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Baked BBQ Chicken Thighs in Oven – Juicy, Sticky, and Simple

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Bone-in, skin-on chicken thighs (6–8 pieces, about 2.5–3 pounds)
  • BBQ sauce (about 1 cup; choose your favorite)
  • Olive oil (1–2 tablespoons)
  • Brown sugar (1 tablespoon)
  • Smoked paprika (1 teaspoon)
  • Garlic powder (1 teaspoon)
  • Onion powder (1 teaspoon)
  • Chili powder (1/2 teaspoon)
  • Salt (1 to 1 1/2 teaspoons, to taste)
  • Black pepper (1/2 teaspoon)
  • Optional: Cayenne pepper (a pinch for heat), apple cider vinegar (1 teaspoon to brighten the sauce)

Method
 

  1. Preheat the oven to 425°F (220°C). A hot oven renders the fat and crisps the skin.
  2. Prep the pan. Line a sheet pan with foil for easy cleanup and set a wire rack on top if you have one. The rack helps the heat circulate and keeps the skin crisp. If you don’t have a rack, it still works—just place thighs skin-side up.
  3. Pat the chicken dry. Use paper towels to remove moisture from the skin. Dry skin equals better browning.
  4. Make the spice rub. In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper.
  5. Season the thighs. Drizzle with olive oil, then sprinkle the rub evenly on all sides. Press it in so it sticks.
  6. Bake the chicken. Arrange thighs skin-side up and bake for 25 minutes.
  7. Warm the sauce. In a small bowl, mix BBQ sauce with a teaspoon of apple cider vinegar if you like a tangy finish.
  8. Brush with BBQ sauce. After 25 minutes, baste the thighs generously. Return to the oven for 10 minutes.
  9. Glaze again and finish. Brush a second layer of sauce and bake 5–10 more minutes, until the sauce is sticky and the internal temperature reaches 175–185°F (80–85°C). Thighs are best a bit higher than 165°F—they stay juicy and tender.
  10. Broil for char (optional). Broil 1–2 minutes to lightly caramelize the sauce. Watch closely to avoid burning.
  11. Rest and serve. Let the chicken rest 5 minutes. Serve with extra sauce on the side.