Best 17 Baked Bbq Chicken Recipes

BAKED BBQ CHICKEN WINGS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil and lightly brush with 1 teaspoon oil.
• Place wings in a single layer on the prepared pan, skin-side up, with a little space between each wing. Brush the top of each wing with the 1/3 cup oil. Brush hot sauce over the oil layer.
• Bake in the preheated oven, basting with pan juices a few times, until wings are browned, 1 1/2 to 1 3/4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove pan from oven and soak up excess grease with paper towels. Spread barbeque sauce over top side of wings.
• Return wings to oven and bake for 5 minutes. Spread a second layer of barbeque sauce over wings; bake for 5 minutes more.

BBQ CHICKEN BAKED POTATOES

Steps:

• For the chicken: Add the chicken, BBQ sauce, honey, vinegar, salt, chipotles, garlic and onion to a multi-cooker along with 1/4 cup of water and toss to combine. Cover and position the vent to Sealing. Set to pressure cook on high and set the timer to 12 minutes.
• When the time is up, quick-release the steam, then remove the lid. Remove the chicken to a large bowl and shred with 2 forks. Add the sauce to the meat in 1/4-cup increments until it has become saucy but not soupy. Reserve the remaining sauce for serving or freeze for future use (see Cook's Note).
• For the potatoes: Preheat the oven to 400 degrees F.
• Prick each potato all over with a fork. Rub vegetable oil on each potato and bake on a baking sheet for 1 hour. Slice the potatoes lengthwise three-quarters of the way through. Add 2 cups chicken, 1/2 cup sour cream, 1/2 cup Cheddar, 1/4 cup green onion and drizzle of reserved sauce to each potato. Serve immediately.

BAKED BBQ CHICKEN TENDERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch casserole dish with cooking spray.
• Combine barbeque sauce, barbeque seasoning, and caramel sauce in a shallow dish. Reserve 2 tablespoons of the mixture.
• Dip each chicken tender into the barbeque sauce mixture and coat thoroughly. Place in the prepared casserole dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. Baste with reserved sauce and continue baking for 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED CHICKEN IN A SWEET BBQ SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder, and cumin in a bowl until thoroughly combined.
• Place the chicken breasts into a 9x13-inch baking dish, and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides.
• Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of a breast should read 160 degrees F (70 degrees C). Remove the chicken from the baking dish, and keep warm.
• Pour the remaining sauce into a saucepan, place over medium heat, and bring to a boil. Whisk the cornstarch and water together in a small bowl until smooth. Whisk the cornstarch mixture into the sauce; reduce heat to a simmer, and allow the sauce to thicken, whisking constantly. Return the chicken to the dish, and pour the thickened sauce over the chicken to serve.

EASY BAKED BBQ CHICKEN

Steps:

• Preheat oven to 425.
• Mix BBQ Sauce and A1 together.
• Brush chicken with sauce mixture.
• Bake for 40 Minutes, Repeatedly Basting with Sauce until its gone.

BAKED BBQ FRIED CHICKEN

Steps:

• In a large bowl, whisk together the eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper with a fork until smooth. In another large bowl, stir together the flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning.
• Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C). Use a fork to pick up one chicken strip at a time, and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again. Place coated strips into the hot oil to fry. Do not over crowd, just cook in batches. Once chicken is browned on one side, flip over, and brown on the other side.
• Preheat the oven to 300 degrees F (150 degrees C). Butter one 12x20 inch glass baking dish, or two 9x13 inch baking dishes. Pour enough barbeque sauce into the dish to coat the bottom. Arrange fried chicken strips in rows in the prepared dish. Pour remaining sauce over the top.
• Bake for 10 to 15 minutes in the preheated oven, until the sauce is caramelized onto the chicken.

SUPER MOIST OVEN BAKED BBQ CHICKEN

Steps:

• 1. How to Make it: Remove skin from chicken breasts and place them in a large Ziploc bag.
• 2. Combine olive oil, smoked paprika, lemon juice, and garlic in a small bowl.
• 3. Pour over chicken.
• 4. Let chicken marinate for at least an hour, up to 24 in the fridge.
• 5. Preheat oven to 350 degrees. Remove chicken from bag and place on a baking sheet. Season with salt and pepper.
• 6. Bake for 20 minutes.
• 7. Brush a layer of BBQ sauce on the chicken. Return to the oven.
• 8. Repeat brushing with BBQ sauce every 5 minutes until the chicken is cooked through, about 15 to 20 minutes longer.
• 9. Chicken is done when it reaches an internal temperature of 165 degrees F when read with a thermometer inserted into the thickest part of the breast. Enjoy with your favorite side dishes and some BBQ sauce for dipping.

