Easy BBQ Chicken

5 from 2 ratings

This easy BBQ chicken recipe with homemade BBQ sauce can be baked in an oven or cooked on the grill! Moist, flavorful chicken for an easy weeknight dinner!

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: Servings

Author: Chef Lindsey

Ingredients

For the Chicken:

1 teaspoon onion powder
½ teaspoon kosher salt
black pepper to taste
6 chicken thighs boneless skinless
2 chicken breasts boneless skinless
2 teaspoons olive oil or another neutral oil

For the BBQ Sauce: [Or 1 cup store-bought BBQ]

1 1/3 cup ketchup
2/3 cup apple cider vinegar
½ c dark brown sugar packed
1 tablespoon Worcestershire sauce
2 ½ teaspoons paprika
½ teaspoon cayenne pepper optional
2 ½ teaspoons onion powder
½ teaspoon garlic powder
1 teaspoon kosher salt more or less to taste

US Customary - Metric

Instructions

Prepare the BBQ Sauce:

In a small sauce pot, combine all ingredients except salt. Whisk to combine.
Bring to a boil over medium heat then reduce heat to low. Add ½ teaspoon salt.
Simmer covered over low heat for at least 30 minutes. This allows the flavors to meld and deepen.
Taste and add additional salt as needed. The amount of salt will depend on the ketchup brand you choose.

Prepare the chicken:

Preheat oven to 375°F. Adjust the racks so your pan can fit, if necessary.
Pat chicken dry, fold the thighs in half so that the smooth part is on the outside (this makes them as thick as the breasts so they cook evenly).
Season both sides with salt, pepper and onion powder.
You can simply add the chicken to an oven-safe pan or pot, pour sauce over and bake, but I find that searing the chicken first enhances the flavor and locks in the moisture.
Heat an oven-proof skillet or sauté pan over medium-high heat with 2 teaspoons olive oil.
Sear chicken breast and thighs until golden brown, flip using a fork or tongs, and sear the second side. When both sides are a deep golden brown, spoon or pour approximately 1 cup BBQ Sauce over each piece of chicken. Cover and bake for an additional 8-12 minutes depending on the size of your chicken. The internal temperature should read 165°F when taken in the center of the thickest part of the breast or thigh.
This can also be cooked completely on the stovetop. Cover and reduce heat to medium-low.

Notes

Yield – 2 cups sauce, Serves 4-6 people
Grill Method –
Step 1: Preheat the grill to high heat, brush the cooking grates clean. Right before adding the chicken, brush the grill grates with canola oil.
Step 2: Pat chicken dry, fold the thighs in half so that the smooth part is on the outside. Season both sides with salt, pepper and onion powder.
Step 3: Place chicken on hot grill and cook until they release easily (5-6 minutes) then cook on the second side for about 5 minutes.
Step 4: Brush the top of the chicken with sauce, flip and cook for 2 minutes, brush on more sauce, then flip again. Cook until internal temperature reaches 165 degrees F when taken in the center of the thickest part of the breast or thigh.
Storage – Store leftover sauce in a clean, airtight container in the refrigerator for up to a month. Store leftover cooked chicken in an airtight container in the refrigerator for a week, or frozen for 2 months.

Nutrition