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Pioneer Woman Oven Barbecue Chicken

Pioneer Woman Oven Barbecue Chicken - recipe card
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This oven-barbecued chicken delivers sticky, sweet-tangy, caramelized edges with juicy, tender meat that falls off the bone. The homemade sauce—spiked with brown sugar, worcestershire, and a hint of cayenne—deepens as it bakes, creating a crave-worthy weeknight dinner.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs (about 3 lb / 1.4 kg), trimmed of excess fat
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp unsalted butter
  • 1/2 cup yellow onion, finely diced (about 1 small onion)
  • 2 cloves garlic, minced
  • 1 cup ketchup
  • 1/4 cup packed light brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1/4 cup water (plus more if needed)
  • 1/4 cup chopped fresh parsley (for garnish, optional)

Instructions

  1. Preheat the oven to 375°F / 190°C. Pat the chicken thighs dry with paper towels—this helps the skin brown and the sauce cling. Rub the olive oil over the chicken, then season both sides with the kosher salt and black pepper.
  2. Heat a large, oven-safe skillet (cast iron or stainless steel) over medium-high heat. Place the chicken in the skillet skin-side down in a single layer (work in batches if needed to avoid overcrowding). Sear for 4-5 minutes until the skin is golden brown and crispy. Flip and sear the second side for 3 minutes. Transfer chicken to a plate—it will not be fully cooked yet, and that’s fine.
  3. Reduce the heat to medium-low. Add the butter to the same skillet and let it melt until foaming. Add the diced onion and cook, stirring occasionally, for 3-4 minutes until soft and translucent. Scrape any browned bits from the bottom of the pan—that’s flavor. Add the garlic and cook for 30 seconds until fragrant.
  4. Add the ketchup, brown sugar, cider vinegar, worcestershire sauce, smoked paprika, chili powder, and cayenne (if using). Stir well to combine. Pour in the water and bring the sauce to a gentle simmer. Let it bubble for 2-3 minutes to meld the flavors; the sauce will thicken slightly.
  5. Taste the sauce and adjust if desired—add more brown sugar for extra sweetness or more vinegar for tang. Season with a pinch of salt if needed (remember the chicken already has salt).
  6. Return the seared chicken to the skillet, skin-side up, nestling it into the sauce. The sauce should come about halfway up the sides of the chicken—add a few tablespoons of water if it looks too thick. Spoon some sauce over the tops of the chicken pieces to coat them.
  7. Place the skillet in the preheated oven, uncovered. Bake for 30 minutes. Remove the skillet from the oven and carefully spoon the pan sauce over the chicken to baste. The sauce will be bubbling hot—use a long-handled spoon.
  8. Continue baking for another 25-30 minutes, basting once more halfway through, until the chicken is deeply glazed and the internal temperature registers 165°F / 74°C in the thickest part, without touching bone. The sauce will be thickened and caramelized around the edges.
  9. Remove the skillet from the oven and let the chicken rest for 5 minutes (this lets the juices redistribute and the sauce set). Garnish with chopped parsley if desired, then serve hot with extra sauce spooned over the top.
  10. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F / 175°C oven for 10 minutes or in the microwave until hot.

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Freezing: The cooked chicken can be frozen in a freezer-safe container with extra sauce for up to 2 months; thaw overnight in the fridge before reheating. Reheating: Place in a 350°F / 175°C oven for 10-15 minutes, or microwave in 30-second bursts, until heated through. Add a splash of water to the sauce if it seems dry. For a spicier kick, increase cayenne to 1/2 tsp or add a dash of hot sauce.

Nutrition

Keywords: oven barbecue chicken, barbecue chicken recipe, baked bbq chicken, pioneer woman-style, Southern barbecue, caramelized chicken, weeknight dinner, sticky chicken, homemade bbq sauce, bone-in chicken legs

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-oven-barbecue-chicken/