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Oven Baked Chicken Thighs with Smoky BBQ Sauce Recipe

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4 from 7 reviews

Enjoy tender, juicy oven-baked chicken thighs smothered in a homemade smoky BBQ sauce. This recipe features boneless skinless chicken thighs seasoned with a flavorful spice rub, baked to perfection, and finished under the broiler with a rich, caramelized BBQ sauce made from scratch with a blend of ketchup, apple cider vinegar, brown sugar, honey, and smoked paprika for that perfect smoky kick.

Ingredients

For the Chicken

  • 3 pounds boneless skinless chicken thighs, trimmed of excess fat
  • 1 tablespoon Diamond Crystal Kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper

For the BBQ Sauce

  • 3 tablespoons unsalted butter
  • 1/2 cup chopped onion
  • 1 1/4 cups ketchup
  • 1/2 cup apple cider vinegar
  • 1/2 packed cup dark brown sugar (can also use light brown sugar)
  • 1/4 cup honey
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Diamond Crystal Kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 2 1/2 teaspoons smoked paprika
  • 1/8 teaspoon cayenne pepper (optional)

Instructions

  1. Preheat and Prepare Chicken: Preheat your oven to 425°F (220°C) and position the oven rack at the middle level. Pat the chicken thighs dry using paper towels to remove any moisture.
  2. Season the Chicken: Place the chicken pieces on a foil-lined baking sheet. In a small bowl, mix together the kosher salt, garlic powder, onion powder, and black pepper to create a spice rub. Rub this mixture evenly on both sides of each chicken thigh to ensure full flavor coverage.
  3. Bake the Chicken: Bake the chicken thighs for a total of 30 minutes. At the 15-minute halfway mark, carefully drain any excess liquid from the baking sheet and flip the chicken pieces to promote even cooking and browning on both sides. Return to the oven and continue baking for the remaining 15 minutes.
  4. Prepare the BBQ Sauce: While the chicken bakes, place a saucepan on medium heat and melt the unsalted butter. Add the chopped onion and sauté for 5-7 minutes until the onions are soft and slightly caramelized. Add the ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, kosher salt, black pepper, smoked paprika, and cayenne pepper (if using). Stir frequently and bring the mixture to a simmer. Season with salt and pepper to taste, then remove from heat.
  5. Puree the Sauce: Use an immersion blender to puree the BBQ sauce until smooth. Alternatively, transfer the sauce in small batches (filling blender only 1/3 full) to a regular blender and blend until smooth. Set the sauce aside.
  6. Broil with BBQ Sauce: Remove the baked chicken thighs from the oven. Turn on the broiler and move the oven rack to the second highest position. Baste both sides of each chicken thigh generously with the prepared BBQ sauce.
  7. Caramelize the Chicken: Place the chicken under the broiler for 2-3 minutes per side, watching closely to caramelize the sauce without burning it. The chicken should be beautifully caramelized and sticky.
  8. Serve: Optionally, apply a second coat of BBQ sauce before serving or serve the remaining sauce on the side for extra dipping. Enjoy your smoky oven-baked chicken thighs!

Notes

  • For best results, use boneless skinless chicken thighs trimmed well of fat to avoid flare-ups when broiling.
  • Keep an eye on the chicken when broiling to prevent the sugar in the BBQ sauce from burning.
  • You can adjust the heat by adding more or less cayenne pepper according to your preference.
  • If you don’t have an immersion blender, carefully blend the sauce in small batches in a standard blender.
  • Leftover BBQ sauce can be refrigerated and used within a week.

Find it online: https://cozyplatter.com/oven-baked-chicken-thighs-with-smoky-bbq-sauce-recipe/