Best Oven Classic Bbq Chicken Recipes

OVEN BBQ CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a medium saucepan over medium heat. Add the garlic, onion, paprika, chili powder and smoked paprika and cook, stirring occasionally, until the onions soften, about 8 minutes. Add the ketchup, vinegar, butter, Worcestershire and 1 cup water. Bring to a simmer and cook, stirring occasionally, until slightly thickened and the flavors have blended, about 10 minutes.
• Pat the chicken dry and season all over with salt and pepper. Arrange the chicken skin-side down on a rimmed baking sheet. Pour the barbecue sauce over the chicken and cover with foil. Bake about 25 minutes. Remove the foil and continue to bake until the chicken is beginning to brown in spots, about 15 minutes. Turn the chicken skin-side up and bake until golden and browned in spots, about 15 minutes more. Toss to coat with the sauce on the baking sheet and serve.

OVEN CLASSIC BBQ CHICKEN

Steps:

• Cut up chicken, leaving drumsticks and thighs attached. Season chicken with salt and freshly ground black pepper. Refrigerate, covered, until ready to use (up to 24 hours).
• For sauce: In large nonreactive saucepan, melt butter. Add onion, garlic, and salt. Cook over low heat until onion is tender. Add crushed red pepper, paprika, chili powder, and black pepper; cook and stir for 1 minute.
• Add water, vinegar, brown sugar, and Worcestershire sauce; bring to a simmer. Stir in molasses. Whisk in tomato paste until smooth. Bring to a simmer over low heat. Cook, uncovered, for 10 to 15 minutes or until sauce is thickened, stirring occasionally. Taste for seasoning, adding additional salt if needed. Remove 1-1/2 cups of the sauce to prepare chicken. Store remaining in the refrigerator; reheat to serve.
• For chicken: Preheat oven to 325 degrees F. Heat 1/4 inch oil in a 12-inch skillet over medium heat. Working in batches, place chicken, skin side down, in skillet. Cook until well browned, turning once, about 5 minutes.
• Transfer browned chicken to two 2- to 3-quart rectangular glass or nonreactive baking dishes. Place skin side up, adding breast portions to one dish and leg portions to the other. Add 2 tablespoons water to each baking dish.
• Spoon reserved 1-1/2 cups barbecue sauce over chicken.* Cover chicken with parchment paper and then cover tightly with foil. (Refrigerate until ready to bake). Bake leg portions for 70 to 75 minutes and breast portions for 30 to 40 minutes (170 degrees F).
• Increase oven temperature to 450 degrees F. Uncover chicken and spoon on additional sauce. Bake, uncovered, for 10 to 15 minutes or until well-glazed and meat is very tender. Serve with remaining barbecue sauce. Store any remaining barbecue sauce, covered, in the refrigerator for up to 1 week.
• *Be sure that the sauce used on the uncooked chicken is kept separate from sauce for serving.

BBQ CHICKEN BREASTS IN THE OVEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with heavy-duty foil to make cleanup easier.
• Prepare chicken breasts by cutting off the rib meat if you wish and rinse and pat dry. Leave the skin on. Season chicken with salt and pepper and put in the pan.
• Bake in the preheated oven until juices start to appear, about 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Remove the pan and generously pour 1/2 of the barbecue sauce over chicken. Continue to bake for 20 minutes. Repeat with remaining barbecue sauce and cook until no longer pink in the centers and skin is crispy, 15 to 20 minutes more.