This post may contain affiliate links, view our disclosure policy.
Baked Barbecue Chicken Thighs are juicy, flavorful, and perfect for an easy family dinner. The dry rub adds tons of flavor while the barbecue sauce bakes into a sticky, caramelized glaze. With minimal prep and hands off oven time, this recipe is ideal for those busy nights.
Try these other delicious barbecue dinner recipes that use chicken drumsticks – BEST Oven Baked BBQ Chicken Drumsticks and Slow Cooker BBQ Chicken Legs.
🍗Baked Barbecue Chicken Thighs (Juicy, Crispy & Packed with Flavor!)
If your family loves some finger-licking good bbq chicken – then you need to try this oven baked recipe that uses skin-on bone-in thighs. The skin gets super crispy, and it helps lock in all the seasonings and flavor. The chicken thigh bone helps keep the chicken juicy and moist!
This delicious chicken starts with chicken thighs that get a spice rub all over and then you brush bbq sauce over top. This recipe is great for anytime of the year because all you need is the oven – no outdoor grill, no waiting for bbq season during the summer.
Simple Ingredients Needed
- Skin-on Bone-In Chicken Thighs : This recipe yields six chicken thighs but can easily be doubled if you’re feeding more.
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Kosher Salt
- Italian Seasoning
- Cumin
- Black Pepper
- Cayenne Pepper : This is optional only if you want some heat. If you want some flavor/mild heat then maybe use 1/8 teaspoon, so just a pinch. It’s really up to you haw much, or how little or none, you use of this.
- Your Favorite BBQ Sauce : I grab my favorite store-bought bbq sauce which is the Kinder’s brand. Sweet Baby Rays is another yummy bbq sauce, or use whatever sauce you love, even a homemade bbq sauce recipe. It can be spicy, sweet, original, whatever you want!
How To Make Oven-Baked BBQ Chicken Thighs (Printable Recipe Card)
Preheat the oven to 350° F and line a rimmed sheet pan (like a cookie sheet or baking sheet) with aluminum foil.
In a small mixing bowl, add all of the dried seasonings and mix until combined. Rub the seasoning mixture under the skin an dover the entire outside of each chicken thigh.
Place the chicken thighs on the prepared sheet pan. Bake for 40 minutes.
Brush the chicken with barbecue sauce and bake for an additional 20 minutes.
Turn the broiler on and broil the chicken just until the sauce starts to brown and bubbly.
Let the chicken rest for 5 minutes before serving. Enjoy!
How To Store and Reheat Leftovers
Baked barbecue chicken thighs should be stored in an airtight container, in the refrigerator, for up to 4 to 5 days. To reheat, place in an oven-safe dish and cover with foil. Heat at 350° F for 15-20 minutes, or until the internal temperature reaches 165°F.
You can also warm them up in an air fryer as well. Or eat the chicken cold from the fridge; it’s great chopped up in a salad or as a bbq pizza chicken topping.
Pro Tips Fro The Test Kitchen
- It’s best to use freshly cracked black pepper, instead of ground black pepper, to keep it from becoming bitter during the cooking process. For best taste, use a black pepper where you have to crack it or grind it from whole black peppercorns – rather than just measuring out black pepper from a large spice container that is already ground finely.
- Instead of Italian seasoning you could use your favorite BBQ rub instead. I love the Kinder’s brand of bbq rub seasoning mixes.
- For a more mild heat try using chili powder instead of cayenne pepper. Or omit the cayenne pepper entirely.
- Make sure that the chicken thighs are patted dry with a paper towel before rubbing the spices on them. This will help the spices adhere and stick to the chicken.
- Use your favorite barbecue sauce as the taste really shines through. It can be spicy, sweet, original, etc just make sure you LOVE the taste of it. My favorite bbq sauce is any from the Kinder’s brand.
- Do not turn the chicken over halfway through the bake time – leave the chicken thighs skin side up the entire time.
- If you prefer boneless skinless chicken thighs then use those; however, the cook time will be shorter and they may not be as moist. Another option is to use boneless skin-on chicken thighs so you still get that crispy skin and the skin helps lock in the seasonings and flavor. Use your preferred cut of chicken thigh and adjust the cooking time as needed.
Serving Suggestions
This chicken recipe is so versatile because with goes with all different side dishes – here are some ideas to get you started.
- Serve it with a creamy potato side dish such as Cheesy Scalloped Potatoes, Twice Baked Potato Casserole, Slow Cooker Creamy Ranch Potatoes, or this Honey Mustard Potato Salad.
- Or try it with a side of roasted potatoes – Garlic Parmesan Roasted Sweet Potatoes, Parmesan Roasted Potatoes, or Rosemary Roasted Potatoes.
