Photo of Oven-barbecued chicken with mop sauce by WW

Oven-barbecued chicken with mop sauce

Total Time
1 hr
10 min
50 min
Barbecued chicken is a family favorite, even when it’s too cold—or you don’t have time—to fire up the grill. This all-season recipe delivers on flavor with a sweet and spicy rub plus a tart tomatoey mop sauce. We brush on the barbecue sauce only during the last 15 minutes of baking to prevent the sweet glaze from burning. Line the pan with foil to make it easier to cleanup. If you're looking for a side to serve, coleslaw makes a perfect accompaniment.


Dark brown sugar

3 tsp, packed


1 Tbsp

Chili powder

1 Tbsp

Chili powder

1 tsp

Ground cumin

2 tsp

Ground allspice

¼ tsp

Table salt

¾ tsp

Raw skinless boneless light and dark meat chicken

1¾ pound(s), (1 whole cut-up chicken, about 3 1/2-pounds)



Apple cider vinegar

2 Tbsp

Worcestershire sauce

½ tsp

Cooking spray

1 spray(s)


  1. Preheat oven to 425°F. Line roasting pan with foil and spray foil with nonstick spray.
  2. Stir together 1 teaspoon sugar, the paprika, 1 tablespoon chili powder, the cumin, allspice, and salt in small dish. Rub mixture all over chicken to coat. Stir remaining 2 teaspoons sugar, remaining 1 teaspoon chili powder, the ketchup, vinegar, and Worcestershire sauce together in another small bowl. Set aside.
  3. Place chicken in prepared pan and bake 35 minutes. Remove from oven and brush with ketchup mixture. Bake until chicken is cooked through, 10–15 minutes longer. Discard skin before eating.
  4. Serving size: 1/6 of chicken