24 Delicious Barbeque Baked Chicken Recipes for Every Occasion

Nothing brings people together quite like the smoky, irresistible allure of barbeque baked chicken. Whether you’re planning a summer cookout, a cozy winter dinner, or just craving some comfort food with a kick, we’ve got you covered. Dive into our roundup of 24 mouthwatering recipes that promise to spice up your meals and leave everyone asking for seconds. Let’s fire up the oven and get cooking!

Honey Garlic Barbeque Baked Chicken

Honey’s golden sweetness mingles with the robust punch of garlic in this comforting dish, where each bite of chicken is a tender embrace of smoky, savory flavors, perfect for a quiet evening at home.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/4 cup raw, unfiltered honey
• 3 cloves garlic, finely minced
• 2 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 1 tbsp Dijon mustard

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking and a perfectly caramelized exterior.
2. In a medium bowl, whisk together the honey, minced garlic, apple cider vinegar, smoked paprika, sea salt, black pepper, olive oil, and Dijon mustard until fully emulsified.
3. Pat the chicken thighs dry with paper towels to remove excess moisture, which helps the skin crisp up beautifully in the oven.
4. Place the chicken thighs in a large baking dish, skin side up, and pour the honey garlic mixture over them, ensuring each piece is generously coated.
5. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and slightly charred at the edges.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring each bite is moist and flavorful.

Resting the chicken not only enhances its succulence but also allows the honey garlic glaze to thicken slightly, clinging to each piece with a sticky, sweet intensity. Serve atop a bed of creamy mashed potatoes or alongside a crisp, green salad for a balanced meal that delights the senses.

Spicy Maple Barbeque Baked Chicken

Dusk settles softly outside, and the kitchen fills with the warm, inviting aromas of spice and sweetness mingling in the air. This Spicy Maple Barbeque Baked Chicken is a dish that wraps you in comfort, its flavors a tender balance between fiery and sweet, perfect for those evenings when the soul craves something deeply satisfying yet effortlessly elegant.

Ingredients

• 4 bone-in, skin-on chicken thighs, pasture-raised
• 1/2 cup pure maple syrup, grade A
• 1/4 cup apple cider vinegar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp cayenne pepper
• 1/2 tsp sea salt, finely ground
• 1/4 cup clarified butter, melted

Instructions

1. Preheat your oven to 375°F (190°C), ensuring the rack is positioned in the center for even heat distribution.
2. In a medium mixing bowl, whisk together the pure maple syrup, apple cider vinegar, smoked paprika, garlic powder, cayenne pepper, and sea salt until fully combined.
3. Pat the chicken thighs dry with paper towels to ensure the skin crisps beautifully, then lightly brush each piece with melted clarified butter.
4. Arrange the chicken thighs in a single layer in a cast-iron skillet or baking dish, skin side up, and pour the maple syrup mixture evenly over them.
5. Bake in the preheated oven for 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is caramelized and slightly charred at the edges.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring each bite is moist and flavorful.

Finished with a glossy, sticky glaze that clings to each piece, this chicken offers a delightful contrast between the crispy skin and tender meat beneath. Serve it atop a mound of creamy mashed sweet potatoes or alongside a crisp, green salad to cut through the richness, making each forkful a harmonious blend of textures and tastes.

Classic BBQ Baked Chicken with a Twist

How quietly the evening settles in, the perfect time to share a dish that feels like a warm embrace. This Classic BBQ Baked Chicken with a Twist is a humble yet sophisticated take on a beloved favorite, inviting you to slow down and savor each bite.

Ingredients

• 4 bone-in, skin-on chicken thighs, pasture-raised
• 1/2 cup high-quality BBQ sauce, preferably smoked
• 2 tbsp clarified butter, melted
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• Sea salt, finely ground
• Freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and position the rack in the middle.
2. Pat the chicken thighs dry with paper towels to ensure crisp skin.
3. In a small bowl, whisk together the BBQ sauce, clarified butter, smoked paprika, garlic powder, onion powder, and cayenne pepper until smooth.
4. Season the chicken thighs generously on both sides with sea salt and black pepper.
5. Brush the BBQ sauce mixture evenly over each thigh, coating all sides.
6. Place the thighs skin-side up on a wire rack set over a baking sheet to allow air circulation.
7. Bake for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is caramelized.
8. Let the chicken rest for 5 minutes before serving to retain juices.

Let the rich, smoky flavors and the tender, juicy texture of this chicken transport you to a summer evening by the grill. Serve it atop a bed of creamy polenta or alongside a crisp, tangy coleslaw for a contrast that delights the palate.