- Roasted vegetables such as Roasted Root Vegetables or Oven Roasted Parmesan Brussels Sprouts.
- I love serving this chicken thighs recipe with a hearty pasta salad – Italian Tortellini Pasta Salad, Coleslaw Pasta Salad, Tricolor Pasta Salad, or a simple sweet Hawaiian Macaroni Salad.
- Or serve it with a fresh vegetable salad such as Amish Broccoli Salad or Avocado Corn Salad.
- Mac and cheese is another great serving option – my family loves this Chick-fil-a Copycat Mac and Cheese.
Recipe FAQs
How Do I Know For Sure The Chicken Thighs Are Done?
To ensure your chicken thighs are done, use a meat thermometer, insert it at the thickest part of the thigh, and look for an internal temperature of 165° F. The chicken is safe to eat once it has reached that temperature.
Do I Need To Turn The Chicken Halfway Through Baking?
No, the chicken should remain skin-side up the entire time it cooks. The skin helps keep the chicken from drying out, and the majority of the meat is on this side of the chicken as well. So, it allows the chicken to fully cook while allowing the skin to get nice and crispy.
How Can I Get A Thicker Layer of BBQ Sauce On The Chicken?
If you want a thicker layer of bbq sauce, make sure you are using a thicker bbq sauce as some store-bought ones are thinner. I love the Kinder’s brand. Another option is to baste the chicken multiple times throughout the last part of the baking process.
Could I Use Boneless Chicken Thighs Instead?
Yes, if you prefer boneless chicken thighs then use those; please note, that they will dry out easier during the baking process and they cook quicker, so adjust the time as needed. I recommend using skin-on chicken thighs as the skin will get crispy and the skin is also what holds all the seasoning on the chicken thigh.
More BBQ Dinner Recipes Your Family Will Love
- BBQ Meatloaf
- BBQ Beef Tacos
- Quick BBQ Ham Sandwiches
- BBQ Turkey Sloppy Joes
- BBQ Beef Pasta Skillet
- BBQ Beef Tater Tot Casserole
- Slow Cooker Zesty BBQ Chicken
- Root Beer BBQ Shredded Chicken
- Quick Easy Instant Pot BBQ Chicken Recipe
Baked Barbecue Chicken Thighs
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 2 teaspoons Italian seasoning
- 2 teaspoons cumin
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- 1 cup barbecue sauce (plus more for serving)
Instructions
- Preheat the oven to 350° F and line a rimmed sheet pan (like a cookie sheet or baking sheet) with aluminum foil.
- Make sure each chicken thigh is patted dry with a paper towel. Place them on a cutting board or plate so you can season them.6 bone-in skin-on chicken thighs
- In a small mixing bowl, add all of the dried seasonings and mix until combined. Rub the seasoning mixture under the skin and over the entire outside of each chicken thigh.1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon smoked paprika, 2 teaspoons Italian seasoning, 2 teaspoons cumin, 2 teaspoons kosher salt, 1 teaspoon black pepper, ½ teaspoon cayenne pepper
- Place the chicken thighs on the prepared sheet pan. Bake for 40 minutes.
- Brush the chicken with the barbecue sauce and bake for an additional 20 minutes.1 cup barbecue sauce
- Turn the broiler on and broil the chicken just until the sauce starts to brown and bubbly.
- Let the chicken rest for 5 minutes before serving. Enjoy!
Notes
- It’s best to use freshly cracked black pepper, instead of ground black pepper, to keep it from becoming bitter during the cooking process. For best taste, use a black pepper where you have to crack it or grind it from whole black peppercorns – rather than just measuring out black pepper from a large spice container that is already ground finely.
- Instead of Italian seasoning you could use your favorite BBQ rub instead. I love the Kinder’s brand of bbq rub seasoning mixes.
- For a more mild heat try using chili powder instead of cayenne pepper. Or omit the cayenne pepper entirely.
- Make sure that the chicken thighs are patted dry with a paper towel before rubbing the spices on them. This will help the spices adhere and stick to the chicken.
- Use your favorite barbecue sauce as the taste really shines through. It can be spicy, sweet, original, etc just make sure you LOVE the taste of it. My favorite bbq sauce is any from the Kinder’s brand.
- Do not turn the chicken over halfway through the bake time – leave the chicken thighs skin side up the entire time.
- If you prefer boneless skinless chicken thighs then use those; however, the cook time will be shorter and they may not be as moist. Another option is to use boneless skin-on chicken thighs so you still get that crispy skin and the skin helps lock in the seasonings and flavor. Use your preferred cut of chicken thigh and adjust the cooking time as needed.
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Did you love this recipe?
Make sure to comment below so we can chat about it! Or follow on your favorite social network for even more family recipes.