Oven-Baked BBQ Chicken Leg Quarters (No Grill Needed!)
Oven-Baked BBQ Chicken Leg Quarters are juicy, tender, and full of smoky-sweet flavor, and these oven-baked BBQ chicken legs are caramelized to perfection—no grill or smoker required! This easy recipe is perfect for weeknight dinners, summer parties, and feeding a crowd.
You’ll Love This Recipe Because…
- No grill, no problem! You can make fall-off-the-bone barbecue chicken right in your oven.
- Big batch friendly. Perfect for feeding a crowd — or for stocking your fridge with leftovers.
- Smoky, sweet, and a little spicy. The seasoning blend is bold enough to stand alone, and the BBQ glaze takes it over the top.
- Dinner party tested. I served these at my Venus Return party, and every single piece disappeared.
This Oven-Baked BBQ Chicken Leg Quarters recipe is my secret weapon for feeding a crowd without ever firing up the grill.
The chicken gets a heavy coat of smoky-sweet barbecue seasoning (inside and out), then roasts low and slow until the skin is crisp, the meat is juicy, and your kitchen smells like a backyard cookout.
In the final stretch, we slather on a bold, seasoned BBQ sauce that caramelizes into a sticky, finger-licking glaze.
Whether you’re hosting a dinner party, planning Sunday supper, or meal-prepping for the week, this recipe delivers big barbecue flavor—no smoker required.
Comparisons: How This Differs from Grilled or Smoked BBQ Chicken
Traditional barbecue chicken often involves a grill or smoker, which means juggling charcoal, wood chips, and flare-ups while your guests sip lemonade.
This oven-baked version skips all that without sacrificing flavor. The low, steady oven heat ensures every piece cooks evenly, while the spice blend and BBQ glaze mimic the smoky-sweet magic you’d expect from outdoor cooking.
The best part? You can make it rain or shine, all year round—and you won’t be sweating over hot coals in August or freezing your fingers in January.
Adapting the Recipe for Other Cuts of Chicken
This recipe works beautifully with other cuts, so feel free to swap based on what’s in your fridge or on sale:
- Chicken Breasts: Use bone-in, skin-on breasts for the juiciest results. Reduce the initial baking time to 40–45 minutes, then glaze and return to the oven for the final 15–20 minutes until caramelized.
- Chicken Thighs: Both bone-in and boneless thighs work well. Bake bone-in thighs for about 50–55 minutes before glazing; boneless thighs will need closer to 35–40 minutes.
- Chicken Drumsticks: Perfect for parties and kids! Bake for about 45 minutes before glazing, then finish as directed.
- Chicken Wings: A great appetizer adaptation. Reduce the baking time to about 35 minutes before glazing, and keep a close eye on them during the final caramelizing stage—they cook fast.
Whichever cut you choose, the key is to season generously, glaze in layers, and let the sauce caramelize just enough to get that irresistible sticky finish.
Notes & Tips
- The juices are gold. At the 45-minute mark, carefully tilt the sheet pan to pour off the juices into a heatproof cup — they’re amazing in pot likker or soups.
- Feeding a crowd? One leg quarter typically serves one person, but at my party, most guests ate two.
- Make it milder. Swap the hot chili powder for smoked paprika for a kid-friendly version.
- Storage: Leftovers keep in the fridge for 3–4 days and reheat beautifully in the oven at 300°F.
What to Serve With Oven-Baked BBQ Chicken
This chicken pairs beautifully with:
- Classic Southern sides — mac and cheese, potato salad, collard greens
- Summer favorites — corn on the cob, cucumber, watermelon salad, baked beans
- Dinner party flair — roasted vegetables, garlic bread, or a crisp garden salad
Tools You’ll Need
- Half sheet pan
- Aluminum foil
- Basting brush
- Tongs
FAQ
Can I use chicken legs or thighs instead of leg quarters?
Yes! You may need to reduce the cooking time slightly — start checking for doneness at 45 minutes.
Can I make this ahead of time?
Yes — you can season the chicken up to 24 hours in advance. Bake right before serving for the best texture.
Do I need to cover the chicken while baking?
Nope! Leaving it uncovered helps the skin crisp up.
Oven-Baked BBQ Chicken Leg Quarters (No Grill Needed!)
- Prep Time: 15 (plus marinating time)
- Cook Time: 80 minutes
- Total Time: 0 hours
- Yield: 6 1x
- Category: main dish
- Method: oven-baked
- Cuisine: southern
Description
Juicy, tender, and full of smoky-sweet flavor, these oven-baked BBQ chicken leg quarters are caramelized to perfection—no grill or smoker required! This easy recipe is perfect for weeknight dinners, summer parties, and feeding a crowd.
Ingredients
Barbecue Seasoning Blend
-
2 tablespoons Smokehouse Maple Seasoning
-
2 tablespoons garlic powder
-
2 tablespoons onion powder
-
1 tablespoon hot chili powder blend (I used Straight Fire from T-Pain with Spicewalla)
-
2 tablespoons brown sugar
-
1 tablespoon kosher salt
-
1 tablespoon black pepper
Reserve 1 tablespoon of the seasoning blend for your BBQ glaze.
BBQ Slather
-
1 cup barbecue sauce (use your favorite)
-
1 tablespoon reserved BBQ seasoning blend
Chicken
-
10 pounds chicken leg quarters (thawed if frozen)
Instructions
-
Mix the seasoning blend. In a small bowl, combine 2 tablespoons Smokehouse Maple Seasoning, 2 tablespoons garlic powder, 2 tablespoons onion powder, 1 tablespoon hot chili powder blend, 2 tablespoons brown sugar, 1 tablespoon kosher salt, and 1 tablespoon black pepper. Reserve 1 tablespoon of this blend for the BBQ glaze later.
-
Prep the chicken. Pat 10 pounds chicken leg quarters dry with paper towels. Gently lift the skin and season underneath, then season all over with the remaining spice blend, coating each piece generously. Place in a large baking dish, cover, and refrigerate overnight to marinate.
-
Bring to room temperature. One hour before baking, remove the chicken from the refrigerator to take the chill off. Preheat your oven to 325°F. Line a half sheet pan with aluminum foil for easier cleanup.
-
Arrange for baking. Lay the chicken quarters on the sheet pan in a single layer, making sure they do not overlap. Bake for 1 hour.
-
Make the BBQ glaze. In a small bowl, stir together 1 cup barbecue sauce with the 1 tablespoon reserved seasoning blend.
-
First glaze. After 1 hour of baking, brush the top side of each chicken quarter generously with the BBQ glaze. Flip the pieces over and brush the underside as well. Return to the oven for 10 minutes.
-
Second glaze. Flip the chicken back to the top side, brush with glaze again, and bake for another 10–15 minutes, until the sauce is caramelized and slightly sticky.
-
Rest and serve. Let the chicken rest for 10 minutes before serving so the juices redistribute.
Notes
- At the 45-minute mark, carefully tip the pan to pour off the juices into a heatproof measuring cup — they’re incredible for soups, greens, or pot likker.
-
For a milder version, swap the hot chili powder for smoked paprika.
-
Leftovers can be kept in the fridge up to 4 days; reheat at 300°F until warmed through.