Smoky Barbeque Baked Chicken Thighs

Remembering the last summer barbecue, the smoky aroma that filled the air, and the tender, juicy chicken thighs that were the star of the show, brings a sense of warmth and nostalgia. This recipe, a homage to those moments, is simple yet deeply flavorful, perfect for a quiet evening or a gathering of close friends.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground cumin
• 1/2 cup dark brown sugar, packed
• 1/4 cup apple cider vinegar
• 1/4 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp liquid smoke
• 1/2 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the smoked paprika, garlic powder, onion powder, ground cumin, dark brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, Dijon mustard, liquid smoke, cayenne pepper, sea salt, and black pepper until fully combined.
3. Pat the chicken thighs dry with paper towels to ensure the skin crisps up nicely in the oven.
4. Generously coat each chicken thigh with the barbecue sauce mixture, making sure to get under the skin for maximum flavor.
5. Arrange the chicken thighs on the prepared baking sheet, skin side up, and bake for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and caramelized.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring each bite is moist and flavorful.

Smoky and slightly sweet, these barbecue baked chicken thighs offer a perfect balance of flavors, with a crispy skin that gives way to tender, juicy meat. Serve them alongside a crisp coleslaw or over a bed of creamy mashed potatoes for a comforting meal that feels like home.

Sweet and Tangy Barbeque Baked Chicken Wings

Basking in the quiet of the morning, I find myself drawn to the simplicity and depth of flavors that sweet and tangy barbeque baked chicken wings offer. It’s a dish that speaks of summer evenings and the joy of sharing.

Ingredients

• 2 lbs pasture-raised chicken wings, patted dry
• 1/2 cup high-quality barbeque sauce
• 2 tbsp raw honey
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 tbsp clarified butter, melted
• Sea salt, to season

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the barbeque sauce, raw honey, apple cider vinegar, smoked paprika, garlic powder, onion powder, and cayenne pepper until fully combined.
3. Place the chicken wings in a large mixing bowl, drizzle with melted clarified butter, and season lightly with sea salt, tossing to coat evenly.
4. Arrange the wings in a single layer on the prepared baking sheet, ensuring they are not touching to allow for even cooking.
5. Bake in the preheated oven for 25 minutes, then flip each wing carefully to ensure all sides are golden and crispy.
6. Brush the wings generously with the barbeque sauce mixture, reserving half for later, and return to the oven for an additional 15 minutes.
7. Remove the wings from the oven, brush with the remaining sauce, and broil on high for 2-3 minutes until the sauce is caramelized and sticky.
8. Let the wings rest for 5 minutes before serving to allow the flavors to meld beautifully.

Caramelized to perfection, these wings boast a sticky exterior that gives way to tender, juicy meat beneath. Serve them atop a crisp salad for a delightful contrast or alongside a cooling ranch dip to balance the heat.

Barbeque Baked Chicken with Pineapple Glaze

How the golden hues of summer evenings seem to linger just a bit longer when the air is filled with the sweet, smoky aroma of barbecue. This dish, with its tender chicken and caramelized pineapple glaze, captures that fleeting magic, offering a taste of sunshine on even the most ordinary of days.

Ingredients

• 4 bone-in, skin-on chicken thighs, pasture-raised
• 1 cup pineapple juice, freshly squeezed
• 1/4 cup dark brown sugar, packed
• 2 tbsp apple cider vinegar
• 1 tbsp soy sauce, low-sodium
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tbsp clarified butter
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C) and position the rack in the middle.
2. In a small saucepan over medium heat, combine pineapple juice, dark brown sugar, apple cider vinegar, soy sauce, garlic powder, smoked paprika, and cayenne pepper. Stir until the sugar dissolves completely, about 3 minutes.
3. Increase the heat to medium-high and bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the glaze thickens enough to coat the back of a spoon, about 15 minutes. Tip: To test the glaze, dip a spoon into the mixture and run your finger through it; if the line holds, it’s ready.
4. While the glaze reduces, season the chicken thighs evenly with sea salt and black pepper.
5. Heat clarified butter in a large oven-safe skillet over medium-high heat. Once the butter shimmers, add the chicken thighs, skin-side down. Cook until the skin is golden brown and crispy, about 5 minutes. Tip: Resist the urge to move the chicken too soon; this ensures a perfectly crispy skin.
6. Flip the chicken thighs and brush the skin side generously with the pineapple glaze.
7. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: For an extra glossy finish, brush the chicken with additional glaze halfway through baking.
8. Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.

