This oven baked 3-ingredient watermelon glaze chicken is one of those neighbor-to-neighbor secrets that just feels like summer in a pan. My next-door neighbor brought this to a block party years ago, and I’ve been obsessed ever since. It uses ripe watermelon, a little bottled BBQ sauce, and boneless chicken thighs to make the glossiest pink-red glazed chicken with caramelized edges and a sweet-tangy watermelon juice reduction that pools around the meat in the baking dish. It’s simple enough for a busy weeknight but special enough for a backyard get-together when you want something fun and a little different without a lot of fuss.
Serve this watermelon glaze chicken straight from the white baking dish with all those pretty pink-red juices spooned over the top. It’s wonderful with simple sides like buttered corn on the cob, a green salad, or roasted potatoes. For a more summery spread, pair it with watermelon slices, coleslaw, or a pasta salad. If you’re feeding kids, offer plain rice or buttered noodles to soak up the sweet sauce. A squeeze of fresh lime and a sprinkle of chopped herbs (like parsley or cilantro) brighten the flavors for adults, and leftover chicken is great tucked into soft rolls or wraps the next day.
Oven Baked Watermelon Glaze ChickenServings: 4
Ingredients
2 lbs boneless, skinless chicken thighs
2 cups seedless watermelon cubes (about 1-inch pieces)
1/2 cup thick bottled barbecue sauce (sweet style works best)
1/2 teaspoon kosher salt (optional, to season the chicken)
1/4 teaspoon black pepper (optional, to season the chicken)
Nonstick cooking spray or 1 teaspoon neutral oil for the baking dish (optional)
Directions
Preheat your oven to 400°F (200°C). Lightly grease a white ceramic baking dish with nonstick spray or a little oil so the chicken doesn’t stick and the glaze can bubble and caramelize nicely.
Pat the boneless, skinless chicken thighs dry with paper towels. This helps them brown better and keeps the glaze from getting too watery. If you’d like, season both sides lightly with the kosher salt and black pepper.
Place the chicken thighs in a single layer in the baking dish, snug but not overlapping. This lets the watermelon glaze surround each piece and create those glossy, caramelized edges.
In a blender or food processor, combine the watermelon cubes and the barbecue sauce. Blend until completely smooth and pourable. The mixture should be a bright pink-red color with the thickness of a thin BBQ sauce. If your watermelon is very juicy and the mixture seems too thin, you can blend in 1–2 extra tablespoons of BBQ sauce to thicken it slightly.
Pour the watermelon-BBQ mixture evenly over the chicken thighs, making sure each piece is well coated. The sauce will look generous in the dish—that’s good, because it will reduce and thicken as it bakes, pooling around the chicken.
Place the baking dish on the middle rack of the oven and bake for 20 minutes. The sauce will start to bubble and turn a deeper pink-red, and the edges of the chicken will begin to look glossy.
Carefully remove the dish from the oven and spoon some of the hot watermelon glaze from the bottom of the dish back over the tops of the chicken thighs. This helps build that shiny, sticky coating and encourages some caramelization on the edges.
Return the chicken to the oven and continue baking for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part and the glaze has thickened and darkened to a glossy pink-red with lightly caramelized edges. Total bake time is usually 30–35 minutes, depending on the size of the thighs and your oven.
For an extra caramelized finish like in the photo, switch the oven to broil on high for 2–3 minutes at the end of baking. Watch very closely so the sugars in the watermelon and BBQ sauce don’t burn. You want deep, sticky edges and a shiny top, not blackened spots.
Remove the baking dish from the oven and let the chicken rest for 5 minutes. During this time, the watermelon glaze will settle and thicken a bit more, creating a pretty pink-red reduction pooling around the chicken. Spoon the sauce over the thighs just before serving, and bring the dish right to the table so everyone can see that glossy, summery glaze.
Variations & Tips
For picky eaters, you can set aside one or two chicken thighs before adding the watermelon glaze and bake them in a small separate dish with just a light brush of BBQ sauce or even plain with a sprinkle of salt and pepper. If your family prefers milder sweetness, choose a less sugary BBQ sauce or thin the glaze with a tablespoon of water before baking. For a little heat, stir 1–2 teaspoons of hot sauce or a pinch of red pepper flakes into the watermelon-BBQ blend. You can also add a squeeze of lime juice or a teaspoon of apple cider vinegar for extra tang if your watermelon is very sweet. If you don’t have a blender, mash the watermelon very well with a fork, then press it through a fine-mesh strainer and whisk the juice into the BBQ sauce (the glaze will be a bit thinner but still tasty). This recipe also works with bone-in chicken thighs; just increase the baking time and be sure to cook to 165°F (74°C) at the thickest part, not touching the bone. For food safety, always wash your hands, cutting board, and any utensils after handling raw chicken and before touching other ingredients. Use a food thermometer to confirm doneness, and do not reuse any leftover marinade or sauce that has touched raw chicken unless it has been thoroughly cooked to a boil. Refrigerate leftovers within 2 hours in a shallow container and eat within 3–4 days, reheating until steaming hot before serving.
