Baked BBQ Chicken Breasts That Don't Dry Out
The most reliably juicy baked BBQ chicken breasts you'll make — a 15-minute brine, a hot sear, and sauce brushed on last so it lacquers instead of burning. A 45-minute dinner that slices clean, holds its juice, and looks like you put in triple the effort.
Equipment
- 12-inch oven-safe skillet
- Tongs
- Meat Thermometer
- Cutting Board with a Well
- Large Mixing Bowl
- Small Bowl
- Pastry brush
Ingredients
For the Brine
- 1/4 cup kosher salt
- 2 tablespoons brown sugar
- 4 cups water, divided (2 cups warm and 2 cups cold)
For the Chicken
- 4 boneless skinless chicken breasts, about 1.5 to 2 pounds total
- 1 tablespoon neutral oil (grapeseed or avocado)
For the Sauce
- 1 cup BBQ sauce
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika
For the Finish
- 2 scallions, sliced thin on a sharp bias
- flaky sea salt, such as Maldon
- pickled red onions (optional)
Instructions
- Make the brine: In a large bowl, whisk 1/4 cup kosher salt and 2 tablespoons brown sugar into 2 cups warm water until dissolved. Add 2 cups cold water. If the chicken breasts are uneven in thickness, butterfly or pound them to an even 1-inch thickness before submerging. Let the chicken sit for 15 minutes — set a timer. Meanwhile, preheat the oven to 400°F with a rack in the upper third.
- Dry the chicken: Remove the chicken from the brine and pat it very dry with paper towels. Then pat it dry again. This step determines whether you get a golden sear or pale, steamed-looking chicken.
- Heat the skillet: Place an oven-safe skillet over medium-high heat and add 1 tablespoon of neutral oil. Wait until shimmering, then lay the chicken in the pan away from you. Sear for 2 to 3 minutes per side until golden brown — it won't be cooked through, and that's fine.
- Doctor the sauce: While the chicken sears, whisk 1 cup BBQ sauce with 1 tablespoon apple cider vinegar and 1/2 teaspoon smoked paprika in a small bowl. Taste it, and add a pinch of cayenne or chipotle powder if you want heat.
- First brush of sauce: Turn the heat off and brush a thin, even coat of the doctored sauce over the top of each breast. Thin matters here — you're giving it a head start, not building a crust yet.
- Into the oven: Transfer the skillet to the oven — if your skillet isn't oven-safe, transfer the chicken to a baking dish. Bake for 15 minutes, then pull the pan out and brush on another layer of sauce.
- Finish to temperature: Return to the oven for 5 to 8 more minutes until the thickest part of the thickest breast reads 160°F on a thermometer. It will carry over to 165°F while resting.
- Rest: Transfer the chicken to a cutting board and rest for 5 full minutes. Set a timer. This is where the juice reabsorbs into the meat instead of ending up on your cutting board.
- Sauce, slice, garnish: Brush one final coat of sauce over each breast — the sauce you add now is the sauce you actually taste. Slice against the grain on a bias, about 1/2-inch thick. Fan the slices on a platter, scatter the scallions, add a pinch of flaky salt, and drop a small pile of pickled red onions on the side.
Notes
Don't skip the 15-minute brine — it's the difference between juicy chicken and chicken that needs sauce to survive. Pat the chicken very dry before searing or it will steam instead of sear. The sauce goes on last: early sauce burns because of the sugar. Pull the chicken at 160°F and let carryover finish the job. Store leftovers in an airtight container for 3 to 4 days, or freeze individually wrapped for up to 2 months. Reheat in a 350°F oven for 8 to 10 minutes. Want heat? Add 1/2 teaspoon chipotle powder to the sauce, or split the sauce and only spice the adult portions.