Description
These Caramelized BBQ Chicken Thighs are tender, juicy, and packed with smoky, sweet flavors. Marinated with a blend of spices and avocado oil, then baked and broiled in the oven with BBQ sauce for a perfectly caramelized glaze and crispy edges. Ideal for an easy weeknight dinner or casual get-together.
Ingredients
Units
Scale
Chicken and Marinade
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried mustard
BBQ Sauce
- 1 cup BBQ sauce, plus more for serving
Instructions
- Marinate the chicken: In a large sealable container, combine chicken thighs with avocado oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dried mustard. Toss well to coat all pieces evenly. Seal the container and refrigerate for at least 1 hour or up to overnight to allow flavors to develop. For quicker preparation, you can cook immediately without marinating, but flavor improves with marinating.
- Bake the chicken: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper, aluminum foil, or a silicone mat for easy cleanup and to prevent sticking. Toss the marinated chicken thighs with 1/4 cup of BBQ sauce, leaving excess sauce behind. Arrange the chicken thighs on the lined baking sheet in a single layer.
- First bake session: Bake the chicken thighs for 15 minutes. This helps start the cooking and infuses flavor from the sauce and spices.
- Flip and glaze: Remove the chicken from the oven and flip each piece over. Brush the flipped side generously with the reserved BBQ sauce to add a rich glaze.
- Second bake session: Return the chicken to the oven and bake for an additional 10 minutes to continue cooking and caramelizing the BBQ sauce.
- Broil for finishing touch: Increase the oven temperature to broil and carefully monitor the chicken, especially if using parchment paper to avoid burning. Flip the chicken once more and brush again with BBQ sauce to build a thick glaze. Broil for 5 to 6 minutes until the edges become crispy and the chicken is fully cooked through.
- Serve and enjoy: Remove the chicken from the oven and transfer to serving plates. Serve immediately with extra BBQ sauce if desired for added flavor and moisture.
Notes
- A large, rimmed aluminum sheet pan is ideal for baking chicken efficiently and catching any drippings.
- Always line your baking sheet with parchment paper, aluminum foil, or a silicone mat for easy cleanup and to prevent sticking. Monitor carefully when broiling to avoid burning the lining.
- Cooked chicken thighs can be stored in the refrigerator for 3 to 4 days. Reheat gently in the oven or toaster oven at 350°F until warmed through, or microwave for 1 to 2 minutes.
