Barbecue chicken is a staple for summertime cookouts and backyard parties. If you would prefer to avoid the hassle of the grill or if the weather does not permit grilling, you can pre-marinate your chicken and bake it in the oven. Your chicken will still have the sweet and savory barbecue flavor that you love, but because baking requires less attention than grilling, you are free to tend to other tasks, like preparing side dishes to go with the meal.
Preheat the oven to 350 degrees Fahrenheit.
Place 3 pounds of pre-marinated barbecued chicken in a baking pan. Cover the pan with foil to prevent the barbecue sauce from burning.
Place the baking pan in the oven, and cook the chicken for 1 hour.
Remove the foil, and pour more barbecue sauce on the chicken. Cook the chicken for 20 more minutes to allow the sauce to caramelize.
Insert an instant-read thermometer into a thickest piece of the chicken. Avoid touching bone, because it may affect the reading. When the chicken is ready, it will register 165 degrees Fahrenheit.
Take the chicken out of the oven, and allow it to rest for 5 minutes before you serve it. The resting time allows the chicken to finish cooking as well as to cool enough to allow the juices to be reabsorbed by the meat.
Baked BBQ Chicken Recipe
How to Cook Chicken Bratwurst
How to Make Crock-pot Chicken
How to Bake Chicken Breast Without Oil
How to Cook Crispy Jerk Chicken in the ...
How to Pre-Bake Skinless Chicken Thighs ...
Does Chicken Have to Be Completely ...
How to Broil Chicken on the Bone
How to Cook Chicken in a Crockpot & ...
How to Cook Chicken Pieces in an ...
How to Cook a Flat Chicken
How to Defrost a Chicken in a ...
How to Cook Mojo Chicken
Chicken Stir Fry Recipe
How to Sear and Bake Chicken
How to Barbecue Chicken in the Slow ...
How to Smoke a Chicken in the Oven
How to Cook Chicken Without a Grill
Can You Cook Frozen Chicken?
How to Cook Sauteed Chicken With White ...
- Enjoy your baked barbecue chicken chicken in moderation because, although chicken is a good source of protein, one skin-on piece of chicken contains 6 grams of fat. This fat quickly adds up when you consume several pieces.
Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.