This crispy oven bbq chicken recipe uses only TWO INGREDIENTS – barbecue sauce and chicken (plus a little olive oil, salt, and pepper) – to make the crispiest, most perfectly glazed, sweet, sticky, and juicy baked barbecue chicken you will ever have.
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That’s right- only TWO INGREDIENTS! Your favorite BBQ sauce, and some chicken, along with a little oil, salt, and pepper.
And the other great thing- this recipe doesn’t require any marinating! You can just dive right in and cook it quickly.
There are a few tricks to getting the BEST, crispiest, juiciest oven bbq chicken with a thick, sticky, sweet glaze of bbq sauce on top. In this post, I’ll go over exactly how to make the best oven bbq chicken ever. There’s a reason why this recipe has been rated 5 stars by over 70 people and has been pinned almost 400K times!
What cut of chicken is best to use for oven bbq chicken?
For the juiciest, most tender oven bbq chicken, you’re definitely going to want to use bone-in, skin on chicken pieces for this. I used a mix of thighs and drumsticks, and I do recommend using thighs and/or legs, since dark meat is harder to overcook and almost always tastes juicier than white.
Here’s a general run-down of which cuts are worst and best for oven bbq chicken:
- Worst: boneless, skinless chicken breasts
- Not quite as bad: boneless, skinless chicken thighs
- Better: bone-in, skin on chicken breasts
- Best: bone-in, skin-on chicken thighs and/or legs
If you want to use chicken breasts, I recommend making sure you get bone-in, skin on breasts. Or at the very least, bone-in. The skin and the bone both help keep the chicken super juicy. And if you use dark meat as well, you’ve hit the trifecta! Using bone-in, skin on dark meat guarantees juicy, tender chicken every time. As a bonus: these pieces are generally a lot less expensive!
If you really want to use boneless, skinless chicken breasts, make sure you cook them for less time. Check out the recipe notes for how to do it. For a recipe that uses bone-in, skin OFF chicken thighs, check out this Spiced Chicken and Rice with Apples and Raisins.
And if you’re looking for super high quality chicken at a reasonable price, check out ButcherBox!
How to get a super THICK BBQ glaze
First, the chicken is seasoned with oil, salt and pepper, placed skin side down on a rimmed baking sheet, and roasted for 25 minutes.
Then, the chicken is removed from the oven and basted with BBQ sauce THREE times.
Each time BBQ sauce is added, it thickens and caramelizes in the oven. By the time you’ve added that third layer, you’ve got a delicious thick, sweet, sticky layer of BBQ sauce on every inch of the chicken.
YUM.
How to get CRISPY, CHARRED SKIN.
Oh boy, do I love some good crispy chicken skin. Those dark, charred parts of oven bbq chicken are the best!
Something to note: these chicken pieces are smothered in sauce, so the skin won’t ever be quite as crispy as when you roast it when herbs and butter, for example.
Here are some tips for getting that dark, charred, crispy skin:
- Broil the chicken at the end. After you’re done cooking it, if the skin isn’t as crisp as you like, move the oven rack up and turn on your broiler. Keep an eye on it- just a few minutes should do the trick!
- Cook the chicken on a baking rack. Using a rack nestled into your rimmed baking sheet will elevate the chicken and cause air to circulate around the whole piece, rather than having it sit in the juices. If you do this, just keep it skin-side up the whole time- no need to flip!
What kind of BBQ sauce should I use?
You can use any kind you want! I live right down the street from Salt Lick BBQ in Driftwood, TX, and I’m obsessed with their Spicy BBQ Sauce.
A lot of readers have commented that they’ve used Sweet Baby Ray’s with great results.
Something to keep in mind: a lot of store-bought BBQ sauces have a lot of added sugar. Frankly, it’s what makes it taste so good and sugar is vital for getting that thick caramelization. You can make your own homemade bbq sauce if you prefer.
Prepare yourself for finger-licking deliciousness.
What kind of baking sheet should I use?
I cannot recommend enough using a Nordic Ware Natural Aluminum Baker’s Half Sheet
PLUS, they are only around $12! Go get one!
If you prefer to bake the chicken on a rack, so it doesn’t sit in the juices the whole time and crisps up a bit better, this rack nestles in perfectly to the rimmed baking sheet (see recipe notes for tips on getting the skin extra crispy).
