Succulent chicken leg quarters glazed in a smoky, sweet, and tangy BBQ sauce, oven-roasted until caramelized and golden with crispy edges—this dish is the ultimate backyard classic made easy at home. It’s the perfect combination of convenience, flavor, and crowd-pleasing appeal, ideal for weeknight dinners or weekend cookouts.
Why You’ll Love This Recipe
This recipe brings the charm of outdoor barbecue indoors with no need for a grill. The chicken is seasoned to perfection, baked until tender and juicy, then basted in a rich BBQ glaze that turns irresistibly sticky and caramelized in the oven. It’s affordable, easy to prepare, and guaranteed to become a family favorite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- chicken leg quarters
- olive oil
- smoked paprika
- garlic powder
- onion powder
- salt
- black pepper
For the BBQ Glaze:
- barbecue sauce (your favorite brand or homemade)
- honey
- apple cider vinegar
- Worcestershire sauce
- chili flakes (optional)
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Pat chicken leg quarters dry using paper towels. Rub each piece with olive oil and season with smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Arrange the seasoned chicken skin side up on the prepared baking sheet.
- Bake uncovered for 35 minutes.
- While the chicken bakes, prepare the BBQ glaze. In a small saucepan over medium heat, whisk together barbecue sauce, honey, apple cider vinegar, Worcestershire sauce, and optional chili flakes. Simmer for 5–7 minutes until slightly thickened.
- After 35 minutes, remove the chicken from the oven and brush generously with the BBQ glaze.
- Return the chicken to the oven and bake for another 10–15 minutes, basting once more midway, until the internal temperature reaches 165°F (75°C) and the glaze is caramelized.
- Optionally, broil for 2–3 minutes to achieve lightly charred edges.
- Let the chicken rest for 5 minutes before serving with additional BBQ sauce on the side.
Servings and timing
This recipe serves 4 people. Preparation time is approximately 10 minutes, with a total cooking time of 45–55 minutes including basting and optional broiling.
Variations
- Use drumsticks or thighs if you prefer smaller cuts or want a faster cooking time.
- Make it spicier by adding hot sauce or extra chili flakes to the glaze.
- Swap honey for brown sugar for a deeper, molasses-like sweetness.
- Add fresh herbs like thyme or rosemary to the seasoning mix for a more aromatic profile.
- Try different BBQ sauces (mustard-based, vinegar-style, or chipotle) for varied flavor profiles.
Storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the chicken in a preheated 350°F (175°C) oven for 10–15 minutes or until warmed through. For a quicker option, microwave on medium heat in 30-second intervals, covering loosely with a damp paper towel to retain moisture.
FAQs
Can I use boneless chicken for this recipe?
Yes, but reduce the baking time to avoid overcooking. Boneless thighs or breasts will work well with similar seasoning and glaze.
How do I ensure the skin gets crispy?
Bake the chicken uncovered and pat the skin dry before seasoning. Broiling at the end also helps crisp up the skin.
Can I make this recipe ahead of time?
Yes, you can season and marinate the chicken a day ahead. Store it in the refrigerator and bake when ready.
Is it necessary to simmer the BBQ glaze?
Simmering thickens the glaze and enhances the flavor, but you can skip this step if using a thick, high-quality BBQ sauce.
What sides go well with BBQ chicken?
Classic pairings include coleslaw, roasted potatoes, cornbread, baked beans, or a fresh green salad.
Can I grill the chicken instead of baking?
Absolutely. Start the chicken on indirect heat, then finish over direct heat after applying the glaze for a smoky flavor.
How can I make it gluten-free?
Use a gluten-free BBQ sauce and check that your Worcestershire sauce is also gluten-free.
What internal temperature should chicken reach?
Chicken should be cooked to an internal temperature of 165°F (75°C) to ensure it’s safe to eat.
Can I freeze leftovers?
Yes, store cooled chicken in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
How do I keep the chicken juicy?
Avoid overbaking, and let the chicken rest after cooking to allow juices to redistribute.
Conclusion
Sticky BBQ Baked Chicken Leg Quarters are a hassle-free yet incredibly flavorful way to enjoy barbecue-style chicken indoors. With a bold glaze and tender, juicy meat, this dish brings the comfort of slow-cooked BBQ to your oven with minimal effort. Serve it with your favorite sides for a meal that’s guaranteed to impress.
Print
Sticky BBQ Baked Chicken Leg Quarters
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
De succulents quartiers de cuisses de poulet rôtis au four, enrobés d’un glaçage barbecue sucré, fumé et acidulé, cuits jusqu’à ce qu’ils soient dorés et caramélisés avec des bords croustillants.
Ingredients
- 4 quartiers de cuisses de poulet
- 1 cuillère à soupe d’huile d’olive
- 1 cuillère à café de paprika fumé
- 1/2 cuillère à café de poudre d’ail
- 1/2 cuillère à café de poudre d’oignon
- 1/2 cuillère à café de sel
- 1/2 cuillère à café de poivre noir
- 1 tasse de sauce barbecue
- 2 cuillères à soupe de miel
- 1 cuillère à soupe de vinaigre de cidre de pomme
- 1 cuillère à café de sauce Worcestershire
- 1/2 cuillère à café de flocons de piment (facultatif)
Instructions
- Préchauffer le four à 200 °C. Recouvrir une plaque à pâtisserie de papier sulfurisé ou de papier aluminium.
- Séchez le poulet avec du papier absorbant. Badigeonnez-le d’huile d’olive et assaisonnez-le de paprika fumé, d’ail en poudre, d’oignon en poudre, de sel et de poivre.
- Placez les quartiers de cuisses de poulet, côté peau vers le haut, sur la plaque à pâtisserie préparée.
- Cuire à découvert pendant 35 minutes.
- Dans une petite casserole, mélanger la sauce barbecue, le miel, le vinaigre de cidre, la sauce Worcestershire et les flocons de piment. Laisser mijoter à feu moyen pendant 5 à 7 minutes jusqu’à ce que le mélange épaississe légèrement.
- Après 35 minutes, badigeonnez généreusement le poulet avec le glaçage BBQ.
- Remettre au four et cuire encore 10 à 15 minutes, en arrosant une fois de plus pendant la cuisson, jusqu’à ce que la température interne atteigne 75 °C (165 °F) et que le glaçage soit caramélisé.
- Vous pouvez également faire griller pendant 2 à 3 minutes pour carboniser les bords et obtenir un goût fumé supplémentaire.
- Laisser reposer 5 minutes avant de servir avec de la sauce supplémentaire à côté.
Notes
- Utilisez une sauce barbecue maison ou votre sauce barbecue préférée du commerce.
- Ajustez les flocons de piment selon vos préférences de piquant ou omettez-les complètement.
- Servir avec de la purée de pommes de terre, de la salade de chou ou des légumes grillés pour un repas complet.
Nutrition
- Serving Size: 1 leg quarter
- Calories: 420
- Sugar: 14g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 140mg
Your email address will not be published. Required fields are marked *