Barbecue Chicken with Homemade Memphis BBQ Sauce
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This oven barbecue chicken gets a quick trip on the grill to crisp the skin, then finishes low and slow in the oven so the meat stays juicy. An overnight brine (or at least 2 hours) and a homemade Memphis-style sauce do the work here, no bottled sauce needed.
Sheila’s Recipe Snapshot
I live in East Tennessee, clear on the other side of the state from Memphis, but there’s something about Memphis-style barbecue sauce that’s hard to resist. Something about that tang from the mustard and vinegar cutting into the ketchup just makes it more interesting than a sweeter sauce, and it’s exactly what this chicken needed.
I’ll be honest with you: I’ve tried skipping the grill and baking these leg quarters in the oven only. It just never gives you that same crispy skin. So now I take a little extra time to fire up the grill first, and I promise it’s worth it.
If you’re gathering the family around the table this week, this oven barbecue chicken pairs beautifully with a batch of Red Skin Potato Salad, a scoop of Baked Beans with Bacon, and a stack of Mexican Cornbread on the side.
Ingredient Notes for Barbecue Chicken and Sauce
For the Brine
- Water | Forms the base of the brine that keeps the chicken moist while it cooks.
- Salt | Helps season the chicken all the way through.
- Brown sugar | For just a touch of sweetness. It also helps the skin brown nicely on the grill.
- Garlic clove | Adds a touch of savory flavor.
- Fresh thyme sprigs | Thyme is subtle and earthy. It goes great with the homemade barbecue sauce. Dried thyme works in a pinch, use about a teaspoon.
- Chicken leg quarters | The dark meat here stays juicy and tender through both the grilling and baking steps. Bone-in chicken thighs and drumsticks can be substituted if that’s what you have on hand.
For the Barbecue Sauce
- Brown sugar | Helps the sauce thicken and caramelize beautifully.
- Chili powder | Adds warmth and a little depth without too much heat.
- Black pepper | Rounds out the flavor with a subtle bite.
- Onion powder | Builds savory flavor without the texture of fresh onion.
- Garlic powder | Adds another layer of savory flavor that blends smoothly into the sauce.
- Celery seed | A classic barbecue sauce ingredient that adds a little complexity.
- Seasoned salt | Ties all the seasonings together in one easy addition.
- Ketchup | The tomato base that gives the sauce its classic body and tang.
- Mustard | Adds sharpness and tang that balances the sweetness of the brown sugar.
- Apple cider vinegar | Brightens the whole sauce and keeps it from tasting flat.
- Worcestershire sauce | Adds a deep, savory, slightly tangy flavor you can’t quite put your finger on.
- Canola oil | Whisked in at the end for a smooth, glossy finish. Vegetable oil works just as well.
Variations and Substitutions
- Swap the leg quarters for chicken thighs or drumsticks. You can use a different cut of chicken, just keep in mind the cook time may be slightly shorter, so check the internal temperature a little earlier. You can even use bone-in chicken breasts if you prefer.
- Use dried thyme instead of fresh. About 1 teaspoon of dried thyme will work fine in the brine if that’s what you have in the pantry.
- Make the sauce spicier. Add a pinch of cayenne pepper or a dash of hot sauce to the barbecue sauce for a little extra kick.
- Skip the grill step. If you don’t want to fire up the grill, you can sear the chicken skin-side down in a large oven-safe skillet on the stovetop instead, then transfer straight to the oven.
- Use your favorite BBQ sauce. If you prefer not to make a homemade sauce, you can use your favorite store-bought option instead!
How to Make Baked Barbecue Chicken
STEP 1 | Brine the meat
Combine the brine ingredients in a large bowl or container, then pour over the leq quarters in a gallon-size storage bag. Seal it tightly so it doesn’t leak, then refrigerate.
STEP 2 | Make the BBQ Sauce
Whisk together all of the sauce ingredients in a saucepan until smooth. Bring to a boil, then reduce the heat and simmer until thickened — about 25 minutes.
STEP 3 | Grill
Remove the chicken pieces from the bag and pat dry with a paper towel. Cook for 10 minutes on each side on a hot, oiled grill to crisp the skin and get those lovely grill marks.
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STEP 4 | Finish in the oven
Line a baking sheet with foil and add a thin layer of cooking spray. Transfer the meat to the pan, then bake for 15-20 minutes in a 375-degree oven.
Baste all over with the homemade BBQ sauce, then cook for another 20 minutes or until cooked through. Add another layer of sauce just before they come out of the oven and serve with extra.
Recipe Success Tips
Storage and Reheating Tips
- Store: Keep oven barbecue chicken leftovers in an airtight container in the refrigerator for up to 4 days. Store any remaining sauce separately in a sealed jar in the fridge for up to 2 weeks.
- Freeze: Cooked chicken can be frozen in an airtight container for up to 3 months. The barbecue sauce also freezes well on its own for up to 3 months, just thaw overnight in the refrigerator before using.
