Description
Experience the irresistible combination of sweet, smoky, and tangy flavors with these juicy caramelized BBQ chicken thighs. Perfectly tender and coated in a sticky glaze, this easy oven recipe is a weeknight favorite that the whole family will love.
Ingredients
Scale
- 2.5–3 pounds bone-in, skin-on chicken thighs
- Your favorite BBQ sauce
- Brown sugar (or honey/maple syrup)
- Olive oil
- Garlic powder
- Onion powder
- Smoked paprika
- Salt
- Freshly ground black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- Pat the chicken thighs thoroughly dry with paper towels and trim off any large pieces of excess fat.
- Drizzle the chicken thighs with a tablespoon of olive oil and sprinkle generously with garlic powder, onion powder, smoked paprika, salt, and black pepper. Massage the seasonings into the chicken.
- Arrange the seasoned chicken thighs in a single layer on the prepared baking sheet and bake for 25-30 minutes.
- While the chicken is baking, combine your chosen BBQ sauce with the brown sugar (or honey/maple syrup) in a small bowl and stir until the sugar is dissolved.
- After the initial bake, remove the chicken from the oven and brush the tops and sides with the BBQ sauce mixture. Return to the oven and continue baking for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
- Baste the chicken with more sauce every 5-7 minutes during the final baking phase for extra caramelization. Optionally, turn on the broiler for the last 2-3 minutes for a deeper char.
- Once cooked through, remove the chicken from the oven and let it rest for 5-10 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 320
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 100 mg
Keywords: Patting the chicken dry is crucial for crispy skin. Don't sauce too early to prevent burning. Use a wire rack for even crispiness, and always check the internal temperature for safety.