Oven-Baked BBQ Chicken Thighs with Crispy Skin and Sticky Glaze

These baked BBQ chicken thighs are juicy, tender, and packed with flavor. With just five simple ingredients — chicken thighs, your favorite BBQ sauce, a few seasonings, and oil — you can have a satisfying meal in under an hour.

This family-favorite recipe is perfect for weeknights: minimal effort, maximum flavor. I like to sear the thighs briefly in a hot skillet to develop a golden, crispy skin, then finish them in the oven for juicy, tender meat every time. It’s simple, reliable, and one of my go-to chicken thigh recipes.

Main Ingredients

BBQ sauce – Choose your favorite bottle or make a homemade sauce if you prefer. A smoky or sweet sauce both work well and will influence the final flavor.

Bone-in chicken thighs – Skin-on, bone-in thighs give the best flavor and crisp skin. You can use boneless, skinless thighs, but they will cook faster and won’t yield the same crispy exterior.

Dry rub – A simple mix of poultry seasoning, smoked paprika, salt, and pepper is all you need. Poultry seasoning is convenient because it combines garlic, onion, and other complementary spices.

How to Bake BBQ Chicken Thighs in the Oven

• Preheat the oven to 425°F. Pat the chicken thighs dry with paper towels and trim any excess fat if needed.
• Place the thighs in a large bowl and season with poultry seasoning, smoked paprika, salt, and pepper, coating each piece evenly. (Image #1)

• Heat 2 tablespoons of olive oil in a skillet over medium heat. Sear the chicken about 2–3 minutes per side until golden brown. (Image #2)

• Transfer the thighs to an aluminum foil–lined sheet pan, skin side up, using a wire rack if you have one. Brush both sides with 1/2 cup of BBQ sauce. (Image #3)

• Bake for 20 minutes, then brush with the remaining sauce and return to the oven for another 10 minutes, or until the internal temperature reaches 165°F and the edges are crispy. (Image #4)
• For saucier chicken, brush additional sauce on after cooking. Serve and enjoy.

Pro Tips

• Season generously. Season the skin and, when possible, under the skin for deeper flavor.
• Make ahead. You can season the thighs up to two days in advance—keep them refrigerated until cooking.
• Use the drippings. Save juices from the sheet pan and mix them into extra BBQ sauce to baste the cooked chicken for more flavor.
• Watch the salt. If your poultry seasoning already contains salt, adjust additional salt accordingly to avoid over-seasoning.

What to eat with Baked Chicken

These BBQ thighs pair well with a variety of sides. Favorites include garlic and herb mashed potatoes, honey-glazed carrots, lemon-caper pasta, green beans, buttermilk cornbread, baked beans, or slow-cooked collard greens.

What to do with Leftovers

Store leftovers in an airtight container in the refrigerator for up to five days. To freeze, place cooled chicken in freezer-safe bags for up to four months. Thaw in the refrigerator and reheat in a 300°F oven until warmed through.

Recipe FAQs

More Easy Dinner Recipes

If you enjoy these BBQ thighs, try other simple weeknight dinners like chicken broccoli and cheese casserole, rosemary chicken with parmesan orzo, slow-cooker chicken enchiladas, creamy mushroom chicken, or maple dijon chicken.