Bbq Chicken Breasts Food

BBQ CHICKEN BREASTS IN THE OVEN

BBQ Chicken Breasts in the Oven image

Make this quick and easy BBQ chicken breast in the oven for those times when you want a good meal but don't feel like fussing. Nuke a few potatoes for baked, steam some fresh broccoli or saute some green beans, and you got dinner in about an hour.

Provided by Grumpygrandpa

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 3

Ingredients

4 whole skin-on, bone-in chicken breasts
1 cup barbecue sauce (such as Sweet Baby Ray's®)
kosher salt and coarsely ground black pepper to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with heavy-duty foil to make cleanup easier.
Prepare chicken breasts by cutting off the rib meat if you wish and rinse and pat dry. Leave the skin on. Season chicken with salt and pepper and put in the pan.
Bake in the preheated oven until juices start to appear, about 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Remove the pan and generously pour 1/2 of the barbecue sauce over chicken. Continue to bake for 20 minutes. Repeat with remaining barbecue sauce and cook until no longer pink in the centers and skin is crispy, 15 to 20 minutes more.

Nutrition Facts : Calories 476.4 calories, Carbohydrate 22.7 g, Cholesterol 163.2 mg, Fat 15.3 g, Fiber 0.4 g, Protein 57.9 g, SaturatedFat 4.3 g, Sodium 937.3 mg, Sugar 16.3 g

BBQ CHICKEN BREASTS

BBQ Chicken Breasts image

The most tender, juicy chicken grilled to PERFECTION, smothered in a thick, homemade BBQ sauce. You can also make this ahead of time!

Provided by Chungah Rhee

Categories entree

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup brown sugar, packed
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
4 boneless, skinless chicken breasts
2 tablespoons chopped fresh parsley leaves

Steps:

WHISK together ketchup, vinegar, brown sugar, molasses, Worcestershire, mustard, garlic powder, onion powder, pepper and 1/4 cup water. Reserve 1/3 cup and set aside. COMBINE ketchup mixture and chicken in a gallon size slider bag or large bowl; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade. PREHEAT grill to medium high heat. MAKE drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. PLACE chicken on foil and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10-12 minutes on each side. SERVE immediately, garnished with parsley, if desired.

BBQ CHICKEN MARINADE

BBQ Chicken Marinade image

Mix up this kid-friendly marinade, pop it in the freezer with 1 1/2 pounds of chicken and you'll have dinner ready to go on a busy week where there's no time for meal planning.

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2/3 cup ketchup
1 tablespoon light brown sugar
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon paprika
1 clove garlic, grated
Kosher salt and freshly ground black pepper

Steps:

For the marinade: Combine the ketchup, sugar, vinegar, Worcestershire, cumin, paprika, garlic, 1/2 teaspoon salt and a few turns of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
To cook: Remove the chicken from the bag and grill over indirect heat, covered, until cooked through, lightly charred and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.

OVEN ROASTED BBQ CHICKEN BREAST

Oven Roasted BBQ Chicken Breast image

My hubby always hated chicken breast because he found the meat too dry. He loves this. You can do this with any cut of chicken, or turkey if you prefer.

Provided by Harts68

Categories Chicken Breast

Time 1h20m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

4 chicken breasts
1/2 cup onion (chopped)
1/2 cup mushroom (sliced)
2 tablespoons margarine or 2 tablespoons oil
1/2 teaspoon chopped garlic
1/4 teaspoon salt or 1/4 teaspoon seasoning salt, mix
1/4 teaspoon pepper
1 cup barbecue sauce (any flavour)

Steps:

Preheat oven to 400 degrees.
Sautee onions in butter, margarine or oil over medium heat, until soft.
Place chicken breasts in casserole dish and season with salt (or seasoning salt), pepper and garlic.
Pour mushrooms and sauteed onions over chicken. Cover with BBQ sauce.
Cover dish with lid or aluminum foil. Bake for 1 hour (2 hours if breasts are frozen).

Nutrition Facts : Calories 809.7, Fat 38.8, SaturatedFat 15, Cholesterol 216.1, Sodium 1636.2, Carbohydrate 50, Fiber 1.7, Sugar 34.6, Protein 61.6

OVEN BBQ CHICKEN BREASTS

Oven BBQ Chicken Breasts image

Try a saucy BBQ chicken breast recipe. These Oven BBQ Chicken Breasts are saucealicious. It'll be your new favorite BBQ chicken breast recipe!

Provided by My Food and Family

Categories Chicken

Time 30m

Yield 6 servings

Number Of Ingredients 2

Ingredients

3/4 cup KRAFT Original Barbecue Sauce
6 small boneless skinless chicken breasts (1-1/2 lb.)

Steps:

Heat oven to 375°F.
Pour barbecue sauce over chicken in 13x9-inch baking dish sprayed with cooking spray.
Bake 25 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 170, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g

BARBECUED CHICKEN BREASTS

Barbecued Chicken Breasts image

A handful of ingredients are all you need for this marinade that kicks up flavor without much fat. "There's a real zip to this chicken," promises Margaret Wilson of Hemet, California. "I like to make large batches of the marinade and freeze it so it's on hand when we're in the mood to grill chicken."

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1-1/2 cups chili sauce
1/2 cup red wine vinegar
4-1/2 teaspoons prepared horseradish
2 garlic cloves, minced
6 bone-in chicken breast halves (9 ounces each)

Steps:

In a small bowl, combine the chili sauce, vinegar, horseradish and garlic. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., Prepare grill for indirect heat, using a drip pan. Lightly oil the grill rack. , Place chicken skin side down over drip pan and grill, covered, over indirect medium heat for 20-25 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

Nutrition Facts : Calories 290 calories, Fat 5g fat (1g saturated fat), Cholesterol 114mg cholesterol, Sodium 1031mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 42g protein. Diabetic Exchanges

BARBECUED CHICKEN BREASTS

Barbecued Chicken Breasts image

This is not only quick and easy but great tasting as well. Had I not tasted this delicious grilled chicken I likely would never have chosen to make a barbecue sauce that had horseradish as one of the ingredients, but having tasted it I just had to have the recipe. Good friends share!

Provided by Gerry

Categories Poultry

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 boneless chicken breasts
1/4 cup ketchup
3 tablespoons cider vinegar
1 tablespoon prepared horseradish
2 tablespoons brown sugar (firmly packed)
1 garlic clove (minced)
1/8 teaspoon thyme
1/4 teaspoon black pepper

Steps:

Make Sauce: In a small saucepan combine ketchup, cider vinegar, horseradish, brown sugar, minced garlic, thyme and black pepper; whisk together to mix ingredients. Bring to a boil over medium/low heat. Cook about five minutes until thickened. Remove from heat.
Brush chicken breasts with sauce (both sides) and place in foil lined pan.
Broil or grill basting with remaining sauce until no longer pink in centre. Allow to stand five minutes before serving.

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