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Baked Chicken In a Sweet BBQ Sauce

Rated as 4.18 out of 5 Stars
50

"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."
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Ingredients

1 h servings 275
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 275 calories; 3.8 31.7 25.3 61 1328 Full nutrition

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Reviews

Read all reviews 43
  1. 57 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

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 th...

Most helpful critical review

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 powd...

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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 th...

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 powd...

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. On...

This is a great, easy dinner option! Will definitely make again, but with more chicken (makes a lot of sauce) and less soy (was a little salty).

My suggestion is to use half of the cumin that was called for. The cumin flavor was overwhelming to me. Other than that it was great.

This was excellent! I used boneless chicken thighs instead of breasts. I didn't have cornstarch, so I didn't thicken the sauce at the end. However, it still was amazing! I served it with the sau...

My family and I really liked this. I didn't have any soy sauce so I substituted with teriyaki and pinapple marinade. Also left out the onion powder because I didn't have any. It was still very g...

This was delicious! I didn't have red wine so I used white wine instead and I didn't have any cumin so I omitted it. I just served it to my father-in-law, husband and 3 kids for dinner and eve...

This is quite tasty and really easy. I was happy to find a good recipe that was all stuff I had on hand! The red wine we had was Muscato which gave it a very distinct flavor. I also had to subs...