I love me some bbq chicken. But I am often not interested in firing up the grill and when I do, especially for a crowd, I sometimes worry that I’m going to burn it or undercook it or something. Grilling makes me nervous. I think it is because in my family the men always grilled while I helped my mom prepare all the inside things.
Anyways, I came across a recipe a while back that said you could do BBQ chicken in your oven with the broiler and I thought I’d try it out. The first time was a great success! Then I lost the recipe and couldn’t find it again. It must have been before I became a Pinterest addict. I had a few friends that moved this past weekend and I wanted to bring them some housewarming food, since all their kitchen stuff would be packed up. So, I improvised and made two huge trays of bbq chicken in my oven and it turned out really nice. I love making sure people are getting fed.
Doing BBQ chicken like this is really fast and easy and you can make a small amount or feed a crowd. And as long as you foil line all your pans, there isn’t even much cleanup. And I’m always for less cleaning.
Oven BBQ Chicken
However much chicken you want. I bought some breasts, thighs, and drumsticks. Essentially, I cooked about two broken down chickens.
Cajun or Creole Seasoning. I used Tony Chachere’s, but you could use Emeril’s or whatever you like.
Salt and Pepper
Olive Oil
Your favorite bbq sauce. I used Sweet Baby Ray’s.
Directions:
Rub down chicken with salt, pepper, creole seasoning, and drizzle with a little olive oil. Let sit for 10-20 minutes.
When you are ready, preheat oven to broil. Put chicken in foil lined or disposable pans.
Lots of chicken
Put your oven rack in the top 1/3 of your oven, or on the top tier, giving the chicken about 5 inches of space.
Put chicken in and cook for 6 minutes on the first side. Flip the chicken and cook for 6 more minutes. Then take the chicken out and baste it with your bbq sauce. Cook for 6 more minutes. Flip the chicken back to the original side and baste with sauce. Cook for 6 more minutes.
Then your chicken should be done! Check for doneness. If the oven is burning the sauce, move your rack down a knotch and put more sauce on.
Let the chicken rest before digging in. This lets the juices set and also keeps you from burning your tongue on the deliciousness.
Oh, and your house will smell delicious.
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