Easy Baked BBQ Chicken

An overhead view of a silver baking pan filled with Easy BBQ Chicken legs and thighs with a serving bowl filled with green beans nearby.

Course: Entree

Cuisine: American

Prep Time: 10

Cook Time: 55

Resting time: 5

Total Time: 1 10

Servings:

Calories: 654kcal

Author: Kris Longwell

Juicy, tender chicken baked in the oven and brushed with our easy, flavorful homemade BBQ sauce until sticky and caramelized. This crowd-pleasing recipe is perfect for weeknight dinners, backyard cookouts, and serving with all your favorite sides.

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Equipment

baking rack in a baking sheet lined with foil (for easy clean-up)
Digital thermometer

Ingredients

1½ cups BBQ sauce
3 lbs chicken pieces skin-on, bone-in (see NOTES)
1 tablespoon olive oil or vegetable
salt and pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder

Instructions

Do Ahead

Prepare the Easy BBQ Sauce (or go with quality bottled sauce).
1½ cups BBQ sauce

Make the BBQ Chicken

Position a rack in the center of the oven and heat it to 400°F. Line a rimmed baking sheet with foil for easier cleanup, then set a wire rack on top.
Place the chicken on the rack and brush them all over with the olive oil. Season each chicken piece all over with salt, pepper, paprika, and garlic powder. Make sure the chicken is skin-side up on the rack.
3 lbs chicken pieces, 1 tbsp olive oil, salt and pepper, 1 tsp smoked paprika, 1 tsp garlic powder
Bake for 30-35 minutes, until the internal temperature (in the thickest part of the chicken) reaches 165°F.
Remove the pan from the oven. Brush the chicken generously with about ¾ cup BBQ sauce. Bake for 10 minutes.
Turn the broiler on HIGH. Brush on another layer of the BBQ sauce on the tops of each piece of chicken. Place the pan (still on the middle rack) and broil until the sauce is sticky, caramelized, and lightly charred in a few spots. This usually takes 2-3 minutes, but keep an eye on the chicken; don't let it burn!
Remove from the oven and let the chicken rest for 5-10 minutes. Serve hot with extra BBQ sauce on the side.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Bone-in, skin-on thighs and drumsticks work especially well and stay juicy. Arrange pieces of similar size together for even cooking.
Boneless, skinless thighs cook faster; begin checking them after about 20 minutes.
Add BBQ sauce near the end of baking to help it caramelize without burning. Broil briefly for extra color, watching closely.
Chicken is safe at 165°F, measured in the thickest part without touching the bone. Dark meat is often more tender around 175–185°F.
Set aside clean BBQ sauce for serving before brushing sauce onto the chicken.
Refrigerate leftover chicken in an airtight container for up to 3–4 days. Reheat in a covered baking dish at 325°F until warmed through; add a splash of water or extra BBQ sauce if needed to keep it moist.

Nutrition