Baked BBQ Chicken Breast

5 from 3 votes

Bone-in, skin-on chicken breasts get a homemade BBQ dry rub, a glaze of sweet and zesty BBQ sauce, and a hot oven. The result is crispy skin, tender and juicy meat, and just 5 minutes of hands-on prep.

Course Dinner

Cuisine American, Southern

Keyword baked bbq chicken, baked bbq chicken breast, bbq chicken breast, bbq chicken breast in oven, bbq chicken in oven, oven bbq chicken, oven BBQ chicken breast

Prep Time 5

Cook Time 50

Resting Time 5

Total Time 1

Servings people

Calories 238kcal

Author Blair Lonergan

Ingredients

4-5 lbs. bone-in, skin-on split chicken breast (about 1 to 1 ½ lbs. each)
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup bbq sauce, plus extra for serving

Instructions

Let the chicken sit on the counter for about 30 minutes to come to room temperature. Preheat the oven to 400°F. Line a large rimmed baking sheet or roasting pan with foil or parchment paper for easy cleanup. Pat the chicken very dry with paper towels.
In a small bowl, stir together the brown sugar, chili powder, kosher salt, cumin, smoked paprika, garlic powder, and onion powder.
Rub the seasoning mixture all over the chicken. Place the chicken skin-side up on the prepared pan.
Bake the chicken uncovered for 45 to 55 minutes, basting with the BBQ sauce during the final 5 to 10 minutes. Very large chicken breasts may require up to 1 hour. The chicken is done when the skin is deep golden and crisp, the juices run clear, and an instant-read thermometer registers 165°F in the thickest part of a breast.
Allow the chicken to rest for 5 to 10 minutes before serving. Serve with additional BBQ sauce, if desired.

Notes

Use a meat thermometer. Since the size and thickness of chicken breasts can vary greatly, an instant-read thermometer is the most reliable way to know when your chicken is done. Pull the chicken at 165°F in the thickest part.
Wait to baste. Add the BBQ sauce only during the final 5 to 10 minutes of baking. Sauce applied earlier will burn from the sugar content.
Don't cover the pan. Bake uncovered the entire time so the skin can crisp. Covering traps steam and softens the skin.
Make ahead. Apply the rub up to 24 hours in advance. For extra-crispy skin, leave the chicken uncovered in the fridge so the surface dries out before baking.
Scale for a crowd. For a family of 5, plan on 3 to 4 large bone-in chicken breasts (about 4 ½ to 6 lbs. total). Double or triple the dry rub and BBQ sauce as needed.
Try chicken thighs instead. Bone-in, skin-on chicken thighs work with this same method. They cook faster, about 30 to 35 minutes total, so brush with sauce during the final 5 to 10 minutes.
Storage. Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze for up to 3 months. Reheat in a 325°F oven, covered loosely with foil, until warmed through.

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