As the chicken rests, the glaze forms a sticky, sweet crust that contrasts beautifully with the juicy, tender meat beneath. Serve it alongside a crisp, green salad or over a bed of fluffy jasmine rice to soak up every last drop of that pineapple-infused sauce.

Cajun Spiced Barbeque Baked Chicken

Mornings like these, with the sun just beginning to stretch its fingers across the sky, call for dishes that warm the soul with their depth and spice. This Cajun Spiced Barbeque Baked Chicken is a melody of flavors, each note carefully layered to create a dish that’s as comforting as it is exhilarating.

Ingredients

• 4 bone-in, skin-on chicken thighs, pasture-raised
• 2 tbsp clarified butter, melted
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 cup barbeque sauce, homemade or store-bought
• 1 tbsp honey
• 1 tsp apple cider vinegar

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and dried oregano to create your Cajun spice blend.
3. Pat the chicken thighs dry with paper towels to ensure the skin crisps beautifully, then brush them evenly with the melted clarified butter.
4. Generously coat each thigh with the Cajun spice blend, pressing gently to adhere the spices to the buttered skin.
5. Place the seasoned chicken thighs on the prepared baking sheet, skin side up, and bake for 25 minutes to start rendering the fat and crisping the skin.
6. While the chicken bakes, whisk together the barbeque sauce, honey, and apple cider vinegar in a small bowl for the glaze.
7. After 25 minutes, brush each thigh with the glaze and return to the oven for an additional 10-15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is caramelized and sticky.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring each bite is moist and flavorful.

Best enjoyed when the chicken’s skin crackles under your fork, revealing tender, juicy meat beneath. The interplay of smoky, sweet, and spicy flavors makes this dish a standout, perfect for pairing with a crisp, cool slaw or nestled atop a mound of creamy mashed potatoes.

Barbeque Baked Chicken with Honey Mustard Sauce

Kneading through the memories of summer barbecues, there’s a dish that stands out for its simplicity and depth of flavor. It’s a recipe that marries the smokiness of the grill with the sweet tang of honey mustard, creating a symphony of tastes that linger long after the meal is over.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/4 cup Dijon mustard
• 2 tbsp raw honey
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 tbsp extra virgin olive oil
• Sea salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a small bowl, whisk together the Dijon mustard, raw honey, apple cider vinegar, smoked paprika, garlic powder, onion powder, and cayenne pepper until smooth.
3. Season the chicken thighs generously with sea salt and freshly ground black pepper on both sides.
4. Heat a skillet over medium-high heat and add the extra virgin olive oil. Once hot, sear the chicken thighs skin-side down for 3-4 minutes until golden brown.
5. Flip the chicken thighs and brush the top with half of the honey mustard sauce. Transfer the skillet to the preheated oven.
6. Bake for 20 minutes, then remove from the oven and brush with the remaining sauce. Return to the oven and bake for an additional 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Succulent and richly flavored, the chicken thighs emerge from the oven with a sticky, caramelized glaze that’s irresistibly glossy. The honey mustard sauce not only tenderizes the meat but also forms a beautifully lacquered finish, perfect for pairing with a crisp, green salad or roasted root vegetables for a comforting meal.

Asian Inspired Barbeque Baked Chicken

Zenfully, the aroma of Asian inspired barbecue baked chicken fills the kitchen, a testament to the simple yet profound joy of cooking. This dish, with its harmonious blend of sweet and savory, invites a moment of pause, a chance to savor the process as much as the result.

Ingredients

• 1.5 lbs free-range chicken thighs, skin-on
• 1/4 cup tamari sauce
• 2 tbsp mirin
• 1 tbsp toasted sesame oil
• 2 cloves garlic, microplaned
• 1 tbsp fresh ginger, finely grated
• 1/4 cup honey
• 1 tsp gochujang
• 1 tbsp rice vinegar
• 1/2 tsp smoked paprika
• 1 tbsp grapeseed oil
• 1 tbsp sesame seeds, for garnish
• 2 scallions, thinly sliced, for garnish

Instructions

1. Preheat the oven to 375°F and position the rack in the center.
2. In a medium bowl, whisk together tamari sauce, mirin, toasted sesame oil, microplaned garlic, grated ginger, honey, gochujang, rice vinegar, and smoked paprika until fully combined.
3. Pat the chicken thighs dry with paper towels to ensure the skin crisps beautifully.
4. Heat grapeseed oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Place chicken thighs skin-side down in the skillet, searing undisturbed for 5-7 minutes until golden brown.
6. Flip the chicken thighs and pour the prepared sauce over them, ensuring each piece is generously coated.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, basting the chicken halfway through with the skillet juices.
8. Remove from the oven and let rest for 5 minutes to allow the juices to redistribute.
9. Garnish with sesame seeds and sliced scallions before serving.