Can I make this ahead of time and reheat?
While I’ve personally never done this, many readers have asked if this is possible so I wanted to make sure I answered this question! Here’s what I would do to make oven bbq chicken in advance and then reheat.
First of all, when reheating chicken, there is a risk of it overcooking and becoming dry. So if you are planning to do this, I would recommend making sure you only use dark meat (thighs/drumsticks) as white meat (breasts) tend to overcook easily. Dark meat can actually be more tender and delicious if it’s cooked to a higher temperature (around 180-190 degrees F, rather than the “safe” temperature of 165).
Cook the recipe as directed, then you can store the cooked chicken in the fridge for 1-2 days in an airtight container or covered in a baking dish with foil. When you are ready to reheat, place the chicken in a baking dish (if not done already) and cover tightly with foil. Bake in a 350 degree F oven for about 30 minutes. Check the temperature inside the chicken – it should be reheated to at least 165 degrees F (again, you can go a bit higher and should be fine).
With this reheating method, the skin will have lost any crispiness it had. Once it’s reheated, you can place on a broiler-safe baking sheet and broil for a little to re-crisp the skin a bit (though it will likely still be a little soggier than fresh after cooking – still delicious though!).
What to serve with oven baked BBQ Chicken
- Southern Style Green Beans
- Cold Potato Salad with Buttermilk Dill Dressing
- Mashed Cauliflower with Butter and Herbs
- 20-Minute Creamy Lemony Vegetable Pasta Salad
- Spicy Jalapeño Cilantro Slaw
Want a different take on the same recipe? This Oven BBQ Salmon uses a similar basting technique in only 10 minutes!
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Two Ingredient Crispy Oven Baked BBQ Chicken
Ingredients
- 8-10 chicken thighs and/or drumsticks bone-in, skin on
- 2 cups of your favorite bbq sauce
- 2 tablespoons extra-virgin olive oil or canola oil
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Instructions
- Preheat oven to 400 degrees F.
- Coat the chicken on all sides with olive oil and season with salt and pepper.
- Place the chicken skin side down on a rimmed baking sheet. Bake for 25 minutes.
- Remove chicken from oven and turn the temperature of the oven up to 425 degrees.Tip: be sure to close the oven door every time you remove the chicken in this recipe, as you don't want the heat from the oven to escape!
- Coat the top of the chicken with barbecue sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin. Baste the other side of the chicken, and place back in the oven for 7 minutes.
- Remove from oven, baste top with barbecue sauce, and place back in oven for 7 more minutes.
- Remove from the oven again and baste again, for a total of three times, and place back in oven for 7 more minutes. The chicken will have cooked for a total of 46 minutes. This should be enough time for it to cook fully, but you should always double check temperature with a meat thermometer to make sure it's at least 165 degrees F.Tip: You should double check the temperature of the chicken at the thickest part of the meat using a high quality meat thermometer – it is fully cooked at 165 degrees F but dark meat is best at 180-190 degrees F, see notes for more on this). Give it more time in the oven to cook if it's not up to temperature. See notes for more troubleshooting.
- If the chicken hasn't crisped and browned to your liking, move the oven rack up and broil the chicken for 3-5 minutes, until it's more crispy.
- I recommend letting the chicken sit for 5 minutes or so after cooking before serving so the juices redistribute.
Notes
- Crispy skin tips: Pat the chicken dry before cooking. You can also place the chicken skin side up from the beginning (skip the first, skin side down step) on a baking rack nestled into a rimmed baking sheet, to elevate it so it’s not sitting in its juices, resulting in more crispiness all around (and less fat!). Bake for 25 minutes, then add BBQ sauce as directed, do not flip.
- Baking skin-side up the whole time is a bit easier and less work, so feel free to do this! The reason for baking skin side down first is to ensure more even cooking and allow the fat to render off the skin, which can allow for crispier overall skin. However, it sometimes sticks to the pan. I recommend a nice thin sturdy metal spatula, slid under the chicken quickly with a sharp motion, when it’s time to flip it. But feel free to just bake skin-side up the whole time if you want an easier, less fussy solution!
