Oven Baked Chicken Thighs with Smoky BBQ Sauce
My oven-baked chicken thighs with smoky barbecue sauce are perfect for when you can't get to the grill. Tender chicken thighs are rubbed, baked, then slathered with homemade barbecue sauce and finished under the broiler.
Servings: 6
Ingredients
For the chicken
- 3 pounds boneless skinless chicken thighs trimmed of excess fat
- 1 tablespoon Diamond Crystal Kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
For the bbq sauce
- 3 tablespoons unsalted butter
- 1/2 cup chopped onion
- 1 1/4 cups ketchup
- 1/2 cup apple cider vinegar
- 1/2 packed cup dark brown sugar can also use light
- 1/4 cup honey
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Diamond Crystal Kosher salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 2 1/2 teaspoons smoked paprika
- 1/8 teaspoon cayenne pepper optional
Instructions
- Preheat oven to 425°F and set the rack to the middle level. Dry off the chicken with paper towels.
- Place the chicken pieces on a foil-lined baking sheet. Mix the salt, onion powder, garlic powder, and black pepper to make the spice rub. Rub the spice powder evenly on both sides of the chicken.
- Bake for 30 minutes. At the halfway point, drain the excess liquid from the pan, flip the chicken pieces, and continue to bake for remaining time.
- Meanwhile, heat a saucepan to medium with the butter and onion and saute for 5-7 minutes or until the onion is soft and slightly browned. Add the remaining bbq sauce ingredients to the saucepan and bring to a simmer, stirring frequently to combine. Taste test and season with salt and pepper as required. Remove the sauce from the heat and use an immersion blender to puree. This can also be done in a blender but make sure to only fill the blender 1/3 high. Set the bbq sauce to the side.
- Remove the chicken thighs from the oven and turn on the broiler and set the rack to the second highest level.
- Baste the chicken thighs with the bbq sauce on both sides then broil for 2-3 minutes per side or until the thighs are caramelized but not burnt. If you like, you can do a second coat of the sauce before serving, or serve the remaining sauce at the table. Enjoy!
Notes
- Broiling. Be very careful when broiling the chicken. They will get caramelized very quickly and can burn easily.
- BBQ sauce. This recipe makes approximately 2 1/4 cups of bbq sauce which is more than is needed. The sauce is vinegar based and will last in the fridge for up to a month. Store in an airtight container.
- Sweet/spicy. If the sauce isn't sweet enough for your liking, add more brown sugar or honey as needed. If you like it spicy, add more optional cayenne.
- Make ahead. The chicken thighs can be baked the day ahead and finished in the oven or on the grill with the bbq sauce the next day.
- Leftovers. Oven bbq chicken thighs can be saved for up to 3 days and can be reheated in the oven or microwave.
Nutrition
Calories: 340kcal | Carbohydrates: 23.4g | Protein: 38.3g | Fat: 13.5g | Saturated Fat: 5.4g | Cholesterol: 176mg | Sodium: 921mg | Fiber: 0.2g | Sugar: 22.6g | Calcium: 50mg | Iron: 2mg
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