Oven Barbecued Chicken Breasts

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

There is nothing more mouth-watering than the smoky aroma of chicken slathered with barbecue sauce. This is our lighter barbecued and crumb-coated fried chicken. It’s crisp, flavorful, and good, with a little crunchy topping.


Barbecue Sauce

  • cup ketchup
  • 1 tablespoon chili sauce
  • 1 tablespoon (packed) dark brown sugar
  • 1 tablespoon cider vinegar
  • 1 garlic clove, crushed
  • Freshly ground black pepper
  • 4 large boneless and skinless chicken breast halves (about 6 ounces each)


    1. Combine the ketchup, chili sauce, brown sugar, vinegar, and garlic in a small saucepan. Bring to a boil over medium-low heat. Cook, uncovered, stirring frequently, until thickened, about 5 minutes. Remove from heat. Add a grinding of black pepper.
    2. Heat the oven to 400°F. Place a sheet of heavy-duty aluminum foil on a baking sheet and crimp the edges up slightly so the juices won’t drip over.
    3. Coat the undersides of the chicken breasts lightly with the barbecue sauce. Place the breasts, sauce side down, on the foillined baking sheet. Coat the tops of the chicken breasts with the remaining barbecue sauce, dividing it evenly.
    4. Meanwhile, heat the olive oil in a medium skillet. Add the garlic and sauté over medium heat for 1 minute. Add the crumbs, thyme, a pinch of salt and a grinding of black pepper. Sauté the crumbs, stirring frequently, until lightly toasted, about 5 minutes. Spoon the crumbs evenly on top of the chicken breasts.
    5. Bake the chicken for 15 minutes. Let stand until slightly cooled. Cut each breast crosswise into ½-inch slices.