Baked Barbecue Chicken Thighs
Baked BBQ chicken thighs that are so tasty, you’ll be licking your fingers! The oven works its magic to make them crispy on the outside, tender on the inside, and full of that smoky barbecue flavor you love.
Ingredients
- 6 Chicken Thighs
For the Marinade:
- 2 tablespoon Extra Virgin Olive Oil
- 2 tablespoon White Vinegar
- 1 tablespoon Honey
- ½ teaspoon Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Red Chili Powder
- ¼ teaspoon White Pepper
For the Barbecue Sauce:
- 120 g Ketchup
- 30 ml White Vinegar
- 30 ml Worcestershire sauce
- 30 g Brown Sugar
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Garlic Powder
- ¼ teaspoon Salt
- 1 tablespoon Sweet Paprika
- 1 teaspoon Chili Powder
Instructions
- In a large bowl, combine chicken thighs, extra virgin olive oil, white vinegar, honey, salt, garlic powder, onion powder, white pepper, and red chili powder. Mix well and ensure each piece is well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour (or overnight for best results).
- In a saucepan over medium heat, combine ketchup, white vinegar, Worcestershire sauce, brown sugar, extra virgin olive oil, garlic powder, salt, sweet paprika, and chili powder. Stir well.
- Bring the mixture to a simmer and let it cook over low heat for about 12 minutes, stirring occasionally, until the sauce thickens. Remove from heat and set aside.
- Remove the marinated chicken thighs from the refrigerator and place them in a wire rack. Cook in a preheated oven at 205°C /401°F with fan for 8 minutes.
- After 8 minutes, flip the thighs and cook for 8 minutes.
- Open the oven after 8 minutes, remove the wire rack and brush the chicken thighs with the prepared barbecue sauce. Cook for another 5 minutes.
- Remove from the oven, turn the chicken thighs skin-side up, and brush with barbecue sauce. Baked chicken thighs for another 5 minutes until the skin is crispy, caramelized, and lightly charred.
- Once cooked, remove the chicken thighs from the oven. Let them rest for a few minutes before serving.
- Brush with more barbecue sauce for extra flavor if you prefer and serve warm.
Notes
Choose the Right Chicken Thighs: I choose bone-in, skin-on chicken thighs for the juiciest and tastiest results.
Pat Dry the Chicken: Before seasoning, I recommend patting the chicken thighs dry with paper towels. This helps the skin get nice and crispy in the air fryer.
Marinate Overnight for Maximum Flavor: Although an hour is sufficient, marinating the chicken overnight allows the flavors to penetrate deeply, resulting in juicier and more flavorful thighs.
Preheat the Oven: Preheat your oven for a few minutes before adding the chicken.
Use a Wire Rack: Place the chicken on a wire rack over a baking tray to allow air to circulate underneath, preventing sogginess and promoting even cooking.
Rest Before Serving: Let the chicken thighs rest for a few minutes after cooking. This helps the juices redistribute, keeping the meat moist and flavorful.
Extra Sauce: Serve with warmed barbecue sauce on the side for those who want more of that tangy flavor.
Nutrition
Calories: 747kcal | Carbohydrates: 33g | Protein: 38g | Fat: 52g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 1293mg | Potassium: 788mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1836IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 3mg