I love this recipe because it’s simple to prepare yet delivers restaurant-quality results. The chicken thighs stay incredibly juicy thanks to their higher fat content, while the oven does all the work in crisping up the skin. The seasoning blend adds depth, and the BBQ sauce caramelizes beautifully for that perfect sticky finish. I also love that it’s versatile — it pairs just as well with mashed potatoes and corn as it does with coleslaw and mac and cheese.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
8 bone-in, skin-on chicken thighs (about 2.5–3 lbs) 2 tbsp olive oil 1 tsp salt ½ tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika ½ tsp chili powder (optional for kick) 1 cup BBQ sauce (your favorite brand or homemade)
Directions
I preheat my oven to 425°F (220°C). I line a baking sheet with foil and place a wire rack on top — this helps the fat render out and keeps the skin crispy.
I pat the chicken thighs very dry with paper towels, which is crucial for getting crispy skin. I place them in a large bowl, drizzle with olive oil, and toss to coat.
In a small bowl, I mix the salt, pepper, garlic powder, onion powder, smoked paprika, and chili powder. I sprinkle the mixture evenly over the chicken and rub it in well.
I arrange the chicken thighs skin-side up on the prepared rack and bake for 35 minutes, or until the internal temperature reaches 160°F (71°C).
I remove the chicken from the oven and brush a generous layer of BBQ sauce over the tops of the thighs.
I return the chicken to the oven and bake for another 10–15 minutes, until the sauce thickens, caramelizes, and the internal temperature reaches at least 175°F (80°C).
I let the chicken rest for 5 minutes before serving, then serve it with extra BBQ sauce on the side.
Servings and Timing
This recipe makes about 4 servings (2 thighs per person) and takes roughly 1 hour total — 10 minutes of prep and 50 minutes of cooking.
Variations
I love customizing this recipe depending on what I’m craving. For extra spice, I add cayenne pepper or use a hot BBQ sauce. If I’m in the mood for something smoky, I add a touch of liquid smoke or a bit more smoked paprika. When I want a tangier flavor, I mix a little apple cider vinegar or mustard into the BBQ sauce before brushing it on. For a boneless option, I use boneless thighs and reduce the cooking time to about 25–30 minutes total.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I place the chicken on a baking sheet and warm it in the oven at 375°F (190°C) for about 10–15 minutes until hot and crisp again. If I’m in a hurry, I reheat it in the microwave, though the skin won’t stay as crispy. This chicken also freezes well — I let it cool, wrap it tightly, and freeze for up to 2 months.
FAQs
Can I use boneless chicken thighs?
Yes, I can. I just reduce the total baking time to about 25–30 minutes since they cook faster.
How do I get the skin extra crispy?
I make sure to pat the chicken very dry before seasoning and finish with a 2–3 minute broil at the end.
What’s the best BBQ sauce to use?
I use my favorite store-bought sauce or make my own. Sweet and smoky sauces caramelize beautifully in this recipe.
Can I make this with chicken breasts?
Yes, but I lower the cooking time slightly and keep an eye on them to prevent drying out.
Can I marinate the chicken ahead of time?
Absolutely. I season the chicken and let it sit covered in the fridge for a few hours or overnight for deeper flavor.
Can I cook this without a wire rack?
Yes, but I place the chicken directly on a foil-lined pan and flip it halfway through for even crisping.
How do I know when the chicken is done?
I always check with a meat thermometer — thighs should reach at least 175°F (80°C) for the juiciest texture.
Can I make it spicy?
Yes, I add cayenne pepper or use a spicy BBQ sauce to turn up the heat.
What sides go well with it?
I love serving it with coleslaw, baked beans, cornbread, mac and cheese, or roasted veggies.
Can I grill the chicken instead?
Definitely. I grill it over medium-high heat, basting with BBQ sauce in the last few minutes until caramelized.
Conclusion
These Crispy and Juicy BBQ Baked Chicken Thighs are the perfect mix of tender meat, crispy skin, and smoky-sweet barbecue flavor. I love how easy they are to make in the oven while still tasting like they came straight off the grill. Whether I’m making them for a casual dinner or a backyard-style feast, they always come out mouthwateringly delicious and perfectly satisfying.
These Crispy and Juicy BBQ Baked Chicken Thighs are tender, flavorful, and coated in a perfectly caramelized BBQ glaze. With crispy skin, smoky spices, and juicy meat, they’re the ultimate oven-baked comfort food — easy to make, yet packed with that classic backyard barbecue flavor.
Preheat Oven: Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top for even crisping.
Prepare Chicken: Pat chicken thighs dry with paper towels. Drizzle with olive oil and toss to coat.
Season: In a small bowl, mix salt, pepper, garlic powder, onion powder, smoked paprika, and chili powder. Rub the seasoning evenly over the chicken.
Bake: Arrange chicken skin-side up on the wire rack. Bake for 35 minutes, or until internal temperature reaches 160°F (71°C).
Glaze: Brush a generous layer of BBQ sauce over each thigh. Return to the oven for another 10–15 minutes, until the sauce caramelizes and the internal temperature reaches at least 175°F (80°C).
Rest and Serve: Let the chicken rest for 5 minutes before serving. Serve with extra BBQ sauce on the side.
Notes
Patting the chicken dry ensures crispy skin.
Finish under the broiler for 2–3 minutes for extra caramelization.
Use boneless thighs for faster cooking (25–30 minutes total).
Mix apple cider vinegar or mustard into BBQ sauce for extra tang.
Thighs are best cooked to 175°F for tender, juicy results.