Lusciously sticky and deeply flavored, the chicken thighs emerge with a caramelized glaze that clings to each bite. Serve atop a mound of jasmine rice, allowing the grains to soak up the excess sauce, or alongside a crisp, vinegary slaw for contrast.

Barbeque Baked Chicken with Brown Sugar Glaze

Venturing into the heart of comfort food, this dish marries the smoky allure of barbeque with the sweet caress of brown sugar, creating a melody of flavors that dance on the palate. It’s a humble yet sophisticated take on baked chicken, perfect for those evenings when the kitchen becomes a sanctuary.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/2 cup dark brown sugar, packed
• 1/4 cup apple cider vinegar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup ketchup
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1/2 cup chicken stock, low-sodium

Instructions

1. Preheat your oven to 375°F (190°C) and arrange the chicken thighs in a single layer in a baking dish.
2. In a medium saucepan over medium heat, combine the brown sugar, apple cider vinegar, smoked paprika, garlic powder, kosher salt, and black pepper. Stir until the sugar dissolves, about 3 minutes.
3. Whisk in the ketchup, Dijon mustard, Worcestershire sauce, and chicken stock. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the glaze thickens slightly.
4. Pour the glaze evenly over the chicken thighs, ensuring each piece is well-coated. Tip: For deeper flavor, let the chicken marinate in the glaze for 30 minutes before baking.
5. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is caramelized.
6. Let the chicken rest for 5 minutes before serving. Tip: The resting period allows the juices to redistribute, ensuring moist meat.

Offering a perfect balance of sweet and smoky, the chicken emerges with a sticky glaze that clings to each bite, while the meat remains tender and juicy. Serve it atop a mound of creamy mashed potatoes or alongside a crisp, green salad for a meal that comforts and satisfies.

Garlic Parmesan Barbeque Baked Chicken

Venturing into the kitchen today feels like a gentle embrace, the kind that whispers of comfort and warmth. This dish, with its golden hues and aromatic promise, is a testament to the simple joys of cooking.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup barbecue sauce
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a small bowl, combine the minced garlic, Parmesan cheese, smoked paprika, sea salt, and black pepper.
3. Brush each chicken thigh with extra virgin olive oil, ensuring an even coat.
4. Generously rub the garlic-Parmesan mixture onto each chicken thigh, pressing gently to adhere.
5. Place the chicken thighs in the prepared baking dish, skin side up, and drizzle with barbecue sauce.
6. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden.
7. Remove from the oven and let rest for 5 minutes before serving, garnished with chopped fresh parsley.

Golden and crisp, the chicken thighs offer a delightful contrast between the smoky barbecue glaze and the savory Parmesan crust. Serve atop a bed of creamy polenta or alongside roasted vegetables for a meal that sings of summer evenings.

Barbeque Baked Chicken with Apple Cider Vinegar Sauce

Yesterday, as the golden hues of dusk painted the kitchen, the idea of combining the smoky depth of barbeque with the tangy brightness of apple cider vinegar into a baked chicken dish seemed like a whisper of autumn on a summer evening. It’s a recipe that marries the heartiness of comfort food with a spark of acidity, perfect for those evenings when the air holds just a hint of chill.

Ingredients

• 4 bone-in, skin-on chicken thighs, pasture-raised
• 1 cup apple cider vinegar, unfiltered
• 1/2 cup ketchup, organic
• 1/4 cup honey, raw
• 2 tbsp Dijon mustard
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 2 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking and a perfectly crisp skin.
2. In a medium saucepan over low heat, whisk together the apple cider vinegar, ketchup, honey, Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper until fully combined. Simmer for 5 minutes to meld the flavors, stirring occasionally.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Pat the chicken thighs dry with paper towels to ensure a golden sear, then place them skin-side down in the skillet. Sear for 5-7 minutes until the skin is crispy and golden brown.
4. Flip the chicken thighs and pour the sauce over them, ensuring each piece is generously coated. Transfer the skillet to the preheated oven.
5. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when tested with a meat thermometer.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring each bite is moist and flavorful.

