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BBQ Baked Chicken Thighs are rubbed with a simple seasoning, then basted in your favorite barbecue sauce. The result is the best, most crispy, juicy, and flavorful baked barbecue chicken ever!
BBQ Baked Chicken Thighs
I used to only eat chicken breasts. But it’s really hard to get a juicy chicken breast in the oven, and forget about crispy. You can’t have it both ways. Unless of course, we’re taking chicken thighs into consideration because then you definitely can produce crispy skinned, juicy, and tender chicken in just a few steps!
To make these chicken thighs in the oven, I use a simple, all-purpose chicken seasoning that I use for all kinds of chicken recipes, like my Baked Chicken Breasts and Crispy Baked Chicken Thighs.
I use my favorite barbecue sauce that I always have on hand, Sweet Baby Ray’s. I really love their Hickory and Brown Sugar flavor. You can really use any that you like, or use a homemade bbq sauce if you’ve got one you love.
How To Bake BBQ Chicken Thighs in the Oven
This BBQ chicken recipe is super simple, easy to customize with your favorite sauce, and needs just a few minutes of prep.
- To start, preheat the oven to 400℉. This is the best way to ensure even cooking.
- Pat the chicken thighs dry with paper towels. You do not need to rinse your chicken. In fact, that can actually spread harmful bacteria rather than eliminate it.
- Mix up the seasoning rub, which is just salt and pepper, paprika, garlic powder, and onion powder. Rub the seasoning all over the chicken, even under the skin. Arrange chicken thighs skin side up on a baking sheet lined with nonstick foil.
- Brush chicken thighs with a thin layer of barbecue sauce on both sides, ending skin side up. Bake the chicken in the preheated oven for 20 minutes, then baste with more sauce. Bake for another 15 minutes or until chicken is 165℉ on a meat thermometer. For more information on food safety and temperatures, download my Meat Temperature Chart for free!
- If the skin isn’t as crispy as you want it to be, move the oven rack up and flip on your broiler. Keep a close eye on it, the BBQ sauce caramelizes quickly and can burn fast. Just a couple of minutes should do the trick.
Frequently Asked Questions
I do both. Brush it on lightly to add flavor while the chicken bakes, then add a thicker layer to caramelize while they finish or broil.
No this isn’t necessary for BBQ Baked Chicken Thighs. Keeping the skin side up the whole time allows the skin to get crispy as it bakes.
If you want exceptionally juicy baked BBQ chicken, bone-in thighs are the way to go. Dark meat is more flavorful by default and having the skin and bone not only add extra flavor, but keep it moist and juicy. Boneless thighs will be tender, but not quite as juicy.
Of course wings are great too, but I have a different recipe for those. Try my BBQ Chicken Wings.
All chicken should be cooked to an internal temperature of 165℉. I highly recommend keep a meat thermometer handy in your kitchen.
What To Serve with BBQ Baked Chicken Thighs
Most times I’ll throw together a copycat Olive Garden Salad and some Best Ever Cheesy Garlic Bread to just keep it simple. We also love to serve them with Make Ahead Mashed Potatoes or my Grandma’s Cheesy Scalloped Potatoes. Of course, some delicious 5-Minute Parmesan Ranch Broccoli is the perfect match and even simpler than a salad!
Storage Tips
What To Do with Leftovers
If you happen to have leftovers, store them in an airtight container in the fridge for 3-5 days. They can also be placed in a freezer bag and frozen for up to 6 months.
Leftover chicken is always great shredded and added to salads, sandwiches, and wraps.
More Chicken Recipes You’ll Love
- Pan Roasted Chicken Thighs
- BEST Crispy Baked Chicken Wings
- Beer Can Chicken
- Stove Top Chicken Breast
BBQ Baked Chicken Thighs
Ingredients
- 8 Chicken thighs about 3 pounds, skin-on, bone-in
- 2 teaspoons Paprika
- 2 teaspoons Kosher salt
- 1 1/2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Black pepper
- 3/4 cup BBQ sauce Your favorite brand or 2 cups homemade, plus more for serving
Instructions
- Preheat your oven to 400℉. Line a large, rimmed baking sheet with nonstick foil or parchment paper and spray with nonstick cooking spray.
- In a small bowl, combine paprika, salt, garlic powder, onion powder and black pepper.
- Pat chicken dry with paper towels, then rub in the seasoning blend all over the chicken, lifting and rubbing in under the skin.
- Arrange chicken skin side up on the prepared baking sheet. Pour about ¾ of a cup of bbq sauce into a small bowl and brush the chicken lightly with the sauce on both sides, finishing with the chicken skin side up. Set the remaining bbq sauce aside to use later (do not leave the brush in the sauce).
- Bake in the 400℉ oven for 20 minutes. Remove chicken from the oven and, using a clean brush, brush with the reserved sauce. Bake for an additional 20 minutes. Chicken should register 165℉ on a meat thermometer.
- Switch to the broiler and broil for 2-3 minutes or until the sauce caramelizes.
- Remove from the oven and let the chicken rest for 5-10 minutes. Serve with additional sauce for dipping.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I am making this easy recipe now—-Question—–After the 1st. 20 minutes when basting with the reserve sauce do I do both sides again? Thank you
Connecticut Yankee here. Making this tonight for Mem Day! Too afraid to grill so the oven it is. Thank you for the recipe!
You are so welcome Alex! Thanks for stopping by.
Can you follow the temperature and baking time the same with boneless, skinless chicken thighs?
Boneless skinless thighs wouldn’t take quite as long, maybe 20-25 minutes.
This recipe was perfect! I always have a hard time getting chicken right but the chicken came out juicy and flavorful. We made it with cornbread and Mac and cheese and everyone licked the plate! Thank you for sharing!
You are so welcome Melissa! Awesome feedback, thanks for stopping by.