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Boneless oven-baked BBQ chicken thighs with caramelized edges on a white platter, topped with chopped parsley

Caramelized Chicken Thighs for an Easy Oven BBQ Dinner

These caramelized oven BBQ chicken thighs are exactly thekind of low-effort, high-payoff dinner that earns a permanent spot in theweeknight rotation. They’re juicy, flavorful, and sticky in the best way, andthe oven method keeps everything simple without sacrificing that classicbarbecue feel
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the chicken
  • 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
  • 1 cup barbecue sauce plus extra for serving if you like

Method
 

  1. Add the chicken thighs to a large container or bowl with the avocado oil, salt, pepper, garlic powder, onion powder, smoked paprika, and dried mustard. Toss well so every piece is coated, then refrigerate for at least 1 hour or up to overnight. The source notes that you can skip the marinating in a hurry, but the flavor improves with a little time.
  2. Heat the oven to 425°F and line a large baking sheet with parchment paper, foil, or a silicone mat. This helps with cleanup and keeps the sugary sauce from sticking badly to the pan.
  3. Toss the marinated chicken with about 1/4 cup of the barbecue sauce, leaving the rest for brushing later. Arrange the thighs on the lined baking sheet in a single layer and leave any extra sauce behind.
  4. Bake for 15 minutes, then remove the pan and flip the chicken. Brush the thighs with more barbecue sauce and return them to the oven for another 10 minutes.
  5. Switch the oven to broil, flip the chicken one more time, and brush again with sauce for a glossy finish. Broil for 5 to 6 minutes until the edges look caramelized and the chicken is cooked through. The page warns that if you use parchment, keep a close eye on it during broiling because ovens vary.
  6. Serve hot with extra sauce on the side if you want. The original recipe suggests slicing or serving whole depending on how you plan to plate it.

Notes

Lining the baking sheet is one of the most helpful details in the recipe. Because barbecue sauce contains sugar, the pan gets sticky fast, and parchment, foil, or a silicone mat makes cleanup much easier.
A large rimmed aluminum sheet pan is recommended on the page because it holds the juices well and helps the heat distribute evenly. That matters here since the chicken releases sauce and juices as it bakes.
If you want the best flavor, do not skip the short marinating window. Even one hour helps the seasoning settle into the chicken, while overnight marinating gives the strongest result.