Tulo

BBQ Baked Chicken Recipe

A dry spice rub goes on first so the chicken skin crisps and browns instead of steaming under wet sauce, and the barbecue sauce is added in two stages, once partway through baking and again at the end under the broiler, so it caramelizes into a sticky glaze instead of just sliding off or burning.

Prep
10 min
Cook
40 min
Total
50 min
Servings
4

Ingredients

Servings4
  • 8 thighs (about 3 lbs) bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup barbecue sauce

Nutrition per serving

Calories
645
Protein
45g
Carbs
27g
Fat
40g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and arrange them skin-side up in a 9x13-inch baking dish, leaving a little space between pieces.
  2. 2In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, and pepper. Drizzle the chicken with olive oil, then rub the spice mix evenly over all sides, tucking some under the skin if you can.
  3. 3Bake uncovered for 20 minutes, until the skin has started to brown and the pieces have released some fat into the dish.
  4. 4Remove the dish from the oven and brush about half the barbecue sauce over the chicken, working it into the crevices of the skin.
  5. 5Return to the oven and bake for another 15-20 minutes, until an instant-read thermometer inserted into the thickest part of a thigh (avoiding the bone) reads 165°F (74°C).USDA safe minimum for poultry: 165°F (74°C)
  6. 6Switch the oven to broil, brush on the remaining barbecue sauce, and broil for 2-4 minutes, watching closely, until the sauce is bubbling and slightly charred at the edges.
  7. 7Let the chicken rest for 5 minutes in the dish before serving, spooning any pan juices back over the top.
How to Use a Meat Thermometer

Tips & variations

  • Bone-in, skin-on thighs stay juicier and more forgiving than boneless breasts, which can dry out before the sauce has time to caramelize.
  • For extra-sticky glaze, stir a tablespoon of honey or brown sugar into the barbecue sauce before brushing it on.
  • Boneless chicken breasts or thighs work too, but cut the initial uncovered bake to about 12 minutes and check temperature earlier, since they cook faster.
  • Add a squeeze of lime and a scattering of sliced scallions right before serving for a brighter finish against the sweet sauce.

Storage & reheating

Refrigerate leftover chicken in an airtight container for up to 4 days. Reheat covered in a 325°F (163°C) oven for 15-20 minutes to keep the glaze from drying out, or microwave in short bursts. Freeze cooked, cooled chicken in a freezer bag for up to 3 months; thaw overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • Line the baking dish with foil first if using a heavily sugared sauce; the caramelized drips can be a pain to scrub off glass.
  • Letting the chicken sit at room temperature for 15 minutes before it goes in the oven helps it cook more evenly than putting it in cold from the fridge.

FAQ

What temperature should baked BBQ chicken reach?

165°F (74°C) at the thickest part, checked near but not touching the bone. Bone-in pieces often look done on the outside well before the meat near the bone hits a safe temperature.

Why is my barbecue sauce burning instead of caramelizing?

This usually happens when sauce goes on too early or the broiler is left on too long. Add sauce partway through baking, then use the broiler only for the last few minutes and watch it closely since sugar can go from glazed to burnt in under a minute.

Can I make this with chicken breasts instead of thighs?

Yes, but breasts dry out faster. Reduce the initial uncovered bake to about 12 minutes and start checking temperature around the 25-minute total mark rather than waiting for the full time given for thighs.

Can I use a homemade barbecue sauce instead of bottled?

Yes, any sauce with a similar sugar and vinegar balance works. Thinner homemade sauces may need an extra brushing since they run off the chicken more easily than thicker bottled versions.

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