Baked BBQ Chicken Thighs
Baked BBQ chicken thighs with crispy skin and a sticky, caramelized glaze, all from the oven. A simple dry rub does the seasoning and a quick homemade BBQ glaze goes on at the end. Easy enough for a weeknight and good enough for company.
Servings: 4 servings
Calories: 549kcal
Equipment
- Large rimmed baking sheet
- wire rack
- Instant-read meat thermometer
- Basting brush
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs about 2 ½ to 3 pounds
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¾ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon baking powder
BBQ Glaze
- ¾ cup BBQ sauce divided
- 1 tablespoon honey
- 1 ½ teaspoons apple cider vinegar
- 1 ½ teaspoons Worcestershire sauce
Instructions
Bake the Chicken
- Heat the oven to 400°F. Line a large rimmed baking sheet with aluminum foil, place a wire rack on top, and lightly grease the rack with nonstick cooking spray.
- Pat the chicken thighs very dry with paper towels, paying particular attention to the skin. Arrange them skin side up on the rack, leaving space between each piece.
- In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, onion powder, chili powder, and baking powder. Sprinkle the seasoning evenly over the chicken, rubbing it into the skin.
- Roast uncovered for 35 to 45 minutes, depending on thigh size. Rotate the pan halfway through if your oven has hot spots. Cook until the skin is golden and crisp and the thickest part of the meat registers at least 165°F on an instant-read thermometer. For the best texture, bone-in thighs are especially good cooked to 175°F to 185°F. If the skin is getting too dark before the chicken is cooked through, tent it loosely with foil and continue baking.
Glaze and Serve
- While the chicken cooks, stir together ½ cup of the BBQ sauce, the honey, apple cider vinegar, and Worcestershire sauce in a small bowl. Reserve the remaining ¼ cup BBQ sauce for serving.
- Once the chicken has reached at least 165°F, brush a thin layer of the glaze over the tops and sides of the thighs. Return the chicken to the oven and bake for 5 minutes.
- Brush on a second thin layer of glaze. Return the chicken to the oven for another 3 to 5 minutes, until the glaze is glossy and caramelized and the chicken reaches about 175°F to 185°F in the thickest part near the bone.
- For extra caramelization (optional), switch the oven to broil and broil for 30 to 60 seconds, watching the chicken constantly. The glaze should become glossy and bubbly without burning.
- Remove the chicken from the oven and let it rest about 5 minutes. Serve with the reserved BBQ sauce on the side.
Notes
- Dry skin is the biggest key to crispiness. Pat the chicken as dry as possible before seasoning, because moisture on the skin will keep it from crisping.
- Use a light, even coating of seasoning. Too much can create burnt or dark patches.
- Add the BBQ sauce near the end of the cook time. BBQ sauce contains sugar that burns if it is exposed to high heat for too long.
- Use two thin coats of sauce rather than one thick one for an even, glossy, caramelized finish.
- Insert the thermometer into the thickest part of the thigh near the bone, without touching the bone.
- Boneless thighs work too. They cook faster, so start checking the temperature around 25 minutes and pull them at 165°F to 175°F.
Nutrition
Calories: 549kcal | Carbohydrates: 28g | Protein: 44g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 198mg | Sodium: 963mg | Potassium: 551mg | Fiber: 1g | Sugar: 22g | Vitamin A: 817IU | Calcium: 56mg | Iron: 3mg
