8 bone-in, skin-on chicken thighs (about 2.5–3 lbs)

2 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/2 tsp chili powder (optional for kick)

1 cup BBQ sauce (your favorite brand or homemade)

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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.

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.