Using a rack nestled into your rimmed baking sheet will elevate the chicken and cause air to circulate around the whole piece, rather than having it sit in the juices. Keep an eye on it- just a few minutes should do the trick! After you’re done cooking it, if the skin isn’t as crisp as you like, move the oven rack up and turn on your broiler. Here are some tips for getting that dark, charred, crispy skin: Something to note: these chicken pieces are smothered in sauce, so the skin won’t ever be quite as crispy as when you roast it when herbs and butter, for example. Those dark, charred parts of oven bbq chicken are the best! Oh boy, do I love some good crispy chicken skin. By the time you’ve added that third layer, you’ve got a delicious thick, sweet, sticky layer of BBQ sauce on every inch of the chicken. Then, the chicken is removed from the oven and basted with BBQ sauce THREE times.Įach time BBQ sauce is added, it thickens and caramelizes in the oven. For a recipe that uses bone-in, skin OFF chicken thighs, check out this Spiced Chicken and Rice with Apples and Raisins.Īnd if you’re looking for super high quality chicken at a reasonable price, check out ButcherBox! How to get a super THICK BBQ glazeįirst, the chicken is seasoned with oil, salt and pepper, placed skin side down on a rimmed baking sheet, and roasted for 25 minutes. Check out the recipe notes for how to do it. If you really want to use boneless, skinless chicken breasts, make sure you cook them for less time. And if you use dark meat as well, you’ve hit the trifecta! Using bone-in, skin on dark meat guarantees juicy, tender chicken every time. As a bonus: these pieces are generally a lot less expensive! The skin and the bone both help keep the chicken super juicy. If you want to use chicken breasts, I recommend making sure you get bone-in, skin on breasts. Best: bone-in, skin-on chicken thighs and/or legs.Better: bone-in, skin on chicken breasts.Not quite as bad: boneless, skinless chicken thighs.Worst: boneless, skinless chicken breasts.Here’s a general run-down of which cuts are worst and best for oven bbq chicken: I used a mix of thighs and drumsticks, and I do recommend using thighs and/or legs, since dark meat is harder to overcook and almost always tastes juicier than white. There’s a reason why this recipe has been rated 5 stars by over 70 people and has been pinned almost 400K times! What cut of chicken is best to use for oven bbq chicken?įor the juiciest, most tender oven bbq chicken, you’re definitely going to want to use bone-in, skin on chicken pieces for this. In this post, I’ll go over exactly how to make the best oven bbq chicken ever. There are a few tricks to getting the BEST, crispiest, juiciest oven bbq chicken with a thick, sticky, sweet glaze of bbq sauce on top. That’s right- only TWO INGREDIENTS! Your favorite BBQ sauce, and some chicken, along with a little oil, salt, and pepper.Īnd the other great thing- this recipe doesn’t require any marinating! You can just dive right in and cook it quickly. This crispy oven bbq chicken recipe uses only TWO INGREDIENTS – barbecue sauce and chicken (plus a little olive oil, salt, and pepper) – to make the crispiest, most perfectly glazed, sweet, sticky, and juicy baked barbecue chicken you will ever have.
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