Perfect Bbq Chicken Thighs: Oven-Baked Goodness

how to cook bbq chicken thighs in oven

BBQ chicken thighs are a delicious, juicy, and easy-to-make meal. The key to achieving the perfect balance of crispy skin and tender meat lies in the cooking method and a few simple tricks. By baking the chicken thighs at a high temperature, you can achieve a juicy interior while browning and crisping the skin.

The magic happens when you brush the thighs with BBQ sauce and bake them again for a short period. This step thickens and caramelizes the sauce, intensifying the flavors. For an even crispier skin, using a baking rack and a combination of spices can help.

With a simple seasoning rub and your favorite BBQ sauce, you can create a mouthwatering dish that will impress your family and friends.

Characteristics Values
Oven temperature 350°F to 450°F
Baking time 20 minutes to 50 minutes
Chicken Bone-in, skin-on chicken thighs
Sauce BBQ sauce, olive oil, salt, pepper, garlic powder, onion powder, paprika, cumin, cayenne pepper, brown sugar, Worcestershire sauce, apple cider vinegar, chili powder
Other ingredients None to 2 tablespoons of baking powder

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Choosing the right cut of chicken

Bone-In vs. Boneless:

The presence of bones in chicken pieces can significantly impact their cooking behaviour and flavour. Bone-in chicken thighs are generally preferred for oven-baked BBQ chicken as they tend to retain moisture better and are less prone to overcooking. The bones add flavour to the meat and help keep it juicy. However, boneless chicken thighs can also be used but require careful cooking to prevent dryness.

Skin-On vs. Skinless:

Chicken skin plays a crucial role in the overall taste and texture of BBQ chicken. For the crispiest, most mouthwatering results, opt for skin-on chicken thighs. The skin renders down during cooking, basting the meat in its own fat and creating a delicious, crispy exterior. Skinless chicken thighs can be used but may require additional measures, such as basting with oil or butter, to prevent them from drying out.

Dark Meat vs. White Meat:

When it comes to BBQ chicken, dark meat (from the thighs and legs) is generally preferred over white meat (from the breasts). Dark meat has a higher fat content, making it harder to overcook and resulting in juicier, more flavourful chicken. White meat, especially from boneless and skinless breasts, can dry out more easily and requires more careful cooking.

Quantity and Size:

When selecting chicken thighs for your oven BBQ recipe, consider the quantity and size of the pieces. For even cooking, choose thighs of similar size, and if cooking in batches, ensure each batch contains similarly sized pieces. Additionally, adjust your cooking time based on the size of the thighs—larger pieces may require a little more time in the oven.

Chicken Quality:

The quality of the chicken you choose can also impact the final result. If possible, opt for air-chilled chicken over water-chilled chicken, as the latter tends to have a higher water content and a more diluted flavour. Additionally, consider the source of your chicken and opt for high-quality, fresh ingredients whenever possible.

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Preparing the chicken

Next, you'll want to create a seasoning rub. Most recipes suggest a simple mix of salt and pepper, paprika, garlic powder, and onion powder. However, some recipes suggest adding brown sugar, cumin, and cayenne pepper to the mix. Once you've combined your spices, rub the seasoning all over the chicken, making sure to get under the skin.

Now, it's time to arrange the chicken on a baking sheet. Place the chicken skin-side up on a baking sheet lined with foil or parchment paper. If you want to reduce the amount of grease, you can place a wire cooling rack on the baking sheet and arrange the chicken on top.

At this point, you can brush the chicken with a thin layer of barbecue sauce on both sides, ending with the skin side up. However, some recipes suggest adding the barbecue sauce later in the cooking process, so the choice is yours!

Your chicken is now ready to be placed in the oven!

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Making the BBQ sauce

For a basic BBQ sauce, you will need ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, regular sweet paprika, and some spices such as garlic powder, onion powder, and pepper. You can also add a little cayenne pepper for a kick. Simply combine all the ingredients in a saucepan, whisking them together, and simmer over medium heat until the sugar has dissolved and the sauce has thickened.

If you're looking for a more complex flavour profile, you can experiment with additional ingredients. For example, you could add liquid smoke, honey, or even a splash of your favourite hot sauce. Just be mindful of the heat level, especially if you're serving it to guests or children.

