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Crispy Oven Baked BBQ Chicken (Better Than the Grill!)

Skip the grill—this Crispy Oven Baked BBQ Chicken delivers everything you love about classic barbecue chicken right from your oven! Bone-in, skin-on chicken is coated in a bold Louisiana-inspired dry rub, roasted on a wire rack until the skin is perfectly crispy, then brushed with your favorite BBQ sauce for a sticky, caramelized finish. It’s juicy, smoky, incredibly flavorful, and easy enough for any night of the week.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 People

Ingredients

  • 6-8 bone-in skin-on chicken pieces
  • * 2 teaspoons baking powder
  • * 2 teaspoons olive oil
  • * Cooking spray
  • * BBQ sauce of your choice or better yet…use mine!

Dry Rub

  • * 2 tablespoons brown sugar
  • * 1 tablespoon Creole or Cajun seasoning
  • * 1 tablespoon onion powder
  • * 2 teaspoons garlic powder
  • * 1 tablespoon smoked paprika
  • * 1 teaspoon Knorr Chicken Bouillon Powder

Instructions

  1. Preheat the oven to 425°F. Place an oven-safe wire rack inside a large rimmed baking sheet and generously coat the rack with cooking spray.
  2. Pat the chicken completely dry with paper towels.
  3. In a small bowl, whisk together the brown sugar, Creole seasoning, onion powder, garlic powder, smoked paprika, and Knorr Chicken Bouillon Powder.
  4. Drizzle the chicken with the olive oil and toss until evenly coated.
  5. Sprinkle the baking powder over the chicken, then add the dry rub. Toss until every piece is evenly coated.
  6. Arrange the chicken skin-side up on the prepared wire rack, leaving a little space between each piece.
  7. Bake for 30 minutes. Do not flip the chicken.
  8. Remove the chicken from the oven and generously brush each piece with your favorite BBQ sauce.
  9. Return the chicken to the oven and continue baking for about 15 more minutes, or until the thickest piece reaches an internal temperature of 170-175°F.
  10. Let the chicken rest for 5 to 10 minutes before serving.

Recipe Notes

Pat the chicken completely dry before seasoning. Dry skin is the key to achieving crispy, golden skin in the oven.
* Don’t skip the baking powder! It helps dry the surface of the chicken skin, creating an even crispier finish.
* Baking the chicken on a wire rack allows hot air to circulate around every piece for even cooking and beautifully browned skin.
* No flipping required. Keeping the chicken skin-side up helps it stay crispy while the underside cooks evenly.
* Wait until the final 15 minutes to brush on the BBQ sauce. This allows the sauce to caramelize without burning.
* For the juiciest, most tender dark meat, cook the chicken to an internal temperature of 170-175°F. While chicken is safe to eat at 165°F, dark meat benefits from the extra cooking time.
* Let the chicken rest for 5 to 10 minutes before serving so the juices can redistribute.