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Oven-Barbecued Chicken

Oven-Barbecued Chicken

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No backyard? No problem! With the help of a quick spice rub, your favorite store-bought barbecue sauce, and a blast from your oven’s broiler, you can the sticky-sweet goodness of barbecued chicken—no grill necessary. It takes a little patience for the skin to crisp and the meat to tenderize, so don’t try to rush those steps (it’s worth it!).


  1. Arrange a rack in top third of oven; preheat to 350°. Pat 8 chicken thighs and/or legs dry with paper towels, then transfer to a medium bowl.

  2. Toss 3 tsp. salt, 1½ tsp. brown sugar, 1½ tsp. cumin, 1 tsp. pepper, 1 tsp. paprika, and 1 tsp. garlic powder in a small bowl. Sprinkle entire spice rub over chicken in bowl. Toss with tongs until pieces are coated.

  3. Peel and halve 2 onions through the root end. Place onion cut sides down on cutting board, then thinly slice lengthwise.

  4. Cover a rimmed baking sheet with foil. Transfer onion to baking sheet and drizzle with 2 Tbsp. oil; season with more salt and pepper. Toss to coat.

  5. Spread onion mixture on baking sheet and place chicken legs over skin side up, spacing evenly.

  6. Roast chicken on top rack until skin is rendered and meat is tender all the way to the bone, 40–45 minutes. Turn on broiler and continue to roast until chicken skin is blistered and crisp in spots, 2–4 minutes depending on the strength of you broiler. Remove from oven and let chicken rest 5 minutes to allow juices to settle.

  7. Stir 1 Tbsp. vinegar and 1 cup barbecue sauce in a small bowl with a pastry brush.

  8. Turn chicken pieces over with tongs. Push onions toward center of baking sheet to form a pile. Paint a generous layer of barbecue sauce over surface of chicken. Using tongs, arrange chicken over onions. Broil until sauce is caramelized in spots, 2–4 minutes.

  9. Remove baking sheet from oven and turn chicken one more time, placing in same position as before, only sauced side down (the skin should be facing up). Paint skin sides of chicken generously with barbecue sauce mixture (you most likely won’t use all of it). Return to top rack and broil until skin is bubbling and charred in spots, about 4 minutes.

  10. Let rest 5–10 minutes. Serve chicken over onions with remaining barbecue sauce mixture.

Related Video

Basically Oven-Barbecued Chicken

Reviews SectionUmm. This is really not good. The rub is really bad - too salty and something is off.This is absolutely delicious. I live in Spain and I think salt here is "stronger" so this turned out too salty for me. Made it a second time reducing the amount of salt and worked perfectly. Will definitely make this againisalarawBarcelona, Spain04/22/20Suuuuuuper delicious!!! Really loved it definitely will make againlilylipfordNorth Carolina04/17/20Didn't taste very bbq-y. It tasted more like Indian flavor. It was okay, but very strong. Just not what i expected with the name.BuggsbunnayPoconos, PA04/07/20Ridiculously easy (dare I say, foolproof) recipe to follow that yields a TON of flavor at the end. Thanks Claire!AnonymousPhoenix, AZ04/07/20This was the best oven baked bbq chicken that I have made in a while! I will make this again.I made it and it turned out awesome. I will definitely be making it again.AnonymousTwin Cities MN05/27/19This is SO easy and SO delicious! Will make over and over again.Made it TWICE this week! Soooo good and made it originally with onions and then pineapple the last go around! BOTH ways were lip smacking good! No leftovers! Can not upload pics so I will hashtag #bonappetit on FB & INFLUENSTER!Momma AprylmaiAkron,Oh04/18/19Making this now! Will tag and post pics when done!Momma AprylmaiOhio04/11/19Making this now! Will post and/or tag when done!Momma AprylmaiOhio04/11/19This was delicious. Easy to do as long as you know how to prep. If you don’t cook often, make sure you have all the seasonings ready so you can move. The in and out of the broiler oven can seem unnecessary but try not to skip it for the best results.MochaMamiArlington, VA02/03/19Very, very good. My wife was crazy about this. The only thing I would modify is a few more onions (I love onions in a BBQ sauce).AnonymousGroton, CT12/04/18YUM!! Wonderful recipe. This has become a staple in our house.lteutschNebraska 11/23/18Made this for dinner and it was SO GOOD! Everyone loved it, and it was so easy and simple - just follow the instructions in the recipe! The onions get caramelised and are absolutely delicious as well. Will definitely make it again!So good! I used smoked paprika instead of regular and it came out amazing! Had it with coleslaw and it was perfect. Also so easy!! And it requires only ingredients that most people have around anyway.AnonymousNew Jersey08/21/18Made this chicken last night and it was delicious! I didn’t even notice that the grill smokiness was absent thanks to the broiling technique. As it says in the directions, be patient with the resting and broiling process—it’s worth it! The onions add a nice touch as well.AnonymousWashington, DC08/21/18Basically Oven-Barbecued Chicken , have not tried but will and will use my air fryer, chicken 0n top and Onionsbelow. I am alone and either use 3 drumsticks or a 1/4 chicken on top grill insert or could put chicken and onions together in basket . John S.John ScottYumaAZ (bornChicago IL)08/15/18

