This Easy Dutch Oven BBQ Chicken is sweet, sticky, and super tender. The chicken is flavored with doctored-up store-bought barbecue sauce. It is perfect for summer and only takes about 30 minutes to make.
This sweet and sticky baked chicken is inspired by my Brown Sugar Garlic Chicken Recipe. I wanted to create a BBQ version for summer. This is great for those who do not have access to a grill, like me. The crispy skin is my favorite part.
You will also love my One Skillet Creamy Lemon Chicken.
For fall, try my Dutch Oven Turkey Breast Recipe.
Table of Contents
Why You’ll Love This Recipe
- Easy – This dutch oven chicken only takes about 30 minutes to make.
- Made in an enameled dutch oven – I prefer to cook in a shallow enameled dutch oven because they are easier to clean than a classic cast iron dutch oven. Lodge and Le Creuset are both great brands.
- No grill or charcoal briquettes needed – The chicken skin gets nice and charred under the broiler. It tastes very similar to the flavor that you get when you grill outside over high heat.
- Saucy & sticky – The combination of the brown sugar and barbecue sauce makes the sauce super thick and yummy.
- 7 ingredients – This baked bbq chicken only requires a few basic ingredients.
- Fresh garlic & onions – These fresh aromatics add a much better flavor compared to onion powder and garlic powder.
- Family favorite – This recipe is a crowd-pleaser that even the pickiest eaters will love.
Ingredients & Substitutions
- BBQ Sauce: Any store-bought barbecue sauce will do the trick! I usually go for a sweet flavor, like brown sugar, honey, etc. Use your favorite sauce.
- Chicken Thighs: Boneless skinless chicken thighs will work, but I prefer chicken thighs with the skin on. Swap for chicken legs or breasts. I prefer dark meat since chicken breasts dry out easier. The cook time will need to be reduced for breasts, but be sure the internal temperature of the chicken is 165 degrees on a meat thermometer.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make BBQ Chicken in a Dutch Oven
Quick Overview
- Sauté onion and garlic.
- Make sauce.
- Toss chicken & bake.
- Serve with more sauce.
Step by Step Instructions
Be sure the chicken is skin side up so it can get crispy and blackened.
Step 1: Preheat the oven to 450 degrees. In a large shallow dutch oven, melt the butter over medium heat. Add the onions and sauté for 5-6 minutes or until softened.
Step 2: Add the garlic and sauté for 1-2 minutes.
Step 3: Add the barbecue sauce, brown sugar, soy sauce, and water. Bring to a boil.
Step 4: Reduce for 4-5 minutes. Turn the heat off.
Be sure to spoon lots of the onions and pan sauce on top of the chicken before serving. These are very flavorful.
Step 5: Remove a few spoonfuls of the sauce. Set aside.
Step 6: Toss the chicken thighs in the sauce skillet with the remaining sauce until they are completely coated. Arrange in a single layer skin side up.
Step 7: Bake for 20-25 minutes uncovered. Broil on high to blacken the skin if desired.
Step 8: Brush with the reserved sauce and pan juices.
Recipe Serving Suggestions
BBQ chicken in the oven is a main that can be paired with a variety of side dishes. Here are some delicious options:
- Asian Cabbage Salad
- Bacon Cheddar Muffins
- Pesto Orzo Pasta Salad
- French Onion Mac and Cheese
- Oven Roasted Yellow Potatoes
Expert Tips & Variations
- Save some sauce. I highly recommend reserving some sauce to brush on top of the cooked chicken. This adds even more flavor.
- Broil. The broiler will char the chicken creating those dark black spots on the skin. This gives it that “grilled” flavor. Low heat will not allow the chicken to roast and crisp up.
- Shred. If you prefer pulled chicken for BBQ chicken sandwiches or tacos, remove it from the pan and shred it with two forks. It should be very tender. Be sure to toss the shredded chicken in the extra sauce and pan drippings. Store leftovers in an airtight container.
- If you do not have an oven-safe skillet, use two pans. Make the sauce on the stove and then transfer the sauce, onions, and chicken to an oven safe baking dish.
- Add your favorite seasonings. Use this recipe as a base and make it your own. Try adding black pepper, chili powder, or cayenne pepper for a kick. Add smoked paprika for even more smokiness.
Recipe FAQs
Both! For the most flavor, I like to toss the chicken in the sauce before baking it and brush it with more after it is done cooking.
Yes. It is a very heavy duty pot that is safe to use on the grill.
Yes. It is completely safe. The chicken cooks with the sauce and any harmful bacteria from the chicken will be killed at 165 degrees
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Easy Dutch Oven BBQ Chicken
Ingredients
- 1 Tablespoon unsalted butter or olive oil
- 1 yellow onion, sliced thinly
- 7-8 cloves garlic
- 3/4 cup sweet barbecue sauce
- 1/4 cup light brown sugar
- 1/4 Tablespoons soy sauce
- 1/4 cup water, or low-sodium chicken broth or chicken stock
- 2 1/2 pounds 6-8 boneless chicken thighs*
Instructions
- Preheat the oven to 450 degrees. In a large shallow dutch oven, melt the butter over medium heat. Add the onions and sauté for 5-6 minutes or until softened.
- Add the garlic and sauté for 1-2 minutes.
- Add the barbecue sauce, brown sugar, soy sauce, and water. Bring to a boil.
- Reduce for 4-5 minutes. Turn the heat off.
- Remove a few spoonfuls of the sauce. Set aside.
- Toss the chicken thighs in the sauce skillet with the remaining sauce until they are completely coated. Arrange in a single layer skin side up.
- Bake for 20-25 minutes uncovered. Broil on high to blacken the skin if desired.
- Brush with the reserved sauce and pan juices.
Notes
- BBQ Sauce: Any store-bought barbecue sauce will do the trick! I usually go for a sweet flavor, like brown sugar, honey, etc. Use your favorite sauce.
- Chicken Thighs: Boneless skinless chicken thighs will work, but I prefer chicken thighs with the skin on. Swap for chicken legs or breasts. I prefer dark meat since chicken breasts dry out easier. The cook time will need to be reduced for breasts, but be sure the internal temperature of the chicken is 165 degrees on a meat thermometer.
- Save some sauce. I highly recommend reserving some sauce to brush on top of the cooked chicken. This adds even more flavor.
- Broil. The broiler will char the chicken creating those dark black spots on the skin. This gives it that “grilled” flavor. Low heat will not allow the chicken to roast and crisp up.
- Shred. If you prefer pulled chicken for BBQ chicken sandwiches or tacos, remove it from the pan and shred it with two forks. It should be very tender. Be sure to toss the shredded chicken in the extra sauce and pan drippings. Store leftovers in an airtight container.
- If you do not have an oven-safe skillet, use two pans. Make the sauce on the stove and then transfer the sauce, onions, and chicken to an oven safe baking dish.
- Add your favorite seasonings. Use this recipe as a base and make it your own. Try adding black pepper, chili powder, or cayenne pepper for a kick. Add smoked paprika for even more smokiness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best ever barbecue chicken! I used local honey instead of brown sugar and it was mouthwatering! I will never do it on the grill again. I have a convection oven so I didn’t need to put under the broiler and it was crispy on top. Yum!!!!
I made this and it’s delicious!! The sauce taste so good.
Awesome!