Baking bbq chicken in the oven is a delicious, mess-free way to enjoy juicy, finger-licking good chicken right at home. When cooked properly, oven-baked bbq chicken has crispy skin, moist meat, and rich smoky bbq flavor.
This comprehensive guide will teach you everything you need to know to cook bbq chicken in the oven that rivals what you get from your favorite barbecue restaurant or roadside grill. Whether you’re cooking for a casual family dinner or a backyard bbq party, these expert tips and tricks will help you make bbq chicken that your guests will rave about.
Benefits of Cooking BBQ Chicken in the Oven
Cooking bbq chicken in the oven has some notable advantages over grilling outdoors or other cooking methods:
- Convenience – No need to babysit a grill outside. Just pop it in the oven and you’re good to go. Perfect for quick weeknight meals.
- Even cooking – Oven heat surrounds food from all sides for consistent texture and doneness from the surface to the center. No burnt outsides or undercooked interiors.
- Temperature control – Oven heat is easier to regulate than the variable temperature of an outdoor grill. You have more control over perfectly cooked chicken.
- Uses less oil – Grilling often requires basting chicken in oil to prevent sticking. Oven-baking needs little to no oil for tasty results. A healthier option.
- No charcoal/smoke – Oven baking avoids the mess, smell, and carcingenic compounds that come from charcoal grilling. A cleaner way to get your bbq fix.
With the right preparation and cooking techniques, bbq chicken baked in the oven can deliver the same smoky depth and crispy charred texture as traditional barbecued chicken. Let’s look at how it’s done.
Picking the Right Chicken Parts for Oven BBQ
You can bake any chicken pieces in the oven with bbq sauce. But certain cuts will give you optimal texture and flavor:
Chicken Legs
Chicken legs (drumsticks and thighs) are ideal for oven bbq. They have higher fat content which keeps them moist during baking. Skin gets deliciously crispy. And the rich thigh meat takes well to long baking times. Choose bone-in and skin-on for the best results.
Chicken Wings
Wings offer built-in portion control and lots of skin that crisps up nicely in the dry heat of an oven. Go for whole wings or drumettes. Skip boneless wings which won’t get as crispy.
Chicken Breasts
Boneless chicken breasts work but require some special handling. They cook quicker than dark meat so monitor carefully to avoid drying out. Brine first and bake gently to boost moisture. Skinless breasts will still pick up flavor from bbq sauce.
Whole Chicken
A whole bbq chicken makes a dramatic table centerpiece. Spatchcocking (removing backbone and flattening) helps it cook evenly. Leave skin on and use thighs for maximum juiciness.
Seasoning and Brining Chicken for Oven BBQ
To infuse chicken with flavor before baking, use either a dry rub or a wet brine.
Dry Rub
A homemade dry rub imbues the meat with spice and savory depth. Apply the rub 1-2 hours before baking:
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Gently loosen the skin and massage some of the rub mix directly onto the meat before applying the rest all over the skin. The sugars will caramelize for nice charring.
Wet Brine
Soaking chicken in a saltwater brine solution before cooking boosts moisture and makes it irresistibly seasoned throughout:
- 1⁄4 cup kosher salt
- 1⁄4 cup brown sugar
- 2 cloves crushed garlic
- 1 tablespoon black peppercorns
- 1 gallon water
Stir to dissolve salt and sugar. Submerge chicken pieces for 1-2 hours. Rinse and pat dry before baking. Discard brine after use.
How to Make Oven BBQ Chicken Perfectly Cooked
Follow this step-by-step process for bbq chicken with crispy skin and juicy tender meat:
1. Prepare the Pan
Line a rimmed baking sheet with heavy-duty aluminum foil. For easy cleanup, spray foil with nonstick cooking spray or brush with oil. Arrange chicken pieces skin side up with space between each one.
2. Bake Uncovered
Cook chicken uncovered at 425°F for 30-40 minutes until skin starts browning and meat is almost cooked through. Dark meat takes longer than white.
3. Apply BBQ Sauce
Brush chicken pieces generously with your favorite bbq sauce. Use a sauce with some sweetness to encourage caramelization and charring.
4. Finish Cooking
Return pan to oven and bake 10-15 minutes more. Basting with sauce every 5 minutes. Cook until bbq sauce is thick and sticky and chicken is fully cooked (165°F internal temperature).
5. Rest and Serve
Let chicken rest 5 minutes before serving for juicier meat. Garnish with extra sauce, chopped scallions, and sliced pickles. Enjoy!
Pro Tip: For crispiest skin, turn oven to broil for 1-2 minutes at the end to finish. Watch closely to avoid burning.
How Long to Cook BBQ Chicken in the Oven
Total oven bbq chicken cooking time depends on the specific pieces you are baking:
- Chicken wings – 40-50 minutes
- Chicken drumsticks – 50-60 minutes
- Chicken thighs – 55-65 minutes
- Boneless chicken breasts – 30-40 minutes
- Whole chicken – 1 hour 15 minutes to 1 hour 30 minutes
The time will vary based on the thickness of the meat and whether bone-in or boneless. Always use a meat thermometer to confirm chicken reaches safe 165°F internal temperature.
Best Oven Temperature for BBQ Chicken
The two-step method of starting chicken at a high temp (425°F) to brown the skin then finishing covered in sauce at 350°F works perfectly. The initial high heat crisps up the exterior. The lower temp gently cooks through without overdrying.
Conventional ovens work great. For even better results, try a convection oven. The fan circulation will ensure your bbq chicken cooks evenly on all sides.
