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.
Natalie
This recipe looks easy enough for a kitchen novice like me! I am a little concerned about the mess some commenters say it left in their oven since my baking sheets don’t have very high sides. Can I make this in a high-sided glass baking dish like a Pyrex or something?
Hoping to make this on Sunday July 4 so hopefully someone can help me out on this question before then. Thank you in advance!
Elizabeth Lindemann
So I’ve never personally had an issue with an oven mess, and I use a regular rimmed aluminum baking sheet with shallow sides. If it’s going to make a mess, I’m not sure that a high sided dish will help since the grease can still spatter off the top.
One thing to note: I’ve always cooked this in a newer, gas oven. I’m not positive but I think it may have something to do with if you are using an older oven, or an electric oven, that it may make more of a mess. I have nothing to back this up other than a hunch lol so if anyone else can chime in with what kind of oven you have if it made a mess, that might help!
You can also tent it with foil if it’s making a mess, as per recipe notes. I would caution against using a glass pyrex class if you plan on broiling it at the end to make it crispier. Hope that helps and hope you like it, and happy Fourth! -Elizabeth
Natalie
Thank you for the response and advice! I ended up making it on a large baking sheet with shallow sides, which worked really well. No mess! It was delicious and I will definitely be making it again! Though next time I will try not to set off the smoke alarm while broiling at the end (oops)
Elizabeth Lindemann
Woo hoo! So glad the recipe was a success for you (and hopefully worth setting off the smoke alarm haha!).
Lynnette
Made this last night and both the husband and 14yo boy loved it – asked for seconds! This was the 1st time I was able to get that thick BBQ glaze with a slight “char” without the grill. Definitely adding this to the family meal rotation.
Elizabeth Lindemann
So glad you and your family liked it!
Amy Rude
Very tasty and easy directions!
Elizabeth Lindemann
So glad you liked it!
Michele
I will be making this recipe using skin-on chicken legs. Several others have mentioned marinating their chicken before cooking. Are they using the bbq sauce to do that or are they using something else, they didn’t say what they marinated it in. Thank you!
PS
I’m so so excited to try this recipe because usually I remove the skin from my chicken legs and let them marinate in the bbq sauce overnight and then bake the next day, but most of the sauce stays in the baking dish and NOT on the chicken so there’s very little bbq flavor :(
Elizabeth Lindemann
I’ve never bothered marinating the chicken before hand! I wouldn’t marinate in BBQ sauce for this recipe since it cooks without the BBQ sauce at first to help crisp up the skin (adding it too early will result in soggier skin – still yummy but a little different). What you COULD do is “marinate” in spices beforehand. Coat the chicken in the oil and seasoning (this could just be salt and pepper like the recipe, or a poultry seasoning or BBQ rub – just make sure salt is included in the mix and if it’s not add some). Cover and let sit coated in the oil and spices in your fridge for a few hours or up to 24 hours and then proceed with the recipe. If the chicken seems a little wet when you take it out, use a paper towel to pat it dry. The flavor from the spices and salt will permeate a bit through the meat and boost the flavor without. Hope that helps!
Sailsprite
Awesome and thorough instructions/notes.
Elizabeth Lindemann
So glad you liked it and that the thorough recipe was helpful for you!
Susan Stageman
Delicious and super simple! Cant beat that combination!
Elizabeth Lindemann
So glad you liked it!
Christina
I’m not exactly sure what I am doing wrong but I’ve tried this chicken recipe twice, and it has come out raw each time! Any tips on how to stop this from happening? I’ve even added 15 more minutes at 425 and still as raw as before.
Elizabeth Lindemann
I’m sure that was frustrating, and I’m happy to help you troubleshoot this. With the time and temperature indicated, this definitely should not happen. Three thoughts are crossing my mind as to what could be happening.
1) Perhaps your oven doesn’t get as hot as it is set to? You can get an oven thermometer to check this to make sure your oven isn’t much cooler than it should be.
2) Sometimes, cooked chicken thighs can LOOK undercooked (aka pink or reddish in color) but are actually cooked just fine. This happens more with free range/organic chicken. Are you using a meat thermometer to check the actual internal temperature? I recommend using a good meat thermometer to check the temp to make sure it’s 165 degrees F – the color may be fooling you.
