Description
An easy and crispy version of BBQ chicken, perfect for weeknights, featuring juicy meat and a sticky glaze.
Ingredients
Scale
- 1.2 kg bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
- 6 g kosher salt (1 tsp)
- 1 g black pepper (¼ tsp)
- 30 ml olive oil (2 tbsp)
- 2 g smoked paprika (1 tsp)
- 3 g garlic powder (1 tsp)
- 240 ml BBQ sauce (1 cup)
- Optional: 1 tsp cider vinegar or lemon juice, 1 tsp honey
Instructions
- Preheat the oven to 200°C (400°F). Pat the chicken dry, season with salt and pepper, then rub with olive oil, smoked paprika, and garlic powder.
- Place chicken skin-side up on a wire rack over a baking sheet. Roast for 25 minutes.
- Remove the pan, brush each piece with BBQ sauce, and return to the oven. Reduce temperature to 190°C (375°F) and roast for another 12–15 minutes.
- Brush with another thin layer of sauce and broil on high for 1–2 minutes or increase oven to 230°C (450°F) for 4–6 minutes.
- Let the chicken rest for 5–8 minutes before serving.
Notes
For crispier skin, let chicken air-dry uncovered in the fridge before cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pieces (approximately 300 g)
- Calories: 540
- Sugar: 14 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 46 g
- Cholesterol: 200 mg