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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

Weeknight BBQ without the grill. These baked BBQ chicken thighs are tender and juicy with a glossy, sticky glaze. The Sauce goes on at the end so it doesn’t burn, then is quickly broiled for caramelized edges and crispy skin.
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 chicken thighs
  • 1 cup BBQ Chicken Rub
  • 1 cup Honey Chipotle Barbecue Sauce or your favorite BBQ sauce

Instructions

  • Coat the chicken thighs with the BBQ rub and allow to stand for 15 minutes or up to 24 hours. (If marinating for more than 30 minutes, store in an airtight container in the refrigerator....allow to come to room temperature before cooking.)
  • Preheat oven to 400 degrees.
  • Arrange the chicken thighs on a baking sheet lined with aluminum foil, skin side down and with space in between.
  • Roast the chicken in the oven for 25 minutes. Flip the chicken and baste with the barbecue sauce.
  • Roast the chicken for an additional 25-30 minutes or until an instant read thermometer registers 165 degrees F.
  • Baste the chicken with the remaining barbecue sauce and turn the broiler on high.
  • Broil the chicken for 2-3 minutes or until the sauce is caramelized and slightly charred.
  • Serve immediately with extra sauce, if desired.

Notes

  • Boneless thighs: 425°F (220°C) for 18–22 min. Sauce in the last 5 minutes; broil 1–2 min.
  • Chicken breasts (8–10 oz / 225–285 g): 400°F (200°C) for 20–30 min depending on thickness. Sauce in the last 5–10 minutes; broil 1–2 min.
  • No-Flip Weeknight Method: Bake on middle rack, don’t flip, sauce near the end, quick broil to finish.
  • Make-Ahead: Season up to 24 hours ahead.
  • Leftovers: Refrigerate 3–4 days. Reheat covered at 300°F (150°C) until warm; broil 1 minute to re-glaze. Air fryer: 350°F (175°C) for 3–5 min.
  • Cleanup tip: Foil-line the pan; spray the rack if using.
  • Weighing helps: Spice amounts are given in grams for consistency.
  • Food safety: Always go by temp, not time—165°F (74°C) in the thickest part.
  • Nutrition Note
    Macros vary widely by BBQ sauce brand (sugar/sodium). Values in any auto-calc are estimates only.

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