Oven Baked BBQ Chicken Thighs make for an easy, delicious dinner that’s ready in about 30 minutes! Tender and juicy this flavor packed chicken is rubbed with a great seasoning blend then roasted in the oven and covered in your favorite BBQ sauce.
Chicken thighs are always a regular main dish at my house. They are versatile and easy to prepare. They are also budget friendly. Our all time favorite chicken thighs are these Lemon Pepper Chicken Thighs. We also love these Garlic Parmesan Chicken Thighs and these Ranch Seasoned Chicken Thighs. We almost always pair chickens thighs with this recipe for Skillet Green Beans.
How to make BBQ Chicken Thighs In The Oven:
- Bone-In, Skin-On Chicken Thighs
- Olive Oil
- Garlic Powder
- Onion Powder
- BBQ Sauce
- Cayenne Pepper (optional)
- Salt and Pepper
- Paper Towels
- Large Baking Sheet
- Parchment Paper
- Pastry or Basting Brush
- Digital Thermometer
- In a small bowl combine the Garlic Powder, Onion Powder, Paprika and Cayenne Powder.
- Pat the chicken thighs dry with a paper towel and then trim away any excess skin or fat.
- Drizzle the olive oil over the chicken thighs then with a basting brush or your fingers spread the oil evenly over both sides of the chicken.
- Sprinkle half the seasoning mix over back the chicken then rub it in with your fingers. Flip the chicken thigh skin side up and rub in the remainder of the seasoning.
- Place the thighs on the prepared baking sheet, top side down.
- Bake for 10 minutes, flip the chicken over, and bake for another 10 minutes.
- Brush BBQ sauce all over the chicken thighs and allow them to continue baking, top side up, for 7-10 more minutes or until a digital thermometer reads 165°F when inserted into the center of the chicken.
- Once cooked through, brush again with BBQ sauce and broil for 3-5 minutes or until the skin is crispy and blistered.
- Garnish with parsley, optional.
Why Bone-In Skin-On Chicken Thighs:
Before we get to the directions let’s talk about the best kind of chicken to use for this dish.
Bone in, skin on chicken thighs are the best choice for this recipe. When you cook any cut of chicken with the bone still intact it creates more flavor in the chicken as it cooks. The leaves you with a deeper flavor which of course makes your chicken taste better!
Another reason to pick chicken thighs with the skin on is the skin will help keep the chicken from becoming dry in while baking in the oven. If you don’t want to eat the skin then simply remove it after cooking. Just remember no one wants to eat dry chicken!
How much chicken do I need?
I used 2.5 lbs of chicken thighs which was eight thighs. I buy chicken thighs based on what is available at the grocery store. Which means sometimes I buy a pack six thighs. The smaller pack does weigh a little less but the difference isn’t enough to need to alter the recipe.
How Can I Tell If My Chicken Thighs Are Done:
Digital Thermometer: The best and safest way to know if your chicken thighs are cooked through is to use a digital meat thermometer. Chicken is safe to eat when it reached an internal temperature of 165° Fahrenheit. Using a thermometer will also help you avoid overcooking the chicken ensuring it remains tender and moist.
Visual Inspection: Cute into the thickest part of one of the chicken thighs. The meat in the center of the thigh should no longer be pink and the juices from the chicken are clear.
Timing: Follow the recommended cooking times of this recipe as a general guideline. Cooking times can vary depending on the size of the chicken thighs and the accuracy of your oven, so use this as an estimate and adjust as needed using the other methods.
Refrigerator: Store chicken in a tightly sealed container in the fridge for up to three days.
Reheating: Reheat chicken the a 350°F oven until warmed through or in the microwave for one minute and then in 30 second intervals until heated.
Freezer: Bring the chicken thighs to room temperature (but don’t leave them out for longer than two hours) then individually wrap in plastic wrap each thigh. Transfer into a zip top freezer bag then. Place in a freezer for up to three months.
Thawing and Reheating: To thaw remove desired number of chicken thighs from freezer and place in refrigerator overnight to thaw. Reheat in oven or microwave as stated.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Cooking Y’all!
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