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.
Audrey Law
I made this for my family last night. It was a big hit and so easy to prepare! Thanks for the recipe. Will definitely try again.
Elizabeth Lindemann
So glad you liked it!
Lisa
What about a cast iron skillet? Instead of a baking sheet?
Elizabeth Lindemann
This will definitely work! You may want to use fewer pieces of chicken (so the skillet isn’t crowded, which will result in a longer cooking time and less crispiness). As a bonus for this, you can sear the chicken skin side down (after seasoning with salt and pepper) in the skillet on high heat on the stovetop, then flip and transfer to the oven to start roasting. This will get you a really nice crispy start for the skin. Hope that helps and hope you like it!
Denise Daniel
Super easy and tasty
Elizabeth Lindemann
So glad you liked it!
Trina Hall
Made this and the chicken was incredible. It took a bit longer to cook than the recipe said for me (probably cause I had twelve all packed onto my pan), but they still came out incredible!
Highly suggest trying this recipe out! :)
Elizabeth Lindemann
So glad you liked it!
Renee
Man, I wish I knew how to send a pic! Awesome!
Elizabeth Lindemann
So glad you liked it! Unfortunately you can’t upload photos here but feel free to share any photos on social media tagging #bowlofdelicious (and you can always email me as well!) :-)
Holly Pence
This recipe is amazing! The chicken it makes is crispy & delicious.
Elizabeth Lindemann
So glad you liked it!
Juergen amlinger
The best chicken by far I put the sauce on right away 28 minutes later with chicken flavored rice with butter roasted baby carrots and cauliflower & peel onions rosted garlic with a balsamic vinegar reduction sauce .? Also did with duck breast. With Italian dressing.
Elizabeth Lindemann
So glad you liked it! Sounds like an amazing meal. Great to know it worked with duck, too!
Tata
Best oven BBQ recipe! Made multiple times, everyone in the family absolutely loves it. Beats trying to get the grill going in the cold of the winter :)
Elizabeth Lindemann
So glad you liked it!
Leasa Janssen
Excellent recipe! I would suggest, if you do have skinless, boneless chicken breasts, wrap them in bacon and proceed with the recipe. :D
Elizabeth Lindemann
You are a genius and you win comment of the year. I can’t WAIT to try that!! Thanks for the tip!
Julie O
So I’m not usually a huge fan of chicken. My husband had to go to work last minute so instead of grilling these chicken quarters I thought oven baked bbq sounds so good. Your recipe is AMAZING! Seriously I just texted my husband that I just made the absolute best bbq chicken I’ve ever had in my life. To bad he is stuck on the ship (US Navy) tonight but he can try tomorrow.
Elizabeth Lindemann
So glad you liked it! Thanks to you and your husband for your service! Hope he likes it as well.
Jennifer Mickle
Delicious!!
Elizabeth Lindemann
So glad you liked it!
Kayleigh-ann
Very excellent. Whole family enjoyed and couldn’t stop eating! 😋
Elizabeth Lindemann
So glad you liked it!
Kasey
We use this recipe all of the time in our house. I have picky eaters but they loved barbecued chicken legs. I only do the legs and they turn out perfect every time. I have only used sweet baby ray’s and it’s delicious.
Elizabeth Lindemann
So glad you like the recipe!
Donna Armentrout
I have tried many barbecue chicken recipes can never get that delectable crunch that I wanted, until this recipe. I am using an electric oven I had to increase the temperature just a little bit to 435 . But the end result was outstanding!!
This recipe has now been entered into my favorites!!!
Elizabeth Lindemann
So glad you liked it!
Jane
This may sound crazy, but I don’t enjoy chicken so I used this same recipe (give or take a little) to make some pork that I got from a meat delivery service and it came out delicious!!! Fantastic recipe, thanks!
Elizabeth Lindemann
So glad you liked it, and thanks for the tip about it working well with pork! I bet that was delicious!
Julie Polyanski
Not sure what to rate it, it’s still in the oven but my house is full of smoke and the oven has grease spattered all over… I’m sure it’s tasty but I don’t see myself making this again…
Elizabeth Lindemann
I’ve had this feedback before, though it hasn’t happened to me. Is your oven electric? It seems to happen more with electric, rather than gas. Next time, you could try a casserole dish instead of rimmed baking sheet (just don’t broil at the end if it’s not oven-safe), and you can tent it with foil if it’s too splattery (this also won’t result in crispy skin, though you could remove the thighs to a baking sheet after to broil if you want!). You can also try skinless thighs (usually they come without the bone as well). Without the skin there is less fat, so less grease to spatter. Hope that helps and hope it turned out delicious despite the splattering!
Julie Polyanski
Thanks for the quick reply. It was very good but I immediately ran a self clean right afterwards and just stayed away for a while. I’ve heard that preboiling in water will help maybe? I had the large pieces (skin on w/plenty of fat, oops!) on the small rack from the toaster oven lol! Inside a regular 2” deep stainless roasting pan. I may have had convection roast turned on, that was probably a huge mistake, on well. Chicken is appealing less and less to me as I get older. Okay then, Happy Holidays!
Elizabeth Lindemann
That’s interesting about preboiling in water! Glad it turned out tasty, at least :-) Agreed about chicken – I don’t know what it is but I’ve been cooking it less and less as well. Happy holidays to you and yours!
Marie
Made with sweet baby rays. Awesome
Elizabeth Lindemann
So glad you liked it!
Susan
I’ve used this recipe several times, we love it! I used wingettes and drumsticks. Guests will never know this wasn’t cooked on a grill.
Elizabeth Lindemann
So glad you liked it!
Danny
Awesome recipe! Just made it i added a little red pepper flakes. It was Muah!
Elizabeth Lindemann
So glad you liked it! Love the idea of adding red pepper.
Susan McGuiness
Oh, this was SO delish! Wish I had your BBQ, but I did used Sweet Baby Ray’s. I served it with a side of Mustard greens sauteed with fresh garlic and seasoned with a touch of vinegar and a little olive oil, over rice.
Thanks for sharing!
Elizabeth Lindemann
So glad you liked it! Sounds like an amazing meal.
Dorian
Just tried you recipe for Two Ingredient Crispy Oven BBQ Chicken. It was excellent. It was a little bit of extra work taking it in and out if the oven to baste and finally broiling it, but the result was worth it. I also used Sweet Baby Ray’s Original BBQ sauce and, as usual, it was very tasty. I used the rack in the pan as you recommended and it did allow it to be a little crisper.
This recipe is a great sub for when the weather is not nice enough to grill outside, but still want BBQ chicken!
Thank you!
Elizabeth Lindemann
So glad you liked it!