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Oven Broiled Chicken with Barbecue Sauce

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Oven Broiled Chicken with Barbecue Sauce recipe by Barefeet In The Kitchen

Perfectly tender chicken, marinated and then glazed with this homemade barbecue sauce made for a great weeknight meal. We rarely grill on weeknights, so the broiler was my tool for this meal. (My apologies in advance to Larry, Chris and Jenn. I already know that you are appalled. I promise to use my grill more frequently this year!)

I love using my broiler for quick and easy dinners. It takes almost no time at all and I am free to finish up the rest of the meal in the kitchen while it is cooking. Served with a tossed garden salad and some smashed potatoes, this is a favorite meal for everyone in the family.

 

Oven Broiled Chicken with Barbecue Sauce recipe by Barefeet In The Kitchen
3.5 from 2 votes
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Oven Broiled Chicken with Barbecue Sauce
Servings: 8 servings
Ingredients
  • 8 boneless chicken thighs
  • 2 cups homemade barbecue sauce or your favorite store bought sauce
Instructions
  1. Pour the sauce over the chicken in an airtight container or a large ziploc bag. Let it rest in the refrigerator (turning it every few hours) for at least 6 hours. I just tossed mine in with the sauce in the morning and it was ready to go for dinner. If you think of it, remove the chicken from the refrigerator at least half an hour before cooking. You can still cook it straight from the refrigerator though, if you forget.
  2. When ready to cook, preheat the oven to Broil and line a large baking sheet with foil. Spread the chicken pieces out across it. Reserve the extra marinade in the bag to glaze the chicken with later just before the chicken finishes cooking.
  3. Broil the chicken for 5-6 minutes on the first side and then remove from the oven and turn the pieces over. Broil another 5 minutes or so, just until the chicken is almost done. If your pieces are thicker, they will take a little longer.
  4. Turn the pieces again (if desired) and coat well with the remaining sauce. Broil for another 2 minutes or so, until the meat is no longer pink and the juices run clear. Enjoy!
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About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  2. SCOTT says

    September 30, 2017 at 7:25 pm

    To prevent the spread of bacteria, you shouldn't use the leftover marinade sauce on the chicken. Once the chicken goes on the oven, discard the marinade. Instead, use fresh sauce or another glaze in the last 5 minutes.
    Reply

    • Ruth says

      August 23, 2018 at 7:24 pm

      If you want a safe and yummy way to incorporate the "used" marinade, simply pour it in a sauce pan and bring to a full, vigorous boil for at least 20 seconds. Can also add a few teaspoons of corn starch (dissolved in water) for a thick, flavorful sauce. I use quality ingredients in my marinades and prefer to use every drop (:
      Reply

    • Mary says

      March 19, 2019 at 10:40 am

      Yes, this should work with chicken tenders. You'll just need to watch closely the first time you make it to adjust the cooking time as needed.
      Reply

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