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Five baked BBQ chicken thighs coated in a thick, glossy barbecue sauce and garnished with fresh parsley on a gray serving platter.

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.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 8 thighs
Calories: 396kcal
Author: Sandra

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

  1. 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.
  2. 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.
  3. 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).
Make ahead: Season the chicken up to 12 hours in advance, cover, and refrigerate until you're ready to bake.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350 F (177 C) oven, loosely covered with foil, until warmed through.

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