Easy Baked Barbecue Chicken Breasts


Main dish

Easy Baked Barbecue Chicken Breasts

The recipe can be multiplied, but a larger quantity of chicken may take slightly longer to cook, so be sure to use a thermometer, inserting it deep into a breast from the side.

1/2 cup ketchup

1 to 2 tablespoons adobo sauce (from a can of chipotles in adobo)

2 teaspoons packed dark brown sugar, or to taste

2 tablespoons cider vinegar

2 tablespoons Dijon mustard

1 or 2 cloves garlic, minced

Kosher salt and ground pepper, to taste

1 pound boneless, skinless chicken breasts without the tenderloin (2 to 3 breasts, each about 3/4 to 1 inch thick)

1 tablespoon extra-virgin olive oil

1/2 cup panko bread crumbs

2 teaspoons chopped fresh thyme

Heat the oven to 350 degrees. In a small bowl combine the ketchup, adobo sauce, brown sugar, vinegar, mustard and garlic. Season with salt and pepper.

Line a shallow baking dish with foil, leaving enough excess to generously overhang the sides. Spread half of the sauce on the foil in an area just the size of the chicken breasts. Arrange the breasts on top, and spoon the remaining sauce over them. Bring the edges of the foil up and over the chicken and fold it to enclose them. Bake on the middle shelf of the oven for 20 minutes.

Meanwhile, in a small skillet over medium, heat the oil. Add the bread crumbs, thyme, a pinch of salt and some pepper. Sauté until light golden, 2 to 3 minutes. Set aside.

After the chicken has baked for 20 minutes, open up the foil and spoon any sauce that has fallen off back on top. Sprinkle the crumb mixture evenly over the chicken. Bake, uncovered, until the chicken is just cooked through (160 degrees), another 8 to 10 minutes. Let stand for 5 minutes before slicing and serving topped with any sauce and crumbs that have fallen off. Makes 4 servings.

Source: Sara Moulton for the Associated Press.

Per serving: 240 calories, 45 calories from fat (19 percent of total), 5 g fat (1 g saturated, 0 trans fats), 65 mg cholesterol, 20 g carbohydrate, 0 fiber, 9 g sugar, 28 g protein, 750 mg sodium.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category