Oven-Baked BBQ Chicken Thighs

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a lightly oiled oven-safe rack on top. Pat chicken thighs dry and trim any large hanging pieces of skin or excess fat.
2. 2Mix paprika, garlic powder, onion powder, salt, pepper and optional cayenne. Rub chicken with olive oil and season all over, including underneath, with the spice mixture.
3. 3Arrange thighs skin-side up on the rack with space between them. Roast uncovered for 30 minutes, until the skin begins to brown. Mix barbecue sauce and vinegar in a separate bowl.
4. 4Brush chicken with about half the sauce mixture. Roast for another 10–15 minutes, until every thigh reaches at least 165°F in the thickest part, avoiding bone. Thighs are often more tender around 175–185°F. Extend cooking if necessary.
5. 5Using a clean brush, add the remaining sauce. For a stickier finish, broil for 1–2 minutes about 6 inches from the element, watching continuously. Rest chicken 5 minutes before serving. Never serve sauce contaminated by raw chicken.
6. 6Serve with coleslaw, corn or roasted potatoes. Refrigerate leftovers within 2 hours for up to 3–4 days and reheat to 165°F.