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Easy Dutch Oven BBQ Chicken (Sweet, Sticky & Fall-Off-the-Bone Good)

This Easy Dutch Oven BBQ Chicken is sweet, sticky, and deeply savory with tender bone-in chicken baked in a rich barbecue sauce. Roasted until juicy and finished under the broiler for caramelized, lacquered skin, this cozy dinner delivers bold flavor with minimal effort. Choose your bake time based on how tender you like your chicken — from sliceable and juicy to ultra tender and nearly fall-apart.
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Easy Dutch Oven BBQ Chicken (Sweet, Sticky & Fall-Off-the-Bone Good)
Prep Time:5 minutes
Cook Time:1 hour
Total Time:1 hour 5 minutes

Ingredients

  • 1 tablespoon unsalted butter or olive oil
  • 1 yellow onion thinly sliced
  • 7 –8 cloves garlic minced or finely chopped
  • 1 cup sweet barbecue sauce
  • 1/3 cup light brown sugar
  • 2 teaspoons soy sauce
  • 1/2 cup chicken broth or chicken stock
  • 2½ –3 pounds split chicken breasts bone-in
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400°F.
  • In a large shallow Dutch oven over medium heat, melt the butter or olive oil.
  • Add the sliced onion and sauté for 5–6 minutes, until softened.
  • Add the garlic and cook for 1–2 minutes until fragrant.
  • Stir in the barbecue sauce, brown sugar, soy sauce, and chicken broth. Bring to a gentle boil, then reduce and simmer for 4–5 minutes to slightly thicken.
  • Turn off the heat. Remove a few spoonfuls of sauce and set aside for brushing later.
  • Season the split chicken breasts with salt and pepper.
  • Toss them in the sauce until fully coated. Arrange in a single layer, skin side up.

Bake (Choose Your Tenderness Level)

  • Bake uncovered at 400°F until the internal temperature reaches your preferred doneness:
  • Bake uncovered at 400°F until the internal temperature reaches your preferred doneness: 55–60 minutes for 165–170°F (juicy and sliceable) or 70–75 minutes for 180–185°F (ultra tender and pulling away from the bone). Use a meat thermometer inserted near, but not touching, the bone for accuracy.
  • Brush the tops with the reserved sauce and spoon pan juices over the chicken.
  • Broil on high for 2–5 minutes, watching closely, until the skin caramelizes and slightly blackens in spots. (optional)
  • Spoon extra pan sauce over the chicken before serving.
Servings: 4