Ingredients
Equipment
Method
Prepare the Chicken
- Preheat the oven to 400°F. Line a rimmed baking sheet with foil or parchment, or lightly grease a 9x13-inch baking dish.
- Pat the chicken breasts dry. If one end is much thicker than the other, gently pound the thick end until the breasts are close to an even 3/4-inch thickness.
- Rub the chicken with the olive oil. Mix the smoked paprika, garlic powder, onion powder, salt, and black pepper, then season the chicken evenly on both sides.
Bake and Glaze
- Arrange the chicken in a single layer with a little space between the pieces. Bake for 15 minutes.
- Brush the tops and sides with about 1/2 cup of the barbecue sauce. Return the chicken to the oven for 5 to 10 minutes, checking the thickest piece with an instant-read thermometer. The chicken is done when the thickest part reaches 165°F.
- Brush the hot chicken with the remaining 1/4 cup barbecue sauce. Rest for 5 minutes before slicing so the juices settle back into the meat.
Nutrition
Notes
Writer's Notes
- Even thickness matters more than exact weight. Pound only the thick end so the chicken cooks at roughly the same rate from edge to center.
- Pat the chicken dry before adding oil and seasoning. A dry surface helps the seasoning cling instead of sliding around the pan.
- Add most of the barbecue sauce during the last 5 to 10 minutes. Many sauces contain sugar, which can darken too quickly if it bakes for the entire cooking time.
- Check temperature in the thickest part of the largest breast. Stop cooking when it reaches 165°F rather than relying only on the clock.
- Let the chicken rest for 5 minutes before slicing. Cutting immediately lets more of the hot juices run onto the plate instead of staying in the meat.
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