BAKED BBQ CHICKEN WITH RICE

Steps:

• Preheat oven to 400°F.
• Removed skin from chicken and rinse well. Set aside to dry a bit while you perform the other steps.
• Spray the (in)sides of your baking dish with cooking spray, it will make cleanup easier.
• Combine BBQ Sauce, Ketchup and sugar in the baking dish. Add in the (optional) chopped vegetables. (You don't have to stop at the ones I've listed. Also good in there is grated carrot, cauliflower, corn, eggplant, mushrooms -- whatever! Just stay away from vegetables that will introduce too much liquid like squash, cucumber and cabbage. You don't want a runny BBQ sauce.).
• Stir that all up and place your chicken in the baking dish. I like to 'toss' the chicken so it gets completely coated in the bbq.
• Cover with foil and place into oven.
• Bake for 1 hour (up to 1.5 hours -- until you see the chicken start to degrade from the bone).
• Remove foil and return to oven another 15 to 20 minutes to cook sauce on chicken.
• Serve atop or beside rice covered in the extra BBQ sauce (and vegetables, if you've added any).
• ** You can also cook this meal in your crock pot (not the rice, of course)-- just throw it all in there. and make the rice when you get home.
• ** If you have only 2 people to feed, you can do as I have done for the photo and cook up a single large breast (with skin and bone in -- for flavor) in a covered skillet along with the vegetables. Flip after 15 minutes. After another 20 to 25 minutes, pull the breast out, remove skin and debone, cut into cubes. It may not be cooked completely (especially if you threw it in there frozen), so you may see some blood . Then add BBQ Sauce, Ketchup and sugar to pan, and return the chicken to the sauce. Let cook uncovered for about 15-20 minutes to reduce sauce. Alternatively, you could (if you had time and the inclination) place the chicken cubes on a pan, coat with sauce, roast for 20-30 minutes at 400F, put it over your rice and BBW /w veg.
• The most important things to understand are: 1) it is the flavor of the chicken bones and ketchup that make the BBQ sauce mild enough to eat straight over rice, and 2) avoid vegetables that will add liquid to the sauce.
• Now, go forth and make BBQ Chicken over rice. :).

BIG DADDY'S BAKED BBQ CHICKEN

Steps:

• Preheat oven to 350°F.
• Mix Cider, Tomato Paste, Brown Sugar, Molasses, Hot Sauce, Cider Vinegar, Thyme, & Chili Paste in a bowl.
• Place 1/4 cup of BBQ sauce mixture aside for later use.
• Place chicken in a large zip-lock bag and pour the rest of BBQ sauce into the bag and shake well to coat the chicken. Marinade for at least 1 hour in the refrigerator.
• Place the chicken in a coated baking pan. Bake for 45 minutes.
• Poke the chicken with a fork, it is done when clear juice comes out of the chicken.
• After skimming the fat from the drippings, pour the drippings into a small sauce pan. Stir in the 1/4 cup of marinade set aside earlier. Cook over low heat for two minute while stirring.
• Pour over chicken.
• Place chicken in broiler and broil for 3-5 minutes to allow sauce to carmelize.
• Serve.

BAKED BBQ CHICKEN

Steps:

• HEAT oven to 375°F.
• POUR sauce over chicken in 13x9-inch baking dish.
• BAKE 25 minute or until chicken is done (165ºF).

BAKED BBQ CHICKEN

Steps:

• Preheat the oven to 350 degrees F. Prepare a grill to medium-high heat.
• In a small dish, combine the salt, chile powder, garlic powder and black pepper. Brush the chicken with the olive oil and sprinkle on all sides with the spice mixture.
• Brush the grill with oil. Place the chicken skin-side down on the grill and cook for 5 minutes. Turn and cook an additional 5 minutes. Transfer the chicken to a baking dish in a single layer.
• In a medium bowl, stir together the BBQ sauce and chicken broth. Pour the sauce over the chicken and cover the baking dish tightly with foil. Bake until the chicken is cooked through and fork-tender, an additional 40 minutes.

BAKED BBQ RUB CHICKEN

Steps:

• Preheat the oven to 370°F
• In a bowl mix your spices. It would be better if you add the sugar last to taste for the sweetness.
• Melt butter in microwave safe dish for 30 seconds.
• Wash chicken and place in casseroll dish.
• With a basting brush, brush the chicken (both sides) with the butter.
• Shake the spice on both sides of the chicken. There should be some spice left over.
• Pour remaining butter over chicken.
• Pour the remaining spice on the top of the chicken.
• Place chicken in oven.
• Every 15 minutes for 45 minutes take a turkey baster and baste the chicken with the butter in the dish.
• After 45 minutes pull chicken out of the over to cool before serving.

