These oven baked BBQ Chicken Thighs are easy and delicious! Fall off the bone tender and juicy chicken thighs are slow roasted in the oven then topped with a sweet, tangy, and mildly spicy homemade barbecue sauce.
This small batch recipe makes a great lunch, dinner, or romantic date night meal.
How to make Oven Baked BBQ Chicken Thighs:
Preheat the oven to 500 degrees F (260 degrees C).
Spray an 8 x 8 baking dish with non-stick spray. Click here for an 8 x 8 baking dish.
Place the chicken thighs into the baking dish, skin side up, and season with salt and pepper to taste.
Cover the dish with aluminum foil and bake for 15 minutes in the preheated oven.
Reduce the temperature to 300 degrees F (150 degrees C), and bake for 45 more minutes.
Remove the aluminum foil and bake uncovered for 15 minutes.
Right after the chicken is uncovered, in a sauce pan over medium heat, stir together the ketchup, brown sugar, cider vinegar, lemon juice, Worcestershire sauce, salt, mustard powder, chili powder, onion powder, and garlic powder.
Simmer the sauce for 15 minutes, stirring occasionally.
Switch the oven from bake to broil.
Either drain the chicken broth from the baking dish or move the chicken pieces to a broiler pan and flip the chicken pieces over so the bottom side is up. Click here for a toaster oven sized broiler pan.
Brush the bottoms with some barbecue sauce and broil about 3 – 5 minutes until the sauce is bubbly.
Flip the chicken thighs back over so the skin side is up and brush with more barbecue sauce.
Broil for another 3 – 5 minutes until barbecue sauce is browned and bubbly.
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These oven baked BBQ Chicken Thighs are delicious easy and delicious! Fall off the bone tender and juicy chicken thighs are slow roasted in the oven then topped with a sweet, tangy, and mildly spicy homemade barbecue sauce.
- 4 chicken thighs
- Salt and pepper to taste
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 2 Tablespoons cider vinegar
- 1 Tablespoon lemon juice
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon dry mustard
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Preheat the oven to 500 degrees F (260 degrees C).
- Spray an 8 x 8 baking dish with non-stick spray. Click here for an 8 x 8 baking dish.
- Place the chicken thighs into the baking dish, skin side up, and season with salt and pepper to taste.
- Cover the dish with aluminum foil and bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake for 45 minutes.
- Remove the aluminum foil and bake uncovered for 15 minutes.
- Right after the chicken is uncovered, in a sauce pan over medium heat, stir together the ketchup, brown sugar, cider vinegar, lemon juice, Worcestershire sauce, salt, mustard powder, chili powder, onion powder, and garlic powder.
- Simmer the sauce for 15 minutes, stirring occasionally.
- Switch the oven from bake to broil.
- Either drain the chicken broth from the baking dish or move the chicken pieces to a broiler pan and flip the chicken pieces over so the bottom side is up. Click here for a toaster oven sized broiler pan.
- Brush the bottoms with some barbecue sauce and broil about 3 – 5 minutes until the sauce is bubbly.
- Flip the chicken thighs back over so the skin side is up and brush with more barbecue sauce.
- Broil for another 3 – 5 minutes until barbecue sauce is browned and bubbly.
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