#1 Easy Oven Baked BBQ Chicken Barbecue Sauce Recipe
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Date: 2020-05-15
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Comments and reviews: 9
Kreig
I had to come back to your post here and let you know that this is some of the best BBQ Chicken I've ever made. I used thighs instead of legs and cooked it in my Nuwave oven. This means I had to adjust the time a bit but it was really really good. The dry rub was the difference. I also used Sweet Baby Rays sauce instead of yours but have made chicken before with it and been disappointed but not this time. The wife and I loved it.
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I had to come back to your post here and let you know that this is some of the best BBQ Chicken I've ever made. I used thighs instead of legs and cooked it in my Nuwave oven. This means I had to adjust the time a bit but it was really really good. The dry rub was the difference. I also used Sweet Baby Rays sauce instead of yours but have made chicken before with it and been disappointed but not this time. The wife and I loved it.
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Natalie
Made this last night, with garlic bread, Cole slaw, fries and mac and cheese, was craving bbq since all our restaurants are closed due to covid-19. let me just say this recipe was amazing! I used amino acid instead of soy sauce, and seasoned my chicken (soaked it first in water with some apple cider vinegar) the night before. Thank you for this recipe, the sauce was incredible. I will be making it again.
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Made this last night, with garlic bread, Cole slaw, fries and mac and cheese, was craving bbq since all our restaurants are closed due to covid-19. let me just say this recipe was amazing! I used amino acid instead of soy sauce, and seasoned my chicken (soaked it first in water with some apple cider vinegar) the night before. Thank you for this recipe, the sauce was incredible. I will be making it again.
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Peter
I tend to use a LOT more rub. I make a large quantity of rub in advance and keep in in a large spice shaker. When I am preparing my chicken, I hold each piece over a large bowl and shake as much rub on the chicken as will stick to the chicken without hand pressure. However I also don't add any sauce afterwards, I eat is as it comes baked with just the rub.
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I tend to use a LOT more rub. I make a large quantity of rub in advance and keep in in a large spice shaker. When I am preparing my chicken, I hold each piece over a large bowl and shake as much rub on the chicken as will stick to the chicken without hand pressure. However I also don't add any sauce afterwards, I eat is as it comes baked with just the rub.
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Andy
Love the intro part. Love the ingred part. Love the music. Love your voice over. Love everything. Not telling u what to do - I take off the skin prior to slathering the sauce on after the 45 minutes because nobody really wants to eat baked legs skin. It coats sticks and hits. Loved your vid my dear. Keep doing what u do.
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Love the intro part. Love the ingred part. Love the music. Love your voice over. Love everything. Not telling u what to do - I take off the skin prior to slathering the sauce on after the 45 minutes because nobody really wants to eat baked legs skin. It coats sticks and hits. Loved your vid my dear. Keep doing what u do.
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Mz
Thank you. i duplicated your recipe tonight for dinner and my husband absolutely loved it, i used a cast iron skillet instead, i cooked at 400 degrees uncovered for 1 hour, juicy and tender. This is a great recipe and will have to share with my daughters.
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Thank you. i duplicated your recipe tonight for dinner and my husband absolutely loved it, i used a cast iron skillet instead, i cooked at 400 degrees uncovered for 1 hour, juicy and tender. This is a great recipe and will have to share with my daughters.
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Mark
Looks Delish. Have you ever seen chicken lollipops? They some how cut the meat on the leg bone and push meat yup to one end. Then coat them and fry. Finished product looks like a lollipop. I was wondering how they do it. Maybe you knew how lol.
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Looks Delish. Have you ever seen chicken lollipops? They some how cut the meat on the leg bone and push meat yup to one end. Then coat them and fry. Finished product looks like a lollipop. I was wondering how they do it. Maybe you knew how lol.
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USNVA11
I just made barbecue chicken legs yesterday evening, however, I cooked them on the grill. They marinated for six hours in a creole marinade. Basted them for the last ten minutes of cooking with barbecue sauce. They were delicious!
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I just made barbecue chicken legs yesterday evening, however, I cooked them on the grill. They marinated for six hours in a creole marinade. Basted them for the last ten minutes of cooking with barbecue sauce. They were delicious!
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Bessy
I tried this recipe. The chicken looks delicious. Personally I always marinate my chicken with mustard and garlic before anything. Only one Con: my parchment paper was pretty burnt after I broiled the chicken. Is that normal?
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I tried this recipe. The chicken looks delicious. Personally I always marinate my chicken with mustard and garlic before anything. Only one Con: my parchment paper was pretty burnt after I broiled the chicken. Is that normal?
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Judy
Hi. Do you think I can replace the ketchup or the whole making of the bbq sauce by using bbq sauce? I don t know if I m making much sense lol because I really hate ketchup I don t like the smell of it at all or the taste.
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Hi. Do you think I can replace the ketchup or the whole making of the bbq sauce by using bbq sauce? I don t know if I m making much sense lol because I really hate ketchup I don t like the smell of it at all or the taste.
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