The chicken emerges from the oven with a sticky, caramelized glaze that clings to the crispy skin, while the meat beneath is tender and infused with the sauce’s tangy sweetness. Try serving it over a bed of creamy polenta or alongside a crisp, green salad to balance the richness.

Southern Style Barbeque Baked Chicken

Southern style barbecue baked chicken is a dish that carries the warmth of the South in every bite, a comforting blend of smoky, sweet, and tangy flavors that seem to slow down time itself. It’s a recipe that invites you to savor the process as much as the result, from the first brush of sauce to the final golden-brown finish.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp dark brown sugar, packed
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with extra-virgin olive oil.
2. In a medium bowl, whisk together ketchup, apple cider vinegar, dark brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper until smooth.
3. Season the chicken thighs evenly with kosher salt and freshly ground black pepper, then arrange them skin-side up in the prepared baking dish.
4. Brush the chicken thighs generously with the barbecue sauce mixture, ensuring each piece is fully coated.
5. Bake in the preheated oven for 35 minutes, then brush with additional sauce and continue baking for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and caramelized.
6. Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.

Here, the chicken emerges with a sticky, glossy exterior that gives way to tender, juicy meat beneath. Serve it atop a mound of creamy coleslaw or alongside buttery cornbread to soak up every last drop of sauce.

Barbeque Baked Chicken with Mango Salsa

Wandering through the flavors of summer, this dish combines the smoky depth of barbeque with the bright, tropical notes of mango salsa, creating a harmony that dances on the palate.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup barbeque sauce, preferably hickory-smoked
• 1 ripe mango, diced into 1/4-inch pieces
• 1/2 red bell pepper, finely diced
• 1/4 cup red onion, minced
• 1 jalapeño, seeded and finely diced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice, freshly squeezed
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the chicken thighs on the prepared baking sheet, skin side up, and brush generously with the barbeque sauce.
3. Bake in the preheated oven for 35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is caramelized.
4. While the chicken bakes, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, sea salt, and black pepper in a medium bowl to make the salsa.
5. Let the salsa sit for at least 15 minutes to allow the flavors to meld.
6. Remove the chicken from the oven and let it rest for 5 minutes before serving.
7. Serve each chicken thigh topped with a generous spoonful of mango salsa.

Relishing the contrast between the tender, smoky chicken and the vibrant, chunky salsa, this dish is best enjoyed al fresco, with the salsa adding a refreshing crunch and a hint of heat that elevates the entire meal.

Bourbon Glazed Barbeque Baked Chicken

Just as the evening light fades into a soft glow, there’s something deeply comforting about the aroma of bourbon glazed barbecue baked chicken filling the kitchen. It’s a dish that whispers of summer evenings and the simple joy of sharing a meal with loved ones.

Ingredients

• 4 bone-in, skin-on chicken thighs, pasture-raised
• 1/2 cup high-quality bourbon
• 1/4 cup raw honey
• 2 tbsp Dijon mustard
• 1 tbsp smoked paprika
• 1 tsp garlic powder, freshly ground
• 1/2 tsp sea salt, finely ground
• 1/4 tsp cayenne pepper
• 2 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly oil a baking dish with extra virgin olive oil.
2. In a small saucepan over medium heat, combine bourbon, raw honey, Dijon mustard, smoked paprika, garlic powder, sea salt, and cayenne pepper. Stir continuously until the mixture thickens slightly, about 5 minutes. Tip: For a smoother glaze, strain through a fine-mesh sieve.
3. Pat the chicken thighs dry with paper towels to ensure the skin crisps beautifully. Arrange them skin-side up in the prepared baking dish.
4. Generously brush the bourbon glaze over each chicken thigh, reserving half for later. Tip: Use a pastry brush for even application.
5. Bake in the preheated oven for 35 minutes. Then, carefully remove the dish and brush the remaining glaze over the chicken. Tip: For an extra caramelized finish, broil for the last 2-3 minutes, watching closely to prevent burning.
6. Return to the oven and bake for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is glossy and slightly charred.

With each bite, the chicken offers a perfect balance of smoky sweetness and a hint of warmth from the bourbon. Serve it atop a mound of creamy mashed potatoes or alongside a crisp, green salad for a meal that feels both indulgent and refreshingly simple.

Barbeque Baked Chicken with Chipotle Sauce

On a quiet evening, when the air carries the faint scent of summer blooms, there’s something deeply comforting about the slow, smoky aroma of barbeque baked chicken wafting through the kitchen. This dish, with its tender meat and bold chipotle sauce, is a humble yet vibrant celebration of flavors that seem to pause time, inviting you to savor each moment.