Once you've made your sauce, it's time to prep the chicken. Season the thighs generously with salt and coat them with your delicious BBQ sauce. Place them on a wire rack set inside a baking sheet and pop them in the oven. After about 15 minutes, flip the chicken and brush with more sauce. Return them to the oven for another 15 minutes.

For an extra crispy finish, you can broil the chicken thighs for a few minutes. This will give them a nice char and make the sauce even stickier. Serve the chicken with extra BBQ sauce on the side for dipping.

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Baking the chicken

Preheat your oven to 400°F.

Line a large, rimmed baking sheet with foil. If you want to reduce the mess, you can also add a wire rack to the baking sheet. This will help keep the grease off the chicken.

Pat the chicken dry with paper towels. You do not need to rinse your chicken, as this can spread harmful bacteria.

In a small bowl, combine olive oil, salt, pepper, and any other seasonings you wish to add. Rub the seasoning blend all over the chicken, lifting and rubbing it under the skin.

Arrange the chicken skin side up on the prepared baking sheet. If you are not using a wire rack, pour about 3/4 cup of barbecue sauce into a small bowl and brush the chicken lightly with the sauce on both sides, finishing with the skin side up. Set the remaining barbecue sauce aside to use later. Do not leave the brush in the sauce.

Bake in the oven for 20-25 minutes. Remove the chicken from the oven and, using a clean brush, brush with the reserved sauce. Return the chicken to the oven and bake for an additional 7-20 minutes. The total baking time should be around 40-45 minutes.

Check that the chicken is cooked by inserting a meat thermometer. Chicken is safe to eat when it reaches an internal temperature of 165°F. However, dark meat is best when cooked to a higher temperature of around 180-190°F, as this makes the meat more tender.

If you want the skin to be crispier, move the oven rack up and turn on the broiler. Keep a close eye on the chicken, as the barbecue sauce can burn quickly. Broil for just a couple of minutes until the skin is crispy and the sauce is caramelized.

Tips for the crispiest, juiciest chicken:

  • Use bone-in, skin-on chicken thighs for the juiciest, most tender chicken.
  • Dry brine the chicken by rubbing it with salt and leaving it uncovered in the fridge for 2-12 hours. This will draw out some of the water and intensify the flavour.
  • Use a rack to elevate the chicken and allow air to circulate, resulting in crispier skin.
  • Pat the chicken dry before cooking.
  • If you want to reduce mess, spray the pan with cooking spray before adding the chicken.
  • If you are making a large batch, divide the chicken across two baking sheets to avoid overcrowding, which can make the skin soggy.

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Broiling the chicken

To broil the chicken, first, remove the chicken from the oven after it has finished baking. Then, turn on your oven's broiler and adjust the oven rack to a higher position to bring the chicken closer to the heat source. Place the chicken under the broiler for a few minutes, keeping a close eye on it to ensure it doesn't burn. The broiling process should only take a couple of minutes, and it will give your chicken a nice char and crispy skin.

It is important to note that broiling the chicken may cause the BBQ sauce to caramelize and burn quickly, so it requires careful monitoring. Additionally, if you are using an oven that doesn't have a broiler setting, you can try increasing the temperature to around 500°F (260°C) and baking the chicken for a few extra minutes to achieve a similar effect.

Broiling is a great way to add some extra crispiness and color to your BBQ chicken thighs. Just be cautious of the heat and keep a close eye on your chicken to ensure it doesn't burn.

Frequently asked questions

All chicken should be cooked to an internal temperature of 165℉.

Bone-in thighs are the way to go for exceptionally juicy baked BBQ chicken. Dark meat is more flavorful, and the skin and bone add extra flavor and moisture.

Broil the chicken at the end. After you're done cooking, if the skin isn't as crisp as you like, move the oven rack up and turn on the broiler for a few minutes.

You can serve BBQ chicken thighs with corn on the cob, a big salad, or build a wonderfully messy BBQ chicken sandwich.

You can do both! Brush the chicken lightly with sauce before baking to add flavor, then add a thicker layer to caramelize while the chicken finishes or broils.

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