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.
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 to make this oven baked BBQ chicken, and to roast literally anything you want. I have two and they are the ONLY baking sheets I will EVER use. They’re super sturdy, so they don’t buckle when the temperature changes (it’s the scariest thing ever when hot oil splatters when your pan buckles!). And they conduct heat well to make sure that your food is well cooked on the top and bottom, and they are really good at being non-stick, even though they don’t have any non-stick coating (it’s all natural!).
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).
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!
Did you make this oven BBQ chicken recipe? Please comment and rate it below!
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
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.
Video
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.
- 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.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and 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.
Stephanie
Easy and great recipe 😄
Elizabeth Lindemann
Thank you! Glad you liked it :-)
Sandy Struchen
It was very good. Just be careful if you decide to put it under the broiler to crisp it up. I put mine in for 3 minutes and the top was black. Easily pealed off tho lol
Dave
I think that 25 minutes is not enough. I had mine in the oven for almost 1 hour and there was not charred skin…no crispiness…skin was still pale.
Elizabeth Lindemann
Oh goodness yes, 25 minutes is definitely not enough! This recipe requires roasting for 25 minutes, then flipping and baking for 21 MORE minutes (7 minutes times three rounds of removing and basting), then broiling for more time if the skin isn’t crisped and charred enough. It’s also always good to double check for doneness with a meat thermometer since all cuts of chicken and all ovens vary. Better luck next time!
Kamal
So easy and tasty. It was remarkable to see the sauce bake its way into the chicken. Good work!!
Elizabeth Lindemann
Thanks! So glad you liked it!
Michael Freedman
Followed the recipe with scientific accuracy. Chicken was overdone and gummy. Skin was soft and floppy. Only thing crispy were bits of caramelized BBQ sauce.
Elizabeth Lindemann
Sorry you had a frustrating experience! This recipe has been foolproof for me and most other readers, but I do have some thoughts as to what might have gone wrong for you.
Next time (for you, or anyone else reading this), be sure to check the temperature if you’re concerned about it being overdone (though it’s hard to overcook bone-in, skin-on dark meat- be sure to use the right kind of chicken as well). If it was overdone, it would be dry, not gummy… so I’m not sure what went wrong with the texture.
Also, not all chicken is created equal. Really inexpensive chicken is sometimes packed with a lot of water, and the chickens are fed a really cheap diet, which can affect the flavor and texture. The amount of water it’s packed with can affect how crispy it gets, how long it takes to cook, etc. Aside from buying a higher quality cut of chicken (or air-chilled, which will have less liquid), you can dry out the chicken by placing it on a wire rack on a baking sheet, skin side up, with a sprinkle of salt, uncovered in the fridge overnight. That should draw out some of the moisture and dry the skin out a bit which will help it cook better and crisp up a bit more.
And one more thing- do temper your expectations about how crispy this will be (as explained in the post)- since it’s saturated with bbq sauce, it won’t be cracker-crispy like other roast chicken recipes.Roasting on a wire rack also helps, since it elevates the chicken out of its own juices, as does broiling at the end of cooking (see post for more info about that).
Hope that helps and better luck next time!
Tammy Baker
Possibly the best I’ve ever had. I know best I’ve ever made. Very easy. Unfortunately it didnt last long enough to take pic. Lol
Love it!!!
Elizabeth Lindemann
Haha mine rarely lasts long enough to take a pic too! So glad you liked it!
The Garden Lady
I made this the other night and it took me back to my childhood when drumsticks were THE thing we “kids” went for. I used Sweet Baby Rays as suggested and it was awesome 👏🏼 thank you very much
Elizabeth Lindemann
Gotta love a good drumstick! So glad you liked the recipe :-)
gail dula
Absolutely delicious and so easy to make. The chicken was juicy and had such a good flavor! This is a definite family favorite and great to serve company, too.
Elizabeth Lindemann
So glad you liked it!
Vanessa
Can I use an iron skillet instead of a baking sheet?
Elizabeth Lindemann
Sure! I bet that would work really well. You could even sear the chicken skin-side down on the stovetop on very high heat to crisp up the skin from the beginning, instead of roasting it skin-side down in the oven. Then, baste with BBQ sauce, flip, and bake as directed. Be sure to use a large skillet so the chicken isn’t too crowded. I’m excited about this idea- I’d love to know how it comes out if you try it!
Chelsea
This is THE best oven BBQ chicken! Made drums, used Stubbs BBQ sauce and they were perfect! Thanks so much
Elizabeth Lindemann
Yay! So glad it worked well for you.
Ann
Will the sauce still get caramelized if I use a sugar-free BBQ sauce? My husband and I are trying to eat less sugar overall.
I’m actually waiting for the first bake to finish right now and thought I’d send you a quick message in case you’re online 😆!
Elizabeth Lindemann
Hope I got to this in time! Unfortunately, the sauce won’t get caramelized without sugar. It’s possible it will caramelize a little bit, since tomatoes, onions, and other ingredients have natural sugars in them that might be present in the sauce, but not like a sauce with proper sugar (or honey, molasses, etc.). Hope that helps- it will still be yummy though! :-)
Ann
Thank you so much for your response! I decided to go with my instinct and went with Bulls Eye BBQ sauce. I didn’t make the skin crispy, but it was absolutely delicious. The triple basting/triple bakes really brought out the flavors of both chicken thighs, sauce, and skin! I will make BBQ chicken thighs this way going forward. Thank you so much for this recipe—it was delicious.
