No grill? No problem. This Baked BBQ Chicken gives you juicy, tender chicken breasts with a sticky, smoky barbecue glaze, right from your oven. The chicken gets a quick shake in a bag with smoked paprika, garlic powder, and onion powder, then it’s brushed with BBQ sauce, baked, flipped, and sauced again.
It’s simple enough for a busy weeknight, with just 10 minutes of prep, and it tastes like a summer cookout any time of year. Use your favorite BBQ sauce, and dinner’s done.
You’ll find lots more easy chicken dinners in my chicken recipes.
Why You’ll Love This Recipe
- Just 10 minutes of prep: Shake, sauce, and bake.
- Smoky flavor without a grill: Smoked paprika does the trick.
- Juicy and tender: Baked until it hits 165°F, never overdone.
- Sticky BBQ glaze: Sauced twice for maximum flavor.
- Easy cleanup: The seasoning happens in a zip-top bag.
Ingredients Breakdown
Here’s what goes into this baked BBQ chicken. You’ll find exact amounts in the recipe card at the bottom of the page.
- Chicken breasts: Four large breasts, about 1 1/2 pounds total. Choose pieces that are similar in size so they cook evenly.
- Avocado oil: For greasing the dish and helping the spices stick. Canola, olive, or grapeseed oil work too.
- Smoked paprika: Gives that smoky, grilled flavor. Regular paprika works if that’s what you have.
- Garlic powder and onion powder: For savory depth.
- Kosher salt and white pepper: Black pepper is fine too.
- BBQ sauce: One cup of your favorite. A low-sugar sauce works for a lighter meal.
Step-by-Step Instructions
1. Heat the oven
Set your oven to 375°F. Lightly coat a casserole dish with about 1 tablespoon of the oil.
2. Season the chicken
Put the chicken breasts in a large zip-top bag. Add the remaining 1 tablespoon of oil, smoked paprika, garlic powder, onion powder, salt, and white pepper. Seal the bag and shake until the chicken is evenly coated.
3. Sauce it up
Arrange the seasoned chicken in the greased dish and brush the tops with half of the BBQ sauce.
4. Bake and flip
Bake for 20 minutes, then turn the chicken over and brush it with more BBQ sauce.
5. Finish baking
Keep baking until the chicken is fully cooked, about 40 to 50 minutes total, or until it reaches an internal temperature of 165°F.
6. Serve
Take it out of the oven, slice it if you like, and serve it warm with the rest of the BBQ sauce on the side.
Tips and Variations
- Pick even-sized breasts: They’ll cook at the same rate.
- Use a thermometer: Chicken is done at 165°F. Ovens vary, so check early.
- Sauce in stages: Brushing on sauce twice builds a sticky, flavorful glaze.
- Rest before slicing: A few minutes keeps the juices in the meat.
- Use thighs: Boneless chicken thighs are extra juicy. Check the temperature for doneness.
- Broil to finish: A minute or two under the broiler caramelizes the sauce. Watch it closely.
How to Serve This Recipe
Serve the chicken whole or sliced, with extra BBQ sauce on the side for dipping.
Give it the full cookout treatment with Boiled Corn on the Cob, The Best Potato Salad, and a scoop of Best Creamy Macaroni Salad. Or keep it simple with Crispy Oven-Baked Sweet Potato Wedges.
Frequently Asked Questions
How long do I bake BBQ chicken breasts?
About 40 to 50 minutes total at 375°F, flipping after 20 minutes, until the chicken reaches 165°F.
What temperature should baked chicken reach?
165°F in the thickest part.
Can I use regular paprika?
Yes. Smoked paprika gives a deeper, smokier flavor, but regular paprika works.
Can I use a different oil?
Sure. Canola, olive, or grapeseed oil all work in place of avocado oil.
How long do leftovers keep?
Refrigerate them in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave.
You May Also Love
- Grilled Hawaiian BBQ Chicken
- BBQ Chicken Stuffed Sweet Potatoes
- Crispy Baked Chicken
- Grilled Huli Huli Chicken
- Garlic Parmesan Chicken and Potatoes
The Best Baked BBQ Chicken
Ingredients
- 4 large chicken breasts (about 1.5 lbs total)
- 2 tablespoons avocado oil divided (plus extra for greasing the dish)
- 1 ½ tablespoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground white pepper
- 1 cup BBQ sauce
Instructions
- Heat the oven:Set your oven to 375°F. Lightly coat a casserole dish with oil, using about 1 tablespoon.
- Season the chicken:Place the chicken breasts in a large zip-top bag. Add the remaining 1 tablespoon avocado oil, smoked paprika, garlic powder, onion powder, kosher salt, and white pepper. Seal the bag and shake until the chicken is evenly coated.
- Prepare for baking:Arrange the seasoned chicken breasts in the greased baking dish. Brush the tops with half of the BBQ sauce.
- Bake and flip:Transfer the dish to the oven and bake. After 20 minutes, turn the chicken over and brush with more BBQ sauce.
- Finish cooking:Continue baking until the chicken is fully cooked, about 40–50 minutes total, or until the internal temperature reaches 165°F.
- Serve:Remove from the oven, slice if desired, and serve warm with the remaining BBQ sauce on the side.
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- Chicken size: Choose breasts that are similar in size to promote even cooking.
- Oil swaps: Avocado oil can be replaced with canola, olive, or grapeseed oil.
- Paprika: Smoked paprika provides deeper flavor, but regular paprika works if needed.
- Pepper option: Ground black pepper can stand in for white pepper.
- BBQ sauce: A low-sugar or sugar-free sauce is a good option for lighter meals.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave.
- Oven variation: Cooking times may vary depending on your oven.
