Baked BBQ Chicken with Sweet and Sticky Glaze

Baked BBQ Chicken is the best way to enjoy BBQ chicken all year round. I use only two ingredients and have perfected our baking method so the chicken turns out juicy, with the best sweet, sticky glaze every time!

This is a recipe I make at least once a month, so I’ve had plenty of time to get it just right. Over the years, I’ve tried several cooking methods, but this one consistently delivers the best results.

Here’s why you’ll fall in love with baked BBQ chicken: it gets coated in a thick, sticky glaze that caramelizes beautifully in the oven, while the chicken underneath stays tender and juicy. The recipe is almost hands-off—pop it in the oven, flip it once, then finish with a quick broil. You can use my favorite homemade BBQ sauce or whatever bottle you already have in the fridge. Either way, it’s sweet, saucy, and downright delicious.

Ingredients to gather

One of the things I love most about this recipe is the SUPER short ingredient list. It’s the recipe that I reach for when I don’t feel like cooking.

• Chicken Thighs: To make this recipe, you’ll need bone-in, skin-on chicken thighs. If you don’t like the skin, rub some BBQ sauce underneath it to flavor the meat, but keep it on for baking. The skin will help protect the meat and keep it nice and juicy.
• BBQ Sauce: The bottle you have in your fridge will do just fine! For a flavor that is a bit unique, you can try my bourbon BBQ sauce.

What cut of chicken is best for this recipe?

Chicken thighs! Specifically, bone-in, skin-on chicken thighs will yield tender, juicy chicken with a deliciously sticky glaze. Drumsticks work well, too.

Boneless chicken thighs cook very quickly, so if you use them, the BBQ sauce won’t have a chance to caramelize fully. They’ll be good, but not as good. Bone-in, skin-on chicken thighs are best!

If your family enjoys chicken breasts, I recommend my baked BBQ chicken breast recipe.

How to store BBQ baked chicken

Leftover chicken can be stored in a sealed container in your fridge for 3-4 days. I enjoy it sliced and served cold over a salad for lunch. Or warm it up on the stovetop or in the microwave with a little extra BBQ sauce.

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Baked BBQ Chicken with Sweet and Sticky Glaze

Prep: 10 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 5 minutes mins

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Baked BBQ Chicken is the best way to enjoy BBQ chicken all year round! We use only 2 ingredients and have perfected our baking method so that the chicken turns out juicy with the best sweet and sticky glaze every time!

8

Ingredients

• ▢ 8 bone-in skin-on chicken thighs
• ▢ ¾ cup BBQ sauce (divided (see notes))

Instructions 

• Place the chicken in a bowl and pour ½ cup of the BBQ sauce over top. Mix to combine then set aside while your oven heats. Or leave it to marinate in the fridge for up to 4 hours.
  8 bone-in skin-on chicken thighs
  
• Preheat your oven to 425 degrees. For easy cleanup, line a baking sheet with parchment paper. Place the chicken on the baking sheet skin side down. (Reserve any extra BBQ sauce left in the bowl.) Bake the chicken for 25 minutes.
  
• Flip the chicken over and baste the top with the BBQ sauce that was in the marinating bowl. Return to the oven and bake for another 25 minutes.
  
• Turn your oven to broil. Baste the top of the chicken with the remaining ¼ cup of BBQ sauce and broil for 3-5 minutes until the top is dark and caramelized. Keep a close eye on it and remove the chicken sooner if it starts to get too dark.
  

Equipment

Mixing Bowl

baking dish

parchment paper

Video

Notes

Even if you’re not a fan of chicken skin, rub some of the BBQ sauce under the skin and leave it on while you cook the chicken. Before you broil the chicken, you can remove the skin and baste the meat directly. This will help keep the chicken tender and juicy.

We love using our BBQ sauce for chicken in this recipe!

Nutrition

Serving: 1 chicken thigh, Calories: 363kcal (18%), Carbohydrates: 11g (4%), Protein: 24g (48%), Fat: 24g (37%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 142mg (47%), Sodium: 387mg (17%), Potassium: 358mg (10%), Fiber: 1g (4%), Sugar: 9g (10%), Vitamin A: 173IU (3%), Vitamin C: 1mg (1%), Calcium: 20mg (2%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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