3 pounds Bone-in, skin-on chicken parts (thighs, drumsticks, breasts cut in half crosswise)
Vegetable oil, for drizzling
1 tablespoon Paprika
2 teaspoons Garlic powder
1 teaspoon Smoked paprika
1 teaspoon Mustard powder
1 teaspoon Ground black pepper
Vinegar BBQ Sauce:
1 1/2 cups Cider vinegar
1/4 cup Ketchup
1/4 cup Peach preserves
3 tablespoons Light brown sugar
1 1/2 teaspoons Kosher salt
1 teaspoon Mushroom powder
1 teaspoon Crushed red pepper
Mix the rub ingredients in a small bowl. Season the chicken pieces with salt first, then coat all over with the spice rub. Refrigerate for 4 hours or up to overnight.
Preheat the oven to 425 degrees F. Meanwhile let the chicken sit at room temperature to take the chill off. Drizzle some oil on a large sheet pan and add the chicken skin-side up. Drizzle a little more oil on top.
Roast in the oven until almost cooked through (about 150 degrees F for breasts and 160 degrees F for thighs and drumsticks), 25 to 30 minutes.
Meanwhile, combine all the ingredients for the BBQ sauce in a medium saucepan. Bring to a boil over medium heat and reduce to a simmer. Simmer until slightly thickened, 10 to 12 minutes.
Heat a grill pan to medium to medium-high heat. Lightly oil the grill pan. Place the chicken pieces skin-side down on the grill first. Grill until the skin is crisp and dark grill marks appear, 2 minutes; flip and grill the other side. Start basting the chicken with the BBQ sauce and flipping every minute or two, for about 8 minutes, until lightly charred and glazed and the chicken is cooked through (160 degrees F for breasts and 170 degrees F for thighs and drumsticks).
How do you perfectly cook BBQ chicken? Do you use a stovetop grill pan or roast in the oven? Here's the only recipe you need. Try this oven-baked and grilled BBQ chicken recipe that features a smokey rub and sweet and tangy sauce with peach preserves.
PREP TIME: 20 minutes
COOK TIME: 50 minutes