Lemon-Pepper Barbecued Chicken

This is barbecue chicken for any night of the week, no grill or bottled sauce required. The magic is a quick homemade lemon-pepper barbecue sauce, a tangy, tomato-based blend built on lemon juice, cider vinegar, and brown sugar, with real backbone from dry mustard, paprika, black pepper, and a whisper of cayenne. The lemon and pepper give it a brighter, sharper edge than a typical sweet barbecue sauce.

Using skinless, boneless chicken breasts keeps it lean, and stripping the skin lets the sauce soak directly into the meat as it bakes. Coat each piece generously, arrange them in a single layer so they cook evenly, and bake until the juices run clear.

The lower-fat approach does mean watching for dryness, since skinless breast can overcook fast. Pull the chicken the moment it’s done, when a knife at the thickest part releases clear juices, rather than leaving it to dry out. Serve it with rice to catch the tangy sauce, or alongside coleslaw and cornbread for a backyard feel indoors. The sauce is worth making in a double batch; it keeps and works on pork, shrimp, or grilled vegetables too.

Kitchen Tips

• Strip the skin so the sauce flavors the meat directly, and trim the fat for a cleaner result.
• Coat the chicken generously and arrange in a single layer so it bakes evenly.
• Don’t overbake. Skinless breast dries out fast, so pull it the moment the juices run clear.
• Double the sauce; it keeps and works on pork, shrimp, or grilled vegetables.

Variations

• Use bone-in, skin-on pieces for juicier, more forgiving meat (adjust the time up).
• Finish under the broiler for a few minutes for charred, sticky edges.
• Add more cayenne or hot sauce for a spicier glaze.