Barbecue Chicken in the Oven

Barbecue chicken is a timeless favorite, loved for its smoky flavor, tender texture, and sticky, savory-sweet glaze. While outdoor grilling is often associated with this dish, it’s entirely possible to achieve delicious results using your oven. This recipe offers a reliable and flavorful way to enjoy barbecue chicken year-round, regardless of the weather or access to a grill. By baking the chicken slowly and finishing it under the broiler, you can recreate the caramelized, charred effect that makes barbecue so appealing.

This version is designed for four servings and focuses on simplicity without sacrificing taste. Whether you’re preparing dinner for the family or hosting a small gathering, this oven-baked barbecue chicken is sure to satisfy. The ingredients are easy to find, and the preparation is straightforward, making it accessible to both beginners and experienced home cooks.

Ingredients

To prepare this dish, gather the following ingredients:

4 bone-in, skin-on chicken thighs
4 bone-in, skin-on chicken drumsticks
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon chili powder (optional, for a touch of heat)
1 tablespoon olive oil
1 cup barbecue sauce (store-bought or homemade)

Each ingredient plays a key role in building flavor. The seasoning blend enhances the chicken before the sauce is added, creating layers of taste that complement the final glaze.

Preparing the Chicken

Start by preheating your oven to 400°F (200°C). This temperature allows the chicken to cook thoroughly while encouraging the skin to become crisp and golden. Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top if available. The rack allows air to circulate around the chicken, promoting even cooking and helping to render out excess fat.

Pat the chicken pieces dry with paper towels to remove moisture. Dry skin is essential for achieving a crispy texture. In a small bowl, combine the salt, pepper, garlic powder, onion powder, smoked paprika, and chili powder if using. Rub the spice mixture evenly over each piece of chicken, ensuring all sides are coated. Drizzle the olive oil over the seasoned chicken and gently massage it in to help the spices adhere and promote browning.

Arrange the chicken pieces on the prepared rack or baking sheet, skin-side up. Leave a little space between each piece to allow hot air to circulate and promote even roasting.

Baking the Chicken

Place the baking sheet in the preheated oven and bake the chicken for 35-40 minutes. During this time, the skin will begin to crisp and the internal temperature will rise. You can check for doneness using a meat thermometer; the safe internal temperature for chicken is 165°F (74°C). However, for dark meat like thighs and drumsticks, cooking to around 175°F (80°C) often yields a more tender result.

After the initial bake, remove the chicken from the oven and reduce the temperature to 375°F (190°C). Brush each piece generously with barbecue sauce, coating the tops and sides. Return the chicken to the oven and bake for an additional 10-15 minutes. This step allows the sauce to set and infuse its flavor into the meat.

Finishing Under the Broiler

To achieve that signature barbecue char, finish the chicken under the broiler. Switch your oven to the broil setting and position the chicken about 6 inches from the heat source. Broil for 2-4 minutes, watching closely to prevent burning. The sugars in the barbecue sauce will caramelize, creating a sticky, slightly crisp exterior that mimics grilled barbecue.

Once the chicken is beautifully browned and sizzling, remove it from the oven. Let it rest for 5-10 minutes before serving. Resting helps the juices redistribute throughout the meat, resulting in a moist and flavorful bite.

Choosing the Right Barbecue Sauce

The flavor of this dish heavily depends on the barbecue sauce you use. Store-bought sauces offer convenience and come in a variety of styles, from smoky and tangy to sweet and spicy. Choose one that suits your taste or experiment with a homemade version for a personal touch.

To make a simple homemade barbecue sauce, combine 1 cup ketchup, 2 tablespoons apple cider vinegar, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and a pinch of cayenne pepper. Simmer over low heat for 10 minutes, stirring occasionally. Adjust the seasoning to your preference—more sugar for sweetness, vinegar for tang, or spices for heat.

Serving Suggestions

Barbecue chicken pairs well with a wide array of side dishes. For a classic meal, consider serving it with coleslaw, baked beans, or cornbread. Roasted vegetables, mashed potatoes, or a fresh green salad also make excellent accompaniments. The bold flavors of the chicken balance nicely with both rich and light sides, giving you flexibility in planning your meal.

If you’re serving a group, consider offering a variety of barbecue sauces on the side to suit different tastes. A spicy version, a mustard-based sauce, or even a vinegar-forward option can add variety and elevate the meal.

Storage and Reheating

Leftover barbecue chicken can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the chicken in a baking dish, cover it with foil, and heat in a 350°F (175°C) oven for 15-20 minutes, or until warmed through. You can also reheat individual pieces in the microwave, though you may lose some of the crisp texture.

For longer storage, the chicken can be frozen. Wrap each piece tightly in foil or plastic wrap, then place them in a freezer-safe bag. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Tips for Success

For the best results, choose chicken pieces of similar size to ensure even cooking. Using bone-in, skin-on cuts adds flavor and helps the meat stay juicy in the oven. Don’t skip the resting period after baking; it makes a noticeable difference in texture and moisture retention.

Another helpful tip is to double the spice rub and store the extra in an airtight container. It keeps well and can be used the next time you make this recipe or on other meats like pork or beef.

If you prefer white meat, bone-in chicken breasts can be substituted, though cooking times may need to be adjusted. Keep in mind that white meat tends to be leaner and can dry out more easily, so monitor it closely and consider reducing the baking time slightly.

Final Thoughts

This oven-baked barbecue chicken recipe delivers all the satisfaction of traditional barbecue with the convenience of indoor cooking. It’s an excellent option for weeknight dinners, weekend gatherings, or any time you’re craving smoky, saucy chicken without firing up the grill. With a few simple techniques and quality ingredients, you can enjoy a flavorful, satisfying meal that brings the taste of summer to your kitchen any time of year.

Barbecue Chicken in the Oven