Oven BBQ Chicken

This was really good with a lot of flavor. I especially loved the crispy top. Next time I will use less BBQ sauce as it rose too high in the pan as all the fat dripped off the chicken into the pan. I used Sweet Baby Rae’s sauce and will definitely make it again!

I just finished eating bone-in chicken thighs for dinner and rate three stars. I followed the recipe closely except I added some garlic powder to the rub. I used the ‘Original’ Jack Danials sauce. The chicken cooked as advertised. The skin crisped up. The sauce was excellent. If there is a next time, I’d use a more aggressive rub. I think there are better chicken thigh recipes on the site. This was served on steamed rice.

I liked it. I always reduce the amount of spices in NYT Cooking recipes because my husband and I have Midwestern palates. The chicken was nice and tender.

I used the basic techniques described in the recipe but modified my bottled sauce (Kraft Hickory) by adding Dijon mustard, Worcestershire sauce, and a couple of spoonfuls of Stonewall Kitchens Caramel Apple butter. Skipped the apple cider vinegar at the end. It was delicious! Thank you!

Works well with country style pork ribs too tho they need to cook longer and at lower temp (325-350)

Very important to oil the pan well before adding the sauce and chicken.

Not my favorite, but I ate it all still. I made the bbq sauce recipe linked in the recipe. It ended up being a more vinegary bbq sauce than I like (I’ve never made bbq sauce so I don’t want to mess with the recipe and just trusted!) so that’s part of the problem, but the chicken just didn’t turn out great texturally for me, and the flavor of the actual chicken wasn’t anything special. Overall I’m not mad about it but probably won’t make again.

I made the sauce, put it into a glass casserole, then lay five chicken legs atop, and salted and peppered it a little. Baked at 425 for about 40 minutes. Halfway through I fork-pierced the skin of each of the legs in a few places to let some of the fat baste it all. Dinner done (served with couscous), without having gone through the second step, which probably would have added a bit more flavor, but honestly it was very satisfying as it was.

Made the bbq sauce that was linked. This was delicious! Easy, too! The bbq does end up with a good amount of oil in it from the drippings, so I removed it at the end and used my OXO fat separator to remove it. I also doubled the bbq sauce and used the remaining sauce on ribs later in the week. I will be making this recipe again.

Disappointed. Followed the directions to the tee and chicken did not get crispy! Had to remove the skin in order to eat the drumstick.

This is a winner. Follow the directions and your family will love you. It tastes straight off the bbq. Incredibly tasty and easy to make. Bravo, Ali

Follow the recipe and your family and guests will love you. Easy to make and tastes straight of the bbq. Bravo, Ali.

I made this with a 4# spatchcocked chicken. 425°oven; preheat with large cast-iron pan in there. On the stovetop put in a little oil and brown the chicken skin-side down for 3 minutes. Get a lid ready (spatters will happen) and add the BBQ sauce. Put in oven for 35 minutes. You can put some sheet pan veggies in there for the last 5 minutes.

JSC, Chapel Hill Couldn't believe anything this easy could be this good, but it's amazing; the sauce is addictive. 3 1/4 lbs of bone-in, skin-on thighs, 2 cups of Sweet Baby Ray's BBQ sauce, followed the recipe. My daughter shared this, noting she's also used bone-in, skin-on breasts and it was great. I skimmed the fat, stirred in the tsp of vinegar, tasted for seasoning -- perfect. Used leftovers in burritos. Definite keeper, better than on the Weber.

This was excellent! However, I will use a disposable pan next time. The hour of scrubbing was not charming.