BBQ Baked Chicken Thighs
This baked BBQ chicken thighs recipe is my weeknight hero. The chicken roasts in the oven while the sauce thickens right in the same pan, making cleanup a breeze. It’s simple, flavorful, and perfect for busy evenings.
Servings: 8 chicken thighs
Calories: 404kcal
Equipment
Ingredients
- 8 bone-in chicken thighs pat dry using paper towel
- 2 tablespoons avocado oil
- 2½ teaspoons chili powder
- 1½ teaspoons brown sugar packed
- 1 teaspoon garlic powder or 3-5 fresh garlic cloves, finely chopped
- ½ teaspoon ground cumin
- ½ teaspoon white pepper
- 1 teaspoon Kosher salt
- 1 onion finely chopped
- ⅔ cup ketchup
- ⅓ cup water
- 3 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- chives for garnish
Instructions
- Place your cast iron onto the middle rack of the oven, then preheat the oven to 400F. In a small mixing bowl, combine 2 tablespoon of oil, 2 ½ teaspoons of chili powder, 1/12 teaspoons of brown sugar, 1 teaspoon of garlic powder, ½ teaspoon of ground cumin, ½ teaspoon of white pepper and 1 teaspoon of salt.
- Now, rub chicken thighs using chili mixture.
- When oven is preheated, carefully place chicken thighs, skin down, in hot cast iron skillet. Bake for 20 minutes. Flip to the other side and bake another 20 minutes.
- Remove chicken thighs from the skillet. Pour all of the chicken juice into a bowl, except 1 tablespoon, and set aside, you are going to add it to the sauce later. Add chopped onion, cook on medium heat until golden color, about 5-7 minutes.
- Stir in ⅔ cup of ketchup, ⅓ cup of water, 3 tablespoons molasses, 1 tablespoon of Worcestershire sauce and 1 tablespoon of Dijon mustard. Stirring continuously cook until sauce thickens, about 3-5 minutes.
- Whisk in chicken juice, season with more salt and pepper in needed. Return chicken thighs back to skillet and coat with BBQ sauce. Garnish with chopped chives. Enjoy!
Video
Notes
- Pat the chicken dry before seasoning. Removing excess moisture helps the skin crisp up beautifully in the oven.
- Preheat the cast iron skillet. Starting with a hot pan gives the chicken a golden sear and locks in the juices.
- Don't overcrowd the skillet. Leave space between the thighs so the heat can circulate evenly and the skin stays crisp.
- Use garlic powder or fresh garlic based on your preference. Both work well, with fresh garlic adding a slightly bolder flavor.
- Bake the chicken skin-side down first. This helps render some of the fat before crisping the skin on the second side.
- Save the chicken juices. Adding them to the sauce gives it a rich, savory flavor and ties everything together.
- Cook the onions until lightly golden. This builds sweetness and creates a deeper, more flavorful BBQ sauce.
- Let the sauce simmer until thickened. A thicker sauce coats the chicken better and develops a richer flavor.
- Adjust the sweetness to taste. Add a little extra molasses or brown sugar if you prefer a sweeter BBQ sauce.
- Use a meat thermometer for perfect results. The chicken should reach an internal temperature of 165°F at the thickest part.
- Broil for 1–2 minutes if desired. A quick finish under the broiler caramelizes the sauce and crisps the skin even more.
- Store leftovers in an airtight container. The chicken will keep in the refrigerator for up to 4 days and reheats beautifully.
Nutrition
Calories: 404kcal | Carbohydrates: 15g | Protein: 24g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 646mg | Potassium: 522mg | Fiber: 1g | Sugar: 11g | Vitamin A: 405IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg