Oven Baked BBQ Chicken
A Little Personal History:
Let’s face it, nothing can replace a great outdoor grilled barbecue. But, sometimes you just don’t feel like firing up the grill or sometimes you do, and you’re out of propane, or it’s pouring rain or blowing snow sideways, etc. This is a great way to bring barbecue goodness indoors.
Just such an occasion came up when the “grand parents” needed to get ready Naomi’s 5th Birthday Party dinner and cake! No outdoor grill was available yet BBQ chicken was what the B-Day girl wanted. Here’s what I came up with.
| Prep Time | 15 minutes |
| Cook Time | 1 hours |
| Servings |
people
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Ingredients
- 1 whole chicken cut into quarters or pre-cut chicken quarters (2-3 pounds)
- 1/2 cups Chicken Rub
- 2 tablespoons Canola oil or spray
- 1 cup BBQ Sauce Cajun BBQ Sauce or your favorite BBQ sauce.
Toppings (optional)
- 1/4 cup chopped cilantro
- 1 teaspoon paprika
Ingredients
Toppings (optional)
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Instructions
- Line oven sheet pan with foil. Set a rack in the pan. Set aside while you sear the chicken. Preheat your oven to 375 degrees.
- If using a whole chicken, on cutting board cut into quarters (breasts, legs, thighs, wings). Rinse and pat dry with paper towels.
- Measuring chicken quarters with chicken rub.
- Pre-heat large non stick skillet on stove over high heat and add canola oil. Let it heat up for a minute or two.
- When skillet is hot, place in a few of the chicken quarters, skin-side down. Don’t crowd the pan or your chicken will steam, not sear. Saute in skillet for 5-7 minutes or until the skins are crisp and brown. Do in batches if necessary. Occasionally shake skillet so quarters don’t stick and skins don’t burn or char.
- Using tongs, continue to sear chicken quarters on remaining sides to crisp remaining skin and fat, also giving your chicken extra flavor. Cook them on high for 3-4 minutes per side. Total searing time should be 15-20 minutes with all skin feeling crispy or firm to the touch. There may be a little smoke, no worries.
- When the skin is crispy and browned, transfer the chicken quarters to your prepared rack/pan, skin side down. Repeat with the rest of the chicken.
- Either before, during or after searing chicken, prepare BBQ sauce.
- Brush 1/2 cup of BBQ sauce on all sides of browned chicken quarters. End up with the skin side up on the grill.
- When each piece of chicken is coated, slide pan into your preheated 375 degree oven. Bake for 20 minutes.
- After 20 minutes, remove pan from oven and brush on remaining barbecue sauce, covering all piece skin side up again. If you’ve got the patience, cover all sides but not necessary. We’re not flipping and much of the sauce ends up on bottom anyway.
- When all pieces are coated return to oven. Continue baking at 375 degrees for 30 minutes or until cooked through completely. Your chicken should be in the oven for a total of 45+ minutes up to now. If you’re a meat thermometer type, you want a reading of 165 degrees in the thickest part of the chicken, without touching a bone.
- Remove pan from oven and inspect chicken. If any of the chicken quarter skins are still fatty and not crispy, change oven heat from Bake to High Broil and return pan to oven. Broil chicken for a final 3-5 minutes. The final result should have a nice crispy crust without the skin becoming completely charred or burnt.
- Transfer to a serving platter.
- Optionally sprinkle with chopped cilantro and paprika.
- Serve and enjoy a great BBQ Chicken, prepared indoors without a grill.
Recipe Notes
Advanced Preparation:
- Steps 2-8 can be done up to a day in advance and refrigerated till ready to bake in oven.
- Steps 9 – 11 can be done in advance and refrigerated till ready to re-heat or throw on the grill for last 20-30 minutes before serving.
- Steps 12 – 13 can be done in advance and refrigerated for re-heating or slicing and serving as cold cuts for sandwiches, etc
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