The key to this dish lies in selecting the right ingredients that bring out the best in both the chicken and the sauce. I always aim for quality chicken breasts or thighs—whichever your family prefers—because that tenderness really makes the dish shine. For the barbecue sauce, I lean towards a balance of smoky, tangy, and sweet, often making my own blend to control sugar levels, especially since my kids have a sweet tooth but I like to keep things in check. Feel free to swap out any ingredients to suit your pantry or taste buds—cooking is about making recipes your own, after all.

• 4 boneless, skinless chicken breasts (or thighs for extra juiciness)
• 1 cup barbecue sauce (homemade or store-bought, choose one with balanced sweetness)
• 1/4 cup chicken broth or water
• 1 tablespoon apple cider vinegar (adds brightness and cuts the sweetness)
• 1 teaspoon smoked paprika (for that subtle smoky depth)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and freshly ground black pepper, to taste
• Optional: pinch of chili flakes or hot sauce if you like a gentle kick