The first time I baked BBQ chicken thighs was during a summer thunderstorm when grilling outside wasn’t an option and I had this craving for sticky, smoky barbecue flavor. I grabbed some thighs from the fridge, whipped up a quick sauce, and roasted them until the glaze was thick and caramelized. The smell was so inviting and when I bit into that juicy, saucy chicken, I knew baking could be just as satisfying as grilling.

Ever since then, BBQ baked chicken thighs have been one of my favorite ways to enjoy bold barbecue flavor year-round and the chicken stays tender, the skin crisps beautifully, and the sauce turns sticky-sweet in the best way. It’s simple comfort food that never disappoints.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Chicken thighs – Bone-in and skin-on for maximum juiciness and flavor.
BBQ sauce – Your favorite store-bought or homemade blend works perfectly.
Garlic powder – Adds savory depth to the seasoning.
Onion powder – Complements the BBQ flavor with a subtle sweetness.
Smoked paprika – Enhances that smoky BBQ vibe without a grill.
Salt and pepper – For basic but crucial seasoning.
Olive oil – Helps the skin crisp up in the oven.
Green onions – Optional garnish for a fresh finish and color.

Tools You’ll Need

Baking dish or sheet pan – For roasting the chicken thighs evenly.
Brush or spoon – To slather on that delicious BBQ sauce.
Tongs – Helpful for flipping and handling the hot chicken.
Measuring spoons – For spice accuracy.
Foil or parchment paper – Makes cleanup easier.

Instructions

Step 1:

I preheat the oven to 400°F and line a baking sheet or dish with foil for easy cleanup.

Step 2:

I pat the chicken thighs dry with paper towels to help the skin crisp up then I season them on both sides with salt, pepper, garlic powder, onion powder, and smoked paprika.

Step 3:

I drizzle a little olive oil over the thighs and rub it in along with the spices.

Step 4:

I bake the chicken uncovered for 25 minutes until the skin starts to brown.

Step 5:

I remove the chicken from the oven and brush each thigh generously with BBQ sauce, then return it to the oven for another 15–20 minutes until the sauce thickens and the chicken is cooked through.

Step 6:

For an extra sticky finish, I switch on the broiler for the last 2–3 minutes to let the sauce bubble and caramelize slightly.

Step 7:

I sprinkle chopped green onions over the top before serving for a bit of freshness.

Tips

To make this dish even more flavorful, I sometimes marinate the chicken in a little BBQ sauce for a few hours beforehand. You can use boneless thighs too—just reduce the cooking time slightly. If the sauce is very sweet, keep an eye on the broiler to avoid burning.

Ways to Serve

I love serving BBQ baked chicken thighs with classic sides like coleslaw, baked beans, and cornbread. They’re also great over mashed potatoes or tucked into a sandwich bun with pickles and extra sauce.

Frequently Asked Questions

Can I use boneless chicken for BBQ baked chicken thighs?

Yes, boneless works great but cooks faster—start checking around 25 minutes total.

How do I know when chicken thighs are fully cooked?

Use a meat thermometer—internal temperature should reach 165°F.

Can I freeze leftovers of BBQ baked chicken thighs?

Definitely. Let them cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven or microwave.

See You in the Kitchen

I hope you try these BBQ baked chicken thighs soon because they’re juicy, flavorful, and the perfect way to enjoy barbecue flavor indoors and whether it’s a weeknight meal or a weekend feast, this recipe always hits the spot. Let me know how you make it your own!

Happy Cooking!