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Oven Roasted BBQ Chicken Thighs You don't have to have a grill to make delicious BBQ chicken! Chicken thighs and legs will hold up better to long, slow cooking than will breasts which can more easily dry out. If you barbecue breasts, keep them on the coolest part of the grill (or follow this method). You can cook Barbeque Chicken using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Barbeque Chicken

It's 3 of to 4 lbs boneless, skinless chicken thighs.
It's 1 of olive oil.
Prepare 1 large of onion, minced.
It's 2 of or more garlic cloves, minced.
Prepare 2 tsp of smoked paprika.
Prepare 2 tsp of salt.
You need 1 of black pepper.
Prepare 12 oz of BBQ sauce (Bull's Eye).

Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely's Barbecue Seasoning. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Best grilled and BBQ chicken recipes.

Barbeque Chicken step by step

Preheat oven to 325..
Pat chicken dry..
In Dutch oven, heat a drizzle of olive oil over medium heat. Cook the onion and garlic for 5 minutes until quite soft. Add the paprika and stir. Add the chicken and stir. Stir in salt, pepper, and BBQ sauce and bring to a simmer..
Cover the pot and bake for 90 minutes until chicken is very tender. (Alternatively, cook in a slow cooker for 5-7 hours on LOW)..
Remove the chicken pieces using a slotted spoon. Use 2 forks to finely shred the chicken..
Meanwhile, put the remaining sauce, uncovered, back on the stovetop over high heat. Bring to a boil and reduce the liquid to about half its volume. Pour this thickened sauce over the shredded chicken and stir..
Serve with buns and extra BBQ sauce on the side. Refrigerate for 3 days or freeze for up to 3 months..

See top marinades for moist meat and big flavor.. Perfect Marinated Chicken Breasts, Grilled Lemon Yogurt Chicken, Chicken Paillard, Easy Chicken Yakitori, Rusty Chicken Thighs Barbecue Chicken Legs I whipped up my own barbecue sauce for these juicy chicken legs, tweaking the seasonings until they were just the way I like 'em. Barbecued chicken isn't, really: It's grilled rather than smoke-roasted at low temperature But it requires a similar attention to technique You'll want to move the pieces around on the grill to keep them from burning, and flip them often as well Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag.