A simple method for a great oven baked BBQ chicken breast. This requires a cooking skill level of 2/10. You can do it.
Preheat. Cut chicken. Bake Chicken. Baste with sauce. Cook a few more minutes. Baste and serve. With guaranteed results.
I have not had a good cooking spring. 12 hour work days do not a cooking blog make. Add in a few cooking failures, and what you see is what you get.
This recipe is somewhat inspired by a Pioneer Woman post or at least a little of the method and the idea of having BBQ chicken was. I had the chicken but wanted something different. I haven’t made any Memphis BBQ sauce this spring so her method (kind of) and my sauce. Yep, it worked just fine.
This could be a five if you really like BBQ.
Notes: Use the BBQ sauce of your choice. I used my My Memphis BBQ Sauce which I love. Cooks Illustrated likes Bulls Eye Original. My Gates BBQ of KC sauce would also be great.
Start with preheating oven to 425 convection. I started my Memphis sauce at the same time.
Trim and split your split skin on bone in chicken breasts.
Prepare a baking pan with aluminum foil (to help clean up) and a cooking rack sprayed with PAM.
Arrange the breast with the thicker parts of each piece to the outside of the pan.
Bake until internal temp of 165. That will be about 40 minutes depending on your oven and the size of the breasts. I simmered my sauce while that was cooking.
Remove from oven and brush on a heavy coat of sauce. Decrease oven to 350 and place back in for another 5 minutes.
Remove from oven and apply another heavy coat of sauce. Serve.
August 17, 2016