This simple oven-baked BBQ chicken breast recipe is the perfect weeknight dinner when I’m craving something sweet and tangy. The apple cider vinegar marinade pulls double duty on this BBQ chicken, acting as both a tenderizer and a finishing sauce. The result is juicy, finger-lickin-good chicken that my whole family loves!
Top Reader Review
I made this tonight and it was SO GOOD!
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BBQ Chicken with Apple Cider Marinade
This BBQ baked chicken has the perfect sweet and tangy flavors I crave all year round. I love that the apple cider vinegar BBQ sauce doubles as a marinade for convenience. The base is made with pantry staples like ketchup, honey, garlic, apple cider, and vinegar. Marinate the chicken ahead of time (even overnight), then baste with that same mixture as it bakes, creating layers of BBQ flavor without much hands-on time.
Apple cider vinegar helps tenderize the chicken while adding a subtle bite, and simmering the sauce before baking thickens it into a proper glaze. You’ll want to baste generously and broil at the end for that sticky BBQ finish. This method works just as well with chicken thighs, and it’s easy to scale up for a crowd. No grill, no problem–this is cozy, oven-baked BBQ chicken that hits all the right notes.
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Apple Cider Vinegar Chicken Marinade
Apple cider vinegar isn’t just there for tang. It also plays an important role in how the chicken cooks. The natural acidity in ACV helps break down muscle fibers in the meat, making it noticeably more tender and juicy. It also balances the sweetness from the honey and ketchup, so your BBQ sauce doesn’t taste flat or too sugary. Using apple cider vinegar in this BBQ marinade gives the chicken time to soak up flavor and improves texture, especially if you let it sit for a few hours or overnight.
BBQ Baked Chicken Recipe (Apple Cider Vinegar Marinade)
Ingredients
- 2½ pounds boneless, skinless chicken breasts (*)
- ⅔ cup ketchup
- ⅔ cup apple cider (- not apple cider vinegar!)
- ⅓ cup honey
- 3 cloves garlic (minced)
- 2 tablespoons apple cider vinegar
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
Instructions
- In a bowl, stir together all the sauce ingredients. Reserve ½ cup for the marinade. Set aside.⅔ cup ketchup, ⅔ cup apple cider, ⅓ cup honey, 3 cloves garlic, 2 tablespoons apple cider vinegar, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder
- Place the chicken breasts in a Ziplock bag. Add in the reserved ½ cup marinade and place in the fridge for at least 1 hour, and up to overnight, to marinate.2½ pounds boneless, skinless chicken breasts
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Simmer the remaining BBQ sauce in a small saucepan for 10 minutes, or until thickened and fragrant.
- Place the marinated chicken on the baking sheet. Bake for 10 minutes before basting the chicken with a thick glaze of BBQ sauce. Return to the oven and bake for 20-30 more minutes, basting every 10.
- Remove, baste again, and place back into the oven set to broil for 3-5 minutes until the BBQ sauce forms a glaze.
Notes
- Simmer any remaining sauce again before serving. This cooks any chicken juices that may have transferred to the sauce while basting, making it safe to eat.
- The thickness of your chicken breast will determine final cooking time. Thicker breasts will take longer to cook than thinner.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Store, Freeze, and Reheat
Store leftover baked BBQ chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. Reheat in a 350℉ oven or air fryer until warmed through. Extra apple cider marinade/BBQ sauce can be stored in the fridge for 2 days. Discard once it’s been used.
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