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.
Carol
I’d like to make these ahead and serve at room temperature the next day OR reheat a little. What suggestion do you have for this.
Elizabeth
I would just cook as directed and warm up in the oven at a lower temp (300 degrees?) until it’s warm (maybe about a half an hour). Just a warning- it definitely won’t be as crispy if you cook it ahead. If you rewarm it in the oven, try broiling it for the last few minutes to perk up the outside a bit! Hope this helps :-)
Teri
Just made this for dinner. Wow! Chicken came out so juicy on the inside. So much gooey flavor on the outside. I used thighs and legs. Very good. Thank you
Elizabeth
Yay! So glad you liked it!
Janice Gravely
Thank you for the recipe and your replies! When I made th chicken tonight, I had lots of juice in the bottom of the pan (some fat but mostly juice). I took some out before applying the sauce the first time, but my chicken never got crispy. I DID use the broiler at the end ,but didn’t leave it under for very long. Any suggestions or explanations? The chicken was tasty but not what I expected.
Elizabeth
Hi Janice! Good call with taking some juice out and broiling at the end. BBQ chicken will never be quite as crispy as traditional roast chicken, because of all the sauce (as opposed to plain roast chicken, which just uses oil or fat to coat the skin). Also, your oven may run a bit colder than some. If this is the case, I suggest starting out cooking the chicken at a higher temperature (for the initial part before adding the sauce- this part is important because it starts to crisp up the skin). And definitely broil at the end if it doesn’t look crispy enough! Hope that helps :-)
Janice Gravely
Again, I am very impressed with how you keep up with replies to all the questions and comments. Many thanks for the feedback. I will try what you suggest. With appreciation.
Vicky
This is super delicious chicken and very simple to make. I cook for the volunteers at a food pantry and get rave reviews. Thank you for taking the time to share this recipe.
Elizabeth
Thank you for the lovely comment, and thank you for being the kind of person that cooks for volunteers at a food pantry! So happy to hear my recipe is being put to excellent work like that. The world needs more people like you :-)
Vicky
Thank you for the kind words. I just made this chicken last week and the volunteers are begging me to make this again. Soooo….I’m making it again on Monday. They will be very happy.
Such a great meal for very little money. Thank you again.
Alicia
I’m thinking about trying this recipe out on Cornish hens. Should I adjust the cooking time?
Elizabeth
That sounds delicious! I’ve never cooked Cornish hens before. I’d say yes probably- for however long Cornish hens are usually cooked (just take them out periodically to baste with the sauce like the directions here). Maybe use a meat thermometer just to be sure. Hope it comes out great!
Chelsea
Do I have to use any season salt
Elizabeth
Just regular table salt is fine
Leah
Wow! Delicious!! I will be making this regularly!! Thanks for the awesome easy recipe!
Elizabeth
Glad you liked it!!
Pierre
Is it black pepper that you use on your bbq chicken? I’m going to try it tonight. It sounds really good !
Elizabeth
Yup! Olive oil, salt, and pepper- then your favorite bbq sauce to coat it :-) Hope you like it!
Kayla
Can i use vegetable oil or crisco instead because i dont have olive oil
Elizabeth
Yes, you can use vegetable oil! Olive oil is healthier which is why I used it, but you will get the same result with vegetable oil in terms of taste :-)
Donna
I was just looking around on the internet for an interesting way to oven bbq chicken legs when I found your recipe. I had a feeling it would be a good one, and it is! It turned out perfect. This will definitely be my new method for oven barbecued chicken. I like simple. However, I haven’t attacked clean up yet. My baking sheet is soaking at the moment and I am hoping it will clean right up. If not, then I’ll try lining my pan with foil next time to help with cleanup. Thank you! This is 5 star, but for some reason couldn’t get the star rating to work when I tried to click it.
Elizabeth
Thanks so much, Donna!! I use foil sometimes for it too, just to make things easier. Glad you liked it :-)
diana
Thank you, thank you, thank you, for this simple recipe and well written article!
vickie
Loved the recipe the olive oil made it juicy will it cook away
Kelsie
This was literally the best chicken I’ve ever made – and SUPER easy! Definitely a staple recipe for us now!
Elizabeth
Thanks, Kelsie! Glad you liked it :-)
bbq shrimp recipe
Awesome post.
Wendy
This sounds almost exactly like the Pioneer Woman’s recipe (Food Network).
Elizabeth
Yes- I was totally inspired by her method for timing and glazing! I mentioned her in the post above :-) I simplified it a bit with the sauce and changed a few things. Love the Pioneer Woman- she’s a genius!
Wendy
Agreed!
Libby
2 bonelss skinless breasts…..bake for 30 mins ….but at the oven temperature?
Thanks, Libby
Elizabeth
You can still do the same temperature, about 400 degrees! 375 will also probably work.
Jazmin
I have 5 boneless skinless chicken breast. Should I follow the same recepie as in salt,’pepper, oil cook first then add the bbq after?
What are the times for the first baking part of the oil, salt and pepper?
Then every 7 minutes add more bbq?
Elizabeth
Hi Jazmin! Boneless chicken takes less time to cook than chicken on the bone, and white meat also takes less time than dark meat. So you’ll want to cook boneless skinless chicken breasts for less time overall. I usually cook them for 35 minutes total. So I would start with 15 minutes for the first step (instead of 25), then proceed to the 7 minute increments as directed. When in doubt, you can check the temp with a meat thermometer or just by cutting into it to make sure it’s cooked! Hope that helps :-)
Shante
Yes, this was really great. My hubby thought I did more to it than what I told him. He couldn’t believe it himself. My daughter who is a very picky 2 year old ate it to the bone. I did add a step to make it crispy I put them in the broiler on low until the skin burned a little.
Elizabeth
Thanks, Shante! I made it last night as well for a family dinner and every time I can’t believe how simple it is :-) So glad y’all liked it, and I love the idea about the broiler- I’m going to try that next time!
Sierra
I am making this now. It is looking very delicious!
Elizabeth
Hope you like it! :-)
Whitney
I only have skinless boneless chicken and I want to cook it tonight. So what would the process be for that?
Elizabeth
Hi! Same process, but for a little less time. Boneless meat cooks faster than meat on the bone. If it’s breasts (white meat), less time than dark meat (thighs). When in doubt, just cut into it to see if it’s done!
Mercedes
I got home from work and found this recipe online. I like how easy amd useful your tips were! I used boneless skinless chicken thighs. Excellent recipe. It was delicious and I will be making it a again :) thanks for sharing your cooking tips!
Elizabeth
Thanks, Mercedes! So glad you liked it and found it useful :-)