These baked BBQ chicken thighs are tender, juicy, and coated in a sticky, caramelized sauce that tastes like it came from a summer cookout but requires no grill. A simple spice rub creates a flavorful base, while a thick layer of BBQ sauce bakes into a rich, glossy glaze for an easy dinner the whole family will love.
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When you’re craving the flavor of barbecue but don’t want to fire up the grill, these baked BBQ chicken thighs are the answer. They’re seasoned with a simple spice rub, baked until juicy and tender, then finished with caramelized barbecue sauce.
Chicken thighs are naturally flavorful and forgiving, making them an excellent choice for home cooks. They stay moist in the oven, while the skin crisps and the barbecue sauce bakes into a rich, glossy glaze that tastes like it came straight from a backyard cookout.
Reasons to Love This Recipe
Ingredients at a Glance
- Bone-In, Skin-On Chicken Thighs. These stay juicy during baking and develop rich flavor as the skin crisps. Boneless, skinless chicken thighs also work well, but they’ll cook more quickly. See the notes in the recipe card below for adjusted baking times.
- Olive Oil. Helps the seasoning adhere to the chicken while encouraging the skin to brown. Avocado oil or another neutral cooking oil works just as well.
- Kosher Salt. Enhances the chicken’s natural flavor and balances the sweetness of the BBQ sauce. If using table salt, reduce the amount to about ¾ teaspoon.
- Freshly Ground Black Pepper. Adds mild heat and rounds out the seasoning blend. Freshly ground pepper provides the best flavor, but pre-ground black pepper works well too.
- Garlic Powder. Adds garlic flavor that blends evenly throughout the spice rub. Granulated garlic can be used in equal amounts.
- Smoked Paprika. Gives the chicken a subtle smoky flavor that mimics the taste of grilled barbecue. Sweet paprika works well if you prefer milder flavor or don’t have smoked paprika on hand.
- Onion Powder. Adds depth without overpowering the other seasonings. Granulated onion can be used in equal amounts.
- Chili Powder. Adds a subtle warmth that complements the barbecue sauce without making the chicken spicy. Feel free to leave it out if you prefer.
- Thick BBQ Sauce. A thick barbecue sauce creates the best sticky, caramelized glaze. We tested this recipe with Kinder’s Original BBQ Sauce and loved the results. Any thick, sweet-and-smoky barbecue sauce will work well, though you may want to brush on a second light coat if you’re using a thinner sauce.
How to Make It (Photo Tutorial)
Tips for Success
- Pat the Chicken Dry. Pat the chicken dry before seasoning to help the skin brown.
- Choose a Thick BBQ Sauce. A thick barbecue sauce creates the stickiest, most caramelized glaze.
- Use an Instant-Read Thermometer. Insert the thermometer into the thickest part of the thigh without touching the bone for the most accurate reading.
- Cook Thighs a Little Longer. Chicken thighs become especially tender when cooked to 175–185 F (80-85 C), making them much more forgiving than chicken breasts.
- Adjust Thin BBQ Sauces. If your barbecue sauce is on the thinner side, brush on a second light coat during the last few minutes of baking.
- Watch the Broiler Carefully. The sugars in barbecue sauce can brown quickly, so keep a close eye on the chicken while broiling.
Variations Suggestions
- Use Boneless Chicken Thighs. Boneless, skinless thighs cook more quickly. Begin checking them after about 25 minutes, then add the barbecue sauce and continue baking until they reach 175 F (80 C).
- Make it Spicy. Add a pinch of cayenne pepper to the spice rub or use your favorite spicy barbecue sauce.
- Try Different Barbecue Sauces. Kansas City-style, honey barbecue, bourbon barbecue, or chipotle barbecue sauces all work well in this recipe.
- Add Extra Smoky Flavor. A pinch of chipotle powder or additional smoked paprika gives the chicken an even deeper smoky flavor.
Make Ahead Tips
Season the chicken up to 12 hours before cooking. Cover and refrigerate until you’re ready to bake.
You can also prepare the spice mixture several days in advance for even quicker meal prep.
Ways to Serve Them
These baked BBQ chicken thighs pair well with all your favorite barbecue and comfort food sides. Here are a few of our favorite ways to round out the meal:
- Classic Cookout Dinner. Serve the chicken with potato salad, classic coleslaw, and baked beans for a backyard barbecue-inspired meal.
