Baked BBQ Chicken Thighs
These baked BBQ chicken thighs cook until the skin is crisp and the meat stays juicy, then finish with a thick homemade barbecue sauce that caramelizes in the oven for a rich, flavorful glaze.
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
- Place the 6 chicken thighs in a large bowl. Add 2 tbsp extra virgin olive oil, 2 tbsp white vinegar, 1 tbsp honey, ½ tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp red chili powder, and ¼ tsp white pepper. Mix well so the chicken is fully coated. Cover and refrigerate for at least 1 hour or overnight.
- In a saucepan over medium heat, combine 120 g ketchup, 30 ml white vinegar, 30 ml Worcestershire sauce, 30 g brown sugar, 1 tbsp extra virgin olive oil, 1 tsp garlic powder, ¼ tsp salt, 1 tbsp sweet paprika, and 1 tsp chili powder. Stir well and bring to a gentle simmer. Reduce the heat and cook for about 12 minutes, stirring occasionally, until the sauce thickens.
- Place the marinated chicken thighs on a wire rack set over a baking tray. Bake in a preheated oven at 435°F / 225°C (400°F convection / 205°C fan) for 8 minutes. Turn the chicken over and bake for another 8 minutes.
- Remove the tray from the oven and brush the chicken with the prepared barbecue sauce. Return to the oven and bake for 5 minutes. Turn the chicken skin-side up, brush again with sauce, and bake for another 5 minutes until the skin becomes caramelized and slightly charred. Let the chicken rest for a few minutes before serving.
Notes
Pat the Chicken Dry: Drying the chicken with paper towels before marinating helps the seasoning adhere better and improves the final texture.
Use a Wire Rack: Baking the chicken on a rack allows heat to circulate around the thighs so the skin cooks more evenly and does not become soggy.
Watch the Sauce during the Final Bake: Barbecue sauce contains sugar, so it can caramelize quickly. Keep an eye on the chicken during the last minutes of baking to prevent burning.
Rest before Serving: Allow the chicken to rest for a few minutes after baking so the juices settle, and the glaze thickens slightly.
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
