In Memory Of Karen Nicole Smith, 1972 - 2016

Simple Oven BBQ Chicken.


After posting the pics of bbq chicken I made in the oven on the Facebook Fan Page a couple weeks back.. you won’t believe the number of emails and phone calls I got asking for the recipe (there were eve some smoke signals originating from Detroit way asking for the recipe). Though not a recipe you’d associate with the Caribbean, I thought I’d still share this simple bbq chicken in the oven recipe, with you all. This recipe is so simple, we’re not even making the bbq sauce. However don’t let it’s simplicity have you fooled into thinking it will lack in flavor or originality.

 

You’ll Need….

1 chicken (4-5 lbs)
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon salt
1-2 cups bbq sauce (your fav)
4 sprigs fresh thyme
Juice of 1 lime or lemon for washing the chicken.

 

IMPORTANT : Be sure to use a gluten free bbq sauce to make this dish comply to a gluten free diet.

* Optional, but you can add some pepper sauce or freshly cut scotch bonnet pepper in the mix to give it a wicked kick!

I’m good at taking apart a chicken, so cutting it into four pieces was not a problem. You can always ask your butcher or use chicken parts for this recipe. If you’re worried about the white meat going dry, rest assured that it won.  It will be the most moist, tender and juicy chicken breast you’ll ever have (that’s not brined). In a future episode on the Food FAQ cooking channel I’ll show you how to take apart a whole chicken.

You’ll be tempted to remove the skin from the chicken, but do leave it on. However, do trim off the fat and excess skin. Having the skin on, is one of the key things to having  tender and moist bbq chicken in the oven. Wash the chicken pieces with lemon juice and rinse with cool water. Pat dry and get ready to season

In a small bowl or plate, mix the salt, black pepper, cinnamon, dry mustard, allspice and fresh thyme, then work it on all the pieces of chicken. I know my Caribbean friends are probably saying that this is not fully seasoned, but trust me. Be sure to coat both sides of the chicken.

With your oven set at 375 F, place the baking dish with the seasoned chicken on the middle rack and let cook for 45 minutes.

After 45 minutes, tip the baking dish and spoon out any liquid/fat from the bottom of the dish (discard). In the picture you’ll notice that I lined the dish with foil to make the clean-up easier when I’m done. We need to get rid of all liquid as we want the bbq sauce to really stick to the pieces of chicken for that gooey goodness. Using your favorite store BBQ sauce, baste the chicken pieces and place back in the oven for 10 minutes.

After 10 minutes, turn the pieces of chicken over and give this side a nice coat of that BBQ sauce and back into the oven for another 10 minutes.

It’s time to flip it over again and give it a final coat of that luscious BBQ sauce. Be generous as we want this to sort of caramelize and form a sticky coating over the pieces of chicken. Back in the oven for 10 minutes. The last 3 minutes I turned on the broiler and got the perfect color on my BBQ chicken.

With the lovely scent of the cinnamon, allspice and fresh thyme, your kitchen will smell like heaven. I used (my Canadian friends will know it) Diana’s Honey Garlic sauce, so with the addition of the honey and garlic flavor, this BBQ Chicken was unreal. By cooking with a low heat, the fact that we kept the skin on and the basting with the BBQ sauce, the chicken was simply amazing. Nothing dry and tasteless here.. but then, when would I ever give you a crappy recipe?

I do hope you guys give this version of BBQ chicken a test drive, as I’m sure the results will be very pleasing to your taste buds.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

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37 Comments

  1. Charmaine White
    March 24, 2018 / 10:07 pm

    Could you do a recipe for coconut bread please.

  2. Allison Forte
    January 27, 2018 / 3:25 pm

    Hi Chris,
    Should I cover the chicken with foil before baking?

  3. Debrana
    December 12, 2016 / 1:48 pm

    Hi Chris thanks so much for this recipe! I tried it for my husband and i and we love it! it came out absolutely juice and delicious!!! so glad i found this page…. keep posting those awesome recipes

  4. Lily
    September 27, 2016 / 7:47 pm

    Thanks for the recipe, simple and easy!!

  5. Jasmine
    September 8, 2016 / 9:01 pm

    I’ve made this recipe a few times now and my family loves it!!! The cinnamon really makes the entire house smell good. Thanks for sharing!!

