Baked Barbequed Chicken

An oven-roasted BBQ chicken recipe for legs, thighs or leg quarters cooked low-and-slow in the oven that tastes like it came right off the grill.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. MY FAVORITE SPICES FOR CHICKEN
3. RECIPE NOTES WORTH READING

When I was growing up (well, even still today), my daddy did all the grilling. And not on any gas grill either. He’s a charcoal man.

When Husband and I got married, one of the first things I did was go out and buy a nice grill. I knew that a gas grill wouldn't be as good as charcoal but considering our busy schedules, I figured we’d use the gas grill more.

I figured wrong. We've hardly touched the thing. You know why? Because Husband is as interested in cooking as I am in hockey.

I use it some but quite honestly, every time we have a crowd over (which is often) I’m so busy preparing all the other stuff and making sure the kids don’t drown that manning the grill just isn't something that works for me.

Plus, come about July or so, it gets to be about 437 degrees here in South Carolina in the middle of the afternoon and I just ain't interested enough in it to endure a heat stroke.

So I've figured out how to cook just about everything in the oven and one of my favorites is barbequed chicken.

Let me just go on the record now and say that nothing can replace the flavor of good ole coal-grilled barbeque chicken. And, yes, I know that by cooking it in the oven I really can’t call it barbequed. Just work with me here.

It looks, tastes, smells and eats an awful lot like real barbequed chicken. Except it’s EASY and requires no tending to, flipping, sweating, gnat-swatting or IVs to prepare.

HOW TO SEASON OVEN BAKED BBQ CHICKEN

Each and every time I cook chicken, I use the same spice blend. I use it so much, I gave it a name: Chicken Scratch. I make big batches of it that I keep in an old plastic garlic powder container (one of those BIG ones from Sam's or Costco). 

It's less than 25% salt so you can use it very liberally. I don't find it to be too spicy (neither do the kids) but if you're worried about the heat, reduce the amount of cayenne pepper or substitute with additional black pepper.

The recipe is included in the recipe card below.

NOTES ON COOKING BAKED BBQ CHICKEN

• You can use any bone-in, skin-on chicken pieces but dark meat works the best with this low-and-slow cooking method (there’s enough fat and skin to keep the chicken from drying out). Reduce cooking time if using bone-in, skin-on breasts; checking to see if they’re done after about an hour.
• If your chicken pieces are on the small side, deduce initial cooking time by 15 minutes.
• Use whichever BBQ sauce you like best.  

Recipe for Baked Barbequed Chicken

Baked Barbequed Chicken

Yield: 10 Pieces

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M

An oven-roasted BBQ chicken recipe for legs, thighs or leg quarters cooked low-and-slow in the oven that tastes like it came right off the grill.

Ingredients

Chicken

• 10 chicken legs or thighs
• 2 tablespoons olive oil
• 2 tablespoons Chicken Scratch (recipe below)
• 3/4 cup barbeque sauce

Chicken Scratch Seasoning

• 3 tablespoons salt
• 3 tablespoons paprika
• 3 tablespoons garlic powder
• 1 tablespoon dried thyme
• 1 tablespoon white pepper
• 1 tablespoon black pepper
• 1 tablespoon cayenne pepper
• 1 tablespoon onion powder

Instructions

Chicken

1. Preheat oven to 325 degrees.
2. Wash chicken pieces then blot dry with paper towels.
3. Place chicken in a large bowl then toss with olive oil until thoroughly coated. Add Chicken Scratch then mix well. I think it’s best to do this with your hands so you can really make sure the chicken is thoroughly and evenly covered with the oil and seasoning.
4. Line a large baking pan with aluminum foil (optional - just makes for easy clean-up). Spray pan with cooking spray then arrange chicken pieces evenly.
5. Cook at 325 degrees for 1 hour and 45 minutes. Baste with barbeque sauce then return to oven and cook for an additional 15 minutes (total cooking time: 2 hours).

Chicken Scratch

1. Mix all ingredients together and store in an airtight container.

Notes

• You can use any bone-in, skin-on chicken pieces but dark meat works the best with this low-and-slow cooking method (there’s enough fat and skin to keep the chicken from drying out). Reduce cooking time if using bone-in, skin-on breasts; checking to see if they’re done after about an hour.
• If your chicken pieces are on the small side, deduce initial cooking time by 15 minutes.
• Use whichever BBQ sauce you like best.

https://www.southyourmouth.com/2013/04/oven-barbequed-chicken.html

Images and text © South Your Mouth LLC 2013

oven-baked, oven, roasted, baked, barbeque, barbecue, bbq, easy, slow, thighs, wings, legs, leg quarters, best, how to, recipe, chicken scratch, seasoning

dinner

american

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER