Oven BBQ Chicken Thighs

Nothing beats a plate of sticky, saucy BBQ chicken thighs straight from the oven. This recipe gives you that bold, smoky-sweet flavor of a summer cookout, but you don’t even have to fire up the grill.

With a quick homemade rub, your favorite bbq sauce, and a hot oven, you’ll have tender, juicy chicken with caramelized edges that the whole family will love!

Before You Get Started

Before you jump in, here are a few quick tips to make sure your chicken comes out perfect every time:

• Bake as much chicken as you need to feed your family. Typically 8 boneless, skinless thighs weigh about 2 – 2 ½ lbs. total; however, you can easily scale the ingredients to serve a larger group. If you prefer to substitute with a different cut of chicken (such as boneless skinless chicken breasts) or bone-in thighs, you’ll need to adjust the total cooking time.
• The homemade barbecue rub is slightly sweet and zesty, but not too spicy. You can substitute with your favorite store-bought bbq rub if you prefer. Also, you can add cayenne or black pepper to give it a little more kick.
• Pat the chicken very dry so the rub and sauce stick and the meat gets a nice, crispy char.
• A meat thermometer is your best friend. Make sure the chicken reaches 165°F in the thickest part.
• Line your pan with foil for easy clean-up. Don’t use parchment paper, since it can catch on fire if you stick the chicken under the broiler.

Step-by-Step Walkthrough: How to Make Oven BBQ Chicken Thighs

This recipe comes together quickly, and I’ll walk you through the steps just like we are in the kitchen together.

Step 1: Preheat and Prepare

Get your oven heating to 400°F. Baking chicken thighs at 400°F is ideal, because it ensures that the chicken is cooked through while still staying juicy and moist. This temperature also helps achieve a crisp, slightly charred exterior, which adds great flavor to the meat.

While that’s going, line a baking sheet or roasting pan with foil (which makes clean-up a breeze) and pat your chicken thighs very dry.

** Tip: Patting the chicken dry helps the seasoning adhere to the meat, and yields a crispier exterior.

Step 2: Stir Together the Dry Rub

Combine the seasoning in a small bowl. Feel free to tweak this mixture to suit your preferences. For instant, add cayenne to make it spicy.

** Shortcut: If you don’t want to measure out individual spices, you can streamline the prep by using a store-bought bbq dry rub blend.

Step 3: Season the Chicken

Sprinkle the seasoning blend on all sides of the chicken. You don’t need to measure anything — just make sure that the meat is evenly coated.

Step 4: First Bake and Baste

Bake the chicken on the middle rack in a 400°F oven for a total of about 20-25 minutes. Brush with your favorite store-bought or homemade bbq sauce during the final few minutes. You can also add extra sauce after the meat comes out of the oven. There’s no need to flip the chicken over.

** Tip: Wait to baste with the bbq sauce until the final 5-10 minutes so that the sugars in the sauce don’t burn before the meat is cooked through.

Step 5: Finish Baking and Caramelize

After you baste with the bbq sauce, return the chicken to the oven to allow the exterior to caramelize. If you like it more charred (like an outdoor grill), broil for a minute or two at the end — just keep a close eye on it!

** Perfectly Juicy Chicken: Since the size and thickness of chicken thighs can vary, I suggest using a meat thermometer to know when your chicken is done. The juices should run clear and an instant read thermometer will register 165°F.

Step 6: Rest and Serve

Let the chicken rest for about 5 minutes so the juices settle in. That sticky glaze will set just right, and you’ll be ready to dig in!

Serving Suggestions

BBQ baked chicken thighs are so popular because they’re so versatile! Pair them with classic Southern sides like:

• Creamy baked mac and cheese, easy potato salad, crispy seasoned roasted potatoes, easy potato casserole, sour cream mashed potatoes, baked potato wedges, or 3-ingredient buttermilk biscuits;
• Jiffy cornbread with creamed corn or corn on the cob;
• Coleslaw, a simple salad with Dijon vinaigrette, Southern collard greens, southern style green beans, or Arkansas green beans; and
• Lima beans and ham
• Homemade baked beans from scratch or fried apples.
• A pear crisp for dessert

Variations and Customizations

• Air Fryer Adaptation: Cook seasoned chicken thighs at 380°F for 17-20 minutes, flipping halfway. Brush with BBQ sauce and air fry for 2-3 minutes more.
• If using bone-in, skin-on chicken thighs, arrange the seasoned chicken skin side up on the baking sheet. Roast in the oven until the meat reaches an internal temperature of 165°F, about 40-45 minutes.
• Make bone-in, skin-on oven bbq chicken breast instead. You can also substitute with boneless, skinless chicken breasts. Just adjust the cooking time to ensure that your meat reaches an internal temperature of 165°F.
• Stir honey and Dijon into your sauce for a honey mustard twist.
• Add hot sauce to the bbq sauce or cayenne to the dry rub for a spicy kick.
• Try different sauces like a tangy vinegar-based Carolina style or a sweet peach glaze.
• Add a drop of liquid smoke to the sauce if you want a touch of grill flavor without the grill.

Preparation and Storage Tips

• Prep ahead! You can whisk together the bbq rub in advance and keep it stored in your pantry in an airtight container for weeks. We like to keep a big batch on hand so that it’s easy to grab and use in a variety of recipes. Season the chicken with the dry rub up to 24 hours in advance and keep it in the fridge.
• Store leftovers in an airtight container or wrapped tightly in the refrigerator for 3-4 days. You can also store the chicken in the freezer for up to 3 months.
• Reheat: Warm in a 350°F oven for 10-15 minutes or microwave briefly.
• Use leftover chicken on sandwiches, wraps, pizzas, or salads for easy lunches or dinners throughout the week!

Frequently Asked Questions

• Can I skip the broiler and still get crispy edges? Yes, just bake a few minutes longer. The broiler just speeds up that caramelization on the outside without drying out the inside of the chicken.
• What if my sauce burns under the broiler? Keep a close eye on the chicken the whole time it’s under the broiler — don’t walk away! It may only need about 1-2 minutes.
• Can I make this ahead for a party? Absolutely. Bake the chicken, then reheat at 350°F and brush with a little fresh sauce before serving.
• What internal temperature should thighs reach? 165°F is safe, but thighs actually stay juicy up to about 175°F.
• Can I cook these in the air fryer instead of the oven? Yes, you’ll just need to work in batches so that you don’t overcrowd the air fryer. Cook at 380°F for 17-20 minutes, flipping halfway. Brush with BBQ sauce and air fry for 2-3 minutes more.