As summer draws to a close and the nights start to cool, there’s nothing quite like gathering around the table with family and friends to enjoy a hearty meal that brings everyone together. One of my all-time favorites for these occasions is a comforting dish of Oven Barbecued Chicken. This recipe has a special place in my heart because it brings back fond memories of summer picnics and family reunions in our backyard. My mother would always make her famous barbecue chicken, and the aroma alone would make everyone’s mouths water. Over the years, I’ve made a few tweaks to her classic recipe, and now, I’m excited to share my version with you.
This Oven Barbecued Chicken is perfect for those days when you want the taste of barbecue without having to fire up the grill. It’s a straightforward recipe that doesn’t require much fuss, yet it delivers big on flavor. The chicken is first browned to give it a nice, crispy skin before being baked to perfection in a rich, tangy sauce that’s made from simple pantry staples. The sauce, with its perfect balance of sweet, tangy, and savory, is what really sets this dish apart.
One of the great things about this recipe is its versatility. You can easily adjust the ingredients to suit your taste. For instance, if you prefer a smokier flavor, try adding a teaspoon of smoked paprika or a splash of liquid smoke to the sauce. If you like your barbecue sauce on the sweeter side, increase the brown sugar by an extra tablespoon or two. For a bit of heat, a dash of cayenne pepper or hot sauce can do wonders. This recipe is also perfect for meal prep – the chicken reheats beautifully and is even more flavorful the next day.
Whether you’re hosting a casual dinner with friends or just looking for a comforting meal to enjoy with your family, this Oven Barbecued Chicken is sure to be a hit. Serve it with your favorite sides – I love pairing it with coleslaw, cornbread, and a simple green salad. It’s a meal that’s guaranteed to bring smiles to the table and warmth to your heart.
Making Oven Barbecued Chicken
Click here to get printable version
Ingredients
- 6 bone-in chicken breast halves (8 ounces each)
- 3 tablespoons brown sugar
- 1/3 cup white vinegar
- 1/4 teaspoon salt
- 1/3 cup diced onion
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- 3/4 cup tomato ketchup
- 1/8 teaspoon black pepper
- 1 teaspoon ground mustard
Directions
- Set your oven to preheat at 350°F. In a nonstick skillet, lightly coat with oil and brown the chicken breasts over medium heat. Once browned, transfer the chicken to a 13×9-inch baking dish prepared with cooking spray.
- Add a bit more oil to the skillet and sauté the diced onion until softened. Stir in the ketchup, water, vinegar, Worcestershire sauce, brown sugar, ground mustard, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 15 minutes.
- Pour the prepared sauce over the chicken in the baking dish. Bake, uncovered, for 35-45 minutes or until a meat thermometer reads an internal temperature of 170°F.
Storing Suggestions:
Store any leftover barbecued chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for convenience. For longer storage, you can freeze the chicken in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs:
Can I use boneless chicken breasts for this recipe?
Yes, boneless chicken breasts can be used instead of bone-in. However, the cooking time may be slightly reduced, so check the internal temperature to ensure it reaches 165°F.
What can I substitute for Worcestershire sauce?
If you don’t have Worcestershire sauce, you can substitute it with a mix of soy sauce and a bit of lemon juice or vinegar. This will provide a similar tangy and savory flavor.
How can I make the sauce spicier?
To add some heat to the barbecue sauce, consider adding a teaspoon of hot sauce, a pinch of cayenne pepper, or some red pepper flakes. Adjust the quantity to suit your spice preference.
Is it possible to grill the chicken instead of baking it?
Yes, you can grill the chicken. After browning it in the skillet, transfer the chicken to a preheated grill and cook over medium heat, basting with the sauce frequently, until the internal temperature reaches 170°F.
Can I prepare the sauce ahead of time?
Absolutely! You can prepare the barbecue sauce up to two days in advance and store it in the refrigerator. When ready to use, simply reheat the sauce before pouring it over the chicken and baking.
What side dishes go well with oven barbecued chicken?
This oven barbecued chicken pairs wonderfully with a variety of sides such as coleslaw, potato salad, baked beans, cornbread, or a fresh green salad. These sides complement the sweet and tangy flavors of the barbecue sauce perfectly.
Oven Barbecued Chicken
Ingredients
- 6 bone-in chicken breast halves 8 ounces each
- 3/4 cup tomato ketchup
- 1/3 cup diced onion
- 1/2 cup water
- 1/3 cup white vinegar
- 1 tablespoon Worcestershire sauce
- 3 tablespoons brown sugar
- 1 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 350°F. Heat a nonstick skillet with a light coating of oil, then brown the chicken on medium heat. Once browned, move the chicken to a 13x9-inch baking dish that has been coated with cooking spray.
- Add more oil to the skillet, then sauté the diced onion until it's tender. Mix in the ketchup, water, vinegar, Worcestershire sauce, brown sugar, mustard, salt, and pepper. Bring this mixture to a boil, then lower the heat and let it simmer, uncovered, for 15 minutes.
- Pour the sauce over the chicken in the baking dish. Bake the chicken, uncovered, for 35-45 minutes or until a thermometer shows an internal temperature of 170°F.
