Baked BBQ Chicken Thighs
Baked BBQ chicken thighs are juicy bone-in chicken thighs with crispy skin and a sticky BBQ glaze. They’re ready in just under an hour, and use affordable pantry ingredients. The chicken bakes plain first so the skin gets crispy, then gets brushed with sauce during the last 20 minutes to add that flavor and shine. Perfect for easy weeknight dinners, meal prep, or when you want comfort food without firing up the grill.
These BBQ chicken thighs are my answer to weeknight dinner when it’s cold and dreary outside and I wish I was at a backyard BBQ in the sunshine. They bring summer grilling to any season!
The secret is baking them plain first so the skin gets super crispy, then brushing on the BBQ sauce during the last 20 minutes. If you add sauce too early it burns before the chicken cooks through.
This method keeps the skin crispy and the chicken nice and juicy. The bone-in thighs stay so much more tender than boneless and they’re cheaper too. I’m usually a chicken breast kind of girl but these are delicious!
I use a homemade bbq sauce but your favorite will work just as well. I made this recipe with a mustard-based sauce and it was so yummy! Serving them with my creamy potato salad and this baked mac and cheese made it feel like we were at a backyard BBQ!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Chicken thighs – Be sure to use bone-in, skin-on chicken thighs for the best flavor. The bones keep the meat juicy during baking and the skin crisps up while holding in moisture. Boneless and skinless will work but you’ll need to reduce cooking time by about 10 minutes.
- Olive oil – This helps the seasoning stick and promotes browning. You can use vegetable oil or avocado oil instead.
- Smoked paprika – This adds that smoky BBQ flavor even though you’re using the oven. Regular paprika works but you’ll lose some of the smoky flavor. Chili powder (chipotle is great) is another good substitute.
- Spices – Garlic powder and onion powder are great to add extra flavor in the sauce. Don’t use fresh onion or garlic because the bits can burn while cooking.
- BBQ Sauce – Use a sweet BBQ sauce, a spicy BBQ sauce, or vinegar-based Carolina style. My homemade BBQ sauce works perfectly and you probably have all the ingredients already.
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How To Make Make BBQ Chicken Thighs In The Oven
- Lay the chicken thighs out on a baking sheet with a wire rack. Pat them as dry as possible with a paper towel. Mix the salt, pepper, paprika, garlic, and onion powder together in a bowl.
- Rub the chicken thighs with olive oil and sprinkle with the spice mix.
- Bake at 400°F for 25 minutes skin-side up. The skin should be releasing the fat and turning a light, golden brown.
- Pull them out and brush the tops with half the BBQ sauce. Return to the oven for another 15 to 20 minutes until the sauce is glossy and caramelized. Let the chicken rest for 5 minutes before serving.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store any leftover chicken in an airtight container in the fridge for up to 4 days. The skin will lose it’s crispiness slightly but the chicken stays delicious.
Freezer: Cool the chicken completely before storing in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: The oven or the air fryer is the best way to reheat the chicken. Bake in a 375°F oven for 15-20 minutes until heated through (165ºF). This helps crisp the skin back up better than the microwave. You can also reheat individual pieces in the microwave for 1-2 minutes but the skin won’t be crispy.
Make-Ahead: Season the chicken up to 24 hours ahead and refrigerate. Bake and cover with sauce just before serving for the best crispy skin texture. To get a really crispy skin, spread the thighs out on a baking sheet and store in the fridge uncovered. It will help to dry the skin out.
Variations
- Spicy BBQ chicken: Mix cayenne pepper or red pepper flakes into the seasoning blend. Use a spicy BBQ sauce for extra heat.
- Honey BBQ chicken: Use honey BBQ sauce or add 2 tablespoons honey to regular BBQ sauce for sweeter flavor.
- Asian BBQ chicken: Replace BBQ sauce with teriyaki sauce or sweet chili sauce during the last 20 minutes of baking. A dash or two of soy sauce and a little ground ginger brings out the Asian flavor too.
- Boneless skinless hhighs: These work in a pinch but reduce total cook time to 30-35 minutes. You won’t get crispy skin but they’ll still be juicy with great BBQ flavor.
- Different Cuts: This method works for chicken drumsticks and chicken wings too. Increase the cooking time by 5-10 minutes since drumsticks are larger. And decrease the time for smaller wings.
