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Oven-Barbecued Chicken

  • Prep Time: 25 minutes
  • Cook Time: 25 - 40 minutes
  • Servings: 6
  • Course: Main Dish

Removing the chicken skin lets the flavor get right into the meat instead of just sitting on top in this easy oven-barbecue recipe.

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  • 4 pounds meaty chicken pieces (breasts, thighs and drumsticks)
  • 1/4 cup butter or margarine
  • 1 cup finely chopped onion
  • 1 tablespoon minced garlic
  • 2 tablespoons kosher salt
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons crushed red pepper
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups water
  • 1 cup cider vinegar
  • 1 cup packed dark brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 cup tomato paste
  • 1/4 cup molasses
  • Reynolds KITCHENS™ Parchment Paper


Step 1

Preheat oven to 375°F. Line a large rimmed baking sheet with Reynolds KITCHENS™ Parchment Paper; set aside. Skin chicken. Arrange chicken, bone-sides up, in the prepared baking pan. Bake for 35 minutes.

Step 2

Meanwhile, melt butter (or margarine) in a large saucepan over medium-low heat. Add onion, garlic and salt; cook for 10 to 15 minutes or until onion is tender, stirring occasionally. Add paprika, chili powder, crushed red pepper and black pepper; cook and stir for 1 minute more. Add water, vinegar, brown sugar and Worcestershire; bring to boiling. Whisk in tomato paste and molasses until smooth. Boil gently, uncovered, for 15 to 20 minutes or until sauce is thickened and reduced to about 4 cups, stirring occasionally.

Step 3

Turn chicken bone-sides down. Brush about 1 cup of the sauce over the chicken. Bake for 10 to 20 minutes more or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks). Reheat some of the remaining sauce; pass with the chicken. Store any remaining sauce in an airtight container in the refrigerator for up to 1 week.

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