BBQ Chicken Thighs in Oven (Print-Friendly Version)
Oven-baked chicken thighs glazed with rich, smoky barbecue sauce—juicy, flavorful, and crisp at the edges.
# Ingredients:
→ Homemade Barbecue Sauce
01 -
240 ml ketchup (use organic or no corn syrup for sugar-free option)
02 -
45 g light brown sugar
03 -
45 ml Worcestershire sauce
04 -
15 ml apple cider vinegar
05 -
15 ml yellow mustard
06 -
15–45 ml hot honey (or regular honey)
07 -
5 ml chili powder
08 -
7.5 ml salt
09 -
7.5 ml garlic powder
10 -
7.5 ml onion powder
11 -
5 ml smoked paprika
12 -
30 ml water, for thinning sauce
→ Chicken Thighs
13 -
800–900 g chicken thighs, bone-in and skin-on (boneless may be substituted)
14 -
7 ml olive oil
15 -
2.5 ml salt
16 -
2.5 ml ground black pepper
17 -
2.5 ml dried oregano
# Steps:
01 -
Preheat the oven to 220°C.
02 -
Combine ketchup, light brown sugar, Worcestershire sauce, apple cider vinegar, yellow mustard, hot honey, chili powder, salt, garlic powder, onion powder, and smoked paprika in a medium saucepot. Stir well and bring to a gentle simmer over medium-low heat, whisking often. Cook until brown sugar dissolves fully. Add water and whisk to thin the sauce slightly. Keep warm on low heat.
03 -
Pat chicken thighs dry. Rub with olive oil and season with salt, black pepper, and dried oregano.
04 -
Divide the prepared barbecue sauce in half. Use one half to generously brush both sides of each chicken thigh.
05 -
Place chicken thighs on a metal wire rack set over a baking sheet, or arrange in a large cast iron skillet. Ensure spacing for even cooking and juice collection.
06 -
Transfer the chicken to the oven and bake for 12 minutes. Remove, flip each thigh, brush with more barbecue sauce, and return to the oven for an additional 12–14 minutes until nearly cooked through.
07 -
Switch oven to broil (high). Broil the thighs for 2–4 minutes or until edges are crispy and lightly charred. Monitor closely to prevent burning.
08 -
Let the chicken rest for a few minutes before serving. Brush with remaining barbecue sauce if desired and serve with complementary sides.
# Notes & Tips:
01 -
Placing chicken on a wire rack yields a grilled effect and keeps the skin crisp.
02 -
Broiling at the end is crucial for caramelised, crispy edges.
03 -
Utilise a digital meat thermometer to avoid overcooking; bone-in thighs may require slightly more time than boneless.
04 -
Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.