  • 1 bunch scallions
  • ¼ cup hoisin sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 teaspoon Asian hot sauce, such as Sriracha, or to taste
  • 1/4 teaspoon Chinese five-spice powder (see Tips)
  • 4 bone-in chicken thighs (1 1/4-1 1/2 pounds total), skin removed, trimmed
  • 4 chicken drumsticks (1-1 1/4 pounds total), skin removed, trimmed
  • 1 1/2 teaspoons toasted sesame seeds (see Tips)

Preheat oven to 350 degrees F. Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.

Thinly slice 1/4 cup scallion greens set aside. Mince the whites. Whisk the scallion whites, hoisin sauce, soy sauce, ginger, garlic, hot sauce and five-spice powder in a large bowl. Add chicken and toss to coat. Arrange the chicken in an even layer in the prepared baking dish, meatier-side down. Pour any remaining sauce from the bowl over the chicken.

Bake, turning once halfway so the meatier side is up, until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, about 1 hour. Transfer the chicken to a serving platter and top with any remaining sauce from the baking dish. Sprinkle with sesame seeds and the reserved scallion greens.

Make Ahead Tip: Prepare through Step 2 cover and refrigerate for up to 1 day. Let stand at room temperature while the oven preheats.

Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section of the supermarket or with other Asian ingredients.

Sesame seeds can be purchased already toasted. Look for them near other Asian ingredients. Or toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.

Note: To remove the skin and thin layer of fat from chicken drumsticks, tightly grip the skin from the meaty end of the drumstick with a paper towel and pull it down toward the end with the exposed bone until it comes off completely.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

BBQ Chicken In The Oven.

Recipe for making BBQ chicken in the oven which will be juicy, tender and packed with flavor. Using your favorite BBQ sauce and with the help of some herbs and spices, we’ll infuse the juicy pieces of chicken with a Caribbean twist. BTW, I said 50 minutes and not 15 minutes as it sounds when I speak.. blame the accent (smile).

Video taken from the channel: caribbeanpot

Oven BBQ Chicken

This luscious recipe can be made right in the comfort of your own kitchen.

You don't have to have a grill to make delicious BBQ chicken!

whole chicken thighs, bone-in, skin-on

Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.

Preheat oven to 400 degrees.

Drizzle olive oil on 2 rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.

Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.

I can&rsquot believe Fourth of July is almost here. I have so many questions!

WHO can believe a year has passed since the last Fourth of July?
WHAT in the world is happening?
WHEN will time stop flying by?
WHERE in the world are my lawn chair cushions?
WHY do my dogs prefer sleeping on the freshly lain mulch in my garden instead of their dog beds?
HOW am I going to get my house organized by Friday?

Anyway, I&rsquoll be sorting out the answers to those questions in the coming days. Please light a candle for me. But in the meantime, I wanted to share this luscious recipe for BBQ chicken made right in the comfort of your own kitchen. Because you know what? Even though Fourth of July is a big grilling holiday, that doesn&rsquot mean that everyone:

1. Has a grill
2. Is able to grill
3. Knows how to grill
4. Wants to grill
5. Believes in grilling
6. Finds joy in grilling
7. Enjoys sweating, coughing, and singed arm hair.