Ingredients

• 4 bone-in, skin-on chicken thighs, pasture-raised
• 1/2 cup ketchup, organic
• 2 tbsp apple cider vinegar, unfiltered
• 2 tbsp honey, raw
• 1 tbsp chipotle peppers in adobo sauce, finely minced
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a medium bowl, whisk together the ketchup, apple cider vinegar, honey, minced chipotle peppers, smoked paprika, garlic powder, onion powder, sea salt, and black pepper until fully combined.
3. Place the chicken thighs in the prepared baking dish, skin side up, and generously coat each piece with the chipotle sauce mixture.
4. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is caramelized and slightly crispy.
5. For an extra layer of flavor, baste the chicken with the sauce halfway through the cooking time.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Just as the sun sets, painting the sky in hues of orange and pink, this barbeque baked chicken emerges from the oven with a sticky, smoky glaze that clings to each tender bite. The chipotle sauce lends a gentle heat that builds slowly, perfectly balanced by the sweetness of honey. Serve it alongside a crisp, cool slaw or over a bed of fluffy jasmine rice to soak up every last drop of sauce.

Herb Crusted Barbeque Baked Chicken

Gently, the aroma of herbs and barbeque fills the kitchen, a comforting reminder of the simple joys of cooking. This dish, with its crispy herb crust and tender, juicy chicken, is a testament to the beauty of combining flavors and textures in harmony.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/4 cup extra-virgin olive oil
• 2 tbsp Dijon mustard
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp freshly ground black pepper
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped fresh parsley
• 1 tbsp finely chopped fresh thyme
• 1/2 cup barbeque sauce

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the olive oil, Dijon mustard, smoked paprika, garlic powder, onion powder, and black pepper until fully combined.
3. Pat the chicken thighs dry with paper towels, then brush the olive oil mixture evenly over each piece, ensuring full coverage.
4. In another bowl, mix the panko breadcrumbs, parsley, and thyme. Press the breadcrumb mixture onto the chicken thighs, coating them thoroughly.
5. Place the chicken on the prepared baking sheet and bake for 25 minutes, or until the crust is golden and the chicken reaches an internal temperature of 165°F (74°C).
6. Remove the chicken from the oven and brush each piece with barbeque sauce. Return to the oven for an additional 5 minutes to set the glaze.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

The herb crust offers a delightful crunch, contrasting beautifully with the succulent chicken beneath. Serve atop a bed of creamy mashed potatoes or alongside a crisp, green salad for a meal that sings with flavor and texture.

Barbeque Baked Chicken with Peach BBQ Sauce

Today, as the golden hues of summer stretch lazily across the sky, I find myself drawn to the comforting embrace of the kitchen, where the sweet and smoky allure of barbeque baked chicken with peach BBQ sauce awaits. This dish, a harmonious blend of tangy and sweet, is a testament to the simple joys of seasonal cooking.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup peach preserves
• 1/2 cup ketchup
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 tbsp clarified butter
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a consistent cooking environment.
2. In a medium saucepan over low heat, combine peach preserves, ketchup, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper. Stir gently until the mixture is homogenous, about 5 minutes. Tip: For a smoother sauce, blend the mixture before heating.
3. Season the chicken thighs generously with salt on both sides.
4. Heat clarified butter in a large oven-safe skillet over medium-high heat. Once the butter is shimmering, add the chicken thighs, skin-side down, and sear until the skin is golden and crispy, about 5 minutes. Tip: Do not overcrowd the skillet to ensure even browning.
5. Flip the chicken thighs and brush the seared side generously with the peach BBQ sauce.
6. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Baste the chicken with additional sauce halfway through baking for extra flavor.
7. Remove from the oven and let rest for 5 minutes before serving.

The chicken emerges from the oven with a sticky, caramelized glaze that clings to each bite, while the meat remains succulently tender. Serve atop a bed of creamy polenta or alongside charred summer vegetables for a meal that sings of the season.

Jerk Spiced Barbeque Baked Chicken

Kindly imagine the warmth of the oven as it envelops the kitchen, the aromatic blend of spices slowly infusing into the tender chicken, creating a dish that’s both comforting and exhilarating. This recipe, a harmonious marriage of jerk seasoning and classic barbecue, promises to transport your senses to a place where every bite is a celebration of flavor.

