Description
Perfectly cooked barbecue chicken thighs with smoky, sweet flavors and crispy skin, made effortlessly in the oven.
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs (about 3 lbs)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 3 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 1 teaspoon liquid smoke
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with aluminum foil.
- Pat the chicken thighs dry with paper towels. Rub with olive oil, salt, and pepper.
- In a bowl, combine brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, smoked paprika, and cayenne pepper.
- Coat the chicken thighs generously with the dry rub.
- Place the thighs skin-side up on the baking sheet and bake for 25 minutes without opening the oven.
- Prepare the BBQ sauce by combining ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, honey, liquid smoke, garlic powder, and onion powder in a saucepan. Simmer to thicken.
- Remove the chicken from the oven and brush with half of the BBQ sauce.
- Return to the oven and bake for an additional 15-20 minutes until the internal temperature reaches 165°F (74°C).
- Brush with remaining BBQ sauce and let rest for 10 minutes before serving.
Notes
For crispier skin, ensure chicken is dried thoroughly before seasoning. For boneless thighs, reduce cooking time to 20-25 minutes.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 285
- Sugar: 11g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg