BBQ CHICKEN: Juicy, Crispy-Skinned Classic (Oven or Grill Method)

KEY INFO:

• Prep time: 15 minutes
• Cook time: 45-50 minutes
• Total time: 60-65 minutes
• Servings: 4-6
• Difficulty: Easy
• Cost: $12-$20
• Dietary: Gluten-free option, dairy-free

EQUIPMENT NEEDED:

• Rimmed baking sheet or grill
• Basting brush
• Meat thermometer
• 2 mixing bowls
Alternative: Grill pan for stovetop

INGREDIENTS:

Main:

• 12 bone-in, skin-on chicken thighs (or legs)
(Alt: boneless thighs, wings, breasts)

Classic BBQ Sauce:

• 3 cups BBQ sauce
• ½ cup peach preserves
• 1 clove minced garlic
• Hot sauce to taste (optional)

Seasoning:

• 1 tsp kosher salt
• ½ tsp black pepper

METHOD:

Pat chicken completely dry with paper towels
(Critical for crispy skin)
Preheat oven to 400°F/200°C
Season chicken with salt and pepper
Mix BBQ sauce ingredients in a bowl until smooth
Place chicken skin-side down on foil-lined sheet
Roast for 25 minutes
Flip chicken, baste with sauce
Cook 7 minutes
Baste again, cook another 7 minutes
Final baste, increase heat to 425°F
Cook 5-7 minutes until skin is crispy
Check internal temperature:
165°F for breasts
175-180°F for thighs/legs

CRUCIAL TIPS:

Don’t crowd the pan
Apply sauce only in final 20 minutes
Let rest 5-10 minutes before serving
Look for clear (not pink) juices

STORAGE:

Refrigerate up to 4 days
Freeze up to 3 months (sauce separate)
Reheat at 350°F for 15-20 minutes

VARIATIONS:

Korean-Style:

Replace BBQ sauce with:
– Soy sauce
– Gochujang
– Honey
– Garlic
– Sesame oil

Grilled Version:

Use indirect heat
Smoke at 225°F for enhanced flavor
Finish on direct heat for char

COMMON MISTAKES:

Saucing too early (causes burning)
Overcrowding the pan
Skipping the pat-dry step
Not letting meat rest

This recipe delivers restaurant-quality BBQ chicken right from your home oven or grill. The key is patience with the basting process – it builds layers of flavor while keeping the meat juicy. Trust the process, and you’ll nail it every time.