Bachelor's Easy Barbecue Chicken: One-Pan Perfection
Tender, bone-in pieces simmered in a sweet, tangy, and slightly smoky barbecue sauce.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
This isn't your average barbecue. This is 'Bachelor's Barbecue', a recipe born from the need for maximum flavor with minimum effort. Imagine a lazy Sunday afternoon, the aroma of smoky spices filling your kitchen, and the promise of juicy, flavorful protein waiting at the end of it all. This recipe skips the complicated steps and delivers a deeply satisfying, one-pan wonder that's perfect for a weeknight meal or a casual weekend gathering. It's so good, you might just find yourself making it even when you're not a bachelor!
- •Unbelievably Easy - Minimal prep and one-pan cooking means less time in the kitchen and more time enjoying your meal.
- •Bold, Balanced Flavors - The combination of ketchup, apple cider vinegar, brown sugar, and smoky spices creates a complex and addictive barbecue sauce.
- •Juicy and Tender - Simmering the cuts in the sauce ensures they stay incredibly moist and flavorful.
- •Pantry-Friendly Ingredients - This recipe relies on common pantry staples, making it a breeze to whip up anytime.
- •Perfectly Portioned - The recipe is easily scalable for a solo meal or a larger gathering, making it a versatile choice for any occasion.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 8 pieces Bone-in, skin-on chicken pieces (thighs and drumsticks recommended) (about 2-2.5 pounds)
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 cup Ketchup
- 1/4 cup Apple cider vinegar
- 1/4 cup Brown sugar (packed)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Smoked paprika
- 1 teaspoon Chili powder
Step-by-Step Instructions
- 1
Pat the pieces dry with paper towels. This crucial step helps the skin crisp up slightly during cooking and allows the spices to adhere better.
~2 min
Tip: Don't skip this step for optimal texture! - 2
Heat the olive oil in a large skillet over medium heat. Make sure the skillet is large enough to accommodate all the pieces without overcrowding. Overcrowding will steam, not brown, the skin.
~2 min
Tip: Use a skillet with a lid for later simmering. - 3
Add the chopped onion to the skillet and cook until softened and translucent, about 5 minutes. This step builds a flavorful base for the sauce, so don't rush it. You should start to smell the sweetness of the onions as they soften.
~5 min
Tip: Stir frequently to prevent burning. - 4
Add the minced garlic and cook for another minute, until fragrant. Garlic burns easily, so keep a close eye on it and stir constantly. The aroma should be pungent and inviting.
~1 min
Tip: Don't let the garlic brown too much. - 5
In a medium bowl, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and chili powder. This creates the tangy, sweet, and smoky barbecue sauce that will coat the protein.
~3 min
Tip: Adjust the chili powder to your spice preference. - 6
Pour the barbecue sauce over the onions and garlic in the skillet. Stir to combine, ensuring the sauce is evenly distributed.
~1 min
Tip: Scrape up any browned bits from the bottom of the skillet for extra flavor. - 7
Arrange the pieces in a single layer in the skillet, skin-side up. This allows the skin to crisp up slightly during the initial simmering.
~2 min
Tip: Avoid overcrowding the skillet; cook in batches if necessary. - 8
Bring the sauce to a simmer, then reduce the heat to low, cover the skillet, and cook for 30 minutes. Simmering ensures the protein is cooked through and becomes incredibly tender.
~30 min
Tip: Adjust heat to maintain a gentle simmer. - 9
Remove the lid and continue to simmer for another 15 minutes, or until the sauce has thickened and the internal temperature reaches 165°F (74°C). This allows the sauce to reduce and become sticky, coating the pieces beautifully.
~15 min
Tip: Baste the pieces with the sauce occasionally for even coating. - 10
Remove the pieces from the skillet and let rest for 5 minutes before serving. Resting allows the juices to redistribute, resulting in a more flavorful and tender result.
~5 min
Tip: Tent with foil to keep warm.
How Do I Know It's Ready?
The internal temperature should reach 165°F (74°C) when measured with a meat thermometer inserted into the thickest part, away from the bone. The juices should run clear when pierced with a fork.
Frequently Asked Questions
Yes, but cooking times may vary. Adjust accordingly based on the internal temperature.
Final Thoughts
I hope you enjoy making this Bachelor's Easy Barbecue Chicken: One-Pan Perfection as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!