Oven Baked BBQ Chicken
Sweet, savory, smoky chicken boasting perfectly juicy meat and delightfully crispy skin. Even better news? This mind-blowing chicken is made with a handful of pantry staples and your trusty oven. I firmly believe this incredible recipe is one you will bookmark and make again and again.
This recipe was written for the Arizona Republic.
If you think BBQ chicken was relegated to the outdoor grill, think again. Truth is, the juiciest, most flavorful BBQ chicken comes out of the oven, not off your grill grates. Why? Because the oven delivers consistent, medium-high heat that wraps around the chicken and cooks it perfectly from all sides. Grilling involves an intense amount of high heat, one side at a time. And since most BBQ sauces contain some form of sugar, the outside often burns before the interior is cooked.
What kind of chicken should you use? I recommend bone-in, skin-on chicken because the skin and bones keep the chicken moist and add an extra layer of flavor as the chicken bakes. You can use all breasts, thighs, or drumsticks, or a combination of all three. If you only have boneless, skinless chicken, start checking the internal temperature after about 20 minutes.
About the BBQ sauce. I strongly suggest you make my delectable homemade BBQ sauce! It’s sweet, tangy and a little smoky (I added a little liquid smoke for that true “outdoor flavor”). The ingredients are all pantry staples and it’s a dump-and-stir recipe, meaning everything is combined in one bowl before the chicken joins to the party to marinate. If homemade BBQ is a deal-breaker for you, substitute one bottle of your favorite BBQ sauce.
Why do we cook the chicken on a rack?
We bake the chicken on a wire rack so heat can circulate underneath and crisp the skin from the bottom. If you don’t have an oven-safe rack, place the chicken on sliced onions or carrots (toss the vegetables in oil first). Pro tip: While a makeshift vegetable “rack” doesn’t get the bottom as crispy, you’ll end up with delicious vegetables to serve alongside the chicken.
What’s the right temperature for BBQ chicken?
The final temperature of perfectly cooked chicken is 165 degrees on a meat thermometer. This is true for all cuts of chicken. That said, you need to factor in carryover cooking, which is when the internal temperature continues to rise (typically by about 5 degrees) after the chicken is removed from the oven. For that reason, I suggest pulling the chicken from the oven at 160 degrees. In this recipe, once we reach 160 degrees, the chicken heads back to the oven with extra sauce, guaranteeing you’ll reach 165 degrees with ease.
Can you cook this BBQ chicken on an outdoor grill?Yes, but let’s first discuss the difference between BBQ and grilling. When cooked on a grill, true BBQ chicken is cooked with the lid closed; closing the lid creates an oven-like atmosphere and circulates the heat around the protein. This slower grilling technique cooks the chicken evenly and guarantees moist meat.
True grilling, on the other hand, is when you cook over very high heat with the lid open. In this recipe, the BBQ sauce contains ketchup and brown sugar, two ingredients that will surely burn over high heat. To ensure moist, flavorful BBQ chicken, “grill” this chicken over medium-high heat with the lid closed. Cook without the BBQ sauce for 5 minutes on one side, then 5 minutes on the other side. Glaze with the BBQ sauce and cook until the internal temperature is 160 degrees and the juices run clear. Let rest 5 minutes before serving.
Oven Baked BBQ Chicken
Ingredients
For the BBQ Sauce
- 1 1/2 cups ketchup
- 1 cup packed light brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon molasses
- 1 teaspoon Dijon mustard
- 1 teaspoon liquid smoke
- 1 1/4 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Chicken
- 4 pounds bone-in, skin-on chicken thighs, drumsticks, and/or breasts (see note above)
- Vegetable oil or cooking spray for coating the rack
Instructions
- To make the BBQ sauce, combine all ingredients in a large bowl and whisk to combine. Remove and reserve 1 cup of the sauce.
- Add the chicken to the remaining sauce and turn to coat. Cover with plastic wrap or foil and refrigerate for at least 1 hour, and up to 24 hours.
- Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or foil. Place an oven-safe cooking rack on top of the foil and brush the rack with oil or coat with cooking spray.
- Arrange the chicken on the rack, skin-side up.
- Bake for 35 to 45 minutes, until the chicken is browned (slightly blackened is OK too!), and a meat thermometer registers 160 degrees.
- Remove the chicken from the oven and brush with reserved BBQ sauce. Return the pan to the oven and cook for 3 to 5 minutes. Cool for 5 to 10 minutes before serving.