Oven Roasted BBQ Chicken is something that I usually start to prepare on a Friday afternoon so that I can have extra time to marinate it overnight and prepare it for lunch on the weekend. Since I will be roasting the chicken over the weekend, I also have extra time to prepare the sides for this. I typically go for cornbread or potato wedges. If I wanted the meal to be more Filipino, I simply cook white rice and have it with pickled papaya, which is also known as “atcharang papaya“.
I suggest that you marinate the chicken for over 8 hours in order for the bird to absorb most of the flavor from the marinade mixture. You will notice the difference of properly marinated chicken when you enjoy it later on. We also want the chicken to be juicy in the inside and cooked perfectly. This is quite a challenge especially for beginners because we are removing the chicken from the oven twice to baste it, and the temperature vs. time ratio won’t be that dependable in this situation. It will be best if you have a meat thermometer handy. Remember, 165F internal temperature means that the chicken is ready. Do not go beyond this as the chicken can get dry.
It will ideal if you can put a greased aluminum foil over a baking tray or pan. This will help you save some time later because there is less items to clean. Once the chicken is cooked, it’s time for you to enjoy the fruit of your labor. I have some side dish suggestions on the recipe below. Happy cooking!
Try this Oven Roasted BBQ Chicken Recipe. Let me know what you think.
Oven Roasted BBQ Chicken Recipe
Ingredients
- 1 whole chicken cut into quarters
- 1/4 cup light soy sauce
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 tablespoons canola oil
- juice from 1 small lemon
- 1 1/4 cups barbecue sauce use your preferred brand
Instructions
- Prepare the marinade by combine soy sauce, oil, garlic powder. paprika, lemon, salt, and pepper in a bowl. Stir until all the ingredients are well blended.
- Arrange the chicken quarters in a resealable bag. Pour-in the marinade. Let the air out of the bag, seal, and marinate the chicken overnight. Place the bag in the fridge and let it stay for 12 to 16 hours. This will let the chicken absorb the flavor.
- Preheat your oven to 375F.
- Top a baking tray with aluminum foil and geese it with 1 tablespoon of cooking oil or spray with a cooking oil spray. Arrange the chicken on top of the greased foil. Bake in the oven for 18 minutes.
- Baste the chicken with half of the barbecue sauce. Continue to bake for 12 minutes.
- Baste the chicken with the remaining half of the bbq sauce. Bake for 8 to 10 minutes or until the chicken is completely cooked. You can also use a meat thermometer to ensure that the chicken is done. The internal temperature of the chicken should be at least 165F.
- Remove the oven roasted bbq chicken from the oven. Arrange in a serving plate.
- Serve with either of the following: cornbread muffins, cornbread, rice, or potato wedges. Share and enjoy!
Nutrition
Alden Cris says
The recipes are all helpful..thanks!!
Karen says
Prepared this for a family gathering and everyone loved it. Thank you so much!
Nelia Luz says
Just made it today and it turned awesomely delicious. My grandchildren asked me to cook it again. Thank you. ?
Razil Catuto says
Hi
Been cooking a few of ur recipe. It’s very easy to prep and cook. My colombian friends like it a lot… specially the chicken curry it was awesome!!!super deli…
lembest lechon says
always a family favorite 🙂
Estrellita says
I use panlasang pinoy a lot to help me in the kitchen and the recipes are most always good.
This one however, disappointed me. The taste was pale even after I marinated it as directed using light soy sauce (kikkoman) for 20 hrs actually (8am-5am), and baked it to the settings, directions and time stated. The chicken came out undone, hardly looking the kind posted here and really not as good as I expected it to be.
So I put some slits into the chicken meat, re-basted for the 3rd time, increased by oven temp to 400, and baked for another 15 mins before I got satisfied.
Vanjo Merano says
Thanks for the feedback, Estrellita. The time and temperature to get chicken done may vary because different factors such as the kind of oven that we are using, the size and thickness of the chicken, and what have you. I understand how you feel because it happened to me a lot when I was starting out. This is the reason why I strongly recommend the use of a meat thermometer, like what I have in the write-up above, because you will be properly guided. 165F internal temperature is all that we need to be sure that the chicken is cooked just right — do less and the chicken will be raw inside, while going further than that will make the chicken dry.
Hamodi says
Nice
sherryarchalal says
Great recipe
Vanjo Merano says
Thanks Sherry!
Roda Ray says
My chicken dinner for tomorrow. What if I add some 7-up into the marinade?
Vanjo Merano says
That will work too. I have tried it before and I thought that it was perfect. That reminds me of chicken inasal wherein I use lemon soda such as that brand that you mentioned along with vinegar.