I’m so excited to share this Oven Baked BBQ Chicken with Quick Homemade Barbecue Sauce Recipe with you! This dish quickly became a favorite at my house because it combines the deep, smoky flavors of traditional barbecue with the convenience of baking in the oven—no grill required. The homemade sauce is tangy, sweet, and just the right amount of spicy, made from simple pantry ingredients you probably already have, which makes it an easy go-to dinner for busy weeknights or casual weekend gatherings.
What I love most about this Oven Baked BBQ Chicken with Quick Homemade Barbecue Sauce Recipe is how juicy the chicken stays thanks to baking it skin-on and bone-in, which locks in all those delicious juices. Plus, the final broil step caramelizes the sauce beautifully, creating a sticky, mouthwatering glaze that’s simply irresistible. Whether you’re a seasoned home cook or just starting in the kitchen, you’ll find this recipe approachable, satisfying, and perfect for serving family or friends.
Why You’ll Love This Recipe
- Easy Homemade Sauce: You’ll whip up a delicious barbecue sauce using simple ingredients right from your pantry, no bottled sauces needed.
- Juicy, Flavorful Chicken: Baking bone-in, skin-on pieces ensures the chicken stays tender and flavorful while soaking up the sauce.
- Minimal Hands-On Time: Prep, bake, baste, broil—simple steps that fit well into your schedule without a fuss.
- Versatile and Crowd-Pleasing: Perfect for weeknight family dinners or casual get-togethers, this dish is always a hit.
Ingredients You’ll Need
Each ingredient plays a key role in bringing out the classic barbecue flavor. I always keep these staples stocked, so I can whip up this Oven Baked BBQ Chicken with Quick Homemade Barbecue Sauce Recipe anytime the craving hits.
- Ketchup or tomato sauce: Great for providing that familiar tang and sweetness—if you’re in Australia or the UK, tomato sauce works perfectly as a substitute.
- Apple cider vinegar: Adds the necessary tang and a touch of acidity to balance the sweetness.
- Worcestershire sauce: Brings a savory, umami depth to the homemade barbecue sauce.
- Brown sugar: Essential for that caramelized sweetness in the sauce that sticks so well to the chicken.
- Mustard powder: Adds subtle warmth and complexity to the flavor profile.
- Onion powder: Gives a punch of savory flavor — you can also substitute with garlic powder if you prefer.
- Salt and black pepper: Basic seasonings to enhance every bite.
- Water: Keeps the sauce perfectly saucy and balances thickness.
- Bone-in, skin-on chicken thighs, drumsticks, or wings: These cuts are best for juicy, flavorful results with this oven baking method.
- Fresh parsley, chives, or green onions: Fresh herbs to garnish and brighten the finished dish.
Variations
I absolutely encourage you to make this recipe your own! Over time, I’ve tweaked the sauce a bit and tried different chicken cuts, and each variation brings something unique to the table.
- Use boneless chicken: When I’m in a hurry, I’ve swapped bone-in thighs for boneless, but just remember to reduce cooking time slightly and watch the broiling step carefully to avoid drying out.
- Spicy kick: Adding a pinch of cayenne pepper or hot sauce to the barbecue sauce really amps up the heat—my family loves this for weekend dinners.
- Sweet and smoky: I sometimes stir in a teaspoon of smoked paprika or a little liquid smoke to the sauce for an extra depth of flavor.
- Low sugar version: Try reducing the brown sugar and adding a splash of maple syrup or honey instead for a subtler sweetness with natural sweetness nuances.
How to Make Oven Baked BBQ Chicken with Quick Homemade Barbecue Sauce Recipe
Step 1: Preheat and Prepare the Sauce
Start by preheating your oven to 200°C (about 390°F) so it’s ready when the chicken and sauce are assembled. Next, mix together all the ingredients for the barbecue sauce right in your baking dish—ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, mustard powder, onion powder, salt, pepper, and water. I use a glass or ceramic dish for easy cleanup and even baking. Stir it up until everything’s combined and the sugar starts dissolving a bit.
