Description
This Oven Baked BBQ Chicken recipe features tender, juicy chicken pieces baked in a homemade quick barbecue sauce that balances tangy, sweet, and smoky flavors. Finished under the broiler for a caramelized glaze and crispy skin, this dish is perfect for an easy yet flavorful family meal.
Ingredients
Scale
Barbecue Sauce
- 1 cup ketchup or Australian/UK tomato sauce
- 1/4 cup apple cider vinegar
- 2 tsp Worcestershire sauce
- 4 tbsp brown sugar
- 2 tsp mustard powder
- 2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp fresh black pepper
- 1 cup water
Chicken
- 1.5 kg / 3 lb chicken thighs (bone-in, skin-on), drumsticks or wings
Garnish
- Fresh parsley, chives or finely chopped green onions, for garnish
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for baking the chicken.
- Prepare Sauce: In a ceramic or glass baking dish, whisk together the ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, mustard powder, onion powder, salt, black pepper, and water until well combined.
- Coat Chicken: Add the chicken pieces to the baking dish with the sauce, turning them thoroughly to coat all sides. Arrange the chicken skin side down to start the baking process.
- Bake Initial: Place the baking dish in the oven and bake the chicken for 20 minutes to begin cooking and infuse flavor.
- Turn and Baste: Remove the dish from the oven, carefully turn the chicken pieces over, and spoon some extra sauce over them to keep them moist and flavorful during the remaining cooking.
- Bake Further: Return the dish to the oven and bake for an additional 30 minutes until the chicken is cooked through and tender.
- Skim Fat: Optionally, tilt the pan and spoon off any excess fat that has accumulated in the dish for a leaner serving.
- Broil to Caramelize: Switch your oven setting to broiler/grill on high, generously spoon sauce over the chicken pieces again, and place the baking dish under the broiler for 2 to 3 minutes to caramelize the sauce and crisp the skin. Watch closely to prevent burning.
- Garnish and Serve: Remove the chicken from the oven, sprinkle with fresh parsley, chives, or green onions, and serve hot.
Notes
- Bone-in, skin-on chicken thighs or drumsticks provide juicier results, but you can also use wings.
- Watch carefully during broiling as the sugars in the sauce can burn quickly.
- For thicker sauce, reduce the water slightly or simmer the sauce on the stovetop before mixing with chicken.
- This recipe can be doubled easily for larger gatherings.
- Leftover chicken reheats well in the oven or microwave.
