22/10/2025
BBQ Chicken Thighs: Oven-Baked Goodness, So Easy!
Ingredients
→ Main Ingredients
4 bone-in, skin-on chicken thighs
1 cup (240ml) your favorite BBQ sauce
→ Flavor Boosters
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1-2 tbsp brown sugar (optional, for extra caramelization)
→ Pantry Staples
1 tbsp olive oil
1 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)
Instructions
In a small bowl, I combine the smoked paprika, garlic powder, onion powder, salt, and black pepper. Give it a good whisk! This is where the magic starts to happen, smelling all those spices together. I sometimes add a pinch of cayenne if I'm feeling spicy, but that's just me. You want to make sure these flavors are evenly distributed, so no sad, unseasoned spots on your chicken, okay?
Now, drizzle a little olive oil over the chicken thighs. I just eyeball it, probably a tablespoon or two. Then, sprinkle that glorious spice rub all over the chicken, making sure to coat both sides generously. Get in there with your hands – it's messy but totally worth it! I rub it right into the skin, making sure every inch is covered for maximum flavor. Yum!
Pop those beautifully seasoned chicken thighs into a preheated oven at 400°F (200°C) for about 25-30 minutes. You're looking for the skin to start getting golden and crispy. Don't peek too much, let that oven do its work! This initial bake helps render the fat and ensures the chicken cooks through nicely before we add the sauce. The smell is starting to get amazing right about now, I promise!
After that first bake, pull the tray out. Now for the star of the show – the BBQ sauce! I generously brush the BBQ sauce all over the chicken thighs, making sure to get a nice, even layer. If you want extra sticky, this is where you can sprinkle a little brown sugar too. I usually do two coats here, just to make sure every bite of this delicious chicken is packed with flavor.
Return the sauced BBQ Chicken Thighs to the oven for another 10-15 minutes, or until the sauce is bubbly, caramelized, and slightly sticky, and the internal temperature reaches 175°F (80°C). Keep an eye on them so the sauce doesn't burn! I sometimes switch to broiler for a minute or two at the very end for extra crispiness, but watch it like a hawk, it goes fast! Let them rest for a few minutes before serving, that's crucial!
