Bbq Chicken Recipe

Prep chicken

Preheat oven to 425°F (220°C). Pat 1 lb chicken tenders dry with paper towels. Trim any excess fat. Place tenders in a bowl.

Season tenders with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1 tbsp olive oil. Toss to coat evenly. Let sit 10 minutes while you make the sauce.

Arrange chicken tenders on a parchment-lined or lightly oiled rimmed baking sheet spaced slightly apart for even cooking.

Make the sauce

In a small saucepan over medium-low heat, melt 3 tbsp unsalted butter. Whisk in 1/2 cup hot sauce, 2 tbsp tomato paste, 1 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tsp Worcestershire sauce and 1/2 tsp smoked paprika until smooth.

Simmer gently for 2–3 minutes to marry flavors. If the sauce is too thick, whisk in up to 2 tbsp hot water to reach a glossy, brushable consistency. Taste and adjust with 1/4 tsp salt if needed. Remove from heat and keep warm.

Reserve about 3–4 tbsp of the sauce in a small bowl for serving or finishing; use the remainder to generously brush the chicken during baking.

Partially cook and baste

Place the baking sheet with the seasoned tenders in the preheated oven and roast for 8–10 minutes, until the internal temperature reaches about 155–160°F (68–71°C) and juices run clear.

Remove the sheet from the oven. Using a pastry brush or spoon, liberally brush each tender with most of the warm buffalo-BBQ sauce (reserve the 3–4 tbsp set aside).

Evenly distribute 1 cup shredded mozzarella and 3/4 cup provolone over the sauced tenders. Sprinkle 1/2 cup bleu cheese crumbles over the top (you can reserve a small amount to add after baking if you prefer more distinct bleu flavor).

Return to the oven and bake an additional 3–5 minutes, or until cheeses are melted and bubbly and the chicken reaches 165°F (74°C). Watch closely so cheeses do not brown too much.

If you like a lightly golden top, switch the oven to broil for 30–60 seconds keeping oven door ajar and watching constantly.

Remove the baking sheet and let rest 2 minutes. Spoon the reserved 3–4 tbsp buffalo-BBQ sauce over the melted cheese for an extra hit of flavor.

Garnish with 1 tbsp chopped fresh parsley and a light dusting of 1 tbsp grated parmesan if desired. Serve with lemon wedges and additional sauce on the side.

Serve hot as an appetizer, sandwich topping, or main with sides. Leftovers can be refrigerated in an airtight container for up to 3 days.