  6. rihanna
    June 4, 2016 / 8:34 am

    Hi Chris I’m going to be trying out your recipe today and I’m really excited but have no dry mustard? I was wondering what you recommend as a good substitute or would it still be good without it? Stay blessed!

    • admin
      June 4, 2016 / 8:24 pm

      the mustard is optional.. doh stress. It just gives it a little kick. Bless up!

  7. Christa
    January 14, 2016 / 8:54 pm

    OMG THIS CHICKEN IS BEST !!!!! WILL CONTUINE TO USE FOREVER !!!
    THANKS CHRIS !

  8. candice
    January 8, 2016 / 7:43 pm

    tried this on christmas day … it came out great!! and i usually dont like baked chicken…I’ve made it twice so far …. gonna try it today from frozen seasoned chicken …. ty for the recipe 🙂

  9. Aleisha
    June 27, 2015 / 2:00 pm

    This receipe looks so good! But I was just wondering if I could use it with already cut chicken drumsticks or chicken breast instead of a whole chicken?

    • admin
      June 27, 2015 / 3:00 pm

      most definitely.. use any part of the chicken you want

      • Aleisha
        July 1, 2015 / 10:48 am

        Thank you so much was unsure if the timing in the oven would change! Amazing thank you

  10. January 31, 2015 / 9:20 pm

    Thank You so much. I loved it. Amazing.

  11. David
    January 27, 2015 / 11:55 am

    Simple Oven BBQ is a tried and true recipe. You just can’t go wrong. I have this six or eight times a year on special occasions like the Super Bowl

  12. ksolomon
    January 20, 2015 / 10:41 pm

    Awesome, delicious recipe and it was so easy to make.

  13. Lydia
    December 7, 2014 / 11:43 pm

    Oh my gosh!!! Chris, this chicken was the absolute BEST and fool-proof–came out exactly as in the recipe! Made this for lunch yesterday and everybody loved it, kept saying they didn’t know I could cook like that lol. Even my very fussy mom LOVED this and kept throwing me surprised looks haha! I felt so good knowing how healthy this was and easy too. Served with cornbread and Spanish rice, this is a winner. Will definitely be making this again. It didn’t disappoint on any level! Thank you thank you thank you for this amazing recipe!

    • chaz fel
      December 21, 2014 / 3:28 pm

      That’s so funny

  14. Leslie Ann Bisnath
    January 5, 2014 / 2:09 pm

    WOW! WOW! WOW!, You made my husband fall in love with me all over again :). I am not a great cook, I would say, average. I am only 36 years and married for ten years last 20th December, and I have never cooked a dish where I could not stop eating before, kept licking my fingers, questioning my own taste buds, hearing my two adorable girls say, mommy this taste awesome. Thank you, thank you, thank you for making this dish so simple and delightful. 🙂

  15. Asha
    September 28, 2013 / 2:47 pm

    Hey Chris,

    I’m a huge fan of yours. I live in the Netherlands! I’ve just made this and it is absolutely delicious. I used your homemade bbq sauce recipe for an added kick! Love this chicken! Thanks so much for the recipe.

  16. Nicole Collins
    September 22, 2013 / 9:57 am

    If I have to make a big batch of Fried Rice and then store in the refrigerator for a day or two Would the bell peppers, onions & scallions spoil the Fried Rice?

  17. Reka
    August 6, 2013 / 7:03 pm

    I mastered this.. was so succulent and juicy. Thanks much

  18. Marissa
    July 7, 2013 / 1:30 pm

    I just tried this wonderful recipe with boneless chicken breasts and it turned out great. I let the chicken marinate in the dry rub for about 2 hours before I put them in the oven and the aroma both pre and post baking was just amazing,

  19. Stephen
    April 21, 2013 / 7:52 am

    Stephen
    Hey Chris, Thanks! for such a simple and delicious recipe, I love to cook, so this works wonders for me in the kitchen.

  20. Nailah
    January 5, 2013 / 6:12 am

    Your recipe is terrific! Thank you! I was a bit scared of making chicken for my birthday party — it's practically our national food here in Barbados but I somehow never learned to prepare it. I followed all of your directions and received many compliments. You are my hero!

  21. Shirlyne Jo
    December 31, 2012 / 11:14 am

    Tried this it was great. Moist and flavorful. Love the cinnamon taste. U taught me how to cook chris

  22. Betty
    October 28, 2012 / 12:44 am

    Is the chicken supposed to be marinated before cooking?

