Making juicy, flavorful barbecued chicken in the oven is easy with the right techniques. Oven-barbecued chicken has all the tangy, sweet backyard flavors you love, without having to fire up the grill. This method ensures the chicken gets nicely charred and caramelized on the outside, while staying tender and moist on the inside. Follow this guide to learn how to make backyard-worthy oven BBQ chicken.
Getting Started with Oven BBQ Chicken
Making BBQ chicken in the oven requires just a few simple steps. Here is an overview of what’s involved:
- Choose Your Chicken Cuts – Whole chicken, bone-in chicken breasts, thighs, and drumsticks all work well. Leaner cuts like breasts benefit from brining.
- Make a BBQ Rub – A homemade dry rub adds lots of flavor. Use spices like brown sugar, chili powder, garlic powder, mustard powder, cumin, and salt.
- Brine the Chicken (Optional) – Soaking chicken in a salty brine solution seasons it and helps it stay juicy when cooked. Skip for bone-in pieces.
- Apply the Rub – Coat chicken all over with the spice rub up to 24 hours before cooking. Let it sit to allow flavors to penetrate.
- Roast at High Heat – Cook chicken at 400-450°F to get browned, crispy skin. Use a roasting pan fitted with a rack.
- Baste with BBQ Sauce – Brush with sauce during the last 10-15 minutes for sticky, charred flavor.
With these basics covered, let’s go over each step in more detail.
Choosing the Best Chicken for Oven BBQ
The first step in oven barbecue chicken is choosing the right cut of chicken. Here are the best options:
Bone-in Chicken Breasts
- Best for faster cooking
- Stays juicier than boneless breasts
- Gives you crispy chicken skin
- Leave bone in for flavor
Chicken Thighs
- Rich, meaty dark meat
- More fat so they stay tender
- Withstand longer cooking times
- The most flavorful option
Chicken Drumsticks
- Cheaper than other cuts
- Separate easily for single servings
- Provide crispy skin all over
- Can also do a mix of drumsticks and thighs
Whole Chicken
- Provides a variety of cuts to enjoy
- Roasts evenly all over
- Can be cut up after cooking
- Great for serving a crowd
Any of these options make fantastic oven barbecue chicken. Boneless, skinless breasts are not recommended because they tend to dry out. Go for bone-in with the skin on for the best results.
Mixing Up a Signature BBQ Chicken Rub
No barbecue chicken is complete without a flavorful homemade dry rub. The rub gives you those aromatic char-grilled flavors even when cooking in the oven.
Here are some tips for making a stellar barbecue rub for chicken:
- Use brown sugar or raw sugar, not white sugar – it provides deeper caramelized flavor.
- Smoky paprika and chili powder bring on the barbecue taste.
- Salt seasons the meat and helps form a crispy crust.
- Garlic powder, onion powder and ground mustard add zing.
- Spices like cumin, oregano, thyme and black pepper add warmth.
- Avoid salt-heavy spices like celery salt or seasoning salt blends.
This homemade barbecue rub has the ideal blend of sweet and savory flavors:
Barbecue Chicken Rub
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
Mix all the ingredients together until well combined. You can double or triple the recipe as needed. Store any extra rub in an airtight container.
Let’s look at how to get the most flavor out of this spice mix.
Brining Chicken for Added Juiciness
Soaking chicken in a brine before cooking helps ensure it turns out incredibly moist and flavorful. The salt in the brine seasons the meat and causes it to absorb and retain more moisture.
While brining is optional, it makes a big difference for large cuts like whole chickens and bone-in breasts. The brine soaks into the thicker breast meat, keeping it from drying out. Brining isn’t necessary for juicy thigh or drumstick pieces.
Here is an easy brine formula:
Basic Chicken Brine
- 1⁄2 cup salt
- 1⁄2 cup sugar
- 1 gallon cold water
Whisk salt and sugar into the water until fully dissolved. Place chicken breasts or whole chicken in the brine, cover, and refrigerate 1-2 hours. Rinse chicken and pat dry before applying the rub.
Coating the Chicken with the Spice Rub
For maximum flavor, coat the chicken all over with the dry rub up to 24 hours before roasting. Letting it sit allows time for the spices to fully penetrate the meat.
Be generous and massage the rub all over every surface using your fingers. Try coating under the skin of whole chickens or breasts for even more flavor. Refrigerate the rubbed chicken until ready to cook.
Now let’s look at how to lock in flavor and moisture while oven barbecuing.
Roasting Chicken Pieces at High Heat
Cooking bone-in chicken pieces like thighs, drumsticks and breasts at a high temperature is the secret to juicy oven BBQ results.
