This Oven-Baked BBQ Chicken Recipe Is a Game Changer for Dinner

If you’re craving chicken that’s juicy on the inside, crispy on the outside, and loaded with sticky, smoky barbecue flavor, you’ve come to the right place. This oven-baked barbecue chicken is simple to make, full of flavor, and perfect for weeknight dinners, weekend gatherings, or whenever you want to impress your taste buds. I’m going to show you exactly how I make it step by step, from prepping the chicken to getting that golden, crispy skin and finishing with a sticky layer of barbecue sauce that’s absolutely irresistible. Let’s cook!

Quick Recipe

Ingredients:

• Chicken thighs (or your preferred part of the bird)
• Brown sugar
• Cajun seasoning
• Smoked paprika
• Onion powder
• Garlic powder
• Lemon pepper
• Baking powder
• Non-stick cooking spray
• Barbecue sauce

Step-by-Step Recipe

We need to start with our chicken. I use chicken thighs, but you can use whatever part of the bird you like. Make sure you clean off any excess fat and pat it dry with paper towels—this is super important because we need the dry rub to stick.

For the rub, I start with brown sugar, Cajun seasoning, smoked paprika, onion powder, garlic powder, and lemon pepper. Mix it together really well. Then I add some baking powder—this is the secret to getting that skin really crispy in the oven. Sprinkle it over the chicken, add the rub, and give the chicken a nice toss. Make sure everything is coated evenly.

Next, grab your pan or skillet. I use cast iron, but you can use a roasting pan or baking pan—whatever you have. Spray it with some non-stick cooking spray, then add the chicken skin-side up. Bake uncovered at 400°F for 20 minutes.

After 20 minutes, you’ll notice the skin is already crispy—that baking powder works, y’all. Flip the chicken over and bake for another 20–25 minutes or until completely done.

Now, time for the fun part: barbecue sauce. I use my homemade sauce , but use your favorite if you like. Once the chicken comes out, flip it back over and paint those little birdies with the sauce—top and bottom. Then, place it on the top shelf of your oven on the broil setting for 2–3 minutes to get the sauce sticky and crispy.

I personally left mine in for an extra minute or two because I like it a little extra charred on top, but that’s completely up to you.

Extra Notes & Tips

• Chicken parts: Thighs work best for juicy meat, but drumsticks or breasts are fine too.
• Crispy skin: Baking powder is key—don’t skip it.
• Broil carefully: Keep an eye on it so the sauce doesn’t burn.
• Make-ahead: Rub the chicken the night before for extra flavor.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

I hope you enjoy this chicken recipe. It’s super juicy (we don’t do dry bird over here, that’s not our ministry). Until next time, cookies, be blessed!