Sweet and Spicy Baked Chicken

This sweet and spicy pulled baked chicken (that’s a mouthful I know but this chicken is just that; a delicious mouthful) is so easy, juicy, light and tasty! We were overstaffed at work so I got to stay home for part of the day and this chicken happened.

Our friend Jennifer graciously invited us over for dinner awhile back and she served us this chicken. It was so good! She shared the recipe with me. Her friend Melinda L. shared it with her. I love when a recipe has some history behind it. You know it’s amazing if a recipe has been “around the block.” That means it’s delicious enough to share and now I’m sharing it with you. Thank you Jennifer and Melinda so much! My husband and son REALLY loved it too!

Ingredients for Sweet and Spicy Baked Chicken:

4 chicken breasts

Ingredients for the sauce:

3 Tbsp ketchup
2 Tbsp vinegar
1 Tbsp lemon juice
2 Tbsp Worcestershire sauce
1/2 cup water
2 Tbsp melted butter
3 Tbsp brown sugar
1 tsp dry mustard
1 tsp salt
1 tsp chili powder

How to make Sweet and Spicy Baked Chicken:

Preheat oven to 450°F.
1. Combine all the sauce ingredients in a sauce pan, mix and simmer for 3-4 minutes then set aside.

sweet-and-spicy-baked-chicken

2. Place 4 chicken breasts in a 9 x 13 baking dish then pour sauce over the chicken. Using  tongs, coat the chicken in the sauce.

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3.Cover  baking dish tightly with foil, bake 10 minutes at 450°F, then 1 ½ hours at 350°F (no need to turn the chicken while baking).

Sweet and Spicy Baked Chicken-7

4. After the time is up, remove chicken from the oven. Using a couple forks, pull the chicken apart. The chicken will soak up the sauce and become ultra juicy and flavorful.

sweet-and-spicy-baked-chicken-2

Serve over rice or buckwheat kasha. Seriously this chicken is delicious!

sweet-and-spicy-baked-chicken-5

Sweet and Spicy Baked Chicken

4.9 from 24 reviews
Prep time:
Cook time:
Total time:
This sweet and spicy pulled baked chicken (that's a mouthful I know but this chicken is just that; a delicous mouthful) is so easy, juicy, light and tasty! My friend Jennifer shared the recipe with me. Her friend Melinda L. shared it with her. I love when a recipe has some history behind it. You know it's amazing if a recipe has been "around the block." That means it's delicious enough to share and now I'm sharing it with you.
Author:
Serving: 6-8

Ingredients

  • 4 chicken breasts

Sauce Ingredients:

  • 3 Tbsp ketchup
  • 2 Tbsp vinegar
  • 1 Tbsp lemon juice
  • 2 Tbsp Worcestershire sauce
  • ½ cup water
  • 2 Tbsp melted butter
  • 3 Tbsp brown sugar
  • 1 tsp dry mustard
  • 1 tsp salt
  • 1 tsp chili powder

Instructions

  1. Preheat oven to 450°F.
  2. Combine all the sauce ingredients in a sauce pan, mix and simmer for 3-4 minutes then set aside.
  3. Place 4 chicken breasts in a 9 x 13 baking dish then pour sauce over the chicken. Using tongs, coat the chicken in the sauce.
  4. Cover baking dish tightly with foil, bake 10 minutes at 450°F, then 1 ½ hours at 350°F (no need to turn the chicken while baking).
  5. After the time is up, remove chicken from the oven. Using a couple forks, pull the chicken apart. The chicken will soak up the sauce and become ultra juicy and flavorful.
  6. Serve over rice or buckwheat kasha. Seriously this chicken is delicious!

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Read comments/reviewsAdd comment/review

  • Julia
    March 28, 2017

    Hey, this is a great, ive tried this before several times and like it! Thanks for sharing, but i have a question, i want to try and do this for a party, what would you recommend doing if i want to do this a day before and then just reheating on the next day? Also how much chicken should i use for around 15 people 8-10 pieces and just double the sauce ingredients?? Thanks! Reply

    • Natasha
      natashaskitchen
      March 28, 2017

      Hi Julia, I think this is best fresh but if you had to, you could make it ahead. I would double the chicken and double the sauce. The chicken soaks up the sauce so if you don’t double it, it will end up a little dry. You might consider my slow cooker version of this same chicken if that helps with your time frame. Reply

  • Lena
    April 9, 2016

    Hi Natasha,

    Love your recipes. This was amazing, everyone loved it. Can you use slow cooker for this recipe? Reply

  • Alex K
    February 14, 2016

    Great recipe for left over chicken parts after making a stock. Thanks Vadim and Natasha for a great recipe. I hope you get a tv contract one day. Reply

    • Natasha
      natashaskitchen
      February 14, 2016

      You are welcome Alex and thank you for the nice review. Reply

  • Lynn
    September 21, 2015

    I just made this tonight and my husband LOVED it!!! Thank you for sharing such a delicious and easy recipe. Reply

    • Natasha
      natashaskitchen
      September 21, 2015

      That is so GREAT!!! Thanks Lynn 🙂 Reply

  • Vitaliya
    September 17, 2015

    Made this recipe a fe times already and I LOVE it!!!!! SO juicy and moist. Thanks!!! Reply

    • Natasha
      natashaskitchen
      September 17, 2015

      Vitaliya, thank you for such a great review and you are welcome :). Reply

  • Kelly
    August 26, 2015

    This looks delicious! What type of vinegar did you use? Apple cider? Reply

    • Natasha
      natashaskitchen
      August 26, 2015

      Thank you Kelly and I used just regular distilled white vinegar :). Reply

  • Viktoriya
    July 25, 2015

    Absolutely delicious! Tried both in the oven and slow cooker, hubby loved it! Definitely a favorite! Reply

    • Natasha
      natashaskitchen
      July 26, 2015

      I’m so happy to hear that! Thank you! Reply

  • Julia
    April 30, 2015

    Hi Natasha! This chicken was beyond perfect! We ate it for 2 days stuffed into tacos (with all the fixings, of course), and then I still had leftover meat and made chicken wraps for everyone for lunch. It was delicious. Thank you! Reply

    • Natasha
      natashaskitchen
      April 30, 2015

      Julia, thank you so much for a such a great review and you are welcome :). Reply

  • Augustine
    April 14, 2015

    I made this tonight. It was yummy. I added a lot of sriracha sauce though for serving because I like spicy hot 🙂 I didn’t bake it as long as suggested because I didn’t have enough time 🙂 But, served it over rice. Thanks!! Reply

    • Natasha
      natashaskitchen
      April 15, 2015

      Augustine, I’m so glad you liked it. My husband and I love spicy food too, but we have to keep things toned down for our son 🙂 Reply

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