- Water chilled vs. Air Chilled chicken: Water chilled chicken is cheaper, but it contains a high water content and a diluted flavor. I recommend using air chilled chicken if you can afford it. But if you need to use water chilled chicken (this is the most common kind) – here are my tips for making sure it’s not too soggy or watery:
- Dry brine it. Place the chicken pieces on a wire baking rack on a rimmed baking sheet and rub them with salt, and leave it uncovered in the fridge for 2-12 hours. Some of the water will be drawn out by the salt, and will collect in the bottom of the baking sheet. Elevating the chicken on the rack will ensure it’s not reabsorbing the liquid. As a bonus, this will also flavor the meat and help it retain moisture when cooking. You can also follow the advice above for crispy skin, baking the chicken directly on the wire rack. Give the chicken a rinse to remove the majority of the salt, pat dry, and don’t add much or any additional salt to the chicken.
- Bone-in, skin on chicken thighs and drumsticks are the best for juicy chicken every time. If you use chicken breasts, I recommend bone-in, skin on.
- If you really want to use boneless, skinless chicken breasts, I recommend baking them initially for only 10 minutes instead of 25, add some bbq sauce on the top, flip them, then continue to baste them in BBQ sauce every 7 minutes three times. This will result in a total cooking time slightly over 30 minutes. At this point they will probably be done cooking, but you should use a meat thermometer inserted into the thickest part to double check that they are 165 degrees F.
- Over-cooking the chicken – using thighs actually ensures you probably won’t overcook the chicken! Thighs are best when they are more around 185-195 degrees F, but safe to eat at 165 degrees F. But like other fattier cuts of meat, cooking it for longer can yield a more tender result.
- If you want to use wings, use the same timing and temp.
- Recipe and basting technique adapted from Ree Drummond’s Oven BBQ chicken recipe.
- Some users have commented that this recipe makes for a very messy oven. This has never happened to me, so I imagine it has to do with a specific oven and/or pan. But if you find that it is splattering a lot, you can tent it with foil to prevent a mess!
- Some users have had issues with the chicken being “fully cooked” in the given time. 46 minutes is MORE than enough time to cook chicken pieces, but here is some troubleshooting that might help:
- Make sure your chicken is fully defrosted if previously frozen.
- If using giant chicken thighs or larger pieces like legs, it may need more time.
- Measure the temperature in the thickest part of the meat, not the bone.
- Taking the temperature is the only safe way to gauge doneness. Chicken may look pink or even reddish depending on the type – if it’s organic, or a young chicken, this can happen with a chemical reaction with the hemoglobin. This is why the advice of looking for clear juices to indicate doneness is outdated and should not be used.
Video
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
This oven bbq chicken recipe originally appeared on Bowl of Delicious in September 2015. It has been updated to include more detailed instructions, a video, tips and tricks, and process shots.
Samuel
Great recipe as a daily cook using the oil in the beginning made it more juicy and cooked better it was great and tasty ?
Samuel
Oops I forgot.. 5 stars
Elizabeth Lindemann
Thanks!!
Elizabeth Lindemann
So glad you liked it!
Dannie
I want to make two batches at once. My trays won’t fit in one shelf, is it ok to put one on an upper rack and one lower? And if so how should I adjust the cooking time. Thank you.
Brand new cook
Elizabeth Lindemann
You shouldn’t have to adjust the cooking time, but the lower one won’t get as crispy, since it won’t be as hot on top. Here’s what I recommend. Every time you take the chicken out to baste it with more bbq sauce, switch the trays around. Then, when they’re both done, you may want to broil each tray individually to get some good char marks on top of the chicken. Hope that helps, and good luck!
Tanea
Can I use parchment paper for an easier cleanup?
Elizabeth Lindemann
Sure! I have a feeling the chicken may be a little less crispy, and keep in mind: you can’t use the broiler to crisp up and brown the chicken at the end if you use parchment. Other readers have used foil to help with cleanup, which also would work!
Denise Abreu
Last night, my hubby and I had company over and I made this and everyone loved the chicken! This morning our roommate got up and we were talking and he said to me why did you not make more for left overs lol… So I am making it again lol.
Elizabeth Lindemann
Oh wow! So glad everyone liked it so much! :-)
Erricka
Loved this recipe!!! easy to put together and ready to eat in no time at all. Thank you for sharing ??
Elizabeth Lindemann
So glad you liked it!!
Leigh
This is the easiest and most delicious bbq chicken recipe ever! I used thighs and broiled for extra crispiness. Awesome!
