Easy Baked Barbecue Chicken Breasts

By CarolM-2

Juicy, spicy, slightly crunchy, easy to make chicken barbecue is tasty hot, cold or at room temperature.

Ingredients

• 1/2 c. ketchup
• 1-2 Tbsp adobo sauce (from a can of chipotles in adobo)
• 2 Tsp. packed dark brown sugar, or to taste
• 2 Tbsp. dijon mustard
• 1-2 cloves garlic. minced.
• kosher salt and ground black pepper to taste
• 1 lb. boneless skinless chicken breasts without the filet ( a total of 2-3 breassts, each about 3/4 to 1 inch thick
• 1 Tbsp. extra-virgin olive oil
• 1/2 cup panko breadcrumbs
• 2 tsp. chopped fresh thyme

Preparation

Step 1

Preheat oven to 350.
In a small bowl, combine the ketchup, adobe, brown sugar, vinegar, mustard and garlic. season with salt and pepper.
Line a shallow baking dish with foil, leaving enough excess to generously overhang the sides. Spread half the sauce on the fall in an area just the size of the chicken breasts. Arrange the breasts on top of the sauce and spoon the remaining sauce over them. Bring the edges of the foil up and over the chicken and fold it to enclose them. Bake the breasts on the middle shelf of the oven for 20 minutes.
Meanwhile, in a small skillet over medium heat, add the oil. Add the breadcrumbs, thyme, a pinch of salt and some pepper. Saute until light golden 2-3 minutes. Set aside.
After the chicken has baked for 20 minutes, open up the foil and spoon any sauce that has fallen off the chicken back on top of it. Sprinkle the crumb mixture evenly over the chicken. Continue baking uncovered, until the chicken is cooked through, another 8-10 minutes.
Carefully slice the chicken, then divide among 4 serving plates, spooning any sauce and crumbs that have fallen off the chicken onto the chicken slices.