Elizabeth Lindemann
So glad it worked out for you!
Lily Clark
I love this recipe, it’s easy and quick, my husband loves crispy baked chicken. I just have a question, do you set the oven on roast or bake?
Elizabeth Lindemann
Hm… my oven doesn’t have the option of roast or bake! Just bake. I bake these, then broil for the last few minutes to get the charred parts. I wonder if roast has top heat only, and bake has heat on the bottom and top? If so, I think either would be fine, and you might actually get a better crispy result on a roast/top heat option only, but it might take a little longer to cook overall. Sorry I can’t be more help here!
Krista Torres
Making this tonight! I’m sure the kids will love it :). Was fun to read that you live right down the street from the Salt Lick in Driftwood! We are moving to the far southwest corner of Austin area this December! We have been to the Salt Lick a few times and I’m sure it’ll become a regular spot for us once we move!
Elizabeth Lindemann
Oh wow, what a small world! My husband is from southwest Austin. Please feel free to reach out if you have questions about the area (elizabeth@bowlofdelicious.com). Hope you liked the recipe and best of luck with your move!
Mz Vickie
Been using this recipe for a while and it is just delicious! One of my husband’s favorites. The other recipes presented with the chicken are equally as delicious – thanks you giving this old bird a new trick!
Elizabeth Lindemann
So glad you and your husband like it!
Lauren
My fiance and I love this!!
Before trying this recipe, my oven bbq chicken was always soggy and the sauce would run off. NEVER. AGAIN.
In this recipe the chicken comes out crispy, juicy and the bbq sauce is so flavorful and sticky.
We now eat this recipe once a week! Thank you so much!!
Elizabeth Lindemann
Yay! I’m so happy you and your fiancé like it!
Dawn
I tried this a few wks ago w boneless, skinless breasts & boy, was it a hit! It came out so juicy & perfectly tender! Thanks so much for sharing it!!!
Jennifer Taylor
It turned out beautifully! My husband said it was the best chicken he’s had in very long time. My new favorite!
Elizabeth Lindemann
So glad you and your husband liked it!
Jayne
I used chicken breast bone in came out delicious. Did the recipe exactly as said! This recipe I’ll make again.
Elizabeth Lindemann
So glad you liked it!
Glenn Madison
Yum yum good!
Elizabeth Lindemann
So glad you liked it!
BBQHound
I found your recipe a number of years ago and I use it just about every time. I don’t think we can cook chicken thighs any other way now. Thanks for sharing .
Elizabeth Lindemann
So glad to hear you’ve liked this recipe again and again!
Fran Kiefer
My legs and thighs were real big so I had to cook it for another 15 min. Otherwise it was very good and my husband and grandson really enjoyed it.
Elizabeth Lindemann
Glad you and your family liked it!
Alexandra "Alie" Pruner
Perfect! My husband said “just like my mom made it,” (and we’ve been married 35 years so that’s a high compliment.) I’d expect nothing less from Hays County!
Elizabeth Lindemann
Aw yay! So glad you and your husband liked it!
Jeanette
I actually used about 4 layers of foil to cook it on. I also sprayed the pan for the first step which is cooking the thighs skin-side down. (The first time the skin stuck.)
When I would baste the chicken at the 7-min intervals, I would remove the top layer of foil from the pan in order to keep the carmelized sauce from smoking in the oven.
Elizabeth Lindemann
Oh wow what a great idea to prevent smoking! Thanks for sharing and glad you liked it!
Robert
The family loved this recipe! Zero leftovers!
Elizabeth Lindemann
So glad you liked it!
Marquita
Should the cook time be changed if I want to use wings?
Elizabeth Lindemann
You should be find with the same timing for wings!
Ricky
Can I use chicken wings also? Does the time vary? Thank you, tried this and <I am hooked!!
Elizabeth Lindemann
I don’t think you need to adjust the time for wings! They take surprisingly long to cook considering how small they are :-) Glad you like the recipe!
Shannon
Followed directions to a T, but the skin was soft and gummy, did not crisp up at all. Just removed it and ate chicken skinless.
Elizabeth Lindemann
Oh no! I know it can be frustrating when a recipe doesn’t come out as expected, and I’m sorry you had this experience. I’d love to help troubleshoot, for next time, or for any other readers who run into this issue. First, as explained in the post, the skin won’t get AS crisp as other roast chicken, due to the nature of layering the sauce on it. But there are some things that can help, aside from broiling at the end (which I highly suggest, to get some crisp, charred parts). Chicken can vary in terms of liquid when you buy it from the store- some chicken is sold with more water, so buying air-chilled chicken can help prevent meat that is saturated (and will crisp up better, and is more flavorful!). You can also take the chicken out of the package the night before, place it on a rack on a baking sheet, sprinkle it with salt, and let it sit uncovered in the fridge overnight. This will help draw some of the moisture out, and dry out the skin, which will help it crisp up better in the oven. Hope that helps, and better luck next time!
Lori
I had the same issue with the skin not crisping up, but per your suggestion I let it I lifted it up and put it under the broiler for 3 minutes and then turn the whole pan and put it under the broiler for another 2 and everything came out fine it’s wonderful. Thanks
Elizabeth Lindemann
Glad that broiling trick worked for you!
Tonia
Easy!!! Tasted DELICIOUS! And I’m not a cook. I was so pleased. Thank you.
Elizabeth Lindemann
So glad you liked it!