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This baked BBQ chicken always wins hearts with its smoky tang and tender, juicy meat. It’s super simple to put together and great for a laid-back weeknight dinner or a chill weekend hangout.
I first whipped this up for a family barbecue and was shocked at how fast it vanished. It’s now my easy go-to for meals that feel a bit special.
Needed Ingredients
- Chicken thighs or drumsticks: about two pounds for juicy, tasty meat skin-on adds a richer flavor
- Barbecue sauce: one cup gives a thick, sticky coat that boosts the smoky vibe
- Olive oil: one tablespoon locks in juices and stops sticking extra virgin tastes best
- Garlic powder: a teaspoon for cozy savory flavor freshly ground if you can
- Onion powder: a teaspoon for added sweetness and complexity
- Smoked paprika: half a teaspoon gives that smoky punch try Hungarian or Spanish for deeper taste
- Salt and black pepper: season enough to taste
Step-By-Step Cook Guide
- Heat Up The Oven:
- Get your oven ready at 400°F (200°C) so it cooks the chicken evenly and quick.
- Prep And Season Chicken:
- Generously rub salt, pepper, garlic powder, onion powder, and smoked paprika over the chicken pieces. Lay them out in a single layer in a baking tray for even cooking.
- Apply Barbecue Sauce:
- First brush the chicken with olive oil to keep it juicy. Then spread the barbecue sauce evenly over each piece using a brush.
- Cover And Cook:
- Tightly cover the tray with foil to trap moisture. Bake for around half an hour until the chicken is almost fully cooked and tender.
- Uncover And Sauce Again:
- Take off the foil and add another thick coat of barbecue sauce on top. Put it back in the oven without cover for 10 more minutes. This makes the sauce sticky and caramelly.
- Let It Rest:
- After baking, give the chicken a few minutes to settle so the juices stay locked in. Serve warm with your favorite side dishes.
I once made this baked BBQ chicken for a family reunion. Everybody, from little kids to grandparents, loved it. The easy prep meant more chill time with family while still tasting amazing.
Storing Tips
Let any leftovers cool down fully before wrapping tightly in foil or an airtight container. Keep in the fridge up to four days or freeze for longer. When reheating, bake covered at 350°F until warmed so it stays moist.
Ingredient Swaps
Feel free to switch thighs with drumsticks if you prefer one type of meat over the other. Try smoked chipotle powder in place of smoked paprika if you want some smoky heat. Go with homemade or store-bought barbecue sauce based on whether you prefer sweet, tangy, or spicy flavors.
Great Sides To Serve
This baked BBQ chicken makes a tasty, no-fuss meal perfect anytime. You’ll dig the smoky flavors and tender bites every time.
Frequently Asked Cooking Questions
- → Which chicken part is best here?
Thighs or drumsticks work great because they stay juicy and tender while baking.
- → Can I swap out the BBQ sauce?
Absolutely, use any BBQ sauce you like—sweet, spicy, or smoky—whatever you’re in the mood for.
- → Why should I cover the chicken when baking?
Covering traps steam to keep the chicken moist, stopping it from drying out before the sauce gets that nice caramelized finish.
- → How do I tell when the chicken is done?
It’s done when it hits 165°F (75°C) inside and the juices run clear when poked.
- → Can this be made ahead of time?
Yes, marinate the chicken with spices and BBQ sauce beforehand to boost the flavor before cooking.