Easy Weeknight Barbecue Chicken
Ingredients
- 2 pounds chicken breast bone-in, with or without skin
- Salt and pepper to taste
- 1 tablespoon coconut oil or vegetable oil
- 1 onion chopped
- 1 clove garlic minced
- 3/4 cup chili sauce
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon mustard
- 1 teaspoon horseradish
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Preheat the oven to 325°F. Lightly grease a 9x13-inch baking dish.
- Pat the chicken breasts dry with paper towels, then season all sides with salt and pepper. Arrange the breasts in a single layer in the prepared baking dish.
- Bake the chicken uncovered for 20-25 minutes.
- Meanwhile, heat the coconut or vegetable oil in a medium saucepan over medium heat. Add the onion and garlic. Cook, stirring frequently, until the onion is softened and translucent, about 5-7 minutes.
- Stir in the chili sauce, honey, soy sauce, mustard, horseradish, and crushed red pepper flakes. Season to taste with salt and pepper.
- Bring the mixture to a simmer. Cook, stirring occasionally, until slightly thickened and glossy, 5-10 minutes. Remove from heat and taste, adjusting seasoning with salt and pepper as needed.
- Transfer about half of the sauce to a clean bowl, cover, and set aside for serving. Keep the remaining sauce in the pan for brushing the chicken.
- Remove the chicken from the oven and brush all over with the sauce from the pan, coating each piece generously.
- Return the chicken to the oven and bake for another 20-30 minutes, until the barbecue sauce is dark and sticky, and an instant‑read thermometer inserted into the thickest part of the breasts (without touching bone) registers at least 165°F.
- Transfer the chicken to a platter and let rest for 10 minutes.
- Serve warm with the reserved barbecue sauce on the side.
Nutrition
Calories: 387kcalCarbohydrates: 23gProtein: 51gFat: 10gSaturated Fat: 4gSodium: 1502mgFiber: 2g
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