Pechuga de pollo a la barbacoa al horno
Pechuga de pollo a la barbacoa al horno jugosa y sabrosa.
- 4 pechugas de pollo deshuesadas y sin piel (Nota 1)
- ½ cucharadita de pimentón ahumado
- ½ cucharadita de ajo en polvo
- ⅛ cucharadita de pimienta negra molida
- ⅛ cucharadita de pimienta de cayena (o más al gusto)
- ¼ taza de salsa barbacoa (Nota 2)
- 1 cucharadita de mostaza de Dijon
- 1 cucharada de aceite de oliva
- ½ cucharada de vinagre de sidra
- 1 ½ cucharadas de miel líquida
- ½ cucharadita de sal marina fina (o más al gusto)
- Prepara la marinada: Mezcla pimentón ahumado, ajo en polvo, pimienta negra, pimienta de cayena, salsa barbacoa, mostaza, aceite de oliva, vinagre de sidra, miel y sal. Revuelve bien, prueba y ajusta el sabor con más vinagre, miel y sal, si es necesario. ½ cucharadita de pimentón ahumado + ½ cucharadita de ajo en polvo + ⅛ cucharadita de pimienta negra molida + ⅛ cucharadita de pimienta de cayena + ¼ taza de salsa barbacoa + 1 cucharadita de mostaza Dijon + 1 cucharada de aceite de oliva + ½ cucharada de vinagre de sidra + 1 ½ cucharadas de miel líquida + ½ cucharadita de sal marina fina
- Pollo aplanado: Coloca las pechugas entre dos láminas de film transparente y aplánalas en la parte más gruesa; deben tener un grosor aproximado de 1,5 cm. Coloca las piezas en una sola capa en una fuente para hornear (de cerámica o vidrio) y vierte la marinada por encima. Remueve las piezas para que se impregnen bien con la marinada. 4 pechugas de pollo deshuesadas y sin piel
- Marinar el pollo: Refrigerar durante 2-3 horas o toda la noche. Retirar del refrigerador unos 30 minutos antes de cocinar.
- Precalienta el horno a 220 °C (430 °F) y forra la bandeja para hornear con papel de aluminio. Coloca el pollo sobre ella. Reserva la marinada.
- Hornee durante 16-18 minutos o hasta que la carne alcance una temperatura interna de 65 °C (150 °F); aún no estará lista (Nota 3). Retire el pollo del horno e incline con cuidado la bandeja para hornear sobre el fregadero para desechar los jugos de cocción acumulados.
- Pollo a la barbacoa al horno: Unte el pollo generosamente con la marinada restante y áselo al horno durante 5 minutos o hasta que esté bien cocido y alcance una temperatura interna de 74 °C (165 °F). Déjelo reposar de 3 a 4 minutos antes de servir.
Moist and flavorful oven-baked BBQ chicken breast. This delicious and easy recipe uses simple ingredients, and it's ready in about 30 minutes. And you won't need the grill to make it.
This oven-baked BBQ chicken breast recipe is a favorite. Why? It's so easy to make, super delicious, and you can serve it with just about anything. It makes a great dinner even if you only serve it with a slice of bread and a fresh tomato on the side.
I often serve it with other simple dishes like Buttered Rice, salad with Yogurt Dressing, or Spicy Roasted Pumpkin Wedges in the fall.
Boneless skinless chicken breasts: I had rather large portions, weighing about 8-9 oz/ 220-250 g. If those you have are smaller or larger, reduce or increase the cooking time accordingly.
Your favorite BBQ sauce: I prefer a tangy BBQ sauce that is not overly smoky, but that is just my personal preference. I use the same sauce to make Slow Cooker Chicken Legs or Instant Pot Country-Style Ribs.
Enhance the BBQ sauce with a bit of Dijon mustard, apple cider vinegar, honey, and spices.
How to bake BBQ chicken breasts?
Step #1: Mix all the marinade ingredients in a small bowl. Set aside.
Step #2: Pound breasts between two sheets of clingfilm with a meat mallet at the thickest part so that they can cook evenly (roughly 0.5 inches/ 1.5 cm thick).
Step #3: Marinate for 2-3 hours or overnight. Turn a few times in between. Remove from the refrigerator 30 minutes before cooking.
Step #4: Bake the oven-baked chicken for 16-18 minutes or until it reaches the internal temperature of 150°F/ 65°C.
Step #5: Tilt the baking tray over the sink to drain away excess juices. Brush with marinade and broil for 5 minutes or until the breasts reach 165°F/ 74°C internally.
Step #6: Allow the baked BBQ chicken to rest for 3-4 minutes before slicing.
How long should I bake the chicken?
Using an instant-read meat thermometer ensures perfectly cooked, moist, and juicy BBQ chicken breast. If you don't have one, follow the suggested cooking times and check for doneness by inserting a toothpick into the thickest part of the chicken; the juices should run clear.
For smaller pieces weighing around 6.5 oz/ 180 g, reduce cooking time to about 12-15 minutes.
For larger pieces weighing around 10.5 oz/ 300 g, increase cooking time to about 20-23 minutes. Always ensure the meat reaches a safe internal temperature of 165°F/ 74°C before serving.
Tips
Use bone-in chicken parts, but remember that cooking times may vary. It's best to use an instant-read thermometer to ensure the chicken reaches the safe internal temperature.
Try other barbecue-style chicken parts such as Baked BBQ Chicken Wings, Grilled Chicken Tenders, or Baked BBQ Chicken Thighs.
You can use this marinade for pork chops, beef steak, or even tofu.
You can grill the chicken breasts over medium-high heat for about 6-8 minutes per side or until cooked through, then brush with BBQ sauce during the last few minutes of grilling.
Store and reheat
Make extra baked BBQ chicken so you have more for sandwiches, salads, or meals later in the week.
Refrigerate leftovers for 2-3 days in an airtight container.
Freeze for longer storage (about 3 months). Defrost in the fridge and reheat before serving.
Reheat in the preheated oven at 350°F/ 175°C for 10-15 minutes, covered with foil to prevent drying.
Alternatively, microwave it for 1-2 minutes until heated through. However, this method might make it a bit drier.
