There’s nothing quite like some finger-lickin’ BBQ chicken for dinner. The only problem is when you don’t want to worry about firing up the grill. No worries! This recipe packs all the flavor punches of a traditional grilled BBQ chicken into a simple baked version. We’re talking 40 minutes from start to finish! The secret is cranking up the heat at the beginning to get that crispy skin, then smothering in your favorite sauce and dropping the heat. I love how quick and easy it is—perfect for a weekday meal. It’s also one super economical family meal since you can use inexpensive leg quarters, drumsticks, or a whole chicken cut into pieces.
Easy Oven-Baked BBQ Chicken Servings are for one whole chicken, cut into pieces but you can easily adjust portions.
4 pounds chicken pieces, with skin on
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon paprika
1 teaspoon pepper
1 bottle of good BBQ sauce
1. Preheat oven to 450°F. Line a baking dish with aluminum foil and place a baking rack over it. Make sure the dish has a lip on it to catch the chicken drippings! Spray rack with cooking spray.
2. Clean chicken pieces and pat dry with paper towels. Arrange chicken pieces on the rack. Sprinkle with garlic powder, salt, pepper, and paprika.
3. Bake chicken for 35 minutes or until skin is crispy and internal temperature is 165°F. Remove chicken from oven and reduce oven temperature to 350°F.
4. Baste chicken with barbecue sauce and bake for 5 additional minutes.
5. Remove from oven and baste with more sauce. Allow chicken to cool sufficiently and dig in!
I’ve been craving red meat recently. Not super surprising since I don’t eat it very often. We tend to eat a lot of chicken and fish so when a red meat meat craving hits, it can hit pretty hard. I was really in the mood for a Brazilian Steakhouse so I challenged myself to recreate it at home! I made a super simple 2-in-1 marinade and sauce for the meat, invited a few friends over, and had a proper grill-out, Brazilian style! The steak was incredibly flavorful and fully satisfied my craving! I hope you’ll try this recipe because it really knocks it out of the park!
Brazilian Steak with Cilantro Sauce Serves 8
3 cups fresh cilantro
6 garlic cloves
1 tablespoon kosher salt
1 teaspoon ground pepper
1/4 cup sugar
1 cup olive oil
1 cup red wine vinegar
1/2 cup water
4 limes, juiced and zested
5 lbs. London Broil Steak
I used London Broil but you can use also use flat iron, top sirloin, or really any cut of meat you like to grill.
In a blender, add cilantro, garlic cloves, kosher salt, pepper, sugar, olive oil, red wine vinegar, water, lime juice and zest.
Blitz until smooth. Reserve 2 cups to use as a marinade for the steaks and pour the rest of the sauce into a storage container and refrigerate until ready to serve.
Preparing the steaks:
Using a meat tenderizer, give both sides of the steaks several good whacks with the side that has teeth (see photo below of my meat tenderizer). This part is quite fun, I assure you! 🙂
Place meat in a large casserole dish or large storage container. Pour 2 cups of the cilantro marinade over the steaks, making sure both sides are well coated. Seal container with lid or cover with plastic wrap and marinate in the refrigerator for 4 hours minimum. 6-12 hours is idealsince this marinade will work some serious magic on even the toughest cuts of meat!
After the meat is done marinating, it’s time to grill! Aim for a medium-high heat and then throw the steaks on when nice and hot. I love a medium rare steak so it took about 20 minutes (10 minutes per side) to achieve that.
Cooking time will vary depending on the grill, steak cut, thickness, and desired internal temperature so keep that in mind and be sure to keep a close eye.This is where having a grill-safe meat thermometer comes in super handy!
Once you’ve removed the meat from the grill, slice at an angle in thin strips. Be sure to slice with the grain since slicing against the grain will results in chewy meat. Pile the sliced meat on a plate and serve alongside the remaining cilantro sauce. I put the sauce in a big bowl and just let my guests drizzle as much or as little as they liked.
This dish was a huge hit and the steak was gobbled up in no time! I’ll definitely be making it again but will plan on leftovers next time as the meat would be great the next morning transformed into steak and eggs and for lunch as a nice steak salad or wrapped up in warm tortillas as fajitas. I did have cilantro sauce left over though, so my plan is to transform some boring tilapia later in the week into something a little more festive. I love recipes that keep on giving and this one really knows how to do exactly that!