Spicy BBQ Chicken

Here we have another case of an “oh shit I have nothing planned for dinner and need to go grocery shopping” meal. To be honest I hadn’t planned to post this, until I tried the marinade and decided it was actually pretty delicious!

I find this happening quite a bit actually. The impromptu meals I make (and don’t plan to write down any recipe for) end up tasty and are then requested again later-on causing me to run around like a chicken with its head cut off because I have no idea how I made them.

Well not today! I’ve written down and photographically documented this one to be used at a later date. Ah, also before I forget (in case you were curious) the fries are Trader Joe’s Frozen Hand-Cut Potato Fries, which you’ll simply need to follow the recipe on the bag to make.


Spicy BBQ Chicken

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2 Boneless Skinless Chicken Breasts (Halved)
2 Cloves Garlic (Pressed)
¼ Sweet Red Onion (Finely Diced)
½ Cup Jack Daniel’s Original No.7 Recipe Barbeque Sauce
¼ Cup Red Wine Vinegar
1/8 Cup Gluten Free Tamari
Salt and Pepper to taste


1. Pre-heat oven to 425 degrees

2. Whisk together the barbeque sauce, vinegar, and tamari in a small mixing bowl. Fold in the garlic and onion so they are well incorporated in the marinade.

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3. Spray an oven safe pan with cooking oil, evenly distribute the chicken in the pan and pour the marinade over the chicken. Cover the pan with aluminum foil and cook for 25 minutes.

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4. After the first cooking time has passed, uncover the chicken and cook for another 25 minutes – flipping the chicken half-way through.

Optional – After the chicken is done in the oven, remove it from the pan and set aside. Reduce the marinade by simmering over high heat until it has reached a thicker consistency, this took around 5-10 minutes for me. Plate the sauce with the chicken to use as a dip.


4 thoughts on “Spicy BBQ Chicken

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