Elizabeth Lindemann
Thanks so much! Glad you liked it :-)
Lori
I used this recipe/technique with chicken thighs last night. Got rave reviews! In past, I’ve cooked the chicken without the sauce to get crispy skin and add the sauce at the end. Your way results in better flavor and crispy skin! A win-win! I did season not with just salt and pepper but with dry rub mixture. Also, after the first 25 minute cook, I poured off the chicken fat that had rendered out. I used Sweet Baby Ray’s sauce. Thanks again!
Elizabeth Lindemann
So glad you liked it!!
Mary
So easy and taste so good! Definitely a keeper,
Elizabeth Lindemann
So glad you liked it!
Mae
I made this a few weeks ago with legs & thighs and we loved it! But I’m looking to use this recipe for wings next. With that being said, do you have any suggestions on variations to the instructions (i.e. oven temp/time)?
Elizabeth Lindemann
So glad you liked it!! Honestly, you won’t have to change much with wings. They take about 35-40 minutes to cook, and they’re hard to overcook, so I’d stick to the same directions but change the initial cooking time from 25 to 20 minutes, which will end up being 41 minutes total. Hope that helps!
Larry Bush
this is so damn easy and delicious. My easy go-to for chicken thighs when I want a bbq taste and tender and juicy
Elizabeth Lindemann
I’m so happy you like this recipe! Thanks for the comment :-)
Alisa Justice
Sounds delicious. Making this for Memorial Day in three days. Thanks so much. Basting three times sounds like a yummy idea! Just posted on my Facebook page. ?
Elizabeth Lindemann
Hope you liked it, and hope you had a great Memorial Day!
Katie
I’m going to make these tonight! Putting a rub on and back in the fridge until later. If I double the recipe should I leave them in the oven for longer? Any input appreciated!
Elizabeth Lindemann
Hm, I think the timing depends on if you need to use two baking sheets or not. If you need to use two oven racks, with one sheet on each, the top of the top one will get more heat and the bottom of the bottom one will get more. If this is the case, I’d plan on about 10 extra minutes (you can do one more round of BBQ sauce glaze), and also swap the pans from the top and bottom halfway through cooking. That should do it! If you’re using one pan, be sure not to crowd the pan too much, otherwise the skin won’t crisp up. Hope that helps and hope you like it!!
Katie
Thank you very much! I’ll use 2 baking sheets and add on 10 minutes, switching racks half way through ??
Julia
Any cooking notes/timing on boneless skinless thighs? I can’t stand dealing with chicken bones… :)
Elizabeth Lindemann
Boneless skinless thighs tend to be pretty thin and small, so you won’t need much cooking time! Probably about 30 minutes total. I’d skip that initial 25 minute baking session without the sauce (that’s mostly to help crisp up the skin), and brush BBQ sauce on right away. Then, bake 8-10 minutes in-between each baste (or just add fourth baste) for a total of about 30 minutes. Make sure to check the temp (165 degrees) for doneness just in case! Hope that helps, and hope you liked it :-)
Julia
So delicious! Came out perfect – thank you!
Elizabeth Lindemann
So glad you liked it!
SarahMK
It was SO good that the night after I made it, my husband asked for the recipe and made it again for us! We used chicken thighs, on a rack on a metal tray, in our infra-red toaster oven (works at higher faster heat levels like commercial ovens). We use avocado oil or canola oil instead of olive oils as the latter are not healthy when used at high temperatures. We baked the thighs skin-side tops up, with the oil and salting, until the juices ran clear and the skin was crispy at 350°C, then finished them off at 425°C by brushing on BBQ sauce in the layers as described above, letting each layer get sticky, drier, and slightly blackened a touch, before adding another basting of sauce. For our sauce we used a mix of equal parts Bourbon Maple BBQ sauce, ketchup, and honey-garlic hoisin sauce… I served it with a stir-fry side of leftover macaroni pasta, with a couple of tbsps of melted cream cheese stirred in, minced garlic, sliced zucchini and mushrooms, topped with halved fresh uncooked grape tomatoes and chopped spring green onions. My hubby served his with smashed potatoes, fried mushrooms, and cucumber slices. It was all SOOOO delicious, and crispy… and the chicken cooked SO easily… crispy skin, sticky yummy sauce, and tender juicy meat.
