BBQ chicken
This BBQ chicken recipe introduces tender oven-roasted wings and drumsticks coated in a sweet, smoky, and tangy homemade marinade that caramelises under the grill for a sticky, crisp finish. Topped with fresh spring onions and sesame seeds, it is as visually appealing as it is delicious – perfect for a family meal or a relaxed weekend gathering.
Ingredients
Chicken
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1 kilo
Chicken (wings and drumsticks)
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1 tsp
Paprika powder
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Salt and pepper
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BBQ sauce
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200 g
Tomato ketchup
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4 tbsp
Brown sugar
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1½ tbsp
Soy sauce
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1½ tbsp
Apple cider vinegar
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1 tsp
Worcestershire sauce (optional)
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1 tsp
Smoked paprika
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1 tsp
Sweet paprika
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1 tsp
Dried thyme
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½ tsp
Chilli flakes
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2
Garlic cloves, crushed
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1 tsp
Honey
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Freshly ground black pepper
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Salt
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To serve
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2
Spring onions, sliced
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2 tbsp
Sesame seeds
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Instructions
BBQ sauce
Chicken
To serve
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
For the best BBQ chicken, use bone-in, skin-on cuts such as wings, drumsticks, or thighs. Dark meat contains more fat, which helps the chicken stay juicy during roasting and grilling. These cuts also tolerate higher heat well, allowing the skin to crisp while the meat remains tender. The bone helps retain moisture and adds depth to the flavour, making these cuts ideal for BBQ-style cooking.
Preparing the BBQ sauce 1-3 days in advance allows the flavours to develop and balance more fully. Once cooled, store the sauce in an airtight container in the fridge for up to 10 days. Making the sauce ahead saves time on the day of cooking and yields a richer taste, as the sweet, smoky, and tangy elements have time to come together. Gently reheat the sauce before brushing it onto the chicken.
This recipe does not require marinating. The chicken is only seasoned before cooking and glazed with BBQ sauce during cooking. However, you can choose to marinate it. If you want this, marinating for 30 minutes is sufficient for light seasoning, while 2-6 hours allows for deeper flavour without compromising texture. Avoid marinating for longer than 24 hours, as this can cause the meat to soften too much. Always ensure the chicken reaches an internal temperature of 75 °C before serving.
FAQ: Questions about BBQ chicken
Whether you are making BBQ chicken for the first time or trying the recipe again, these frequently asked questions help you achieve consistently good results.
How long to BBQ chicken?
Using the oven method with a grill finish, BBQ chicken takes around 35-40 minutes in total. In this recipe, we roast the seasoned wings and drumsticks in the oven for 20 minutes, then brush them with BBQ sauce and switch to the grill setting for an additional 15-20 minutes. The chicken is ready when it reaches an internal temperature of 75 °C at the thickest part, and the skin is sticky and lightly caramelised.
How do I prevent the BBQ chicken sauce from burning?
BBQ sauce should only be added during the final stage of cooking, as its sugar content can burn quickly. Roast the chicken first, then apply the sauce before grilling. Keep the tray in the upper third of the oven and monitor closely, turning the tray or the chicken pieces if needed. If the sauce darkens too quickly, lower the heat slightly or briefly return to fan-assisted oven mode.
How do you keep BBQ chicken from drying out?
To keep BBQ chicken tender, avoid overcooking and monitor it closely while grilling. Using darker cuts, such as wings or drumsticks, naturally helps retain moisture. Brushing with sauce at the final stage of cooking locks in juiciness while creating a sticky, caramelised finish without the need for additional oven time, which could otherwise dry it out.
Can I freeze the cooked BBQ chicken?
Yes, you can freeze cooked BBQ chicken once cooled. Remove garnishes before freezing and store the chicken in airtight containers or freezer bags. For optimal quality, consume within 3 months. Thaw in the fridge overnight and reheat thoroughly until the internal temperature reaches 75 °C before serving.
Nutritional values per serving
Energy:
543 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 3.4 g |
| Protein | 35.3 % | 47.1 g |
| Fat | 48.2 % | 29.6 g |
| Carbohydrates | 16.5 % | 22 g |
You may also like
Juicy and crispy oven-roasted BBQ chicken
There is something deeply comforting about the smell of BBQ chicken roasting in the oven. Our BBQ chicken recipe gives you beautifully golden chicken with crisp skin on the outside and juicy, tender meat within, full of flavour from the delicious marinade.
Finished with a scattering of spring onions and sesame seeds, it gets a fresh contrast that lifts the richness of the chicken. It is the kind of recipe you can return to repeatedly, giving you bold flavours without any fuss.
Marinated in a sweet and smoky BBQ sauce
This recipe is all about the sweet and smoky marinade that clings to the chicken, soaking into the meat while the skin turns deeply golden and glossy. Warm paprika, gentle smoke, and a hint of sweetness combine to create a rich, rounded flavour. As the sauce caramelises, it forms a sticky coating with lightly charred edges, sealing in juiciness and adding depth to every bite. The result is a smoky, savoury finish that tastes like classic barbecue, made effortlessly indoors.
Enjoy your BBQ chicken with classic sides
This BBQ chicken works perfectly as the centrepiece with delicious sides. Crisp, fresh sides help balance its richness, while softer, comforting accompaniments make it feel more indulgent. Whether you keep things light or go all-in on classic comfort food, serve it with something that complements its smoky, sweet, and tangy flavours.
A crisp green goddess salad or a fresh, vibrant Greek salad provides a refreshing contrast to the rich sauce, while more indulgent options include scalloped potatoes, a classic coleslaw, or corn on the cob in the air fryer.
Get creative with the marinade
Make a Korean-style marinade by replacing half the ketchup with gochujang and adding extra soy sauce, runny honey, and freshly grated ginger to create a sticky, savoury glaze that caramelises nicely.
For a sweeter, lighter option, stir sweet peach preserves into the marinade. Reduce the brown sugar slightly and add a splash of apple cider or red wine vinegar to keep it balanced. The fruit adds a glossy finish that pairs well with smoked paprika.
To deepen the savoury notes, increase the garlic and add freshly grated ginger with a small splash of soy sauce or coconut aminos. This enhances umami and helps the sauce adhere to the chicken, especially during longer marination.