Aim for an oven temperature between 400-450 ̊F. Place chicken on a rack set inside a roasting pan or rimmed baking sheet. This allows air flow all around so the skin gets ultra crispy.
Some tips for perfect oven-roasted chicken:
- Roast skin-side up first to render fat and get crispy skin.
- Arrange pieces so thicker parts face outwards.
- Avoid crowding – leave space between pieces.
- Flip halfway during roasting for even cooking.
- Brush with sauce at the end to avoid burning.
Check for doneness by cutting into a piece to ensure no pink remains inside. Bone-in breasts and thighs take 30-40 minutes, while drumsticks need at least 50 minutes.
Let’s look at how to roast a whole chicken for tender, fall-off-the-bone oven barbecue.
Cooking a Whole BBQ Chicken in the Oven
Roasting a whole chicken makes an impressive oven-barbecued main dish for a crowd. Follow these tips for the best results:
Truss the Chicken
- Trussing brings the wings and legs in tight
- Helps the chicken cook evenly
- Use kitchen string or silicone trussing bands
Add Aromatics
- Stuff the cavity with lemon, onion, garlic, herbs
- Release flavor and moisture while cooking
- Can also rub butter or oil on skin
Use a Roasting Rack
- Elevates chicken off the pan
- Allows air circulation for crispy skin
- Can make a rack with vegetables
Roast at High Heat
- Cook at 425 ̊F to crisp skin before meat dries
- Start breast-side up, flip halfway
- Takes about 1 hour 15 minutes for a 4-5 lb. bird
Check for Doneness
- Breast meat should register 165 ̊F
- Thighs 175 ̊F when tested with a meat thermometer
- Juices will run clear when pierced
Once cooked, tent foil over the chicken and let rest 10 minutes before carving. Now for the best part – glazing it with sticky sweet barbecue sauce!
Brushing on Bold BBQ Sauce Flavor
Barbecue sauce gives oven chicken that sticky-sweet charred flavor you crave. For the best results, only baste the chicken during the last 10-15 minutes of roasting.
Brushing on sauce any earlier can cause it to burn or turn bitter. Wait until the end when the skin is nearly finished crisping up.
Thick, sticky barbecue sauces work best to adhere and caramelize. Whisk in a tablespoon or two of water if your sauce seems too thick.
When basting, brush the sauce on thickly and avoid tenting foil over the chicken or trapping steam. This allows the sauce to caramelize and char for finger-lickin’ goodness!
Let’s go over some quick answers to common questions about oven BBQ chicken:
Oven BBQ Chicken FAQ
Get answers to some frequently asked questions about making barbecue chicken in the oven:
What temperature is best for oven BBQ chicken?
Between 400-450°F is ideal. This high heat crisps up the skin before the meat overcooks. Lower temps take too long to crisp the skin.
How long does bone-in chicken need to roast?
30-40 minutes for bone-in breasts and thighs. 50-60 minutes for drumsticks or a whole chicken. Check for doneness with a meat thermometer.
Can you oven “BBQ” boneless chicken breasts?
It’s better to stick to bone-in chicken. The bones help keep boneless breasts juicy. If using boneless, pound them to an even thickness before cooking.
Should chicken be marinated before oven BBQ?
Marinade adds minimal flavor compared to a spice rub. It’s better to only marinate 30 mins, then remove chicken and coat with dry rub.
Is brining required for oven barbecue chicken?
It’s not mandatory, but brining does make chicken much juicier. It’s most beneficial for large cuts like bone-in breasts and whole chicken.
How do you get crispy chicken skin in the oven?
High heat (400+°F), leaving skin on, roasting skin-side up first, and avoiding steam helps the skin crisp up beautifully.
Tips for Juicy, Tender Oven BBQ Chicken
Here are some final tips for getting the best results when making barbecue chicken in the oven:
- Pat chicken dry before applying rub – drier skin crisps up better.
- Resist opening the oven door too much – this releases heat and moisture.
- Allow at least 1 inch between pieces for air flow and even cooking.
- Use an oven-safe meat thermometer to check for doneness.
- Let chicken rest 5-10 minutes before cutting for juicier meat.
- Slice across the grain of thighs and breasts for tenderness.
With these techniques, you can make backyard-worthy barbecue chicken year-round in your own oven. Crispy, saucy and full of spice rub flavor – oven BBQ chicken is easy and delicious.
Conclusion
Making moist, flavorful barbecue chicken in the oven brings the taste of summer any time of year. With a few tricks like high heat roasting, dry rubs and finishing with sauce, oven-barbecued chicken rivals what you can make on the grill. Brining, spicing and roasting bone-in thighs or a whole chicken results in juicy meat with crispy, charred skin. Give oven barbecue chicken a try and you may never go back to grilling it again!