Friends, this chicken is divine. Just ask my nephew. He was over for the day on Saturday when I whipped up a batch, and he absolutely devoured it. Then, in church yesterday, he leaned forward right after communion and said, &ldquoAunt Ree, I think you should make that barbecue chicken on the Fourth of July.&rdquo

If you knew my nephew, who is never particularly enthusiastic about food in general, you&rsquod understand just what a ringing endorsement that really was.

  • 1 1/3 cups firmly packed brown sugar
  • 1 can (14 oz/398 mL) tomato sauce
  • 1 cup apple cider vinegar
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 1/3 cup Dijon mustard
  • 1 tbsp thyme, crumbled
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 12 boneless skinless chicken thighs
  1. Combine all ingredients except chicken in a medium saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Sauce may be prepared and refrigerated for up to 2 days.
  2. Preheat oven to 375°F.
  3. Arrange chicken in a single layer in a large non-reactive baking pan. Do not overcrowd pan. Pour sauce over chicken. Bake, basting occasionally, until chicken is cooked through, about 1 1/4 hours.

410 calories, 8.3 g fat, 40.1 g protein, 41.8 g carbohydrate, 1.3 g fibre, 743 mg sodium

If desired, 8 - 10 bone-in skinless chicken breasts may be substituted for thighs.

What cut of chicken should I use for BBQ Chicken?

The best bbq chicken is made with bone-in, skin-on chicken. You can use all parts of the chicken, or just specific parts that you like. Drumsticks, wings, thighs, and breasts all make excellent bbq chicken. Cooking time will vary slightly if you are only using one cut of chicken. Chicken needs to be cooked to an internal temperature of 165 degrees Fahrenheit and cooking times will always vary based on the size and thickness of your chicken.

Old School Oven Barbecued Chicken

This oven barbecue chicken is a great way to get indoor barbecue flavor when the grill is covered under snow, it's just too darned cold or you're too tired to fool with grilling. And yes, I realize that pouring commercially bottled barbecue sauce over chicken and baking it is absolutely deliciously easy, this recipe is the old school way of baking up a barbecued chicken dish.

The chicken cooks low and slow and y'all pretty much know how much I adore that method of cooking by now don't you? It's a simple and delicious supper anytime, and the result is a tender, juicy and very flavorful barbecue chicken.

You start by searing some chicken in a combo of butter and olive oil - I used a whole chicken I cut up myself this time but you can do this with your favorite pieces if you prefer. Just adjust your cooking times accordingly. Transfer the chicken to a baking dish.

Saute about half of a sliced, medium sized onion in the same pan you cooked the chicken in, just until the onion is softened. Deglaze the pan with a splash of the water, scrape up the browned bits in the pan, and transfer the contents over the chicken.

Pour 1/2 cup of water all around the chicken in the pan. Whisk together the remaining water, chili sauce, mustard, brown sugar, paprika, apple cider vinegar, Worcestershire sauce, Kitchen Bouquet, liquid smoke, hot sauce, and red pepper flakes.You can omit the mustard if you prefer. Pour that mixture all over the top of the chicken. Bake at 325 degrees F, uncovered, for about 1-1/2 hours, or until chicken is cooked through, basting occasionally if desired.

Kitchen Bouquet and Colgin brand Liquid Smoke are both pantry staples here in my kitchen, and really, in this part of The Deep South for those folks who still do a lot of scratch cooking. I use one or both of them regularly in many of my sauces. Kitchen Bouquet is a browning and seasoning sauce made from caramelized vegetables and it's used to enhance sauces and gravies. Liquid Smoke, which is like a liquid form of condensed smoke, adds a smokey flavor to the sauce. Each add their own elements of flavor, so use them if you have them, but if they aren't something you keep on hand or can't find, simply omit the two.

By the way, anybody else still have one of these baking dishes hanging around? I've had this Cornflower Blue baker since 1977, and believe it or not, I have used it regularly ever since. Guess it's pretty much a vintage piece now, sorta like me.