OVEN BAKED BBQ CHICKEN BREASTS

Steps:

• 1. Combine all of the ingredients for the marinade in a small saucepan, and bring to a slow simmer, over low heat.
• 2. Simmer uncovered for just five quick minutes, remove from heat and allow to completely cool.
• 3. Add the chicken breasts to a bowl, pour the marinade over them, and turn several times, to completely coat.
• 4. Chef's Tip: The easiest way to remove the skin from a piece of chicken, is to grab it with a paper towel. The added friction of the paper towel, will help you grab onto that slippery skin, and pull it off with ease.
• 5. Place bowl in the refrigerator, and allow the chicken to marinate for at least three hours, but no more than 8.
• 6. Chef's Note: Every once and awhile return to the fridge and give the chicken a toss.
• 7. Chef's Tip: If you place the chicken and the marinade into a large Ziploc bag, it will make the process a lot neater.
• 8. Place rack in the bottom position, and then preheat to 355f (180).
• 9. Take the chicken out of the marinade, and place on a parchment-lined baking sheet, bone side down. If you use a glass baking dish, like I do, you can skip the parchment paper.
• 10. Sprinkle with the kosher salt, and the freshly ground black pepper (top side only).
• 11. Place in the oven and allow the chicken to bake for 18 to 20 minutes. The chicken should be about half cooked at this point.
• 12. Open the oven, and brush the tops of the chicken liberally with the BBQ sauce, and then close the oven door.
• 13. Repeat basting the chicken breasts with BBQ sauce every 5 minutes, until the chicken is completely cooked through.
• 14. Chef's Note: The trick of continually brushing the chicken with the BBQ sauce will create layers of cooked sauce, and generate a juicy, flavorful, cooked-on-the-grill taste.
• 15. Chef's Tip: The main reason chicken dries out, is that it is cooked too long. To get this right, you will need a temperature probe. Each time you baste the chicken, insert the temperature probe into the fattest part of the breast. When it hits 160f (71c), remove from the oven, tent and allow the chicken to rest for 5 to 8 minutes. During that time, it will continue to cook, and the temperature should rise to 165f (74c), which is the ideal temperature for cooked chicken. If it goes higher, it will begin to dry out quickly, so watch that temp.
• 16. Cooking Terminology: The process of meat/poultry/fish cooking after removing from the oven is called: Carry Over Cooking.
• 17. Serving Tip: I like to serve this chicken with some homemade coleslaw, and fresh biscuits or rolls... drink of choice. That's true Southern style...
• 18. Keep the faith, and keep cooking.

SOUTHERN OVEN-BAKED BBQ CHICKEN

Steps:

• 1. Place chicken in a 9x13-inch baking dish. Salt and pepper the chicken.
• 2. Combine all remaining ingredients in a medium mixing bowl. Spoon over the chicken.
• 3. Secure aluminum foil tightly over top of dish and bake at 350 degrees for 1 hour. Open foil and leave in oven for 15 minutes more.

SPICY BBQ ~ BAKED CHICKEN

Steps:

• 1. Preheat oven to 350 degree F. Line a baking sheet with foil and spray with non stick cooking spray. Remove any excess fat from chicken, rinse and pat dry. Salt & pepper both sides, place on sheet. Bake for about 20 minutes or until just about done.
• 2. While chicken bakes, make sauce. Place all ingredients in a medium saucepan, and over medium heat, bring to a boil. Lower heat and simmer until about the consistency of pancake syrup. It will darken as it thickens.
• 3. Once chicken is just about done, pour or spoon half the sauce over the chicken. Bake another 10 minutes or until the sauce is set on the chicken. I baste a few times before removing from oven. Keep remaining sauce warmed, to drizzle over chicken as serving.
• 4. Plate the chicken and drizzle with the warmed sauce, if desired. Enjoy! We think it's finger licking good!

ASIAN BAKED BBQ CHICKEN

Steps:

• 1. Preheat oven to 350°F. Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.
• 2. Thinly slice 1/4 cup scallion greens; set aside. Mince the whites. Whisk the scallion whites, hoisin sauce, soy sauce, ginger, garlic, hot sauce and five-spice powder in a large bowl. Add chicken and toss to coat. Arrange the chicken in an even layer in the prepared baking dish, meatier-side down. Pour any remaining sauce from the bowl over the chicken
• 3. Bake, turning once halfway so the meatier side is up, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, about 1 hour. Transfer the chicken to a serving platter and top with any remaining sauce from the baking dish. Sprinkle with sesame seeds and the reserved scallion greens.

BAKED BBQ CHICKEN TENDERS

Steps:

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