Title Value
Prepared barbecue sauce
½ cup
2. Soy sauce ¼ cup
Red wine
¼ cup
4. Maple syrup ¼ cup
Chili powder
1 tablespoon
Dry mustard powder
1 tablespoon
7. Garlic powder 1 tablespoon
Onion Powder
1 teaspoon
9. Ground cumin 1 teaspoon
Skinless, boneless chicken breast halves
1 tablespoon
12. Water 1 cup


1 . Stage

Preheat oven to 400 degrees F (200 degrees C).

2 . Stage

Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder, and cumin in a bowl until thoroughly combined.

3 . Stage

Place the chicken breasts into a 9x13-inch baking dish, and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides.

4 . Stage

Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of a breast should read 160 degrees F (70 degrees C). Remove the chicken from the baking dish, and keep warm.

5 . Stage

Pour the remaining sauce into a saucepan, place over medium heat, and bring to a boil. Whisk the cornstarch and water together in a small bowl until smooth. Whisk the cornstarch mixture into the sauce; reduce heat to a simmer, and allow the sauce to thicken, whisking constantly. Return the chicken to the dish, and pour the thickened sauce over the chicken to serve.