Super Moist Oven Baked BBQ Chicken

The key is to start with bone-in, half chicken breasts. Boneless and skinless chicken has its place in the poultry kingdom, but not here. We want the bone because it keeps the meat from drying out and imparts excellent flavor. Since we’re smothering this chicken with BBQ sauce, I’m going to take the skin off, but I often leave it on if I’m cooking it without a sauce. Leaving it on will naturally baste the chicken as it cooks and also crisps up nicely if you like that sort of thing. I’m kind of a skin hater so even if I leave it on to cook I rarely eat it.

Mix up the marinade and pour over the chicken in a ziplock bag. I clearly ran out of bags, so I had to improvise and use a produce bag. It worked in a cinch, but I won’t recommend you try it. Bones + thin plastic + ewwie chicken juice = a mess in my fridge. Just use a regular bag, please. I use a bag as opposed to a bowl because you don’t have to use very much marinade to cover the chicken and it seems to marinade more evenly.

Repeat the application of BBQ sauce to the chicken every 5 minutes until the chicken is cooked through. Standard chicken breasts take a total of 35-40 minutes, so 4-5 brushings with the sauce should do ya. If you have a thermometer, insert it into the thickest part of the breast and remove from the oven when it hits 165 degrees F.

Ingredients

• 4 bone-in Chicken Breast Halves
• 3 tablespoons olive oil
• 1 1/2 teaspoons smoked paprika
• 2 tablespoons fresh lemon juice
• 3 cloves garlic minced
• 1/2-3/4 teaspoon kosher salt

pepper to taste

• 1 cup favorite prepared BBQ sauce

Instructions

1. Remove skin from chicken breast halves and place in a large ziplock bag.
2. Combine olive oil, smoked paprika, lemon juice, and garlic in a small bowl and pour over chicken.
3. Let chicken marinade for at least an hour, up to 24 in the fridge.
4. ..........................................

for full instruction please see : heatherlikesfood.com

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