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Square overhead shot of a plate of oven bbq chicken thighs.
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5 from 9 votes

BBQ Chicken Thighs in Oven

These oven baked BBQ chicken thighs are coated in a smoky homemade dry rub, baked until tender, and finished with sweet barbecue sauce. An easy, 30-minute dinner with no grill required.
Course Dinner
Cuisine American
Keyword baked barbecue chicken thighs, baked bbq chicken thighs, barbecue chicken thighs in the oven, bbq chicken thighs in oven, chicken thighs oven bbq, oven bbq chicken thighs
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 352kcal
Author Blair Lonergan

Ingredients

  • 2 lbs. boneless skinless chicken thighs, trimmed
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup bbq sauce, plus extra for serving

Instructions

  • Let the chicken sit on the counter and come to room temperature for about 30 minutes while you preheat the oven and prepare the rest of the ingredients. Preheat the oven to 400°F. Line a large, rimmed baking sheet or a roasting pan with aluminum foil for easy cleanup. Pat the chicken very dry with paper towels.
  • In a small bowl, stir together the brown sugar, chili powder, kosher salt, cumin, smoked paprika, garlic powder, and onion powder.
    BBQ dry rub seasoning in a bowl.
  • Rub the seasoning mixture all over both sides of the chicken. Place the chicken on the prepared pan in a single layer.
    Seasoned bbq chicken thighs on a baking sheet.
  • Bake the chicken thighs uncovered for 20 to 25 minutes, basting with the BBQ sauce during the final 5 to 10 minutes. The chicken is done when the juices run clear and an instant-read thermometer registers 165°F in the thickest part. For a more charred, crispy finish, transfer the pan to the broiler for 1 to 2 minutes at the very end. Watch it closely, the sauce can burn quickly.
    Basting bbq chicken thighs with bbq sauce.
  • Allow the chicken to rest for 5 to 10 minutes before serving. Serve with additional BBQ sauce, if desired.
    Horizontal overhead shot of baked bbq chicken thighs on a white serving tray.

Video

Notes

  • No need to flip: The chicken thighs do not need to be flipped during baking.
  • Doneness: 165°F is safe, but boneless thighs stay juicy up to about 175°F, so a few extra minutes won't dry them out.
  • Different cuts: Bone-in skin-on thighs need 40 to 45 minutes at 400°F. Boneless breasts work in the same 20 to 25 minute window; check at 20.
  • Scaling: For a family of 5, bake 8 boneless skinless chicken thighs (about 2 to 2 ½ lbs. total). To feed a larger group, double or triple the rub and sauce. To serve a smaller family, cut everything in half.
  • Storage: Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze for up to 3 months.
  • Reheat: Warm in a 350°F oven for 10 to 15 minutes, or microwave individual servings briefly.

Nutrition

Serving: 1/4 of the recipe (about 2 thighs) | Calories: 352kcal | Carbohydrates: 19g | Protein: 44g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 2349mg | Potassium: 699mg | Fiber: 1g | Sugar: 15g | Vitamin A: 854IU | Vitamin C: 0.3mg | Calcium: 47mg | Iron: 3mg