Barbeque Chicken Recipe -
Barbeque Chicken Recipe
  • READY IN ABOUT 2 hrs

Barbeque Chicken

Recipe by  

"Chicken baked in a home made barbecue sauce. Very easy. Very good."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 30 mins

    1 hr 50 mins


  1. Preheat the oven to 500 degrees F (260 degrees C). In a small saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes.
  2. Place the chicken thighs into an oblong baking dish, and pour the sauce over them. Cover tightly.
  3. Bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake for one hour. Remove cover, stir and bake uncovered for 15 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 23, 2006

This is truly one of the BEST baked BBQ chicken recipes ever!!! I don't know how I lived without it. Here's how I altered it, based on our tastes and the other reviews: (1) used 6 thighs, not 12, (2) doubled the sauce, (3) halved the water (will omit completely next time), (4) omitted the salt, (5) added cayenne. WONDERFUL!!!!!!!! One further note.... The second time I made this, the baby started crying just as I was about to start cooking the sauce, so I threw the uncooked sauce and chicken in the oven and went on my way. We didn't notice any difference! So from now on I won't be wasting time cooking the sauce.

Most Helpful Critical Review
Apr 29, 2009

I think everyone agrees the sauce is too thin. I read the reviews before making the dish, so I changed the recipe to try and help. Therefore, the original recipe is not a good one, but even the modified recipe was only so-so. Of course the meat falls off the bone. If you bake most meat with enough liquid for an hour and a half, it's bound to be tender. Sometimes I wonder who writes all of the reviews because I have found only a handful of recipes online that I would truly rave about. Many are disappointing.

Jan 03, 2008

Very tasty! I threw it all in the slow cooker on low for 6 hours (as opposed to the oven), and it turned out fabulously!

Apr 21, 2005

Thanks for sharing, this was excellent. For those who complained the sauce was too runny there is an easy fix. I poured the sauce over chicken breasts and baked at 375, covered, for approximately 45 min. I removed the cooked chicken to a platter, then poured the remaining sauce into a saucepan, over med-high heat, I added about 1/2 tsp. of cornstarch and stirred constantly. Within minutes it was thickened & bubbly. I then basted it over the cooked chicken and then put the chicken on the outdoor grill just to crisp it up and give it that authentic "barbeque" feel. Everyone loved it.

May 31, 2011

Great recipe for BBQ chicken! However, I turned this into a marinade for grilling vs. baking this in the oven. I left out the water and used Heinz chili sauce vs. ketchup for a little extra kick. I also added a tsp. of liquid smoke anad some minced garlic. I put everything into a ziploc bag and let it marinate overnight. The smell was downright heavenly on the grill and the taste was fabulous!

Jun 21, 2003

This has GOT to be my favorite chicken recipe of all time, and my family of 5 agrees! I used 12 boneless, skinless chicken thighs and followed the recipe to the letter. The chicken was oh-so-tender and tasted great. Unfortunately, there were NO leftovers! Thanks for a great recipe.

Jun 12, 2004

This was so good! I made this last night with boneless skinless chicken breasts, and it was so delicious, and also very easy. I had never tried making my own BBQ sauce before, but this is so simple I will use this recipe from now on. Also, the chicken was so tender it fell apart. Wonderful!

May 16, 2005

Excellent, delicious, easy-to-make recipe. I made five changes in my preparation: soaked the meat in a salt, sugar, and spice brine for an hour, covered the pan bottom with onion slices, used honey, threw in a dash each of cinnamon and cayenne, and I added a couple of minutes broiling time to the cooking time. While it is a "runny" sauce, it was very tasty; however, one could simmer the sauce longer and thicken it with corn starch. Some of the best chicken sauces I've had have been thin -- it's a common style where I live, Western Kentucky.


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  • Calories
  • 135 kcal
  • 7%
  • Carbohydrates
  • 5.1 g
  • 2%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 11.8 g
  • 24%
  • Sodium
  • 306 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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