Ingredients

• 1 whole pasture-raised chicken, about 4 lbs, patted dry
• 2 tbsp jerk seasoning, homemade or store-bought
• 1/4 cup dark brown sugar, packed
• 1/4 cup apple cider vinegar
• 2 tbsp soy sauce
• 1 tbsp clarified butter, melted
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 cup barbecue sauce, divided

Instructions

1. Preheat your oven to 375°F (190°C) and position the rack in the middle.
2. In a small bowl, whisk together the jerk seasoning, dark brown sugar, apple cider vinegar, soy sauce, clarified butter, smoked paprika, and cayenne pepper until fully combined.
3. Place the chicken on a rack in a roasting pan. Using a brush, generously coat the chicken with the jerk mixture, ensuring every part is covered.
4. Roast the chicken in the preheated oven for 1 hour, then brush with 1/2 cup of barbecue sauce. Continue roasting for another 30 minutes.
5. Remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
6. Serve the carved chicken with the remaining barbecue sauce on the side for dipping or drizzling.

Yielded from the oven, the chicken boasts a crispy, caramelized exterior that gives way to succulent, flavorful meat. The jerk spices lend a warm, complex heat that’s beautifully balanced by the sweetness of the barbecue sauce. Consider serving it alongside a crisp, citrusy slaw to cut through the richness, creating a meal that’s as vibrant as it is satisfying.

Barbeque Baked Chicken with Raspberry Chipotle Glaze

Under the soft glow of the kitchen light, the journey of creating a dish that marries the smoky depth of barbeque with the sweet and spicy allure of raspberry chipotle begins. It’s a recipe that invites patience and rewards with layers of flavor, perfect for those evenings when cooking becomes a meditative act.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup raspberry preserves
• 2 tbsp chipotle peppers in adobo sauce, finely minced
• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup light brown sugar, packed
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Season the chicken thighs generously with salt, pepper, smoked paprika, garlic powder, and onion powder, ensuring even coverage.
3. In a medium saucepan over low heat, combine raspberry preserves, minced chipotle peppers, apple cider vinegar, Dijon mustard, and brown sugar. Stir continuously until the mixture is smooth and slightly thickened, about 5 minutes.
4. Place the seasoned chicken thighs in the prepared baking dish, skin side up. Brush half of the raspberry chipotle glaze over the chicken, reserving the remainder.
5. Bake in the preheated oven for 30 minutes. Then, carefully brush the remaining glaze over the chicken and continue baking for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Allow the chicken to rest for 5 minutes before serving. This rest period lets the juices redistribute, ensuring moist, flavorful meat.

Yielded from the oven, the chicken boasts a sticky, caramelized exterior that gives way to tender, juicy meat beneath. The raspberry chipotle glaze offers a perfect balance of sweetness and heat, making it an excellent companion to a crisp, green salad or a bed of creamy mashed potatoes for a comforting meal.

Teriyaki Barbeque Baked Chicken

Lingering in the quiet of the morning, the thought of preparing something both comforting and vibrant comes to mind, a dish that bridges the simplicity of home cooking with the depth of flavors that speak of faraway places.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, pasture-raised
• 1/2 cup teriyaki sauce, premium quality
• 2 tbsp clarified butter
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1/4 cup brown sugar, packed
• 1 tbsp rice vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tbsp sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. In a medium bowl, whisk together the teriyaki sauce, grated ginger, minced garlic, brown sugar, rice vinegar, smoked paprika, and cayenne pepper until fully combined.
3. Place the chicken thighs in the prepared baking dish, ensuring they are not overlapping for even cooking.
4. Pour the teriyaki mixture over the chicken, turning each piece to coat thoroughly. Tip: Let the chicken marinate in the sauce for at least 15 minutes before baking for deeper flavor.
5. Bake in the preheated oven for 25 minutes, then baste the chicken with the sauce from the dish. Tip: Basting halfway through ensures a glossy, caramelized finish.
6. Continue baking for another 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
7. Remove from the oven and let rest for 5 minutes before garnishing with sesame seeds and green onions.

With each bite, the chicken reveals a perfect balance of sweet and smoky, the teriyaki glaze clinging to the tender meat. Serve it atop a mound of steamed jasmine rice, the grains catching every drop of the rich sauce, or alongside crisp, roasted vegetables for a contrast in textures.

Barbeque Baked Chicken with a Coffee Rub

Gently, the aroma of coffee and spices begins to fill the kitchen, a prelude to the comforting dish that awaits. This barbeque baked chicken, with its unique coffee rub, offers a moment of quiet delight in the midst of a bustling day.

