Bbq Chicken Recipe

Preheat and ready

Preheat your oven to 400°F (200°C). If you plan to grill, preheat grill to medium-high (about 375–400°F). Line a baking sheet with foil and place a wire rack on top if roasting so air circulates around the chicken.

Pat the chicken pieces dry with paper towels. This helps the seasoning stick and promotes browning.

In a small bowl combine olive oil, smoked paprika, garlic powder, salt, and black pepper. Brush or rub this mixture evenly over both sides of the chicken pieces.

Roasting method

Place the seasoned chicken on the prepared rack (or directly on the baking sheet if no rack). Roast in the preheated oven for 16–22 minutes depending on thickness, until the internal temperature reaches 165°F (74°C).

Grilling method (alternate)

Grill the seasoned chicken over direct heat for 5–7 minutes per side (depending on thickness) until grill marks form and internal temperature reaches 165°F (74°C). For even cooking, move to indirect heat after searing if pieces are thick.

When the chicken is just about done (internal temp ~160–162°F or a couple minutes before estimated finish), remove it from oven/grill. Brush each piece generously with the barbecue sauce (reserve a tablespoon or two if you want for serving).

Scatter the thinly sliced red onion evenly over the sauced chicken, then sprinkle the shredded mozzarella on top of the onions and sauce.

Return to the oven (or close grill lid) and cook for 3–5 more minutes until the cheese is melted and bubbly and the chicken reaches 165°F. If using oven, you can broil for 1–2 minutes at the end to brown the cheese—watch closely to avoid burning.

Remove chicken from heat and let rest 3–5 minutes. This helps juices redistribute and finishes carryover cooking.

If using, sprinkle chopped cilantro or parsley and a pinch of red pepper flakes over each piece. Serve warm with extra barbecue sauce on the side.