These Baked BBQ Chicken Thighs are an incredibly easy chicken dinner that you can throw together with three ingredients in about 35 minutes.
Hey, friend. If you’re craving some barbecue this summer but don’t want to go out in the heat and sweat in front of a grill, this is the recipe for you: Baked BBQ Chicken Thighs.
Sticky, Easy, Juicy Baked BBQ Chicken Thighs
This is an incredibly easy chicken dinner that you can throw together with three ingredients in about 35 minutes. The thighs are started on the stove so you get extra crispy skin and then finished in the oven where the bbq sauce caramelizes and gets sticky and beautiful.
And since we’re using chicken thighs, which is a very forgiving cut of meat, you end up with always-moist and juicy chicken. It will totally satisfy all those BBQ cravings.
How to Make BBQ Chicken Thighs (In the Oven)
1. Pat chicken thighs dry (this allows the skin to become its crispiest self), sprinkle with seasoning salt, and sear them on the stove until the skin is beautiful, golden, and crispy.
A Note on Grease: Heads up if you’ve never cooked chicken thighs on the stove before. They will sizzle and pop while they cook. You can turn down the heat a little if it’s really stressing you out or use a splatter screen (I love these things) to contain any splatters.
2. Then transfer thighs to a baking sheet and use a basting brush (I like the silicone ones that can go through the dishwasher) to add a very generous coating of your favorite BBQ sauce. You want a nice thick layer so you get a really good coat once it caramelizes.
3. Finally, bake the thighs until an instant-read thermometer inserted into the center reads 165°F. And that’s it. Time to serve.
What to Serve With BBQ Chicken Thighs
Serve two small thighs per person or one very large thigh. These go great with:
Baked BBQ Chicken Thighs
- 4 to 8 bone-in, skin-on chicken thighs *
- Seasoning salt or salt and pepper
- 1 tablespoon olive oil
- 1/2 cup BBQ sauce plus more as needed*
- Preheat oven to 425°F and line a baking sheet with foil.*
- Pat thighs dry and examine the underside for any cartilage or bone fragments. Sprinkle both sides with seasoning salt.
- Heat oil in a large skillet over medium-high heat. Once the oil is hot, swirl it around the pan so the entire surface is covered. Place chicken thighs in the pan, skin-side down. If chicken is sizzling and popping to aggressively, turn heat down slightly or cover with a splatter screen.
- Cook thighs until skin is deeply golden, and skin has released from the pan, 4 to 6 minutes. Remove pan from heat.
- Transfer thighs, skin-side up, to a baking sheet and brush each thigh very generously with 1 to 2 tablespoons of BBQ sauce so there is a thick coating over all parts of the thigh showing.
- Bake for 15 to 22 minutes, until an instant-read thermometer inserted into the center of the thigh reads 165°F
- Serve and enjoy!
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