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Sweet Baby Ray's Chicken is the star of this featured image, showcasing a delicious and easy chicken recipe.

BEST Sweet Baby Ray's Chicken

This Sweet Baby Ray's Chicken recipe delivers a perfect blend of sweet, tangy, and smoky flavors. Juicy and tender chicken is coated in the iconic barbecue sauce and cooked to sticky perfection, offering an easy and satisfying meal that's better than takeout.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 1/2 cups Sweet Baby Ray's BBQ sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon oil for pan-frying
  • Sesame seeds, for garnish optional
  • Chopped green onions, for garnish optional
  • Cooked rice, quinoa, or your favorite grain, for serving optional
  • Steamed broccoli or other veggies, for serving optional

Equipment

  • Medium bowl
  • Large bowl or resealable bag
  • Baking sheet (optional)
  • Parchment paper (optional)
  • Large skillet (optional)
  • Grill (optional)
  • Skewers (optional)
  • Whisk
  • Measuring cups and spoons
  • Meat thermometer

Method
 

  1. If using chicken breasts, pound them to an even thickness (about 1/2 inch). Cut the chicken into bite-sized pieces (about 1-inch cubes).
  2. In a medium bowl, whisk together the Sweet Baby Ray's BBQ sauce, apple cider vinegar, smoked paprika, garlic powder, and black pepper. Taste and adjust seasonings as needed.
  3. Pour about half of the sauce over the chicken in a large bowl or resealable bag. Toss to coat the chicken evenly. Reserve the remaining sauce for later.
  4. Marinate the chicken for at least 30 minutes, or up to 4 hours in the refrigerator.
  5. For Baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the marinated chicken in a single layer on the baking sheet. Bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). During the last 5 minutes of baking, brush the chicken with the reserved BBQ sauce.
  6. For Pan-Frying: Heat a tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken to the skillet in a single layer. Cook for 5-7 minutes per side, or until the chicken is cooked through and nicely browned. During the last few minutes of cooking, brush the chicken with the reserved BBQ sauce.
  7. For Grilling: Preheat your grill to medium heat. Lightly oil the grill grates to prevent sticking. Thread the marinated chicken onto skewers (optional). Grill for 3-4 minutes per side, or until the chicken is cooked through and has nice grill marks. During the last few minutes of grilling, brush the chicken with the reserved BBQ sauce.
  8. Garnish with sesame seeds and chopped green onions, if desired. Serve hot over cooked rice, quinoa, or your favorite grain. Add a side of steamed broccoli or other veggies for a complete meal.

Notes

To prevent dry chicken, avoid overcooking and use a meat thermometer. If the reserved sauce is too thick, add a tablespoon or two of water or chicken broth to thin it out. For sweet heat, add cayenne pepper or hot sauce to the BBQ sauce. For honey garlic flavor, add 1-2 tablespoons of honey and a minced clove of garlic to the BBQ sauce. For an Asian-inspired twist, add a tablespoon of soy sauce and a teaspoon of sesame oil to the BBQ sauce. Cooked chicken can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.