For more of my favorite chicken recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Old School Oven Barbecued Chicken

  • 1 (3- 4 pound ) whole chicken, cut up
  • Kosher salt and freshly cracked black pepper , to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 medium onion , sliced thin
  • 1 cup water , divided
  • 1/2 cup chili sauce or tomato sauce
  • 1/2 cup ketchup
  • 1 tablespoon yellow mustard
  • 2 tablespoons brown sugar
  • 1 teaspoon paprika
  • 1/8 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Kitchen Bouquet , optional
  • Splash liquid smoke , optional
  • 1 teaspoon hot sauce , optional
  • Couple dashes dried, red pepper flakes , optional

Preheat the oven to 325 degrees F. Heat the olive oil and butter in a large skillet in slightly over medium heat. Season one side of the chicken with salt and pepper, placing the seasoned side down in the skillet. Once in the pan, season the top and when browned, turn to brown the other side. Remove to a roasting or baking pan. Add the sliced onion to the pan drippings and cook until tender and lightly browned. Deglaze the pan with a splash of water, scraping up the browned bits in the pan. Pour over the chicken. Pour 1/2 cup of the water all around the chicken.

Meanwhile, whisk together the remaining water with all of the remaining ingredients. Pour over chicken and bake, uncovered, at 325 degrees F, for about 1-1/2 hours or until juices run clear and chicken reaches 165 degrees on an instant read thermometer for white meat, 175 degrees for dark, basting occasionally if desired. Adjust time accordingly for other cuts.

Crockpot: Follow all directions and add chicken, then onions and then sauce to the crockpot. Cover and cook on low for about 6 to 8 hours for a whole cut up chicken. Remove the skin from larger pieces for best results.

Check These Recipes Out Too Y'all!

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Place cleaned, uncooked chicken pieces in a shallow dish. Sprinkle both sides with meat tenderizer (or salt), to taste. Grind black peppercorns over both sides, to taste. Spread both sides generously with extra virgin olive oil. Cover the top and the bottom of your broiling pan with aluminum foil, for an easy clean-up. Cut slits in the foil on top, so that any excess grease that accumulates during cooking will drip through to the bottom. Place the individual pieces of seasoned and oiled chicken on the top of the broiling pan. The baking time will be about 30 minutes in a 400-degree oven. If you want to serve some of the pieces without barbecue sauce, then turn once (after 15 minutes) and remove them to a serving platter after and additional 15 minutes. For the pieces that you want barbecue sauce on, let them bake for 15 minutes, spread the tops and sides with barbecue sauce, and turn them over. Now, let them bake for 10 minutes. Then, spread the tops with barbecue sauce, and let them bake for an additional 5 minutes. Now, all pieces have had 30 minutes of baking. Remove from the oven and place on a serving platter. These are moist and juicy, and will be browned up a little bit. The barbecue sauce can be super easy and quick, if you have a bottled sauce that you like. If you prefer to make a homemade barbecue sauce, just have it ready by the time you need to spread it on the chicken breasts! This is a fabulous way to turn plain chicken breasts into something special?and with very little trouble!


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Calories per serving: 14

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Oven BBQ Chicken with Our Favorite Family BBQ Sauce

One of our favorite recipes is one that I just found and recreate this past week -- OVEN BARBECUED CHICKEN!!

Everyone loved it so much (and I had made 2 whole chickens) that even after all of those leftovers, I did a repeat performance last night.

One of the neat things about this recipe is it put my new-found chicken cutting talents to the test. I recently went to a demonstration by Tilling to Table at a local chapter meeting of the Weston A. Price Foundation, where I learned how to deal with a whole pastured chicken. Well, I am embarrassed to say that until I saw it done, I had never cut up a whole chicken in my life. So now in two weeks, I have cut up 5!

As I have mentioned before, our family is off of almost all forms of sugar, so I used alternative (as healthy as possible) sweeteners for the sauce.

The recipe for the sauce is a modified version of one from the recipe forums on Whole Approach.

  • 2 Tablespoons canola oil
  • 1 3-4 pound broiler/fryer chicken, cut up
  • 3 Tablespoons butter
  • 1/3 Cup chopped onion
  • 3/4 Cups ketchup
  • 1/2 Cup water
  • 1/3 Cup apple cider vinegar
  • 3 Tablespoons brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 2 Teaspoons prepared mustard
  • 1/4 Teaspoon salt
  • 1/8 Teaspoon pepper

Preheat oven to 350 degrees. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Remove to paper towels to drain.

Meanwhile, in a small saucepan, heat butter over medium-high heat. Add onion cook and stir until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat simmer, uncovered, 15 minutes.

Place chicken in an ungreased 13x9-inch. baking dish. Pour sauce over chicken. Bake, uncovered, 45-60 minutes or until chicken juices run clear, basting occasionally.


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