Step 2: Add the Chicken and Bake
Place the bone-in, skin-on chicken pieces into the sauce and turn them over so they’re nicely coated. I start with the skin side down—it helps the sauce soak into the meat without burning the skin on the bottom. Pop the dish into your preheated oven for 20 minutes. This opens up the chicken fibers to absorb those delicious flavors ahead of the rest of the bake.
Step 3: Turn and Baste
Take the dish out after 20 minutes, turn the chicken pieces over, and spoon the sauce over the top generously. The basting keeps the skin moist and helps build layers of sticky barbecue goodness. Then bake for another 30 minutes so the chicken cooks through and the sauce thickens.
Step 4: Skim Fat and Broil for the Perfect Finish
Once the chicken is fully cooked, tilt your pan and spoon off any excess fat floating on top if you want a leaner dish—this step is optional but I find it makes the sauce less greasy. Then, switch your oven to broil or grill on high. Spoon on another generous layer of sauce and slide the dish under the broiler for 2-3 minutes. This step caramelizes the sauce and crisps up the skin just right. Watch it carefully—you don’t want the sauce to burn!
Finally, garnish the chicken with fresh parsley, chives, or finely chopped green onions—this adds a fresh pop of color and flavor. Serve hot and enjoy!
Pro Tips for Making Oven Baked BBQ Chicken with Quick Homemade Barbecue Sauce Recipe
- Use bone-in chicken: I learned the hard way that boneless cuts just don’t get as juicy or flavorful in this recipe—the bone keeps things moist during baking.
- Watch the broiling step closely: A minute too long and the sauce can burn; I stand right by the oven for this part to get the perfect caramelization.
- Choose the right pan: I prefer glass or ceramic dishes because they’re easy to clean and help bake the sauce evenly without scorching.
- Adjust sauce thickness easily: If the sauce gets too thick before baking ends, just add a splash of water; if too thin, pop the pan back in the oven for a couple of minutes to thicken.
How to Serve Oven Baked BBQ Chicken with Quick Homemade Barbecue Sauce Recipe
Garnishes
I’m a big fan of fresh herbs on top—parsley, chives, or chopped green onions all add that fresh, vibrant note that balances the rich, sticky sauce. Sometimes I squeeze a little fresh lemon juice over the top just before serving for brightness.
Side Dishes
For sides, I gravitate toward classic Southern-style dishes like creamy mashed potatoes, cornbread, or a crisp green bean salad. Coleslaw or lemony potato salad also complements the smoky, sweet chicken perfectly, cutting through the richness with a bit of acidity.
Creative Ways to Present
When I want to impress guests, I serve the chicken pieces on a large wooden board surrounded by bowls of side salads and freshly baked rolls. It creates a warm, family-style vibe that’s both inviting and festive. For a casual twist, I’ve also shredded the leftover chicken to top nachos or mix into wraps the next day.
Make Ahead and Storage
Storing Leftovers
I store any leftover chicken and sauce in an airtight container in the fridge for up to 3 days. I find the flavors actually taste better the next day when they’ve had time to mingle more. Just be sure to cool it completely before refrigerating to keep the best texture.
Freezing
This dish freezes beautifully! I usually freeze the cooked chicken and sauce separately in freezer-safe bags or containers. When you’re ready to eat, thaw in the fridge overnight, then reheat gently on the stovetop or in the oven.
Reheating
To keep the chicken juicy when reheating, I cover the dish with foil and warm it in a 175°C (350°F) oven for 15-20 minutes until heated through. If you want to crisp the skin again, finish with a quick broil for 1-2 minutes, but watch it closely to avoid burning.
FAQs
-
Can I use boneless, skinless chicken breasts in this Oven Baked BBQ Chicken with Quick Homemade Barbecue Sauce Recipe?
While this recipe shines with bone-in, skin-on pieces for juiciness and flavor, you can use boneless, skinless chicken breasts if needed. Just keep in mind they’ll cook faster and won’t be quite as moist. I recommend reducing the baking time and keeping a close eye during broiling to prevent dryness.