Ingredients

• 1 whole pasture-raised chicken, about 4 lbs, patted dry
• 2 tbsp finely ground dark roast coffee
• 1 tbsp smoked paprika
• 1 tbsp dark brown sugar, tightly packed
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 2 tbsp extra virgin olive oil
• 1/2 cup homemade barbeque sauce

Instructions

1. Preheat your oven to 375°F (190°C) and position the rack in the center.
2. In a small bowl, whisk together the ground coffee, smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper until fully combined.
3. Rub the chicken all over with the olive oil, ensuring every part is lightly coated.
4. Generously apply the coffee rub mixture to the chicken, covering all surfaces evenly for maximum flavor.
5. Place the chicken on a rack in a roasting pan, breast side up, to allow heat to circulate evenly.
6. Roast in the preheated oven for 1 hour, then brush with half of the barbeque sauce.
7. Continue roasting for another 20-30 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
8. Remove from the oven and let rest for 10 minutes before carving to allow the juices to redistribute.

With its crispy skin glazed in barbeque sauce and the deep, earthy notes of coffee, this chicken is a study in contrasts. Serve it alongside a crisp, acidic slaw to cut through the richness, or slice it over a bed of creamy polenta for a comforting meal.

Pomegranate Glazed Barbeque Baked Chicken

Beneath the golden hues of the setting sun, there’s something deeply comforting about the aroma of chicken baking in the oven, especially when it’s glazed with the sweet and tangy essence of pomegranate. This dish, a harmonious blend of smoky and fruity, invites a moment of pause, a chance to savor the simple pleasures of home cooking.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/2 cup pomegranate molasses
• 1/4 cup ketchup
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 tbsp extra virgin olive oil
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a medium bowl, whisk together the pomegranate molasses, ketchup, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper until smooth.
3. Season the chicken thighs generously with salt and pepper on both sides.
4. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear until the skin is golden and crispy, about 5 minutes. Flip and sear the other side for 3 minutes.
5. Transfer the chicken to the prepared baking dish. Pour the pomegranate glaze over the chicken, ensuring each piece is evenly coated.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the glaze is sticky and caramelized.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Kissed by the pomegranate glaze, the chicken emerges with a glossy finish and a perfect balance of sweet and smoky flavors. Serve it atop a bed of wild rice or alongside roasted vegetables for a meal that’s as visually stunning as it is delicious.

Barbeque Baked Chicken with a Whiskey BBQ Sauce

Sometimes, the simplest dishes carry the most profound flavors, especially when they’re given the time to meld and mature under the careful watch of a patient cook. This barbeque baked chicken, glazed with a whiskey-infused BBQ sauce, is a testament to the beauty of slow cooking and the depth it can bring to even the most humble ingredients.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/2 cup dark brown sugar, packed
• 1/4 cup apple cider vinegar
• 1/4 cup bourbon whiskey
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1/2 cup ketchup
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp liquid smoke
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to accommodate the chicken thighs in a single layer.
2. In a medium saucepan over medium heat, combine the dark brown sugar, apple cider vinegar, bourbon whiskey, smoked paprika, garlic powder, onion powder, cayenne pepper, ketchup, Dijon mustard, Worcestershire sauce, and liquid smoke. Stir continuously until the sugar dissolves and the mixture begins to simmer, about 5 minutes.
3. Reduce the heat to low and let the sauce simmer gently for 10 minutes, stirring occasionally, to allow the flavors to meld. Tip: For a smoother sauce, strain through a fine-mesh sieve after simmering.
4. Season the chicken thighs evenly with sea salt and freshly ground black pepper, then arrange them skin-side up in the prepared baking dish.
5. Pour the whiskey BBQ sauce over the chicken, ensuring each piece is generously coated. Tip: Reserve a small amount of sauce for serving.
6. Bake in the preheated oven for 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is caramelized. Tip: Baste the chicken with the sauce halfway through cooking for extra flavor and moisture.
7. Remove from the oven and let rest for 5 minutes before serving.

Kindly note, the chicken emerges with a sticky, caramelized exterior that gives way to tender, juicy meat beneath. The whiskey BBQ sauce lends a smoky sweetness with a subtle kick, perfect for pairing with a crisp, chilled coleslaw or over a bed of creamy mashed potatoes.

Conclusion

Looking for the perfect barbecue baked chicken recipe? Our roundup of 24 delicious options has something for every occasion, from weeknight dinners to weekend gatherings. We invite you to try these mouthwatering recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!