3) Finally, while we’re on the topic of meat thermometers, it’s important not to measure the temperature directly at a bone. This can indicate a cooler temperature than the actual meat. When you put the thermometer in, if you hit a hard thing (bone), pull it out just a little bit so the tip is nestled in the actual meat, at the thickest part of the piece of chicken. This will help you measure the correct temperature.
Hope those things help and better luck next time!
Gerri Calkins
Hi Christina, just a suggestion! Let your totally thawed raw chicken sit on the counter, covered of course for about 15 minutes before cooking. And always use an oven thermometer. And always temp your cooked meats! If it was raw meat prior to you cooking, it must read 165 degrees.
Elizabeth Lindemann
This is a good suggestion, thanks! One other thing that popped into my head was perhaps the chicken isn’t fully defrosted if it was previously frozen- it’s important to make sure any previously frozen chicken is fully defrosted before cooking this recipe to ensure it cooks fully.
Gerri Calkins
I made this recipe today and my husband and I loved it!
I just completed Chemotherapy and my taste buds have been off for several weeks. Meat in general hasn’t tasted good. But I decided I liked the taste of BBQ sauce so wanted something simple. This was a perfect recipe. Thank you!
Elizabeth Lindemann
So happy to hear this recipe was good for you and your appetite! Sending you lots of strength and healing thoughts <3
Tracy Lee Freudenberger
Check your oven temp. Perhaps it’s not heating properly?
I’ve made this over a dozen times and perfect every time.
Sharlene Rose
First time making barbecue chicken in the oven. WE loved it! This is now my go-to recipe and I plan to make it many times this summer. Thanks!
Elizabeth Lindemann
So glad you liked it!
Vivianne Adams
Late Update: My husband and I loved it. I made it for dinner every evening for the rest of the week! I will never make BBQ chicken another way. It’s always so consistent.
Elizabeth Lindemann
So glad to hear you liked it!!
Roberta A Shiroma
Hi what if i only have 3 piece’s of chicken thighs? Is it the same temperature?
Elizabeth Lindemann
Yup- same temperature and time! Nice thing about that is you can use a smaller pan.
Kaylee
This has become my go-to BBQ chicken recipe. Thank you so much!
Elizabeth Lindemann
So glad you liked it!
Anna
We LOVED this recipe!! I did broil the skin for a bit more crisp, and it was fantastic!
Elizabeth Lindemann
So glad you liked it!
Mackie
Hi,
How would this recipe hold up if I make it the day before, then keep warm in a crock pot? Need the oven for next day’s menu for a “get-together”.
Elizabeth Lindemann
Hi! The skin would definitely not be crispy at all if you keep them warm in a crockpot, but they will still be tasty. Hope that helps!
Muriel
This is an excellent oven barbecue chicken recipe. Will definitely make it again. Highly recommend using a rack with the baking pan as the chicken does not sit in the grease at all. Also found broiling for 2 minutes at end topped it off. Everyone at dinner had multiple helpings!
Elizabeth Lindemann
So glad you liked it!
Dona
Just made this tonight using bone-in skin on thighs, it was perfection! I was cautious about the pan I was going to use because I had no desire to clean my oven (based on other feedback) so I used a shallow foil lined roasting pan and it worked great. Thanks for the recipe!
Elizabeth Lindemann
So glad you liked it!
Liz
Hi! I’m a little confused about the instructions when using a shallow baking sheet lined with a baking rack. Do I cook at 425 for 25 minutes and then add start at step 5? Thanks!
Elizabeth Lindemann
Yes! You’ll just skip cooking it skin side down and instead cook it skin side up on the rack for 25 minutes then proceed with the directions for basting every 7 minutes. Hope that helps!
Marjie
Today is the second time making this bbq chicken…. My family gobbled it up so fast last time, I only had a nibble of it!
Elizabeth Lindemann
Hope you get more than a nibble today! Maybe smuggle some away in a hidden corner and then tell everyone it’s all gone when they ask haha!
