Juicy BBQ chicken- without the grill!

I want to make BBQ chicken breasts, but I live in an apartment and don't have a grill.

Should I consider poaching the chicken then just basting them with BBQ sauce? I'm afraid if I bake the chix breasts they'll get too dry.

I don't want to overcook them!


I have a weird aversion to chicken on a bone... so I want to use chicken breasts. Thanks!

10 Answers

  • 1 decade ago
    Favorite Answer

    first quickly sear the outside of the chicken breasts in a pan with a small amount of olive oil. Once seared, place chicken breasts in pan (you can use the same pan, just wipe out with a papertowel first to remove any left over oil) along with one bottle of your favorite BBQ sauce and a small amount of water (to thin the sauce if it is too thick), cover and cook over medium heat for approximately 15 minutes. This makes a really juicy BBQ chicken and it is very simple.

    Source(s): My family loves this during the winter when I cannot use the grill!
  • rowen
    Lv 4
    3 years ago

    Grilled Chicken Without A Grill

  • Anonymous
    4 years ago

    This Site Might Help You.


    Juicy BBQ chicken- without the grill!

    I want to make BBQ chicken breasts, but I live in an apartment and don't have a grill.

    Should I consider poaching the chicken then just basting them with BBQ sauce? I'm afraid if I bake the chix breasts they'll get too dry.

    I don't want to overcook them!

    Source(s): juicy bbq chicken grill: https://shortly.im/p9qhi
  • Anonymous
    1 decade ago

    this is what I do in the oven:

    3 pounds chicken leg quarters

    2 1/2 cups barbecue sauce (recommended: Butch's Smack Your Lips Mild BBQ Sauce)

    1/4 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust)

    1/4 cup apple cider vinegar

    Put the chicken in a non-reactive bowl. Combine 2 cups barbecue sauce, the seasoning rub, and vinegar and pour it over the chicken. Cover and marinate the chicken in the refrigerator at least 4 hours, preferably overnight.

    Preheat the oven or smoker to 225 degrees F.

    Remove the chicken and shake off the excess marinade. If cooking in an oven, place on a rack over a pan to catch drippings. If cooking in a smoker, place directly on a rack. Use your favorite wood, I use New Jersey hickory. Cook until the internal temperature, using an instant-read thermometer, registers 165 degrees F, about 1 1/2 to 2 hours.

    Remove the chicken from the rack and place it in a foil pan. Brush with the reserved 1/2 cup barbecue sauce, cover with foil, and place back in the oven or smoker for 1/2 hour. Remove the chicken from the pan and finish off on a grill. Using medium to hot flame, grill until the outer skin is crisp and marked (a few minutes should do it). Serve immediately. You may also place chicken in a clean foil pan and cover with foil to keep warm until serving.

    Cook's tip 1: Before adding your wood, make sure the cooking temperature has been achieved. Add meat, then wood. This will prevent the meat from looking too dark.

    Cook's tip 2: For a sweeter taste, add 1/4 cup apple juice to your marinade. Adding apple juice to the barbecue sauce while grilling will give it a nice glaze, too.

    Source(s): www.foodnetwork.com
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  • Anonymous
    1 decade ago

    Baked Bar-be-que Chicken

    This is a simple yet wonderful dish that's full of flavor. The meat is very moist and falls off the bone. We love to serve this dish in hour home with rice and fresh corn on the cob.

    1 (2 to 3 pound) whole chicken, cut into pieces

    2 teaspoons garlic powder

    1 1/2 cups prepared barbecue sauce

    Preheat oven to 350 degrees F (175 degrees C).

    Place chicken in a shallow baking dish and sprinkle with garlic powder. Cover and bake 1 hour at 350 degrees F (175 degrees C).

    Remove baking dish from oven and drain any fat from dish. Pour the barbecue sauce evenly over the chicken and bake uncovered for 30 minutes at 350 degrees F (175 degrees C). Remove and serve.

  • 1 decade ago

    In order for you to make BBQ chicken you would technically need a barbecue grill. But a grill pan or indoor grill would work. Otherwise, I would suggest you saute your chicken in a pan until golden brown then throw it into the oven and let it finish with the sauce on it until its done to your liking. I would suggest that you invest in a meat thermometer so you can help with the overcooking. Remember there will be carry over cooking when you take it out of the oven so take it out when your breast reaches 160 degrees and let it rest. I will be perfect.

  • Anonymous
    1 decade ago

    This should work for you. You can use bottled BBQ sauce or make your own. ENJOY!!!!


    Oven-Style Barbequed Chicken

    From Food Network Kitchens

    2 tablespoons vegetable oil

    1 tablespoon plus 1 teaspoon chili powder

    3/4 teaspoon paprika

    3/4 teaspoon rubbed sage

    1/2 teaspoon dry mustard

    1/2 teaspoon ground ginger

    Pinch of cayenne pepper

    3 1/2 pounds mixed chicken parts- legs, thighs, and breast (skin-on), about 8 pieces

    Kosher salt and freshly ground black pepper

    1 cup QUICK BARBEQUE SAUCE, recipe follows

    In a large bowl, mix together the oil, chili powder, paprika, sage, mustard, ginger, and cayenne until a paste is formed.

    Add the chicken pieces and rub the spice paste all over, including under the skin. Cover with plastic wrap and refrigerate for 2 hours.

    Preheat the broiler. Place a rack about 9 inches from the broiler element. Place the chicken on a foil-lined baking sheet or broiler pan. Season the chicken all over with salt and pepper and arrange skin-side down. Broil for 10 minutes, turning the pan occasionally so the meat cooks evenly. Remove the pan from the oven and baste the meat all over with the sauce, turn the chicken pieces skin side-up and broil, basting and turning the pan occasionally, until cooked through and crispy and the sauce has browned lightly, about 10 minutes more. Transfer to a serving platter and serve immediately.


    2 tablespoons vegetable oil, like soy, corn or peanut

    1/2 medium Spanish onion, chopped

    6 cloves garlic, minced

    Pinch of crushed red pepper

    1 tablespoon tomato paste

    1 (28-ounce) can whole, peeled tomatoes (with puree), pureed

    1 cup plus 2 tablespoons red wine vinegar

    1 cup firmly packed light brown sugar

    1 1/2 teaspoon kosher salt

    Freshly ground black pepper

    Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.

    Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.

    Yield: about 4 cups

    Source(s): foodtv.com
  • Anonymous
    1 decade ago

    you can just seared it in the pan. just important points to remember, the pan must be really really hot before putting your chicken. and if you are using a white chicken skewed in a bamboo sticks be sure to skew them with no distance in between . this helps to cook your chicken juicy.

  • Anonymous
    1 decade ago

    poach for 10 min

    rinse under cold water

    marinate in BBQ sauce or my favorite- olive oil crushed garlic salt pepper lemon juice and lemon zest

    bake in on baking sheet for 25-30 minutes

    broil 5 min for crispy skin

  • 1 decade ago

    this time of year - you don't want to heat up your apt. if you have a slow cooker. cook them in there and add any type of bar b que sauce. no way they will dry out. 4 chicken breasts on low for about 7 hrs.

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