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Oven Baked BBQ Chicken with Quick Homemade Barbecue Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 708 reviews
  • Author: Nora
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Oven Baked BBQ Chicken recipe features juicy bone-in, skin-on chicken thighs, drumsticks, or wings smothered in a quick homemade barbecue sauce. The sauce combines classic flavors like ketchup, apple cider vinegar, and brown sugar, baked to perfection and finished under the broiler for a delicious caramelized finish. This easy-to-make meal pairs wonderfully with traditional side dishes such as mashed potatoes, coleslaw, or cornbread.

Ingredients

Units Scale

Sauce

  • 1 cup ketchup or Australian/UK tomato sauce
  • 1/4 cup apple cider vinegar
  • 2 tsp Worcestershire sauce
  • 4 tbsp brown sugar
  • 2 tsp mustard powder
  • 2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp fresh black pepper
  • 1 cup water

Chicken

  • 1.5 kg / 3 lb chicken thighs (bone-in, skin-on), drumsticks, or wings
  • Fresh parsley, chives, or finely chopped green onions for garnish

Instructions

  1. Preheat Oven: Set your oven to 200°C (390°F), ensuring it reaches the desired temperature before placing the chicken inside for even cooking.
  2. Prepare the Sauce: In a ceramic or glass baking dish, combine all the sauce ingredients except water. Stir well, then add the water and mix until smooth.
  3. Coat the Chicken: Add the chicken pieces to the baking dish and turn them to coat evenly with the barbecue sauce. Arrange the chicken skin-side down for the initial bake.
  4. Bake Initially: Bake the chicken for 20 minutes, allowing the sauce to start melding with the chicken and the skin to begin crisping.
  5. Turn and Baste: Remove the dish from the oven, turn the chicken pieces over, and spoon more sauce over them to keep them moist and flavorful.
  6. Continue Baking: Return the dish to the oven and bake for an additional 30 minutes, letting the chicken cook thoroughly and absorb the sauce flavors.
  7. Optional Fat Skimming: Tilt the pan and spoon or drain off any excess fat from the dish to reduce grease before finishing.
  8. Broil to Caramelize: Switch the oven setting to broil/grill on high. Spoon sauce generously over the chicken and place the dish under the broiler for 2 to 3 minutes to caramelize the sauce and crisp the chicken skin. Watch carefully to avoid burning.
  9. Garnish and Serve: Remove from the oven and sprinkle with fresh parsley, chives, or green onions. Serve immediately alongside your favorite side dishes.

Notes

  • Sauce substitutions: Use Australian/UK tomato sauce instead of ketchup, or substitute apple cider vinegar with white wine, sherry, champagne vinegar, or 2 tbsp regular white vinegar. Onion powder can be replaced with garlic powder or 1 finely minced garlic clove.
  • Chicken choice: This recipe works best with bone-in, skin-on pieces such as thighs, drumsticks, or wings for optimal juiciness and flavor. Breast or boneless thighs can be used but may require adjusted cooking times and sauce application.
  • Use a glass or ceramic baking dish for best results and easy cleaning; if using metal, line with foil and parchment paper to minimize scrubbing.
  • The final sauce thickness may vary depending on chicken size, juiciness, and oven accuracy; adjust by adding water if too thick or placing back in oven briefly to thicken if too thin.
  • Barbecue sauce adapted from a recipe by the Neely’s from Food Network.

Find it online: https://littlespoonbites.com/oven-baked-bbq-chicken-with-quick-homemade-barbecue-sauce-recipe/