- Make ahead: The barbecue sauce can be made up to a week in advance and stored in the refrigerator. You can also brine the chicken the night before so it’s ready to grill and bake the next day.
- To reheat: For the best texture, reheat chicken in the oven at 350°F, covered loosely with foil, for about 15 to 20 minutes, or until warmed through. A splash of extra barbecue sauce brushed on before reheating helps keep it from drying out. In a hurry, you can also reheat individual pieces in the microwave in 30-second bursts, though the skin won’t stay as crisp.
Frequently Asked Questions
Either method will work, but I like to start basting with the sauce about halfway through. There’s plenty of time for the sauce to create a sticky coating on oven barbecue chicken without worrying about whether or not it will burn.
Bake barbecue chicken in the oven for about 35 to 40 minutes at 375°F, until it reaches an internal temperature of 170°F near the bone.
The secret to juicy oven barbecue chicken is brining it first. Even just 30 minutes in a simple salt and brown sugar brine helps the chicken hold onto its moisture through both the grilling and baking steps.
Yes. Sear the chicken skin-side down in a hot, oven-safe skillet for a few minutes per side to crisp the skin, then transfer the skillet directly to the oven to finish baking.
Looking For More Chicken Recipes?
If you loved this oven barbecue chicken, my Hawaiian Chicken is another grilled favorite that’s worth adding to the rotation, and my BBQ Chicken Pizza is a fun way to use up any extra barbecue sauce you have on hand.
For an easy weeknight version, my Slow Cooker Chicken Legs practically cook themselves, and if you’re craving that same crispy skin without the oven, my Air Fryer Chicken Legs come together in a fraction of the time. Browse my chicken recipe collection for even more grilled, baked, and slow-cooked options.
What to Serve With Barbecue Chicken
This oven barbecue chicken is perfect to serve with some classic Southern sides. I love it with a scoop of Creamed Corn and Baked Mac and Cheese. It would also be great with Grilled Corn on the Cob in Foil! If you want even more inspiration, my Southern Side Dish Recipes roundup has over 30 classics to round out the table.
It’s also a favorite for larger gatherings too! Here are my suggestions for an outdoor feast worthy of any Memorial Day or 4th of July celebration:
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Oven Barbecue Chicken
Ingredients
Brine
- 1 quarts water
- 1 tablespoon salt
- 2 tablespoons brown sugar
- 1 clove garlic crushed
- 2 sprigs fresh thyme
- 4 chicken leg quarters
BBQ Sauce
- ¼ cup firmly packed brown sugar
- 1 tablespoon chili powder
- 1 teaspoon black pepper
- ½ tablespoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon celery seed
- 1 teaspoon seasoned salt
- 1 cups ketchup
- ¼ cup mustard
- 2 tablespoons apple cider vinegar
- 1 ½ tablespoons Worcestershire sauce
- 1 tablespoon canola oil
Instructions
- Place chicken into a gallon-size ziplock bag. Combine all ingredients for the brine and pour into bag with chicken. Seal tightly and refrigerate for up to 2 hours (at least a minimum of 30 minutes).
- Remove chicken from bag and pat dry with paper towels, discarding the brine.
- Oil grill grates and heat to medium high. Place chicken on grill and cook about 10 minutes on each side to crisp up the skin and get nice grill marks.
- Bake chicken in a 375 degree oven to finish cooking, about 35-40 minutes or until chicken reaches an internal temperature of 170 degrees. After 20 minutes, baste all over with barbecue sauce. Baste again before the end of cooking.
- Serve with extra sauce.
BBQ Sauce
- In a medium saucepan, stir together all the ingredients except the oil. Bring to a boil, then reduce the heat and simmer for 25 minutes. Remove from the heat and whisk in the oil until smooth.
Notes
- Brine for at least 30 minutes, up to overnight, for the juiciest results.
- Pat the chicken dry before grilling so the skin crisps instead of steaming.
- Bake to 170°F near the bone — bone-in cuts can throw off a thermometer reading at 165°F.
- Baste twice: once partway through baking, again near the end.
- Refrigerate chicken in an airtight container up to 4 days; sauce separately up to 2 weeks.
- Freeze chicken up to 3 months; sauce freezes separately up to 3 months.
- Reheat in the oven at 350°F, covered, 15–20 minutes, with a fresh brush of sauce to keep it from drying out.
Nutrition
Life Love and Good Food does not claim to be a registered dietitian or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Dear Sheila, this sounds absolutely wonderful! A perfect summertime dish, my mouth is watering! xo, Catherine
Why, thank you so much, Catherine!
Oh wow. It doesn’t get much better than this! I would love some of this chicken right now 🙂
Thanks, Mandy! Have a great holiday weekend!
Yum! I love me some BBQ!
Thanks, Victoria! It’s the best!
I am from Memphis and I am always homesick for real BBQ. I am now stuck in Kansas City and they have no idea what real BBQ is here! This was fun to read!
Oh, Chandra! You’ve made me chuckle this morning!