Barbecue-Sauce Baked Chicken

dsc_1157RECIPE #287, DAY #486


ORIGINAL RECIPE: “Sticky Chicky,” from the Podleskis’s Eat, Shrink, and Be Merry*

TIMING: 45 minutes

DIFFICULTY: Easy, but you need to know when chicken is perfectly cooked

TOOLS: A baking pan, a small sauce pan, and a whisk

COOK TYPE: Oven and stovetop

HEALTH: I suppose this has more sugar than would be in a perfect diet, but a little sauce on your chicken won’t be the end of you.


EXPERIENCE: I had defrosted chicken breasts and, when it came time to make dinner, I had no mental energy left. So what did I think of? Baked chicken. Which I sorta hate, because it usually turns out dry and tough. But I also knew that one of the only ways to get my daughter to eat chicken is to slather it with barbecue sauce. And I do respect the Podleski’s recipes. So I tried it.

After I slid it in the oven, I had to set the timer and scoot out the door to pick up the kids from bowling with their grandma. I arrived back just as the chicken was supposed to finish, but of course I never should have trusted chicken to the oven, alone. It came out overcooked, so I would strongly recommend keeping an eye on it.

Then again, the sauce is really delicious.

NOTES: This makes double what we need.

I was reluctant to make a barbecue sauce that’s main ingredient is barbecue sauce. It is really good, though. Addictive. Think of it as doctored barbecue sauce.

I understand that although this recipe uses a barbecue sauce, it is not at all barbecue. It’s just baked chicken with barbecue sauce. You could grill or smoke the chicken with this sauce, though. It would be excellent.


  1. Preheat oven to 400F.
  2. In a small mixing bowl, whisk together 1/2 cup barbecue sauce, 1/4 cup soy sauce, 1/4 cup red wine vinegar, 1/4 cup maple syrup, 1 tablespoon Dijon mustard, 2 pressed cloves garlic, 1 inch minced ginger2 teaspoons chili powder, and 1 teaspoon cumin.
  3. Place 2 pounds boneless chicken breasts or thighs in the bottom of a baking pan so that they sit flat without overlapping. Season lightly with salt and pepper. Pour sauce over and flip to cover. Bake 30 minute before checking for done-ness.
  4. Meanwhile, in a small bowl, whisk together 1 tablespoon cornstarch with 1 tablespoon water. Set aside.
  5. When chicken is cooked through but not overbaked, remove from the oven. Move chicken to a platter and dump barbecue sauce into a small sauce pan. Turn heat to medium-high and whisk in the cornstarch mixture. Simmer briefly, until sauce is thick and sticky. Pour over chicken and serve right away.


Serve with a grain and a veggie, such as Chickeny Rice and French Style Frozen Peas. A cup of milk would take me right back to my childhood.

*Recipe changed from the original.


One Comment Add yours

  1. chefkreso says:

    Sounds so delicious, makes me so hungry right now 😁


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