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Baked BBQ Chicken Thighs finished recipe

Baked BBQ Chicken Thighs

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 chicken thighs servings
Ingredients Method

Ingredients
  

For the Chicken
  • 8 bone-in skin-on chicken thighs, about 3 pounds (1.36 kg) total
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons fine salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
For the BBQ Glaze
  • 1 cup barbecue sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
Optional Garnish
  • 2 tablespoons chopped fresh parsley or green onions optional

Method
 

Method
  1. Preheat the oven: Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment. Set a wire rack over the pan if using.
  2. Dry the chicken: Pat the chicken thighs very dry with paper towels, especially on the skin. Removing surface moisture helps the chicken brown more effectively.
  3. Season the thighs: Place the chicken in a large bowl or directly on the prepared rack. Rub with the olive oil, then season evenly with the salt, smoked paprika, garlic powder, onion powder, and black pepper.
  4. Arrange for baking: Place the thighs skin-side up with a little space between each piece. Do not overlap them, or the chicken will steam instead of roast.
  5. Begin baking: Bake at 425°F (220°C) for 25 minutes. The skin should begin to look golden and rendered, but the chicken will not necessarily be fully cooked yet.
  6. Prepare the BBQ glaze: While the chicken bakes, stir together the barbecue sauce, apple cider vinegar, and honey in a small bowl until smooth.
  7. Add the first layer of sauce: Remove the baking sheet from the oven. Brush each thigh generously with about half of the BBQ glaze, covering the top and exposed sides.
  8. Continue baking: Return the chicken to the oven and bake for 10 minutes. The sauce should begin to thicken and adhere to the skin.
  9. Add the second glaze: Brush the thighs with most of the remaining BBQ glaze, reserving a small amount for serving only if it has not contacted raw or partially cooked chicken.
  10. Finish baking: Bake for another 8 to 10 minutes, until the glaze is glossy and slightly caramelized around the edges.
  11. Check for doneness: Insert an instant-read thermometer into the thickest part of a thigh without touching the bone. The chicken must reach at least 165°F (74°C). For especially tender dark meat, thighs are often most tender around 175°F to 185°F (79°C to 85°C).
  12. Broil if desired: For a darker, stickier surface, broil the chicken for 1 to 2 minutes, watching closely because barbecue sauce can burn quickly.
  13. Rest the chicken: Transfer the chicken to a serving platter and let it rest for 5 minutes. This allows the juices to redistribute.
  14. Garnish and serve: Sprinkle with chopped parsley or green onions, if using, and serve warm.

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