-
Can I make the barbecue sauce ahead of time?
Absolutely! The sauce can be mixed a day before, which actually lets the flavors meld even better. Just store it covered in the fridge and bring to room temperature before using it to coat your chicken.
-
What if I don’t have apple cider vinegar?
No worries—white wine vinegar, sherry vinegar, or even a mild white vinegar can be substituted in equal measure. Each adds a slightly different tang, but all work well to balance the sauce’s sweetness.
-
How do I prevent the barbecue sauce from burning under the broiler?
The broiling step caramelizes the sauce beautifully but happens quickly. I suggest watching the chicken closely and broiling for just 2-3 minutes, and no more. Standing right by with the oven door cracked a little open helps keep an eye on progress.
Final Thoughts
This Oven Baked BBQ Chicken with Quick Homemade Barbecue Sauce Recipe is one that I keep coming back to whenever I want a comforting meal that feels special but doesn’t take hours to prepare. I love sharing it with friends because it always impresses without any fuss. Give it a try for your next dinner—you’ll enjoy the juicy chicken, the sticky, vibrant sauce, and how effortlessly it all comes together in your oven. Trust me, this one’s a keeper!
PrintOven Baked BBQ Chicken with Quick Homemade Barbecue Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 5 – 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A delicious Oven Baked BBQ Chicken recipe featuring juicy bone-in, skin-on chicken pieces baked in a tangy and sweet homemade barbecue sauce. This method ensures tender, flavorful chicken finished with a quick broil for caramelized perfection. Perfect served with classic southern sides like mashed potatoes, coleslaw, or cornbread.
Ingredients
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
- Fresh parsley, chives or finely chopped green onions, for garnish
Instructions
- Preheat Oven: Set your oven to 200°C (390°F) to prepare for baking the chicken.
- Prepare Sauce: In a ceramic or glass baking dish, thoroughly mix all the sauce ingredients except the water. Then stir in 1 cup of water to loosen the sauce.
- Coat Chicken: Add the chicken pieces to the baking dish and turn them to fully coat in the sauce. Place the chicken skin-side down in the dish.
- Bake Initial: Bake the chicken in the preheated oven for 20 minutes to start cooking and infusing flavor.
- Turn & Baste: Remove the chicken from the oven, turn the pieces over, and generously spoon more sauce over them to enhance flavor and moisture.
- Bake Further: Return the chicken to the oven and bake for an additional 30 minutes to ensure it is cooked through and tender.
- Optional Fat Skimming: Tilt the pan and spoon off any excess fat from the surface of the sauce if desired for a leaner dish.
- Broil/Grill Finish: Switch your oven to broil/grill on high. Spoon sauce over the chicken again, then place under the broiler for 2 to 3 minutes to caramelize the sauce and crisp the skin. Watch carefully to prevent burning.
- Garnish & Serve: Remove from oven, garnish with chopped fresh parsley, chives, or green onions, and serve immediately.
Notes
- For sauce substitutes: ketchup can be replaced with tomato sauce as used in Australia/UK, apple cider vinegar can be replaced with white wine, sherry, or champagne vinegar, or 2 tbsp regular white vinegar; onion powder can be replaced with garlic powder or 1 finely minced garlic clove.
- This recipe works best with bone-in, skin-on chicken pieces such as thighs, drumsticks, or wings. Boneless or breast chicken will require adjustments to the sauce and cooking time.
- Use a ceramic or glass baking dish or a metal pan lined with foil and parchment paper to make cleanup easier as the sauce can stick and require scrubbing.
- Adjust sauce thickness by adding water if too thick at the end or returning the pan to the oven briefly to thicken if too thin.
- Barbecue sauce recipe adapted from the Neely’s recipe on Food Network.
- Nutrition info assumes excess fat skimming and consumption of all sauce.
Your email address will not be published. Required fields are marked *