Baked BBQ Chicken Thighs Recipe

I’m sharing my simple, grill-style recipe for Barbecue Chicken Thighs that locks in juicy meat beneath crackling skin and builds a charred, sticky barbecue glaze that looks and finishes like it came straight from the grill.

I never thought an oven could mimic a backyard flame so close, but this Baked Bbq Chicken Thighs thing does it. Juicy bone in skin on chicken thighs get a blistered, crispy skin and a charred sticky barbecue gloss that tastes like it spent hours over coals.

The sauce leans on ketchup and a familiar smoky tang so you get that grill flavor without standing outside, and it even makes weeknight dinners feel like a feast. I mess up sometimes, but this one always fools friends into asking if I used the smoker.

Try Oven Bbq Chicken on a busy night and watch jaws drop.

Ingredients

• chicken thighs: high in protein and iron, rich fat keeps meat juicy and satisfying
• olive oil: mostly monounsaturated fat, helps crisp skin and adds richness
• brown sugar: sweetens and caramelizes, adds quick carbs and depth of flavor
• smoked paprika: gives smoky color and warmth, little calories, lots of aroma
• garlic powder: concentrated garlic punch, low calories, great for savory layering
• ketchup: tomato base with sweetness and acid, adds familiar BBQ tang
• apple cider vinegar: bright acidic balance to sweet sauce, cuts richness nicely
• molasses or honey: deep sweet note, sticky glaze and extra caramelized color

Ingredient Quantities

• 6 bone-in, skin-on chicken thighs (about 2 to 2 1/2 lb)
• 1 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tbsp brown sugar (for rub)
• 1/2 tsp chili powder or cayenne (optional)
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup packed brown sugar (for sauce)
• 2 tbsp molasses or honey
• 1 tbsp Worcestershire sauce
• 1 tbsp yellow mustard or Dijon
• 1/2 tsp garlic powder (for sauce)
• 1/2 tsp onion powder (for sauce)
• 1/4 tsp smoked paprika (for sauce)
• 1/2 tsp kosher salt (for sauce)
• 1 tbsp butter (optional, for glossy finish)

How to Make this

1. Preheat oven to 425 F and position a rack in the middle. Pat 6 bone in skin on chicken thighs very dry with paper towels, trim any big pieces of fat, then rub with 1 tbsp olive oil.

2. Make the rub: stir together 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tbsp brown sugar and 1/2 tsp chili powder or cayenne if you want heat. Gently loosen the skin of each thigh with your fingers and work some rub under the skin, then press the rest over the skin. This gets the flavor right into the meat.

3. Set the thighs on a wire rack set over a rimmed baking sheet with the skin facing up. Let them sit 15 to 30 minutes at room temp or refrigerate uncovered for up to a few hours to dry the skin more, which helps it crisp.

4. Bake in the preheated oven for about 25 to 35 minutes until the thighs are mostly cooked and the internal temp reads about 160 F. Don’t worry if they arent fully done yet, well finish with sauce and a quick char.

5. While the chicken bakes make the sauce: combine 1 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup packed brown sugar, 2 tbsp molasses or honey, 1 tbsp Worcestershire sauce, 1 tbsp yellow mustard or Dijon, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika and 1/2 tsp kosher salt in a small saucepan. Bring to a low simmer and cook 5 to 8 minutes until slightly thickened and glossy. Stir in 1 tbsp butter at the end if you want an extra shiny finish.

6. When thighs reach about 160 F brush a generous layer of the BBQ sauce over each piece. Return to the oven at 425 F for 5 to 7 minutes to set the sauce.

7. After the short bake brush another layer of sauce and move the pan to the top rack under the broiler for 2 to 4 minutes to get those charred, sticky bits. Watch closely, they can go from perfect to burnt fast.

8. Remove from oven and check final temp. Aim for 170 to 175 F for juicy, fall off the bone dark meat. If you need a couple more minutes, bake at 425 F rather than broiling again so you dont burn the sauce.

9. Let the thighs rest 5 to 10 minutes before serving so the juices redistribute. Serve with extra warmed sauce on the side. Quick tips: dont overcrowd the pan, pat the skin really dry, loosen the skin and rub underneath for more flavor, and use a probe thermometer so you dont overcook.

Equipment Needed

1. Oven (preheat to 425 F, middle rack)
2. Rimmed baking sheet (for catching drips)
3. Wire rack that fits over the sheet, so the skin crisps up
4. Paper towels, to pat the thighs very dry — youll thank me later
5. Mixing bowl plus measuring spoons and cups, for the rub
6. Small saucepan and a wooden spoon or spatula, to simmer the sauce
7. Pastry brush or silicone brush, for slathering that BBQ glaze
8. Instant read probe thermometer, so you dont overcook; plus tongs to handle the thighs

FAQ

Baked BBQ Chicken Thighs Recipe Substitutions and Variations

• Olive oil (1 tbsp): swap with a neutral oil like canola or vegetable oil, or use avocado oil if you want a higher smoke point. Melted butter also works for richer flavor — use the same amount.
• Brown sugar for rub (1 tbsp): if you don’t have brown sugar mix 1 tbsp granulated sugar with 1 tsp molasses, or use coconut sugar or turbinado for a bit less moisture and a more caramel note.
• Ketchup (1 cup): make a quick stand-in with 1 cup tomato sauce plus 2 tbsp brown sugar and 1 tbsp vinegar, or use 3/4 cup tomato paste plus 1/4 cup water, sweetener to taste, and a splash of vinegar. Keeps the sweet-tangy base.
• Molasses or honey (2 tbsp): use maple syrup, agave nectar, or an extra 2 tbsp packed brown sugar dissolved in a little hot water. All give sweetness and body, just adjust to taste.

Pro Tips

– Let the skin get as dry as you can ahead of time. Pat with paper towels, then leave the thighs uncovered in the fridge for a few hours or overnight if you can. Dry skin = way better crisp, and you wont have to babysit the broiler.

– Use a probe thermometer and trust carryover. Stick the probe into the thickest part, not touching bone. Pull the thighs a few degrees below your final target since they keep cooking while resting. It’s the easiest way to avoid rubbery meat.

– Protect the sauce from burning by building thin layers. Brush on a light coat, set it briefly, then add another. Or finish the sauced chicken under the broiler for just seconds, and stand there watching it. Also save a cup of sauce for serving so you dont scorch the only batch.

– If you want extra char without burning sugar in the sauce try finishing on a hot grill or use a kitchen torch. Grill gives real smoky flavor, torch gives you spot control. Both let you crisp without turning sweet sauce bitter.