FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
baked bbq chicken recipe
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: General
Description
A smoky-sweet chipotle maple glaze transforms bone-in chicken pieces (thighs and drumsticks) into a flavorful, caramelized weeknight dinner. The recipe involves searing the chicken first for crispy skin, then baking with multiple layers of glaze.
Ingredients
- 8 bone-in, skin-on chicken pieces (thighs and drumsticks), approx. 3.3 lbs (1.5 kg) total
- 1.5 tsp fine sea salt, divided
- 0.5 tsp freshly ground black pepper
- 0.75 cup ketchup
- 0.25 cup pure maple syrup
- 2 tbsp apple cider vinegar
- 1–2 chipotle peppers in adobo sauce, minced
- 1 tsp smoked paprika
- 1 tbsp tomato paste
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 2 large shallots, approx. 100 g
- 0.5 cup vegetable oil, plus 2 tbsp for searing
- 15 g fresh cilantro
Instructions
- Preheat Oven and Prep Chicken: Preheat the oven to 395°F (200°C) and place an oven rack in the center. Thoroughly pat the chicken pieces dry with paper towels to ensure crispy skin. Season the chicken generously on all sides with 1 tsp of the fine sea salt and all of the freshly ground black pepper.
- Make the Glaze: In a medium mixing bowl, whisk together the ketchup, maple syrup, apple cider vinegar, minced chipotle peppers, tomato paste, smoked paprika, garlic powder, and onion powder until smooth. Set aside about one-third of the glaze for later application.
- Sear the Chicken: Heat 2 tbsp of vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat. Place the chicken pieces skin-side down and sear for 5-7 minutes until the skin is deeply golden brown and crispy. Sear in batches if necessary to avoid overcrowding the skillet.
- First Bake: Flip the chicken pieces skin-side up and brush generously with about one-third of the prepared glaze. Transfer the skillet to the preheated oven and bake for 20 minutes.
- Prepare Crispy Shallot Garnish: While the chicken bakes, heat the remaining 0.5 cup of vegetable oil in a small saucepan over medium heat. Add the thinly sliced shallot rings and cook, stirring occasionally, for 5-8 minutes until golden brown and crispy. Remove shallots using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Season immediately with a pinch of the remaining fine sea salt; set aside.
- Final Glaze and Bake: Remove the skillet from the oven after the first 20 minutes. Brush the chicken generously with the remaining one-third of the glaze. Return to the oven and bake for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the glaze is bubbly and caramelized. If the glaze darkens too quickly during the last 10 minutes, tent loosely with foil to prevent burning. Broil for 1-2 minutes for extra char, if desired.
- Rest and Serve: Remove the finished chicken from the oven and let rest in the skillet for 5-10 minutes before serving. Garnish generously with the crispy shallots and fresh cilantro just before serving.
Notes
To achieve truly crispy skin, ensure the chicken pieces are thoroughly patted dry before seasoning. If the glaze begins to burn during the final baking stage, cover the skillet loosely with foil to prevent further darkening. Allow the chicken to rest for 5-10 minutes after baking to keep the meat tender and moist.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken piece (approx. 180g)
- Calories: 410 calories
- Sugar: 14 g
- Sodium: 750 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 120 mg