Baked BBQ Split Chicken Breast

A simple method for a great baked BBQ split chicken breast. This requires a cooking skill level of 2/10. You can do it.


Editor’s note: Originally published May 21, 2011. Last updated August 13, 2018, with re-edited photos and texts.

It doesn’t get simpler than this. Preheat oven. Cut chicken. Bake Chicken. Baste with sauce. Cook a few more minutes. Baste and serve. With guaranteed results.

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.

My Rating

This could be a five if you really love BBQ.

Recipe Notes for Baked BBQ Split Chicken Breasts

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.

Notes on trimming the chicken.

If there is a “secret,” it is how to prepare a split chicken breast for cooking.

Step one is cutting off the attached rib section. There is no meat, it takes seasoning and tends to burn. Not a must do but a nice touch.

Step two is to cut it into two or three pieces. Trying to cook the whole thing at one will almost always burn it on the outside before reaching a safe 165 internal temperature.

There is more surface area for seasoning. And the serving size is more appropriate.

Seasoning, oil, and brine.

I did none of these.

With the skin on, the chicken will stay fairly moist but brine if you desire.

Oil on the skin? Not this recipe. I want the skin to dry out and hold up to the sauce and not have a wimpy mess.

Seasoning? The sauce should handle it. If you know your sauce well and it runs light on salt, then go ahead. But most are high in salt.

Start with preheating oven to 400 convection or 425 conventional. I started my Memphis sauce at the same time. Trim and split your split skin on bone-in chicken breasts. You may leave the ribs or remove them, your choice. Pat dry.

Prepare a smaller baking pan with aluminum foil (to help clean up) and a cooking rack sprayed with PAM. If you don’t have a rack, you can skip it.

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. Remove from oven and brush on a heavy coat of sauce. Place back in for another 5 minutes.

Remove from oven and apply another heavy coat of sauce. Serve.

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Originally published May 21, 2011.
Last updated August 13, 2018