Oven Baked BBQ Chicken Thighs
Juicy oven baked BBQ chicken thighs with crispy skin and a sticky-sweet glaze—an easy, family-friendly dinner made with simple pantry ingredients.
Servings 4 servings
Calories 821kcal
Ingredients
Chicken Prep
- 8 (about 3 pounds) bone-in, skin-on chicken thighs
- 1 teaspoon baking powder
- 3/4 teaspoon Diamond Crystal Kosher salt
Season Rub
- 1 tablespoon olive oil
- 2 1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
Sauce
- 1/3 cup, plus more for passing BBQ sauce your favorite or homemade
- 1 tablespoon apple cider vinegar
- to taste hot sauce option
Instructions
- Preheat and Prepare: Adjust the oven rack to the upper-middle position and preheat your oven to 425°F (218ºC). Line a large rimmed baking sheet with parchment paper or foil. Place a wire rack on top of the baking sheet to allow for air circulation around the chicken. Alternatively, you can use a heavy-bottomed oven-safe skillet.
- Prepare Chicken: Pat the chicken thighs (8) dry with paper towels to ensure the skin gets crispy. Sprinkle the chicken evenly with the baking powder and about half of the kosher salt.Let the chicken rest for 10-15 minutes, allowing the salt to draw out moisture and the baking powder to begin breaking down proteins.
- Season: After resting, rub the chicken thighs with 1 tablespoon olive oil. In a small bowl, combine the paprika (2 1/2 teaspoons), garlic powder (1 teaspoon), onion powder (1 teaspoon), smoked paprika (1/2 teaspoon), chili powder (1/2 teaspoon), black pepper (1/4 teaspoon), and the remaining kosher salt. Sprinkle the seasoning mixture generously over both sides of the chicken, making sure to rub under the skin for maximum flavor.
- First Roast: Place the chicken thighs skin-side up on the prepared wire rack or skillet. Bake at 400ºF for 30-35 minutes. **At this point, the chicken should reach an internal temperature of 165°F (74ºC).
- Make the BBQ glaze: While the chicken roasts, stir together the BBQ sauce (1/3 cup) + apple cider vinegar (1 tablespoon) in a bowl. Taste and add hot sauce if you want a little heat.
- Add BBQ Sauce: Remove the chicken from the oven. Brush a generous amount of BBQ glaze over the chicken thighs, making sure the skin is well-coated. Return the chicken to the oven and bake for an additional 8-10 minutes, just to set the sauce.
- Caramelize: After the 8-10 minute bake, turn on the broiler to high. Broil the chicken for 2-3 minutes, or until the sauce begins to bubble and caramelize around the edges. If the chicken hasn’t yet reached 175°F to 185°F (79ºC - 85ºC), you can leave it in the oven for an additional 3-5 minutes while broiling to reach that optimal temperature. **Watch closely to prevent burning!
- Rest and Serve: Once the chicken is beautifully caramelized and crispy, then remove from the oven. Let the chicken rest for 5 minutes before serving. For extra flavor, drizzle with more BBQ sauce.
Notes
- Dry skin = crispy skin. Moisture is the enemy of browning, so don’t rush this step.
- Baking powder, not baking soda. Baking powder helps crisp the skin without adding any off flavor — baking soda is too strong here.
- Less sauce is better. A thin glaze caramelizes beautifully; heavy sauce pools and burns.
- Dark meat likes higher temps. Thighs are best around 175–185°F, not just 165°F.
- Broil with intention. Stay nearby — BBQ sauce can go from perfect to burnt fast.
Nutrition
Serving: 1serving | Calories: 821kcal | Carbohydrates: 11g | Protein: 56g | Fat: 60g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 26g | Cholesterol: 333mg | Sodium: 763mg | Potassium: 902mg | Sugar: 7g | Vitamin A: 1123IU | Calcium: 85mg | Iron: 3mg