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Overhead shot of bbq chicken on a baking sheet lined with aluminum foil.
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5 from 6 votes

Baked BBQ Chicken Thighs Recipe

These Baked BBQ Chicken Thighs are tender and juicy with a smoky seasoning rub and a sticky, caramelized barbecue glaze. They’re easy to make in the oven and finished under the broiler for lightly charred edges, no grill required.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dinner, lunch
Cuisine: American
Servings: 4
Author: Kellie
Cost: $8

Equipment

  • baking sheet
  • silicone basting brush

Ingredients

  • 8 bone-in skin-on chicken thighs, approximately 3 pounds
  • 1/2 cup BBQ Chicken Rub
  • 1 cup Honey Chipotle Barbecue Sauce or your favorite BBQ sauce divided

Instructions

  • Pat the chicken thighs dry with paper towels. Coat evenly with the BBQ rub and let stand for 15 minutes. For more flavor, cover and refrigerate for up to 24 hours.
  • Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil or parchment paper.
  • Arrange the chicken thighs skin-side down on the prepared pan, leaving space between each piece.
  • Bake for 25 minutes.
  • Flip the thighs skin-side up and brush with barbecue sauce. Return to the oven and bake for another 25–30 minutes, or until the thickest part reaches at least 165°F.
  • Brush with another layer of reserved clean barbecue sauce. Broil on high for 2–3 minutes, watching closely, until the glaze is caramelized.
  • Rest for 5 minutes before serving. Serve with additional clean barbecue sauce, if desired.

Notes

  • Boneless chicken thighs: Bake at 425°F for 18–22 minutes. Add barbecue sauce during the final 5 minutes and broil for 1–2 minutes.
  • Chicken breasts: Bake 8- to 10-ounce breasts at 400°F for 20–30 minutes, depending on thickness. Add sauce during the final 5–10 minutes.
  • No-flip method: Arrange the chicken skin-side up on a wire rack and bake without flipping. Add sauce near the end and broil briefly.
  • Make ahead: Season the chicken up to 24 hours before baking.
  • Storage: Refrigerate leftovers in an airtight container for 3–4 days.
  • Freezing: Freeze cooled chicken in a freezer-safe container for up to 3 months.
  • Oven reheating: Reheat covered at 300°F until warm. Broil for approximately 1 minute to refresh the glaze.
  • Air-fryer reheating: Reheat at 350°F for 3–5 minutes.
  • Food safety: Cook chicken to a minimum internal temperature of 165°F in the thickest part without touching the bone.
  • Best texture: Bone-in thighs may be more tender when cooked to approximately 175–185°F.
  • Cleanup: Line the pan with foil or parchment paper.
  • BBQ sauce: Divide the sauce before basting so clean sauce remains available for the final glaze and serving.

Nutrition

Calories: 810kcal | Carbohydrates: 41g | Protein: 49g | Fat: 50g | Saturated Fat: 14g | Cholesterol: 283mg | Sodium: 962mg | Potassium: 878mg | Fiber: 3g | Sugar: 24g | Vitamin A: 845IU | Vitamin C: 2.6mg | Calcium: 221mg | Iron: 8.6mg