If you're craving barbecue chicken flavor but don't want to fire up the grill (or don't even have a grill), these baked barbecue chicken thighs are the answer. A few weeks ago I wanted that same sticky, saucy BBQ chicken for dinner, but I wasn't in the mood to fuss with the grill, so I baked them in the oven instead. This easy method delivers juicy dark meat and a glossy BBQ glaze with minimal effort-perfect for busy weeknights or cold-weather days when grilling just isn't happening.
Baked BBQ chicken thighs is one of those "too simple to be this good" dinners. The oven does the work: the thighs brown, the fat renders, then you brush on BBQ sauce near the end so it sets into a glossy glaze. They're great right off the pan and even better as leftovers for lunch the next day. If you have my homemade BBQ sauce on hand, this is the perfect place to use it.
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Baked BBQ Chicken Thighs Highlights
- No grill required - Great BBQ chicken flavor from the oven.
- Dead simple recipe - Trim, pat dry, season, bake, glaze, done.
- Juicy every time - Thighs are moist and forgiving, even at higher heat.
- BBQ glaze - Sauce goes on near the end so it's glossy, not scorched.
- Great leftovers - Reheats well and makes an easy lunch the next day.
Ingredients You'll Need
- Chicken thighs - Use bone-in, skin-on for the juiciest results and best browning.
- Oil - Just a light coating helps the seasoning stick and encourages browning.
- Seasoning - Use either your favorite BBQ dry, my homemade BBQ spice rub, or a simple mix of pantry spices (salt, black pepper, garlic powder, onion powder, smoked paprika).
- BBQ sauce - This is the star. Use a thick sauce that clings well-my homemade BBQ sauce (naturally gluten-free) is easy and adds the best sweet-tangy, smoky flavor, but your favorite sauce works too. Just watch the sugar content as high sugar in sauce burns.
Chef's tip: Why Make Homemade BBQ Sauce? Most store-bought barbecue sauces are loaded with added sugars (cane sugar, corn syrup, high fructose corn syrup) and extra preservatives and thickeners. If you want a cleaner option-and better flavor-make your own. My homemade BBQ sauce comes together in minutes, and you can control the sweetness, salt, and spice so it tastes exactly the way you like, without the stuff you don't need.
Substitutions and Variations
- Boneless, skinless thighs - Boneless should work fine; they'll cook faster. Bake at the same temperature, start checking around 15 minutes, then glaze for the last few minutes until they reach 175°F-185°F for best texture.
- Chicken drumsticks - Use the same method. They may need a little longer depending on size; glaze near the end.
How to Make Oven Baked Barbecue Chicken Thighs
This simple method gives you juicy oven baked BBQ chicken thighs with a glossy BBQ glaze. Start by pre-heating the oven to 425°F with the oven rack in the middle.
- Trim extra fat and skin from chicken thighs.
- Rub with a little olive oil and season both sides well.
3. Arrange thighs on a baking sheet-foil covered for a quick broil at the end or parchment for not broiling.
4. Bake at 425°F for 18-20 minutes, then glaze with BBQ sauce with a pastry brush. Bake another 5 minutes, then glaze one more time and finish, based upon temperature, another few minutes if needed. 175°F - 185°F
5. For a bit of grilled char on the top, switch the oven to broil mode and broil 1-1 ½ minutes. Do not walk away from the broiler, they need a very short time and go quickly (optional).
Serving Suggestions
This baked BBQ chicken thighs recipe pairs well with just about any simple side. Here are a few favorites:
- Potatoes - roasted potatoes, mashed potatoes, or whipped sweet potatoes for a great dinner side.
- Grains - my quinoa corn salad is a great match year round, and simple brown rice (from the freezer for a shortcut) is perfect.
- Veggie - roasted broccoli or simple vegetables (green beans, Brussels sprouts) keep it easy during the week.
Recipe FAQs
Chicken thighs are safe at 165°F, but they're much better cooked a little higher. Aim for 175-185°F for juicy, tender dark meat.
Yes-parchment works well if you're baking only. If you plan to broil at the end, use foil instead (parchment isn't broiler-safe).
Bake the thighs most of the way first, then add the BBQ sauce near the end. Lowering the oven temperature once glazed helps the sauce turn glossy without scorching. And be aware of the sugar content of your BBQ sauce. Many bottled brands are very high in sugar, so the chicken thighs might burn more easily.
Yes, they should work, but they'll cook faster. Start checking early and add the BBQ sauce only near the end so it doesn't burn.
More BBQ Recipes and Smoker Favorites
If you love bold BBQ flavor, here are more favorites to try-from easy dinners like my BQ-glazed meatloaf to smoked recipes when you're in the mood to fire up the pellet grill, or a gas grill with a smoker insert.
If You Make This Recipe
If you make these baked barbecue chicken thighs, please leave a comment and let me know how they came out. I love to hear from you and appreciate your comments, as do other readers. And please leave a ⭐⭐⭐⭐⭐ rating. Thanks for your support!
📖 Recipe
Baked Barbecue Chicken Thighs
Ingredients
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons granulated garlic powder
- 1 ¼ teaspoons smoked paprika
- ½ teaspoon black pepper
- 3 pounds bone-in chicken thighs 6-8 ounce thighs
- 1 tablespoon olive oil or avocado oil
- ½ cup BBQ sauce preferably low sugar
Instructions
Set up
- Line a rimmed baking sheet parchment paper, or if you plan to use the broiler option for extra color at the end, use aluminum foil. Pre-heat the oven to 425°F. Set the oven rack in the center. Mix the salt, garlic, paprika, and pepper together.
Prep chicken
- Trim extra skin and fat from the chicken. Pat dry with paper towels. Place on the baking sheet and rub both sides with the oil, then season both sides with the seasoning mix.
Bake chicken
- Bake the chicken for 18-20 minutes until some of the fat renders out. Depending on the size they will be almost done.
Glaze and finish
- Remove the tray from the oven, drop the oven temperature to 400°F. With a pastry brush, glaze the top of the thighs by dabbing on the BBQ sauce. Bake for 5 more minutes, then do the glaze step again. Thighs should be done between 175°F - 185°F. If you want a little char on the top of the chicken thighs, turn the broiler on and broil for 1-1 ½ minutes. Do not walk away from the broiler as they go quickly.
Notes
Nutrition
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