Barbecue Chicken Breast Recipes

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.

Steps:

• Combine avocado oil, barbeque sauce, vinegar, garlic, onion powder, paprika, salt, and cayenne and stir until well mixed.
• Place chicken breasts into a bowl or zip-top bag and pour 2/3 of the marinade mixture over, making sure to coat all pieces. Reserve the leftover marinade to brush chicken while grilling. Allow chicken to marinate, 6 to 24 hours for best results.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook chicken on the preheated grill, brushing with reserved marinade and turning halfway through cooking time, until no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Season chicken breasts with salt and pepper on all sides. Place in slow cooker and pour 1/4 cup barbecue sauce and vinegar on top.
• Cook on Low for 3 hours.
• Combine brown sugar, onion powder, garlic powder, and red pepper flakes in a small bowl.
• Pour out all the liquid from the slow cooker and add remaining barbecue sauce. Sprinkle chicken with brown sugar-spice mixture.
• Cook on Low, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 3 more hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

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.