Crispy skin and a double dose of sauce are the secrets to the Best Baked BBQ Chicken Thighs! They bake up saucy, juicy, and savory-sweet!
- 1 ½ cup sweet and sticky-style BBQ sauce (homemade or store-bought)
- 1 ½ teaspoon Kosher salt
- ¾ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- 8 bone-in, skin-in chicken thighs
- 4 tablespoons canola or avocado oil separated
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Preheat oven to 375°F. Have ready a greased 9x13" casserole dish.
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In a small bowl, mix together the salt, pepper, garlic powder, paprika, and onion powder.
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Heat 2 tablespoons of oil in a large sauté pan over medium-high heat. Pat the thighs dry with a paper towel and drizzle with the remaining oil. Add the seasoning and rub it all over the chicken.
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Take care not to overcrowd the pan, add the chicken skin-side down, and cook for 3-4 minutes without jostling. Turn the chicken over and cook for an additional 3 minutes. Remove from the pan and place in casserole dish.
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Add generous spoonfuls of bbq sauce over the top of each thigh, reserving about a ½ cup for basting later. Cover dish with aluminum foil, and bake for 20 minutes.
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Remove the foil, spoon the remaining sauce over the chicken, and bake for an additional 15 minutes or until the internal temperature of the chicken reaches 165°F. Serve and enjoy.