Oven Baked BBQ Chicken

Sticky, juicy BBQ chicken made entirely in the oven with a quick homemade barbecue sauce. The chicken braises in the sauce for maximum flavor absorption, then goes under the broiler for a caramelized glaze. Five minutes of prep, one pan, and the oven does the rest.

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 5 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 392

Ingredients Equipment Method Notes

Ingredients

1 cup ketchup or Australian and UK tomato sauce
0.25 cup apple cider vinegar or white wine vinegar, sherry vinegar, or 2 tbsp plain white vinegar
2 tsp Worcestershire sauce
4 tbsp brown sugar
2 tsp mustard powder
2 tsp onion powder or garlic powder
0.5 tsp salt
0.5 tsp freshly ground black pepper
1 cup water
3 lb bone-in skin-on chicken thighs, drumsticks, or wings about 1.5 kg. Bone-in skin-on pieces are strongly recommended for best results.
fresh parsley, chives, or finely chopped green onions for garnish

Equipment

Glass or ceramic baking dish
Oven with broiler function
Basting spoon or ladle

Method

Preheat your oven to 390 degrees F (200 degrees C).
Mix all sauce ingredients directly in your glass or ceramic baking dish. Combine the ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, mustard powder, onion powder, salt, pepper, and water. Stir until fully blended.
Add the chicken pieces to the baking dish and turn each piece to coat thoroughly. Place skin side down and press each piece firmly into the sauce.
Bake uncovered for 20 minutes.
Remove the dish from the oven. Flip each piece skin side up and spoon the sauce generously over the top. Return to the oven and bake for another 30 minutes, basting once more partway through if possible.
Optional: Tilt the pan and skim or spoon off any excess fat that has pooled at the edges.
Switch the oven to the broiler on high. Spoon sauce generously over each piece, then broil for 2 to 3 minutes until the skin is caramelized and glossy. Stay at the oven and watch closely. The sauce can burn quickly.
Remove from the oven, garnish with fresh parsley, chives, or sliced green onions, and serve immediately. Spoon the pan sauce over everything on the plate.

Notes

SAUCE SUBSTITUTIONS: Ketchup can be replaced with Australian or UK tomato sauce. Apple cider vinegar can be replaced with white wine vinegar, sherry vinegar, or champagne vinegar at a one-to-one ratio, or 2 tbsp of plain white vinegar. Onion powder can be replaced with garlic powder in the same amount or one small minced garlic clove.

FOR BONELESS OR SKINLESS CHICKEN: Omit the water from the sauce completely to keep it from becoming too thin. Reduce the total bake time and monitor the internal temperature closely. Target 165 degrees F (74 degrees C) internal temperature.

PAN TIP: Use glass or ceramic for easier cleanup. If using a metal pan, line with foil then parchment before adding the sauce.

SAUCE THICKNESS: If too thick at the end, stir in a small splash of water. If too thin, pour the sauce into a small saucepan and simmer over medium heat for a few minutes until it reduces to your liking.