- Grilled Finish: Bake as directed, then finish on a hot grill for 2-3 minutes per side for char marks and smokier flavor.
Frequently Asked Questions
Yes, but reduce the total cooking time to 30-35 minutes and be okay with not having that skin to crisp up. The chicken will still be juicy and flavorful with the BBQ sauce.
Baking the chicken first allows the fat in the skin to render so the skin cab crisp up properly. Adding sauce too early causes burning and prevents the skin from browning.
You can season the chicken up to 24 hours ahead and refrigerate it. Bake and sauce just before serving for the best crispy skin texture. Fully cooked chicken can be stored for up to 4 days and reheated.
The chicken is safe at an internal temperature of 165°F but dark meat, like thighs, tastes better at 175°F when the thicker tissue breaks down a little more. Check the temperature in the thickest part without touching the bone.
It’s not a necessity but it does help. Having the chicken up off the pan allows the air to circulate around the chicken, getting it crispy all the way around and cooking it evenly. And it allows the fat to fall away from the meat. Be sure to flip half way thru!
Recipe Tips & Tricks
- Pat the chicken completely dry with paper towels before seasoning. This is the most important step for crispy skin. Wet chicken steams instead of crisps. And bake with the skin side up.
- Use a wire rack if you have one. It improves airflow and helps the skin crisp up evenly. Place it on a foil-lined baking sheet for easy cleanup.
- Don’t skip the initial 25 minutes of plain baking. This renders the fat and crisps the skin before the sauce goes on. Adding sauce too early burns before the chicken cooks through.
- Brush sauce on during the last 20 minutes only. The sugar content in BBQ sauce caramelizes quickly and will burn if exposed to high heat for too long.
- Space the thighs apart on the baking sheet. Crowded chicken steams instead of roasts which prevents crispy skin.
- Check temperature in the thickest part without touching bone. Bone conducts heat differently and gives inaccurate readings.
- Let the chicken rest for 5 minutes before serving. This redistributes the juices so they stay in the meat instead of running out onto the plate.
- Brush with extra barbecue sauce after baking if you want them extra sticky. The residual heat will warm the sauce without burning it.
This baked bbq chicken thighs recipe is perfect for getting that summer grilling flavor even when it’s cold outside!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Baked BBQ Chicken Thighs Recipe
Ingredients
- 2 pounds chicken thighs bone-in, skin-on (about 6–8)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup BBQ sauce divided (use your favorite or make it yourself)
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with foil. Place a wire rack on top if you have one. The wire rack is optional, but it helps with crisping the skin.
- Mix together the salt, pepper, smoked paprika, garlic powder, and onion powder in a small bowl.
- Arrange the thighs skin-side up on the rack or directly on the baking sheet. Pat the chicken thighs very dry with paper towels.
- Rub all over with olive oil. Sprinkle seasoning mixture evenly over chicken thighs.
- Bake for 25 minutes, until the skin begins to render and lightly brown.
- Remove from the oven and brush the tops with ½ cup BBQ sauce.
- Return to the oven and bake for 15–20 minutes, until the chicken reaches 165–175°F internally and the sauce looks glossy and caramelized.
- Rest for 5 minutes, then brush with remaining BBQ sauce if desired. Serve hot.
Notes
- Pat the chicken completely dry with paper towels before seasoning. This is the most important step for crispy skin. Wet chicken steams instead of crisps. And bake with the skin side up.
- Use a wire rack if you have one. It improves airflow and helps the skin crisp up evenly. Place it on a foil-lined baking sheet for easy cleanup.
- Don’t skip the initial 25 minutes of plain baking. This renders the fat and crisps the skin before the sauce goes on. Adding sauce too early burns before the chicken cooks through.
- Brush sauce on during the last 20 minutes only. The sugar content in BBQ sauce caramelizes quickly and will burn if exposed to high heat for too long.
- Space the thighs apart on the baking sheet. Crowded chicken steams instead of roasts which prevents crispy skin.
- Check temperature in the thickest part without touching bone. Bone conducts heat differently and gives inaccurate readings.
- Let the chicken rest for 5 minutes before serving. This redistributes the juices so they stay in the meat instead of running out onto the plate.
- Brush with extra barbecue sauce after baking if you want them extra sticky. The residual heat will warm the sauce without burning it.
Nutrition
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