Monitor thickness and adjust temperature as needed. Thicker chicken legs and thighs can handle higher heat while thin breasts should bake more gently.
How to Make Crispy Oven BBQ Chicken Skin
The key to ultra-crisp bbq chicken skin in the oven is drying it out thoroughly first. Follow these tips:
- Pat chicken dry – Wipe off any moisture from brining and blot with paper towels
- Air dry in fridge – Let chicken pieces rest uncovered in the fridge for 8-12 hours before baking. The cool dry air will dehydrate the skin.
- Start skin side up – Arrange chicken skin side up on the pan at the beginning of baking. Fat will render from the skin as it cooks.
- Finish under broiler – Crisp the skin at the end by broiling for 1-3 minutes until browned (watch closely).
Best BBQ Sauces for Oven Chicken
You can’t go wrong pairing tender oven-baked chicken with any of these tasty bbq sauce flavors:
- Classic Sweet and Tangy – Blend of molasses, ketchup, vinegar, and spices. Family-friendly option.
- Kansas City Classic – Tomato-based sauce with sweetness from brown sugar. Nice balance.
- Spicy Chipotle – Smoky flavor and medium heat from adobo sauce. For bold chicken.
- Honey Bourbon – Notes of brown sugar and oakwood mellowed with honey. Sophisticated flavor.
- Alabama White – Tangy mayo-based sauce made with vinegar and ground pepper. Unique twist.
When basting chicken, stick to thicker classic-style bbq sauces rather than thin vinegar sauces to avoid dripping.
Cooking Tips for Moist Oven BBQ Chicken
The oven’s dry heat can easily dry out chicken. Here are some pro tips to keep it finger-licking moist:
- Marinate first – Soak chicken for 30+ minutes in buttermilk, yogurt, juice, or wine before cooking.
- Brine if baking boneless breasts – Saltwater brine infuses moisture (see brine recipe above).
- Use bone-in and skin-on – Bones and skin help retain natural juices in the meat.
- Loosely tent with foil – Covering loosely steams chicken underneath as it cooks .
- Mist with broth – Occasionally spray chicken with low-sodium chicken broth for a moisture boost.
- Let rest before cutting – Carryover cooking during standing finishes without overdrying.
Expert Tips for Roasting Whole BBQ Chicken
Here is a quick guide to oven-roasting a whole chicken drenched in sticky sweet bbq sauce:
- 4-6 lb whole chicken, rinsed and patted very dry
- Olive oil for rubbing
- Spice rub of your choice
- 1 cup bbq sauce divided
- Prepare oven and roasting pan for 450°F
- Truss chicken for compact shape
- Rub all over with oil then spice mix
- Roast breast side up for 30 minutes
- Brush with some bbq sauce and roast 30 minutes more
- Turn chicken over, brush with more sauce
- Roast 30-60 minutes until 165°F in thighs
- Rest 10 minutes before serving
The two-stage roasting keeps meat juicy while the sugars in the bbq sauce caramelize into an irresistible sticky coating.
Common Questions About Oven BBQ Chicken
How do you keep oven bbq chicken from drying out?
- Brine chicken in saltwater before roasting
- Sear at high temp then finish covered at lower temp
- Tent loosely with foil to steam while cooking
- Mist occasionally with low-sodium broth
- Ensure 165°F final internal temperature
Should you wrap bbq chicken in foil in the oven?
Wrapping bbq chicken in foil partway through roasting will steam it allowing it to cook fully while keeping it moist. But uncovered chicken will have crisper skin. If crispy skin is your priority, skip the foil.
Do you put bbq sauce on chicken before or after cooking?
Both! Apply some sauce during the last 10-15 minutes of oven roasting to let it caramelize. Then brush on more after cooking when serving for great flavor and moisture.
What’s the best cut of chicken for oven bbq?
Chicken thighs and drumsticks work wonderfully. Their higher fat content and juicy dark meat stay moist under oven heat. The skin also crisps up beautifully. Boneless skinless breasts need more care not to dry out.
How long does a whole bbq chicken take in the oven?
Figure on roasting a 4-6 pound whole chicken spatchcocked at 450°F for about 1 hour 15 minutes up to 1 hour 30 minutes until the thickest part of a thigh reads 165°F.
Oven BBQ Chicken Recipe Ideas
Now that you know the secrets of how to cook perfect bbq chicken in the oven, here are some delicious recipe ideas to try:
Chili Lime BBQ Chicken Thighs
- 8 bone-in, skin-on chicken thighs
- Marinade: lime juice, olive oil, cumin, chili powder, cilantro
- Baste: Sweet and smoky bbq sauce spiked with lime juice
Bacon-Wrapped BBQ Chicken Breasts
- 4 boneless, skinless chicken breasts
- Wrap: Thinly sliced bacon
- Glaze: Sweet bourbon bbq sauce brushed on after baking
Peri Peri Spicy Oven-Baked Chicken Wings
- 5 pounds chicken wings, split into drumettes
- Marinade: Garlic, lemon juice, peri peri sauce, paprika, cayenne
- Toss: More peri peri sauce after baking
Korean BBQ Chicken Drumsticks
- 8 chicken drumsticks
- Marinade: Soy sauce, brown sugar, sesame oil, garlic, ginger
- Glaze: Gochujang (Korean chili paste)
Beer Can BBQ Whole Chicken
- 1 4-5 pound whole chicken, spatchcocked
- Season: Chili powder, paprika, brown sugar, salt
- Add: Open beer can in cavity
- Baste: Sweet tomato-based bbq sauce
Get creative and come up with your own signature bbq chicken recipes baked to finger-lickin’ perfection in the oven. Enjoy!