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BBQ Chicken Thighs in the Oven - Tender, Juicy, and Saucy

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 bone-in, skin-on chicken thighs (about 2.5–3 pounds)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1.5 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder (mild) or 1/2 teaspoon cayenne for heat
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon olive oil
  • 1 cup BBQ sauce (store-bought or homemade), plus extra for serving
  • Optional: 1 tablespoon apple cider vinegar to loosen the sauce
  • Optional garnish: chopped parsley or chives

Method
 

  1. Prep the pan and oven: Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil for easy cleanup and set a wire rack on top. The rack helps the skin crisp. If you don’t have a rack, lightly oil the foil.
  2. Pat the chicken dry: Use paper towels to dry the thighs thoroughly. Dry skin equals crisp skin.
  3. Mix the rub: In a small bowl, combine salt, pepper, smoked paprika, garlic powder, onion powder, chili powder, and brown sugar.
  4. Season the thighs: Drizzle thighs with olive oil. Sprinkle the rub evenly on all sides. Gently lift the skin and season a little underneath for extra flavor.
  5. Bake, skin-side up: Arrange thighs on the rack with space between them. Bake for 25 minutes.
  6. Warm the sauce: While the chicken bakes, stir the BBQ sauce with apple cider vinegar if you like it a bit looser and tangier.
  7. Glaze and continue baking: Brush a generous layer of BBQ sauce over the thighs. Bake another 10–15 minutes, until the internal temperature reaches 175–195°F and the sauce is sticky.
  8. Broil for char (optional): Switch to broil for 1–3 minutes to lightly caramelize the sauce. Watch closely to prevent burning.
  9. Rest and serve: Let thighs rest 5 minutes. Brush with a little extra warm BBQ sauce, garnish with herbs, and serve.