  23. Berdani
    September 30, 2012 / 3:43 pm

    Will this recipe be good if I used boneless chicken breast cut into strips?

  24. erica
    August 27, 2012 / 1:20 pm

    Hey CHRIS i just got finished making your barbeque chicken and man o man it was delicious,,,and i had mashed potatoes and mixed vegetables with it…it was so juicy and tender and the seasonings really made it sing..ive been watching alot of your videos and your dishes look good im gonna try your curry chicken next…also wanna try your chicken lo mein 5 stars to you chris:))))

  25. Debbie
    June 26, 2012 / 10:11 am

    Man – I have to say that this was the best BBQ chicken that i have ever made. The taste was great and the way the sauce was all ooey, gooey and stuck to the chicken was great.
    I will definitely be making this often. Thanks

  26. toni
    June 17, 2012 / 2:59 pm

    just finish making this chicken for father's day and it really tasted good

  27. chrissy
    May 5, 2012 / 1:00 pm

    That’s interesting, I remember my mum cooking saltfish and okra when I was young. I hated it, tasted smiley. Now that I’m older I’d like to try it again. Will try the drying out process to prevent the slime.

  28. latosha
    May 5, 2012 / 10:08 am

    I made this last night and it was great. Simple. I even cut up a whole chicken. Thanks again Chris.

  29. May 3, 2012 / 10:21 am

    Chris, making contact with you is not easy from your site or by email. I sent some comments via your Ask Chris page and I kept getting error messages. Tried sending email to your support email account from which the newsletters come but they return undelivered.

    Anyway, please see below the message I was trying to share with you.

    Hey Chris,

    Just finished looking at your okra & shrimp video and wanted to share a couple of tips with you (that are also in my book).

    The shrimp does need to be overcooked – you can lightly season it with salt and pepper and pan-sear it with the hot oil and then remove it from the pan.

    Now add the aromatics (seasonings) and they will pick up the shrimp flavour. After this, then add the okras and let them cook.

    Add back the shrimp about 1 – 2 minutes before the okra is finished cooking.

    In order to prevent the okra from getting slimy, once sliced, spread them out in a single layer and let them air-dry for about 20 – 30 minutes. If you have sunshine, even better.

    Do not salt the okra until it is finished cooking. Salt draws out moisture hence the slime when added early to okra. Of course, if that wonderful silky texture is what you're going for then that's alright.

    Finally, if you're not going for the silky texture, do not cover the pan at all, not even partially, just reduce the heat.

    • jumbieg
      May 3, 2012 / 11:25 am

      Hello Cynthia,Always nice to hear from you and thanks for the tips. I did consider cooking the shrimp and removing them (add later) as you said, but I tried to stick to the way it was told to me by my Guyanese friend. I do recall my mom always air drying (and sun) the cut okra before cooking. I believe I did that in a previous recipe I shared. As far as the salt goes, thanks. I'll have to remember that for sure. Funny enough, I did end up liking the sort of slimy/creamy texture at the end. but to be honest, nothing beats having okra with sort of burnt edges.On another note… when will we be seeing the book in the local book stores (Chapters / Indigo) here in Canada? I've been telling a lot of friends about your work and I'd love to tell them where they can get a copy locally. I did take a peek when we were in Jamaica last year – you did a marvelous job! When I went back to get a copy, I was told they were sold out. My sister is on the hunt in Trinidad for a copy for me. Hoping my parents will bring it back when they return in early June.I do apologize for the difficulty in getting in contact with me. I'll have to surely take a look into making that easier.Again, thanks for sharing the tips.RegardsChris De La RosaMeet me in my kitchen Caribbeanpot.com*************************************************Unemployed? We're Hiring!Genuinejobs.comThe information contained in this e-mail transmission is confidential and may be privileged. If you are not the intended recipient you are hereby notified that any use, dissemination or copying of this transmission (including any attachments) is strictly prohibited. If you have received this e-mail in error, please notify the sender immediately by e-mail reply and then delete it from your system.

  30. Theresa Joseph
    May 2, 2012 / 3:45 pm

    I am certainly going try this receipe on myself for mother's day..thank you chris…

  31. Dianne Joseph
    May 2, 2012 / 10:51 am

    hmmmm now im hungry

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