I’ve tried making barbecue chicken in the oven a few times, and one little trick that really helped me was letting the chicken marinate longer than I thought I needed to. Even just an extra couple of hours made the flavour soak in so much better once it was baked. I also like to finish it off under the broiler for a few minutes, which gives the outside that nice charred look and smoky taste, almost like it came straight off the grill. I’ve noticed restaurant ovens achieve that effect easily, but at home, the broiler works as a good alternative. Have you ever tried that with your recipe?