Baked Chicken In a Sweet BBQ Sauce

22 Reviews

Prep: 10 min
Cook: 50 min
Ready In: 1 hr

“What I had to do to squeeze this recipe from my neighbor...but it's worth it. This is a scrumptious version of sticky chicken.” - by Ally T

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Metric US

Original recipe yields 4 servings

Directions

Preheat oven to 400 degrees F (200 degrees C).
Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder, and cumin in a bowl until thoroughly combined.
Place the chicken breasts into a 9x13-inch baking dish, and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides.
Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of a breast should read 160 degrees F (70 degrees C). Remove the chicken from the baking dish, and keep warm.
Pour the remaining sauce into a saucepan, place over medium heat, and bring to a boil. Whisk the cornstarch and water together in a small bowl until smooth. Whisk the cornstarch mixture into the sauce; reduce heat to a simmer, and allow the sauce to thicken, whisking constantly. Return the chicken to the dish, and pour the thickened sauce over the chicken to serve.

Nutrition

Amount Per Serving (4 total)

Calories
275 cal
14%

Fat
3.8 g
6%

Carbs
31.7 g
10%

Based on a 2,000 calorie diet

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Reviews (22)

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lmclean

Sep. 8, 2011

"Great recipe! I had everything in my fridge, which is always a plus! I did think the spices were a bit much, so I cut them all down by a 1/3. To keep the chicken moist, used a 9x9 inch pan so the sauc..." See moree covered more of the chicken and I also baked it covered with foil. My husband loved it!"

djsee13

Dec. 2, 2011

"Awesome! We all loved it. Was told the recipe was a keeper. :) I read other reviews before I made this and took the following suggestions... used a smaller baking dish and covered with foil. Only ing..." See moreredient I changed was the red wine because we didn't have any. In place of that I use 1/8 cup each of water and balsamic vinegar."

Jenn

Sep. 21, 2011

"I have to say 1 tablespoon of chili powder is waaaay to much. Next time I will put 1 teaspoon. It tasted like pure chili sauce. I might try this again but would def. not use that much chili powder. BF..." See more is not picky and he thought it tasted like chili. I usually only try something if it's had at least 100 reviews now I know why. I'm sure the recipe would be great otherwise."

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