Elizabeth Lindemann
Oh wow! I’m so glad you and your husband liked it so much!! Two nights in a row- that’s amazing :-) LOVE the suggestions for what you served on the side. Um, can I come over for dinner tomorrow? Thanks so much for the thoughtful comment!
Gemma
I was originally planning on cooking a different dish but due to getting home later than expected I needed somthing fast, healthy & easy! So I found your website on a search for ‘roasted BBQ chicken easy’ your site was TOP of the search results. Long story short tried the recipe (I left out the salt and added some fajita seasoning to the mix) WAS SO YUMMY Ive added it to my little ‘black’ book of recipes. Thank you so much
Elizabeth Lindemann
Aw YAY! I’m so happy this recipe worked out so well for you!
Karen Lombard
Looks like there has been great results using this recipe. Has anyone made it a day ahead and then reheated? Any suggestions are welcomed as I’m cooking a lot of chicken for a church luncheon. Thank you!
Elizabeth Lindemann
I almost always have leftovers that I love reheating to eat throughout the week. The chicken always stays super moist and tasty. BUT, you do lose that crispiness if you don’t eat it right away. I think you can make a big ol’ batch of this, reheat it on a sheet pan or roasting pan in the oven (I’d cover it with foil and heat for about 15-20 minutes at 350F- that should be long enough to heat it but not dry it out), and it should be fine! Just be prepared for less crispy results. Hope that helps!
Lisa Flannagin
Thanks for this recipe! I was looking for a barbecue chicken recipe for some leg quarters I found on sale and this was perfect! They were so tasty and tender. I’ll definitely make it again. I was sad that the skin from my chicken stuck to the bottom of the pan when I flipped them but the meat was still tender and juicy and the sauce still stuck to the meat. We probably didn’t need to eat the skin anyway :)
Elizabeth Lindemann
So glad you liked it! Sometimes the skin just sticks. I find using a really thin fish spatula to flip it usually helps, and using a thick aluminum baking pan also helps. Better luck next time!
Leslie
Excellent, easiest, barbecued chicken recipe. Way easier than using the grill and even better. No flame flare ups, and certain chicken is done. Browns nicely when oven turned up and extra basting added. I did parboil my chicken thighs about 5 minutes, not sure that was necessary, I will try omitting that step next time. Give it a try, Loved it!
Elizabeth Lindemann
So happy you liked it!
Leah Bush
Looking forward to making this tonight! I thought I recognized that BBQ sauce! I also live right down the street from Salt Lick in Driftwood!
Elizabeth Lindemann
No kidding!! I live in driftwood too, right close to twisted x brewery. Small world!! Hope you like the recipe ?
Donna
Can I boil my chicken first?
Elizabeth Lindemann
I never have, and it’s not necessary. Personally, I’m of the mindset to get as few dishes dirty as possible, so I would skip it! But another reader just commented that she parboiled hers for 5 minutes and it turned out great. Hope that helps, and hope you like it!
Happygazoo
Quick question! I’m making this tonight – I bought a whole chicken (cut up pieces – legs, thighs, breasts). Since the breasts are much larger than the other pieces how can I adjust – or should I adjust – the cooking time? Thanks in advance!
Elizabeth Lindemann
Actually I think you will be fine to cook it as written! White meat takes less time to cook than dark so I think it will even out in the end. Use a meat thermometer to check (or just hack into it to make sure it’s fully cooked) just in case ? hope you like it!
Happygazoo
Thank you SO much for the super fast reply! Will let you know how it turns out – I’m sure it will be perfect!
Happygazoo
DELICIOUS! This is the perfect way to make oven bbq chicken – too easy! I did end up placing the chicken on a baking/broiler wrack on a foil covered pan (for easy clean-up). Will always use this method from now on. (BTW: I ended up using Sweet Baby Rays for my sauce and ran out half way through so made a really quick simple small amt. of bbq sauce to finish off the chicken with). Thanks SO much for posting! May make it again tonight :) Have a lovely weekend.
Happygazoo
Oops, forgot – I did end up using a while cut up chicken – bone in, skin on – breasts, thighs, legs, wings – and used your exact cooking method and chicken was done perfectly. Did broil it at the end for about 3 – 4 minutes to crisp.