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Baked BBQ Chicken Thighs
10 min
20 min
Serves: 6
Steps
- Preheat oven to 425°F. Prepare a rimmed baking sheet by lining it with foil and set a metal wire cooling rack inside it.
- In a medium saucepan, make the BBQ sauce by whisking together the sugar, ketchup, vinegar, Worcestershire sauce, garlic powder, onion powder, 1 teaspoon salt, pepper, chili powder, and paprika until fully combined. Turn the heat to medium and bring to a simmer. Reduce the heat to medium low and simmer the sauce for 5 minutes, stirring often until the sugar has dissolved and the sauce has thickened slightly. Remove the sauce from heat. Reserve 3/4 cup sauce for serving.
- Place the chicken in a large bowl and season it with remaining 1 teaspoon salt on all sides. Transfer 1/2 cup of barbecue sauce to the bowl with the chicken and toss until coated on all sides. Place the BBQ sauce-covered chicken pieces on the wire cooling rack and bake on the center rack for 5 minutes.
- Remove the chicken from the oven. Using a pastry brush, coat the chicken (on both sides) with remaining bbq sauce and flip over. Place the chicken back in the oven for 5 minutes longer. Remove from the oven, brush it with BBQ sauce it one last time, then turn the broiler on high. Broil the chicken for 4-6 minutes until it begins to brown on the edges. The chicken is done when the internal temperature reaches 165°F on an instant read thermometer.
- Serve chicken with the remaining BBQ sauce.
Originally published at themodernproper.com. Reproduced for personal collection.
