Baked BBQ Chicken Thighs

These easy baked BBQ chicken thighs are juicy bone-in thighs and caramelized BBQ sauce. Bake at 400°F for crispy skin without firing up the grill!

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Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Author: Jennifer Stewart

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.

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.