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.
Julie
I have tried alot of other recipes for bbq baked chicken and by far yours is the best! I will not try or use any other recipe since I found your recipe. Best ever! Thank you for sharing it with us!!!
Elizabeth Lindemann
So glad you liked it!
Mindy
My husband has always been the cook in our house (and a stay-at-home dad due to COVID). He recently went back to work and he has always been funny about me cooking (because the kitchen he thinks is his territory). Well since I work from home I have had the opportunity to do what I like to do as well and that is cook. Even though I have not had to for 5 years, I have become rusty, but I found this and made it last night. I left it to broil at the end a little too long so it was crispy with some burnt look to it. Well, I have never used the broiler before, so he told me what to do next time. When we sat down to eat it, he was said this is amazing, and to ignore what he said to do with the broiler, but leave it in a little longer because I like that burnt taste. My picky 2 yr old daughter who hates chicken even ate it which is a big win in this house. Since this has been 1 of my 3 successful dishes he said he is happy to share the kitchen if he does not have to come home and cook after cooking in daycare all day.
Elizabeth Lindemann
So glad you and your family liked it!
Fatima
Excellent. My children and my husband leave no leftovers when I cook this. Thank you so much for sharing .
Elizabeth Lindemann
So glad you and your family like it!
gina
chicken turned out great and I even shortened cook time as my oven was smoking up my kitchen with the high temp. any suggestions for that in the future?
Elizabeth Lindemann
Do you by chance have an electric oven? I think those tend to run hotter, so you might be able to get away with a lower temp or a shorter cooking time. Hope that helps, and glad you liked it!
Yorky Mom
The recipe is excellent. Made it for a friend, well received. There is another possibility for the smoke and mess in the oven. I have a gas range that has a conversion oven and I have found that the fan running in the oven leaves a lot of mess in the oven. It is a self cleaning oven, so I can’t complain, but it does cause the smoke, but exhaust fan removed the smoke from the kitchen. Keep up your good work
Elizabeth Lindemann
So glad you liked it, and thanks for your tips about the smoke!
Sheila
I make this a lot. The name of the recipe is right. It is delicious. We love the grilled flavor. Thanks
Elizabeth Lindemann
So glad you liked it!
April
My go to recipe for delicious and easy BBQ chicken. I brine mine for an hour or two before cooking and it really incorporate s flavor to the bone.
Elizabeth Lindemann
So glad you liked it! Love the idea of brining.
Debbie
I’m not a very good cook so I’m always on the lookout for recipes that are both easy to follow & that renders a tasty product. This is definitely a “saver”; my new go to for bbq chicken. I followed your recipe to the letter & the results are delicious (& so aesthetically appealing). Love it! 💕
Elizabeth Lindemann
So glad you liked it!!
Martina
I made this last night and it was very good.
I noticed that before brushing the sauce there was a lot of juice from the chicken, should I drain ? Thank you.
Elizabeth Lindemann
Sometimes chicken will have a lot of juice – it helps to buy “air chilled” chicken, a lot of chicken is packed with water which comes out during cooking. But you can drain if you want, or use a wire rack to elevate the chicken! Hope that helps and glad you liked it :-)
Richard Morell
Excellent recipe! Thank you! Perhaps you could clarify for readers whether the wings recipe is the same as the main recipe or the chicken breast recipe (unsure as stated). My tip is to always, always set a timer during the caramelization process. I tend to forget that, invariably, I put them back in the oven for “just a few extra minutes” and promptly burn them!
Elizabeth Lindemann
So glad you liked it! You can make the wings the same as the original recipe (bone in skin on thighs/drumsticks).
Karen Petty
I loved the sticky/chewy, but I had to work for it. Like everyone else, I would prefer the skin to be a but more crispy. I tried the broiler at the end and nearly set off the smoke alarms! The grill can’t be beat for crispyness. But did love the layering for the stickyness!
Elizabeth Lindemann
Great feedback – you’re right, nothing beats the grill for crispiness! Glad you liked them and yes definitely keep an eye on them when broiling!
DAVID
Make this often simply easy and delicious
Elizabeth Lindemann
So glad you liked it!
Linda J.
This recipe is delicious!! It’s moist, sweet, extremely flavorful & easy.
It reminds me of my mom’s bbq chicken. Thank you SO much for a wonderful memory & my new go-to BBQ chicken drumsticks recipe. ;)
Elizabeth Lindemann
So glad you liked it!
Annie
This is a fabulous and easy BBQ chicken recipe.
Elizabeth Lindemann
So glad you liked it!
Sally Sainsbury
Best barbecued chicken I’ve ever made!
Elizabeth Lindemann
So glad you liked it!
Nancy bishop
Have made this before and it’s so delicious…comes out perfect! Making it again tonight!
Elizabeth Lindemann
So glad you liked it!
Karen
Just wanted to let you know how much I love this recipe. Chicken comes out perfect every time. This is my go to recipe for bbq chicken.
Elizabeth Lindemann
So glad you liked it!
Jen
I came across this recipe many years ago and tried it a few times, I loved it! then for some reason I forgot about it and just been winging it, and not quite nailing the crispy level. After finding this again, I realize I cooked the chicken a little too long and delayed dinner while my bf was trying to get out the door to get to work lol. The last time I finally got it crispy but he had to leave and missed out. I’ve got my oven preheating now and ready to do this again, can’t wait! We use various brands of sugar free bbq sauce, but this time he mixed two together and I have no idea which brands we’re eating tonight!
Elizabeth Lindemann
So glad you liked it and have finally achieved perfect crispiness! It does take a little practice for sure!
George B
Awesome way to bake bbq chicken! I’ve cooked this several times for my daughter and I & she absolutely loves it! My bbq sauce of choice is Sticky Fingers Memphis blend. Delicious especially when served with corn on the cob, broccoli w/cheese & roasted baby red potatoes!..Thanks for sharing!
Elizabeth Lindemann
So glad you like it!
Joanne
What a fabulous recipe! I make it again and again!
Elizabeth Lindemann
So glad you liked it!
Nicole
This is a really good technique for making bbq chicken indoors. It’s a new go-to for us because I don’t always like having to set up the grill. I use bone in, skin on thighs. Lillies BBQ sauce (any flavor) is our favorite.
Elizabeth Lindemann
So glad you liked it and thanks for the sauce recommendation!
Kit Willis
I’m in love with this recipe! I’ve made it several times since I found it. only thing I changed was using seasoned salt instead of salt and pepper which I LOVE. super easy too!
Elizabeth Lindemann
So glad you liked it!
Patricia Nester
I am trying this recipe tonight I will let you know but I am so sure it is going to be amazing and I am using chicken thighs only, thank you
Elizabeth Lindemann
Hope you like it!
Christine @ myblissfulmess.com
This BBQ Chicken is so easy and quick to prepare. The kids and I LOVE it! I used Sweet Baby Ray’s No Sugar Added BBQ Sauce (it’s my new favorite!) and it came out SO good! I love to make this in the summer along with some coleslaw and corn on the cob.
Elizabeth Lindemann
SO glad you liked it!
Joyce D Fuhrman
Came out really good. So easy.
Elizabeth Lindemann
So glad you liked it!
Judith Bowden
Chicken was oh so good! Easy recipe!
Thank you Judy
Elizabeth Lindemann
So glad you liked it!
Alice
Loved this easy recipe. My family loved it!!
Elizabeth Lindemann
So glad you and your family liked it!