Baked BBQ Chicken Recipe

Cooling rack topped with perfectly baked bone-in skin-on BBQ chicken thighs and drumsticks coated in sticky BBQ sauce.

5 from 4 votes

This Easy Baked BBQ Chicken Recipe is moist and juicy on the inside and deliciously charred and sticky on the outside. Super easy to make, it’s the best oven-baked barbecue chicken and perfect for year-round family dinners.

Prep Time15

Cook Time45

Total Time1

Course: Chicken, Dinner, Main Course

Cuisine: American

Diet: Low Lactose

Keyword: Baked BBQ Chicken, Baked Chicken, Baked Chicken Legs, baked chicken thighs, BBQ Chicken

Servings: pieces

Author: Jessica Randhawa

Ingredients

4 pounds bone-in skin-on chicken pieces chicken thighs, legs, or both
2 tablespoon olive oil
1 teaspoon baking powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
1 teaspoon ground black pepper
1 cup BBQ sauce plus more for serving

US Customary - Metric

Instructions

Preheat the oven to 400 degrees Fahrenheit. Line a large baking pan with aluminum foil, then place a cooling rack on top. Spray with nonstick spray.
Place the chicken in a large bowl and toss with the olive oil. Add the baking powder, paprika, garlic powder, onion powder, salt, and pepper. Gently mix the chicken pieces in the seasoning until the spices are evenly distributed.
Transfer the chicken pieces to the prepared baking sheet.
Bake the chicken for 20 minutes, then flip them over and bake for 15 minutes. Flip them back over and bake for another 10 minutes or until the internal temperature of the chicken is 165 degrees Fahrenheit and the skin is crispy.
Flip the chicken back over and brush the bottoms with the BBQ sauce then flip them over and generously brush the remaining BBQ sauce on top.
Broil on high for 3-5 minutes or until the chicken chars to your liking and the BBQ sauce is bubbling.

Notes

Yield: This recipe is calculated for 4 pounds of bone-in skin-on chicken (5 legs and 4 thighs) with 1 cup of BBQ sauce.

Approximate Cooking Times:

Bone-in Chicken Legs (Drumsticks + Thighs together): 40-45 minutes
Bone-in Chicken Thighs: 35-45 minutes
Bone-in Chicken Breasts: 30-40 minutes
Boneless Chicken Breasts: 22-26 minutes

Always cook your chicken to an internal temperature of 160-165 degrees F, as measured with a digital meat thermometer.

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a preheated 350-degree oven for 5-8 minutes or until heated.

Freezing: Let the chicken cool before wrapping each piece in plastic wrap or foil to prevent sticking. Place the wrapped pieces in a freezer-safe bag or airtight container and freeze for up to 3 months. For best results, allow the chicken to thaw in the refrigerator overnight before reheating.

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