Getting barbecue sauce to properly stick to baked chicken can be a frustrating experience for many home cooks. The sauce often slides right off the chicken skin when you go to brush it on before or after cooking. However, there are several tricks you can use to get the barbecue sauce to adhere to the chicken skin and lock in that finger-lickin’ flavor.
Why Does Barbecue Sauce Slide Off Chicken Skin?
There are two main reasons why barbecue sauce doesn’t stick well to baked chicken skin:
The chicken skin is fatty.
Chicken skin has a high fat content which naturally repels thick, sticky sauces. The fat causes the sauce to slide right off the skin rather than adhering to it.
Baking dries out the chicken skin.
Baking chicken causes the skin to become dry and flaky. This dryness prevents the barbecue sauce from properly sticking. The sauce just rolls over the crispy skin instead of clinging to it.
Tips to Get Barbecue Sauce to Stick to Baked Chicken
Luckily, there are several tricks you can use to help the barbecue sauce better adhere to the baked chicken skin:
Brush on sauce multiple times.
Don’t just brush on the barbecue sauce at the end. Apply a thin layer of sauce multiple times during the baking process. Brush some sauce on after about 15 minutes of baking, then again at the halfway point, then one last time just before the chicken is finished. The sauce will build up and adhere better with each application.
Use baking powder.
Baking powder can help the barbecue sauce stick to the chicken skin. Just pat a light coating of baking powder onto the skin before applying the first layer of sauce. The baking powder slightly dissolves the fatty chicken skin so the sauce can grab on better.
Mix sauce with cornstarch.
Thicken the barbecue sauce slightly with a bit of dissolved cornstarch before brushing it on. Just mix about 1 teaspoon cornstarch per 1 cup of sauce. The thicker sauce will be less likely to run off the chicken.
Apply sauce while chicken is still hot.
Don’t let the baked chicken cool off before brushing on the barbecue sauce. Apply it as soon as the chicken comes out of the oven while it is still piping hot. The heat helps the sauce penetrate and adhere better.
Let chicken rest in sauce.
After brushing on a layer of barbecue sauce, let the chicken rest for 5-10 minutes so the sauce can thicken up and stick. Flip and repeat on the other side. The resting time gives the sauce a chance to cling.
Use sauce with texture.
Chunky barbecue sauces with bits of veggies or spices hold onto chicken better than thin, smooth sauces. The texture helps the sauce grip the meat. Go for sauces with peppers, onions, garlic, etc.
Apply sauce under skin.
Slide the barbecue sauce under the chicken skin before baking whenever possible. Carefully loosen the skin from the meat and rub sauce all over. This protects the sauce from drying out.
Sear chicken first.
Browning the chicken skin by searing in a hot pan before baking can help the sauce stick better. Sear for 1-2 minutes per side just until lightly browned. This essentially jump starts the cooking process.
Use sauce with honey.
Opt for a barbecue sauce with some honey or sugar in the ingredients. The natural stickiness helps the sauce adhere to the chicken skin more than tomato-based sauces.
How to Make Barbecue Chicken
Now that you know how to get the sauce to stick, here is a simple recipe and process for making perfect barbecue baked chicken:
Ingredients:
- 1 whole chicken, cut into 8-10 pieces
- 2 tablespoons baking powder
- 1 cup barbecue sauce
- 1 tablespoon honey (optional)
- 1 teaspoon cornstarch (optional)
Instructions:
- Preheat oven to 375°F.
- Pat chicken pieces dry with paper towels. Sprinkle baking powder over all surfaces.
- In a small bowl, mix together barbecue sauce, honey, and cornstarch if using.
- Place chicken on a lightly greased baking sheet. Bake for 15 minutes.
- Remove chicken from oven. Brush some of the barbecue sauce mixture over top.
- Return chicken to oven and bake for 15 more minutes.
- Remove chicken from oven. Brush with more barbecue sauce. Let rest 5 minutes.
- Return chicken to oven and bake until browned and cooked through, about 10-15 more minutes.
- Coat chicken with remaining barbecue sauce. Let rest 5 minutes before serving.
Other Tips for Baked Barbecue Chicken
Here are some additional pointers to ensure your barbecue baked chicken comes out perfectly saucy and delicious:
- For crispy skin, coat with a little vegetable oil before baking.
- Let chicken rest at least 5 minutes before carving to prevent drying out.
- Use an instant-read thermometer to check doneness – chicken should reach 165°F internally.
- Refrigerate leftovers within 2 hours.
- Store leftover chicken and sauce separately to prevent sogginess.
- Reheat leftover chicken in a 375°F oven until warm, about 15-20 minutes.
Common Barbecue Chicken Mistakes
It’s easy to go wrong when making saucy barbecue baked chicken. Avoid these common mistakes:
- Applying sauce too early – Wait until half-way through baking so it doesn’t burn.
- Saucing too often – Don’t overdo it. 2-3 thin layers is enough.
- Using poor quality barbecue sauce – Go for thick, sticky sauces with texture and body.
- Brushing on sauce when chicken is cold – Apply sauce only when hot from the oven.
- Not letting chicken rest – Give the sauce time to thicken up and adhere before cutting.
- Overcooking the chicken – Use a meat thermometer and don’t go over 165°F.
Frequently Asked Questions
Should you bake chicken with or without sauce?
It’s best to bake the chicken without sauce at first. Apply barbecue sauce during the last 15-30 minutes of bake time to prevent burning.
What temperature should you bake barbecue chicken at?
Bake between 375-400°F. Higher heat helps render the fat and crisp the skin. Avoid exceeding 400°F to prevent drying out.
Should you bake or grill barbecue chicken?
Grilling imparts a delicious smoky flavor. But baking gives a more even cook and is better at keeping the chicken fully coated in sauce.
What sauce is best for baked chicken?
Thicker, sticky tomato-based sauces or ones with honey work best. Try Sweet Baby Ray’s or KC Masterpiece. Avoid thin vinegars.
How long does it take to bake chicken legs and thighs?
Bone-in chicken legs and thighs take 45-60 minutes at 375°F, depending on size. Aim for an internal temperature of at least 165°F.
Conclusion
Creating baked chicken with barbecue sauce that sticks takes a little work, but the result is well worth the effort. Allowing the sauce to adhere properly helps infuse so much more flavor. Just remember to apply multiple light layers of sauce while the chicken is hot, and let it rest to set. Follow these tips for finger-lickin’ good barbecue chicken every time.