato. And then, I also chop up a handful of fresh cilantro. It’s just a super bright, fresh herb that gives a real brightness to this dish.

Now you can add your favorite toppings; whatever they are, this is your time to be creative and enjoy. And then the last thing I like to do is to take that heated chicken breast and chop it nice and fine. I want to do fairly small pieces so that it’s easy to eat.

Step 6

Once you’re eating your potato, then once the potatoes are tender and cooked through, I just split them in half down the middle and spoon that chicken right over the center, sprinkle on the radishes and the cilantro, and this meal is ready to go. This is a super fun meal to serve, family-style.

This way, everyone can help themselves. And you’re going to see it’s really easy to whip up during the week. It’s delicious, nourishing, and it is so satisfying.

The second recipe I want to show you is a crunchy barbecue chicken wrap. You could whip this one up for lunch or make it a really easy, casual dinner. So I start by making a very simple, insanely delicious coleslaw. So I love buying the premade coleslaw mixes at the grocery store. Again, this is a great time saver.

Just go ahead and get that into a bowl. And then all I do is add equal parts mayonnaise, Greek yogurt, one fat clove of crushed garlic, and a pinch of salt and a bit of pepper. Gently mix this all together until you’ve got it well incorporated, and you will have just made the world’s easiest and most flavorful coleslaw.

Next, you want to choose your favorite tortilla. I am using an almond flour tortilla today, but many will truly work.

Conclusion

Now, I like to heat it right over the stove before I make the wrap. This softens it a bit and makes it easier to roll. Then right in the center of my tortilla, I layer some prewashed baby spinach. Then I take a nice big scoop of that crunchy coleslaw.

So then, to make the wrap, I fold it up like you would a burrito. So I pull in the sides, then roll it up and over onto itself. Then right across the middle, I’m going to slice it on a little bit of an angle just because it looks pretty and it is ready to roll.

I am telling you that this crunchy barbecue chicken wrap has the best flavor and texture. Both of my kids love this wrap, and I would have to say I get it. It is rather addictive. The flavors are so good. So that is just a couple of different ways to use the baked barbecue chicken throughout the week.