BBQ (barbeque?!) chicken has always been my son’s favorite. I’ve often done it in the oven when the weather wasn’t good enough to grill outdoors, but sometimes it can get a bit dry. Pinterest showed me this recipe that a) has “super moist” in the name, and b) lets me marinate and forget for up to a day before I need to cook it. Win win!
This method would also work for grilling!
- 3 cloves garlic minced
- 1 1/2 teaspoons smoked paprika
- 2 tablespoons fresh lemon juice (see note)
- 1/2-3/4 teaspoon kosher salt
- pepper to taste
- 1 cup favorite prepared BBQ sauce (I used Sweet Baby Ray’s)
- 4 bone-in Chicken Breast Halves (I used thighs)
- 3 tablespoons olive oil
NOTE: We have discovered that my husband has become a lot more sensitive to lemon and lime in the last year, so I used half lemon juice and half apple cider vinegar. To be honest, I’d just use the vinegar — it’s more in keeping with most bbq sauces and easier!
Combine the garlic, paprika, lemon juice/apple cider vinegar, salt and pepper in a small bowl. (I doubled this because I got a value pack of chicken thighs — which turned out to be related to dinosaurs. HUGE.)
The recipe removes the skin, but I say you can’t have bbq chicken without crispy skin, so I didn’t. That’s up to you! Put the chicken in a bowl or dish. Pour on the marinade and use your hands to make sure it’s all over each piece.
Cover with plastic wrap and refrigerate at least 3 hours, up to overnight. If you’re marinating it a long time, turning once or twice.
Preheat the oven to 350 degrees. Put the chicken on a baking pan.
Cook the chicken for 20 minutes, then remove and brush each piece with bbq sauce. Put back in the oven. Repeat every 5 minutes until the chicken is done – to an internal temperature of 165 degrees.
I forgot to take a picture before we dug in!
RATING: 4 stars
RP Servings: varies based on size and pieces of chicken used
The chicken was moist! And we love Sweet Baby Ray’s. So it was a win. Because we had giant mutant chicken thighs, our cook time was a bit different, and I would also say you could brush with sauce every 10 minutes instead of every 5. The goal any time you use barbecue sauce is for the sauce to caramelize but not burn. If you baste it every 5 minutes, it never gets a chance to caramelize, and you just kind of have wet sauce without the skin getting too crispy.
I’ll definitely use this method again! With smaller thighs…!