- Comfort Food Favorite. Pair it with garlic Parmesan rice, roasted potatoes, or warm garlic dinner rolls for a cozy family dinner.
- Summer Barbecue Plate. Add roasted corn on the cob and macaroni salad for an easy warm-weather meal.
- Lighter Dinner. Serve the chicken with grilled vegetables and a crisp green salad for a lighter option that still delivers plenty of flavor.
Storage
These baked BBQ chicken thighs reheat well, making them a great option for meal prep or leftovers.
- Refrigerator. Store cooled chicken in an airtight container in the refrigerator for up to 4 days.
- Freezer. Freeze in a freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To Reheat. Warm the chicken in a 350 F (175 C) oven, loosely covered with foil, until heated through. Remove the foil during the last few minutes if you’d like to refresh the barbecue glaze.
- Microwave. Individual portions can be microwaved until hot, though the skin and glaze won’t be as crisp as when reheated in the oven.
More Chicken Dinners
Juicy chicken thighs coated in a sweet, savory honey garlic glaze.
Juicy grilled chicken thighs with lemon herb flavor.
An easy sheet pan dinner with BBQ sauce, cheddar, and scallions.
Tender chicken cutlets baked with buttery lemon and capers.
More Summer Favorites
Cool, crisp cucumber salad with fresh dill and a light vinaigrette.
Creamy red potato salad with eggs and a light, flavorful dressing.
A buttery fruit crisp bursting with juicy peaches and blueberries.
A refreshing strawberry drink with fresh basil and a hint of lime.
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Baked BBQ Chicken Thighs
These baked BBQ chicken thighs are tender, juicy, and coated in a sticky, caramelized sauce that tastes like it came from a summer cookout but requires no grill. A simple spice rub creates a flavorful base, while a thick layer of BBQ sauce bakes into a rich, glossy glaze for an easy dinner the whole family will love.
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Equipment
Ingredients
- 8 bone-in, skin on chicken thighs (about 2½ pounds)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika or sweet paprika
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- 1 cup thick BBQ sauce we tested this recipe with Kinder’s Original BBQ Sauce; see Note 1
Instructions
- Preheat the oven to 400 F (200 C). Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup.
- Pat the 8 bone-in, skin on chicken thighs dry with paper towels. Brush or rub the 1 tablespoon olive oil evenly over both sides of the chicken.
- In a small bowl, combine the 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon onion powder, and ½ teaspoon chili powder. Sprinkle the seasoning mixture evenly over both sides of the chicken.
- Arrange the chicken skin-side up on the prepared baking sheet, leaving a little space between each thigh so they brown instead of steam.Bake for 30 minutes. The chicken should be nearly cooked through, the skin should be lightly browned, and the fat around the edges should be beginning to render.
- Brush a generous layer of BBQ sauce over the tops and sides of each chicken thigh.Return the chicken to the oven and continue baking for 10–15 minutes, or until the thickest part of the chicken reaches 175–185 F (80-85 C) and the BBQ sauce is thick, glossy, and caramelized (see Note 2). For the most accurate reading, insert an instant-read thermometer into the thickest part of the thigh without touching the bone.For extra caramelization, broil on high for 2–3 minutes, watching closely to prevent the sauce from burning.
- Let the chicken rest for 5 minutes before serving so the juices have time to redistribute. Garnish with chopped fresh parsley, if desired.
Notes
- We tested this recipe with Kinder’s Original BBQ Sauce and loved the results. It’s thick enough to caramelize beautifully in the oven while delivering a sweet, smoky flavor. Feel free to substitute your favorite thick BBQ sauce. If using a thinner sauce, brush on a second light coat during the last few minutes of baking for a thicker glaze.
- Chicken is safe to eat once it reaches 165 F (74 C), but chicken thighs become even more tender and juicy when cooked to 175–185 F (80-85 C) as the connective tissue continues to break down.
- Boneless variation: Boneless, skinless chicken thighs also work well. Begin checking for doneness after 25 minutes, then brush with BBQ sauce and continue baking until the chicken reaches 175 F (80 C).
Nutrition
Calories: 396kcal | Carbohydrates: 16g | Protein: 24g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 773mg | Potassium: 395mg | Fiber: 1g | Sugar: 12g | Vitamin A: 354IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 1mg
Servings: 8 thighs
Calories: 396kcal
