Real talk, because it does say barbecue chicken for toddlers in the title: this is not the real thing as far as BBQ goes—no smoke, no" low and slow"—but it’s more than enough for a fun weeknight dinner, if not for helping your child come to love poultry. And the effort required here is basically negative: a few hours in the oven, a few flicks of the wrist to shred the chicken--you're done. Great on/as sandwiches, you can also serve it on its own (or on top of a cracker) to infants 10 months or older or those early into the toddler months/years; try it in tacos, too!
How do I make the sauce less messy? The secret is the "double-bake" method. By adding the sauce at the end and returning it to the oven for 2–3 minutes, the sugars caramelize and create a tacky glaze that stays on the chicken rather than dripping off.
Can I use chicken thighs instead? Yes. Thighs are actually more forgiving and stay juicier, though they may require an extra 2–4 minutes of initial roasting time due to the higher fat content.
What is the best way to reheat these? To keep them from getting rubbery, reheat them in an air fryer or oven at 350°F for about 5 minutes. Microwaving works in a pinch but can toughen the chicken.
Is this recipe safe for a 1-year-old? As long as the chicken is cut into appropriately small, bite-sized pieces (about the size of a chickpea or slightly larger) to prevent choking, it is a great protein choice for young toddlers.
Which barbecue sauce is best? Since this isn't a "low-sugar" recipe, any standard sauce your family enjoys will work. If you are concerned about salt, look for a "lower sodium" version.
How long does this keep in the fridge? You can store these bites in an airtight container for up to 3 days, making them an excellent option for school lunches.
These easy, oven-baked bites are designed to be the perfect introduction to barbecue chicken for toddlers. By roasting the chicken with a light spice rub before glazing, you get a tender, flavorful meal that is easy for small hands to manage.
If your kiddo is lacking enough teeth and/or aren’t quite ready for a sandwich or taco, we had great results serving this on a cracker when my son was 16-18 months; by around 20 months, a toasted bun, smashed down and cut into small pieces, worked; and by around 26 months or so a flour tortilla—particularly one with a cheese skirt—was a hit, too. Pro tip: If there is any sauce/liquid left in your baking dish, I highly recommend tossing it over whatever beans you have on hand—pinto, black, etc.—and serving as a side to the sandwich.
We’ll be posting a birria (beef) version soon! For tofu, the process is a bit more deconstructed. Set your oven to 350; Use a peeler or cheese grater to shred a half a block of extra firm tofu, disposing of any excess liquid. Coat or spray the tofu shreds in a light amount of oil and scatter over a baking pan covered with parchment paper. Bake for thirty minutes, then remove from the oven. Place cooked tofu in a pot or pan and cover with barbecue sauce, then heat until warm.
Servings 4
Serving Size 1 sandwich
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
You can make your own barbecue sauce simply and quickly by mixing equal parts tomato sauce or tomato paste with vinegar—apple cider or balsamic work best—with a small pour of honey or maple syrup, and then a teaspoon each of garlic powder and paprika; hit with a few small shakes of salt and pepper each and mix until blended.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