Lorraine
Thank you so much for sharing. My husband usually grills the drumsticks. But now with this amazing recipe it’s prefect anytime. We all love it better. Thanks 😊 again.
Elizabeth Lindemann
So glad to hear that, and thanks!
Andrea Skonovd
Best Chicken Ever! I followed the recipe exactly and it came out oh so purrrrrfect!
Elizabeth Lindemann
So glad you liked it!
Kenny Goodsell
How do you reheat the chicken thighs? Thanks
Elizabeth Lindemann
Honestly I usually just pop them in the microwave haha but if you want a more crispy skin, you can definitely stick it in your oven to warm up – I suggest 400 degrees for about 15 minutes. Hope that helps!
Gina
This is my go to recipe now… made it at least 3 times already. So easy and delicious
Elizabeth Lindemann
So glad you liked it!
Heather B.
Very, very easy!!! I followed the directions for crispier chicken, adding a rack to my roaster and not flipping them the first time. I also followed the suggestion of broiling for 5 minutes at the end. The chicken was perfect! Such a simple and tasty weeknight supper! Served it with brown rice, coleslaw and sweet yellow corn!
Heather B.
Forgot to add the stars!!!
Elizabeth Lindemann
Thanks so much!
Elizabeth Lindemann
Sooo happy you liked it!
Darlene H.
I am going to make your recipe tonight for dinner and looking forward to it. My question is, my oven is electric and has a high and low broil feature. Which level would I use and what distance from the broiler should the rack be?
Elizabeth Lindemann
I would use the high setting and put it close to the broiler since you only do it for a few minutes at the end. Just keep an eye on it! Hope you like it :)
Vivianne Adams
I’m going to make this tonight. I’ll post an update/review tonight/tomorrow! I’m going to go for the crispy skin.
Elizabeth Lindemann
Hope you like it!
Nancy K
Rainy Memorial Weekend did the BBQ chicken as suggested and everyone loved it. Will definitely make it again.
Elizabeth Lindemann
So glad you liked it!
Beverly M.
Simple & Perfect!! Bbq Without lugging out the grill!!
Elizabeth Lindemann
So glad you liked it!
Sue
It’s a winner! I thought I would try this recipe just for something new. My husband loved it! Definitely will be using this recipe again. It is so easy and so good.
Elizabeth Lindemann
So glad you and your husband liked it!
Shauna
Deliciousness!!! Followed the recipe to a “T”, baked on racks. So easy, so yummy! Definitely adding this into our monthly menu!
Elizabeth Lindemann
So glad you liked it!
Lynn
I wanted to know if these could be made ahead of time. If so, what’s the best way to store and rewarm them? Would they lose their crisp?
Thanks!
Elizabeth Lindemann
I think leftovers of this chicken are delicious! But it definitely does lose some crispiness. Here’s what I suggest. Cook them as directed without broiling to a crisp and refrigerate in an airtight container for up to two days. Then, when you reheat, place them in a baking dish or sheet pan covered with foil at 375 for about 20 minutes until they are warmed. Then, broil for about 5-10 minutes until they are crisped up a bit. Alternatively, you could reheat them in the microwave faster- they won’t be crispy, but you can transfer them from the microwave to the broiler at that point for a faster option. Hope that helps!
M
Makes a mess of the oven!
Elizabeth Lindemann
I’ve had this feedback before – it’s never happened to me so I bet it has to do with the kind of oven or pan you use. Hope it was delicious despite the mess! I’m going to add a note to the recipe about this right now – I think tenting with foil should help prevent too much of a mess (though will hinder browning).
Susan
Temp and time please. Did I miss this part of the instructions?
Elizabeth Lindemann
Yes I think you scrolled right past the recipe instructions, which are located at the bottom of the post right above the comments in the recipe card. Here’s a quick link to jump to the recipe! Hope that helps :-)
Netta
I made this tonight and it was the absolute best!!
Elizabeth Lindemann
So glad you liked it!
Jamie
I’ve made this a few times now, and iw was perfect every time!
Elizabeth Lindemann
So glad to hear you liked it!