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Feb 17, 2024

BBQ chicken is better from the oven. And this easy recipe proves it

If you think sweet, savory, smoky barbecue chicken requires an outdoor grill, then think again. Boasting perfectly juicy meat and delightfully crispy skin, this mind-blowing recipe requires only a

If you think sweet, savory, smoky barbecue chicken requires an outdoor grill, then think again.

Boasting perfectly juicy meat and delightfully crispy skin, this mind-blowing recipe requires only a handful of pantry staples and your trusty oven. I firmly believe this is the BBQ chicken you'll make again and again.

Truth is, the juiciest, most flavorful chicken comes out of the oven, not off the grill. Why? Because the oven delivers consistent, medium-high heat that wraps around the chicken and cooks it perfectly from all sides. Grilling involves an intense amount of high heat, one side at a time. And since most sauces contain some form of sugar, the outside often burns before the interior is cooked.

Oven barbecued chicken offers consistently perfect results, from the comfort of your air-conditioned house. Here's how to make it.

Yes, but let’s first discuss the difference between barbecue and grilling. When cooked on a grill, true BBQ chicken is cooked with the lid closed. Closing the lid creates an oven-like atmosphere and circulates the heat around the protein. This slower grilling technique cooks the chicken evenly and guarantees moist meat.

True grilling, on the other hand, is when you cook over very high heat with the lid open.

In this recipe, the BBQ sauce contains ketchup and brown sugar, two ingredients that will surely burn over high heat. So, cook without the BBQ sauce for 5 minutes on one side, then 5 minutes on the other side. Only then can you glaze with the BBQ sauce and cook to an internal temperature of 160 F or until the juices run clear. To ensure moist, flavorful BBQ chicken, be sure to cook over medium-high heat with the grill lid closed and let rest 5 minutes before serving.

I recommend bone-in, skin-on chicken because the skin and bones keep the chicken moist and add an extra layer of flavor as the chicken bakes.

You can use all breasts, thighs or drumsticks, or a combination of all three. If you only have boneless, skinless chicken, start checking the internal temperature after about 20 minutes.

Bake the chicken on a wire rack so heat can circulate underneath and crisp the skin from the bottom. If you don’t have an oven-safe rack, place the chicken on sliced onions or carrots (toss the vegetables in oil first). While a makeshift vegetable “rack” doesn’t get the bottom as crispy, you’ll end up with delicious vegetables to serve alongside the chicken.

The final temperature of perfectly cooked chicken is 165 F on a meat thermometer. This is true for all cuts of chicken. That said, you need to factor in carryover cooking, which is when the internal temperature continues to rise (typically by about 5 degrees) after the chicken is removed from the oven. For that reason, I suggest pulling the chicken from the oven at 160 degrees.

In this recipe, once we reach 160 degrees, the chicken heads back to the oven with extra sauce, guaranteeing you’ll reach 165 degrees with ease.

Need a side dish?Once you try this easy homemade mac and cheese, you'll never make boxed again

I strongly suggest you make my delectable homemade sauce. It’s sweet, tangy and a little smoky (I add a little liquid smoke for that true “outdoor flavor”).

The ingredients are all pantry staples and it’s a dump-and-stir recipe, meaning everything is combined in one bowl before the chicken joins the party to marinate.

But, if homemade BBQ sauce is a deal-breaker for you, substitute one bottle of your favorite.

Serve your BBQ Chicken with coleslaw, roasted potatoes (which you can roast at the same time as the chicken), roasted sweet potatoes, potato salad, pasta salad, and macaroni and cheese.

Makes: 4 servings

Ingredients:

For the BBQ sauce:

For the chicken:

Instructions:

Questions or comments? Email the culinary team at [email protected].