Take-Out Packet Barbecue Baked Chicken

Have you been ordering a lot of food for delivery or pickup lately? Do you have a bunch of leftover ketchup and soy sauce packages? Well, you can use both to make a barbecue sauce and barbecue chicken! Here’s how.

Note: This post was last updated on December 30, 2020.

Preparation Time, Servings, and Ingredients

Ketchup and soy sauce packets, dark brown sugar, and garlic on a cutting board
Not pictured: garlic powder

  • Preparation Time: 1 hour
  • Servings: 4
  • Ingredients:
  • 35 to 40 packets (or 1 cup) of ketchup
  • 10 packets (or 1/4 cup) of soy sauce
  • 3 tablespoons of dark brown sugar
  • 1 tablespoon of garlic powder
  • 4 chicken thighs (with bone & skin)

Barbecue Sauce

Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with aluminum foil.

In a large bowl, add the ketchup, soy sauce, brown sugar, and garlic powder. Mix well. Taste and adjust to your personal preference. This may include mixing in more of the above ingredients or adding new ones. (See “Suggestions” below.) Set aside 1/4 to 1/2 cup of barbecue sauce for serving.

Coating the Chicken

To the bowl, add the chicken and coat both sides. Transfer to the baking sheet (skin side up) and place in the oven. Keep the bowl with leftover sauce and a basting brush nearby.

Baking & Basting the Chicken

Bake for 20 minutes then, carefully remove from the oven and place on a heat-resistant surface. Brush the chicken with more sauce and turn over. Brush with more sauce and return to the oven. The smell of caramelized barbecue sauce should permeate your home.

Bake for 7 minutes, remove from the oven, and brush with more sauce. Bake for another 7 minutes and remove from the oven. Insert a meat thermometer into the chicken without touching the bone. The temperature should read at least 165 degrees Fahrenheit. If it doesn’t, continue baking until this is achieved.

Broiling, Resting, and Serving the Chicken

When the internal temperature of the chicken is 165 degrees Fahrenheit, move the wire rack up and set the oven to “broil.” Brush the chicken with more sauce, return to the oven, and broil for a few minutes or until the skin is crisp and lightly charred. Remove from the oven, allow to rest for 10 minutes, plate, serve with more sauce, and enjoy!


  • For the sauce, try adding: fresh minced garlic, grated or ground ginger, and/or chicken broth or stock.
  • Serve with a starch, such as potatoes or corn garnished with chopped parsley or steamed rice garnished with chopped green onion.
  • Serve with a refreshing summer fruit, such as cherries, peaches, cantaloupe, honeydew melon, or watermelon.


Published by Scout

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