Baked BBQ Chicken Thighs
These baked BBQ chicken thighs have crisp skin and juicy meat beneath a thick homemade barbecue glaze. The chicken marinates before baking, then receives two layers of sauce for a caramelized finish.
Ingredients
For the Chicken and Marinade
- 1 kg bone-in, skin-on chicken thighs 6 pieces
- 2 tablespoons extra virgin olive oil
- 2 tablespoons 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 Homemade 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 1 kg bone-in, skin-on chicken thighs in a large bowl. Add 2 tablespoons extra virgin olive oil, 2 tablespoons white vinegar, 1 tablespoon honey, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon red chili powder, and ¼ teaspoon white pepper. Toss until evenly coated, cover, and refrigerate for at least 1 hour or overnight.
- Add 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, and 1 teaspoon chili powder to a saucepan. Bring to a gentle simmer over medium heat. Reduce the heat and cook for about 12 minutes, stirring occasionally, until thick.
- Preheat the oven to 205 °C. Set a wire rack over a baking sheet and arrange the marinated chicken skin-side up. Bake for 8 minutes, turn the thighs, and bake for another 8 minutes.
- Brush the skin-down side with enough barbecue sauce to coat it and bake for 5 minutes. Turn the thighs skin-side up, brush with more sauce, and bake for another 5 minutes. The glaze should be caramelized, and the thickest part of each thigh must reach at least 74 °C without the thermometer touching the bone. Rest for 5 minutes before serving.
Notes
Use a wire rack: Elevating the thighs allows hot air to circulate around the skin instead of letting the chicken sit in its juices.
Keep the sauce gentle: Reduce the heat once the sauce simmers because the ketchup and sugar can scorch over high heat.
Check every thigh: Bone-in pieces can vary in size, so confirm the temperature of each piece before removing it from the oven.
Watch the final glaze: The sugar-rich sauce caramelizes quickly, so monitor the chicken closely during the final 5 minutes.
Nutrition
Calories: 873kcal | Carbohydrates: 33g | Protein: 47g | Fat: 62g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 278mg | Sodium: 1338mg | Potassium: 905mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1881IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 4mg
