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.
Brandie
This was such a great recipe. Definitely a go to for skin on chicken in the future.
Elizabeth Lindemann
So glad you liked it!
Ruby
I had some Salt lick bbq sauce on hand and tried this recipe! So easy and so good! I was able to use chicken tenders as well, after the 1st round of BBQ sauce I removed them so they wouldn’t over cook. It came out great!
Elizabeth Lindemann
So glad you liked it, and thanks for the tip about the chicken tenders! Great idea.
Maren
Does the chicken need to be thawed, or can I start with frozen thighs?
Elizabeth Lindemann
Definitely thaw it beforehand! Cooking it from frozen won’t cook it evenly and it might be overcooked on the outside by the time it cooks fully on the inside. It’s not a good idea from a food safety perspective. Hope that helps!
Karin
I LOVE this recipe!!! I used thighs skin on. Sweet Baby Rays Sweet & Spicy + worcestershire sauce ( at least 1/4 cup to 2 cups bbq sauce). Best Bbq chicken ever!!! My vegetarian daughter tried it and really liked it too! Thanks for the recipe!! This is my go to from now on. 💖❤
Karin
I forgot to mention that I cook the bbq sauce + worcestershire sauce in saucepan while chicken was roasting already thick by the time the chicken is ready to be basted in the sauce.
Elizabeth Lindemann
This is a great tip! Thanks for sharing.
Elizabeth Lindemann
So so glad you liked it!
Sandra
There are so many dud recipes out there, but this one was a clear winner with my family. THANK YOU SO MUCH for sharing!
Elizabeth Lindemann
Thank you so much, and really glad to hear you liked it!
Suwaine Spence
Can I cover with aluminum foil?
Elizabeth Lindemann
Covering with foil might prevent a mess BUT it will also mean the skin won’t crisp up at all and the bbq sauce might not thicken and caramelize enough. Personally, I wouldn’t cover it. Hope that helps!
Diana S.
The chicken turned out amazing! It was so moist. My daughter said it melted in her mouth. I’m glad I didn’t have to turn on my bbq on a cold night to make this. I paired it with some baked sweet potatoes and a green salad. It was delicious and the recipe is going to be one of my favorites!!
Elizabeth Lindemann
That sounds like a delicious meal! So glad you and your daughter liked it :-)
Judy
This was ok but the mess I had left in my oven was horrible and not worth this.
Elizabeth Lindemann
Hm, I’ve never had this experience, but ovens vary a lot. After a little research, I think it’s because of the high fat content. Chicken thighs have a lot of fat. I have a few suggestions, for you or anyone else who encounters this issue. First, I wonder if draining the fat off halfway through cooking would help. Or, you can make this recipe in a smaller batch in a high-sided baking dish, or even a Dutch oven! Just be careful not to overcrowd the dish. Finally, searing the chicken skin side down in a skillet before transferring to the oven (and then starting with baking it skin side up) might help. Hope that helps troubleshoot this issue a bit!
Kwibbled
I quartered some onions and spread them out in the pan; then I laid the thighs on top. The onions acted like a bed which protected the pan and also added another level of tastiness to the recipe😀
Elizabeth Lindemann
This is a GREAT idea! Totally trying that next time. Thanks for the tip!
Robert Harris
This is the best, easiest oven-baked BBQ chicken thighs recipe ever!!! You absolutely can NOT go wrong!!!
Elizabeth Lindemann
Thanks so much! Really glad you liked it :-)
Pamela Thomas
Super fast and easy recipe! I followed the recipe to the letter and got a great result! The chicken was perfectly cooked! I’ll be adding this recipe to the regular rotation!
Elizabeth Lindemann
So happy to hear you liked it!!
Big Mark
Why did you go out of your way to call it two-ingredient when there is more ingredients involved?
Elizabeth Lindemann
Hi there! I don’t include oil, salt, and pepper in my ingredient counts, since I assume everyone already has these things in their kitchens. The number of ingredients is more like things you have to prepare for the recipe by going to the store. So for this recipe, it’s super convenient because you only have to grab a couple of things from the grocery store, making it inexpensive and with minimal prep. Hope that helps explain that a bit more!
Felicia Johnson
hello I’m going to make this recipe tonight can I put it in the air fryer for 5 minutes to make it crispy in needed?
Elizabeth Lindemann
Confession: I’ve actually never used an air fryer. But I don’t see why not! However, I personally would just recommend using the broiler since you already have the oven nice and hot, and the broiler works well for making it pretty crispy. Why get more dishes dirty? Hope that helps and hope you like it!
Rhonda Kreisher
Really good!!My husband is picky and he liked it!
Elizabeth Lindemann
So glad you and your husband liked it!
Marj Hamilton
Hi! Can I use chicken wingettes and drumettes with this recipe?
Elizabeth Lindemann
Yes! Surprisingly, they will take about the same amount of time to cook, so you can pretty much just follow the directions here and you should be good to go :-)
Rayna
I followed the recipe exactly. I wanted it crispy so I broiled it once after the rotation of bbq sauce and seven minutes baking. Hubby and I enjoyed the juicy delicious semi crispy chicken the recipe created. Will definitely use this recipe again. Especially on the cold winter nights when grilling outside is not an option. Thanks for sharing such a simple Recipe that yields great results.
Elizabeth Lindemann
So glad you liked it!
Mike Giampapa
I made this last night and came out great. It was easy as it sounded and the extra was just as good the next day reheated.
Elizabeth Lindemann
So glad you liked it!
Carrie E Moses
Made it tonight. Was delicious!!
Elizabeth Lindemann
So glad you liked it!
Angle
thank you for sharing an excellent work
Daina Urbaitis
I made this tonight. The thighs definitely did not come out crispy. I followed the recipe exactly. However, it was tasty. It came out soft and tender.
Elizabeth Lindemann
Happy you thought it was tasty! Something to keep in mind- it’s never going to be super crispy due to all the sauce your piling on (so I always like to make sure expectations for crispiness are tempered). Broiling it at the end is the best way to get those crispy charred bits on the top. Better luck next time!
Joy
I’ve never a piece of chicken breast come out of the oven juicer. I don’t know if it was the flipping or what but wow! Phenomenal
Elizabeth Lindemann
So happy you liked it!
Megan Cannon
I found this recipe and it tastes great every single time. The chicken is juicy and looks so delicious. One of our favorite quick and easy meals!
Elizabeth Lindemann
So glad you like it!
CB
This has become our go-to recipe for BBQ chicken and my family requests it often. I follow the recipe exactly, right down to having bought myself Nordic cooking sheets with a rack to match so I don’t have to flip the chicken. I line the cooking sheet with foil before I drop the rack in and it makes for a very easy cleanup. The chicken turns out beautifully. The cooking times work great… 25 minutes initially and then three barbecue sauce bastings (Sweet Baby Ray’s is our favorite) 7 minutes apart. I also occasionally use the broiler to really crisp it up but I find it’s not that necessary. I always use bone-in skin-on chicken thighs (and occasionally legs) and they come out juicy and delicious. The prep is so easy on this one that I almost feel guilty taking credit for how well it turns out. (I said almost! LOL)
Elizabeth Lindemann
So glad to hear you and your family like it so much!