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Oven-Baked Barbecued Chicken

July 25, 2010

Last weekend I had some people over and wanted to have a barbecue. The problem? Our grill is a “Smokey Joe” and it’s impossible to cook a bunch of chicken on it. My solution? Sear it first and bake it in the oven. The result looked and tasted like summer and everyone was happy. I read a variety of different methods for oven baked barbecued chicken and adapted it to what I thought would work best. Many methods online suggest doing only dark meat this way because it doesn’t dry out as quickly. I ignored that advice because the chicken I had on hand contained both white and dark meat. I simply took the white meat out about 10 minutes before the dark meat and basted it a couple extra times with the sauce. Let me tell you, there were no complaints! Fear not the rainy day or the balcony-less apartment, people, barbecue your chicken in the oven! Buen Provecho.

Oven Baked Barbecued Chicken, adapted from a variety of internet sources

Printer Friendly Recipe


2 cups of your favorite BBQ sauce, homemade or bottled

whole chicken, cut in pieces

spray oil (I use spray olive oil, but anything will work. Alternatively, brush your pan with a thin layer of oil)

coarse salt


flat leaf parsley or cilantro, for garnish


1. Rinse chicken and pat dry with paper towels to remove excess moisture

2. Sprinkle liberally with salt and pepper

3. Heat a frying pan for 2 minutes and spray with oil. Sear the chicken, skin side down, until the skin is a golden brown color, 2-4 minutes.  This step is essential to getting the grill look and texture. The key is to make sure the pan is not over crowded so the chicken will sear properly. I only did two or three pieces at a time so there was plenty of room. (If this is not done, the chicken will steam instead of pan sear.) Do not flip or turn the chicken.

4. Brush chicken generously with sauce (on all sides) and put in a preheated 375 degree oven for 15 minutes.

5. After 15 minutes, take the chicken out and brush it again on all sides with sauce.

6. Return chicken to oven for 25 more minutes and check white meat.

7. Remove white meat when cooked through and return dark to oven for 10 minutes more. (Total cooking time should be approximately 40 minutes for white meat  and 50 minutes for dark meat.)

8. Lightly brush with remaining sauce and sprinkle with chopped parsley or cilantro.

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