Classic Barbecue Chicken
Our favorite place to gather is around a table. Food has an incredible power to bring people together and create tradition. This main dish that is simple to make and sure to impress! Classic barbecue chicken is easily adaptable and pairs with endless sides.
While traditionally cooked on the grill, we’ve adapted ours to include an oven-baked option as well for rainy days or limited equipment. Both options are juicy, flavorful, and delicious! We recommend chicken thighs, bone-in and skin on for the best flavor. However, chicken breasts are still delicious if that is your preference.
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Prep time: 40 minutes (includes 30-minute marinade)
Cook time: 20–40 minutes depending on method and chicken size
Ingredients:
4 to 6 chicken breasts or thighs, bone-in and skin on
1 bottle of your favorite barbecue sauce
Salt and pepper to taste
Equipment:
Large bowl
Foil lined sheet tray
Basting brush
Food thermometer (optional)
If cooking on the grill, fire it up between 375 F and 400 F.
For the oven, preheat to 425 F.
Let’s Cook!
Rinse chicken under cold water. The liquid in the package is water from the chicken cooling and packaging process. Rinsing it doesn’t kill any bacteria on the meat, but it does ensure a fresh surface for adding flavors. Pat the meat dry with a clean towel and season lightly with salt and pepper.
Place chicken in a large bowl. Add ¾ cup of barbecue sauce (enough to coat the chicken, but no need to have it swimming in sauce) and marinate for at least 30 minutes or up to 4 hours in the refrigerator.
For the oven:
While the chicken rests, line a sheet pan with parchment foil. When the chicken is finished marinating, arrange top side down on the pan and place into the oven.
Rotate pan after 12 minutes. Cook for an additional 12 minutes.
Take the pan out of the oven and flip chicken so the top side faces up. Brush the chicken with more barbecue sauce and return to the oven for another 5 minutes.
Remove the chicken from the oven again and set the oven to broil. Brush the chicken with additional barbecue sauce and return to the oven for 3-5 minutes.
The chicken will firm up as it cooks. It is fully cooked with an internal temperature of 165 F. If you do not have a food thermometer, slice through the thickest part of the thigh or breast. If there is any pink, return the chicken to the oven for a few more minutes.
For the Grill:
Take your marinated chicken out to the preheated grill. Place the chicken top side down and wait at least 5 to 8 minutes before moving. This will help you get some appetizing grill marks.
Flip the chicken over and brush with some of the remaining sauce. Cook for another 5 minutes on the bottom side.
Place the foil-lined sheet pan on the grill and put the chicken in the pan. This keeps the barbecue sauce from burning as the chicken cooks through. Add ½ cup to ¾ cup of barbecue sauce to the pan and close the lid to the grill.
Cook for an additional 8-10 minutes. The meat is fully cooked with an internal temperature of 165 F. If you do not have a food thermometer, slice through the thickest part of the thigh or breast. If there is any pink, return the chicken to the grill for a few more minutes.
For both cooking methods:
When the chicken is fully cooked, remove the tray from the oven or grill and let it rest (or sit) for at least 10 minutes before serving. This helps maintain the juiciness of the chicken. If your family doesn’t like the chicken skin or bone, remove before serving.
Pro Tip: Larger cuts of meat require longer cook times so keep that in mind when timing the rest of your meal.
Serve with the remaining barbecue sauce and your favorite summertime sides.
