Two Ingredient Crispy Oven Baked BBQ Chicken: Deliciously Easy!
Achieve incredibly crispy oven-baked BBQ chicken with just two main ingredients and a simple glaze. This recipe is perfect for a quick and flavorful meal.
Equipment
- rimmed baking sheet
- spatula
- meat thermometer
- Wire rack (optional)
Ingredients
- 8-10 bone-in, skin-on chicken thighs and/or drumsticks
- 2 cups barbecue sauce
- 2 tablespoons olive oil or canola oil
- Salt and black pepper
Optional Crispy Skin Method
- chicken Pat chicken dry before cooking for maximum crispiness. Bake skin-side up on a wire rack over a rimmed baking sheet from the start.
Chicken Selection Notes
- Bone-in, skin-on dark meat (thighs/drumsticks) Recommended for juiciness and tenderness. Bone-in, skin-on breasts are a viable alternative.
- Boneless, skinless breasts Require reduced initial cooking time (10 minutes) and total cooking time of approximately 30 minutes.
Water-Chilled Chicken
- Water-chilled chicken If using, dry brine for 2-12 hours on a rack before rinsing and patting dry to reduce moisture content.
Storage
- 1-2 days Cooked chicken Store in an airtight container in the fridge. Reheat covered at 350°F (175°C) for 30 minutes until internal temperature reaches 165°F (74°C). Broil briefly to re-crisp skin if desired.
Substitutions
- Oil type Olive or canola oil.
- BBQ sauce Any brand or homemade.
- Chicken cut Thighs/drumsticks best, breasts possible with adjustments.
Variations
- Wings Can be cooked using the same timing and temperature.
Safety
- Meat thermometer Use to check doneness in the thickest part of the meat, not touching the bone. Do not rely on juice color.
Instructions
- Preheat your oven to 400°F (200°C).
- Coat the chicken pieces with oil and season them generously with salt and black pepper.
- Place the chicken skin-side down on a rimmed baking sheet and bake for 25 minutes.
- Remove the chicken from the oven and increase the oven temperature to 425°F (220°C).
- Brush barbecue sauce over the top of the chicken. Carefully flip the chicken using a spatula and brush the other side with sauce. Return to the oven for 7 minutes.
- Remove the chicken, brush the top with barbecue sauce again, and return it to the oven for another 7 minutes.
- For the third time, remove the chicken, brush the top with barbecue sauce, and return it to the oven for a final 7 minutes.
- Verify the internal temperature of the chicken reaches at least 165°F (74°C), though 180-190°F (82-88°C) is preferred for dark meat tenderness.
- If the skin is not sufficiently browned or crispy, move the oven rack to the top position and broil for 3-5 minutes, watching carefully.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Notes for Crispy Skin
- For the crispiest skin, pat the chicken thoroughly dry before cooking. Consider baking skin-side up on a wire rack placed over a rimmed baking sheet from the beginning, omitting the initial skin-side down step.
Notes for Reheating
- Store cooked chicken in an airtight container in the refrigerator for 1-2 days. Reheat covered at 350°F (175°C) for about 30 minutes until the internal temperature reaches 165°F (74°C). You can broil it briefly afterward to re-crisp the skin if desired.
Safety Note
- Always use a meat thermometer to check for doneness, inserting it into the thickest part of the meat without touching the bone. Do not rely solely on the color of the juices.
Notes
For the crispiest skin, ensure chicken is patted very dry before cooking. Baking on a wire rack over a baking sheet from the start can enhance crispiness. Bone-in, skin-on dark meat is recommended for optimal juiciness and tenderness.