Go Back
–+ servings
Print Recipe
5 from 50 votes

Easy Dutch Oven BBQ Chicken

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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main
Cuisine: American
Servings: 4 people
Calories: 526kcal
Author: Brianna May

Equipment

Ingredients

  • 1 Tablespoon unsalted butter or olive oil
  • 1 yellow onion, sliced thinly
  • 7-8 cloves garlic
  • ¾ cup sweet barbecue sauce
  • ¼ cup light brown sugar
  • ¼ Tablespoons soy sauce
  • ¼ cup water, or low-sodium chicken broth or chicken stock
  • 2 ½ 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

Calories: 526kcal | Carbohydrates: 40g | Protein: 56g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 277mg | Sodium: 874mg | Fiber: 1g | Sugar: 32g