Oven BBQ Recipe

Bone-in, skin-on chicken thighs: These cuts of chicken provide the best flavor and texture for this recipe.

Bbq sauce: Choose your favorite brand to add a smoky, tangy flavor to the chicken.

Garlic powder: Adds a subtle, savory depth to the seasoning.

Onion powder: Enhances the overall flavor profile with a hint of sweetness.

Paprika: Provides a mild, smoky flavor and a beautiful color to the dish.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Pepper: Adds a touch of heat and enhances the overall taste.

For an extra layer of flavor, marinate the chicken thighs in the bbq sauce for at least 30 minutes before baking. This allows the sauce to penetrate the meat, making it more flavorful and juicy. Additionally, for a caramelized finish, switch the oven to broil for the last 5 minutes of cooking, keeping a close eye to prevent burning.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: They cook faster and are easier to eat, though they may be slightly less juicy.

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: They have a similar cooking time and flavor profile, making them a suitable alternative.

• bbq sauce - Substitute with homemade bbq sauce: You can control the ingredients and adjust the flavors to your liking.

• bbq sauce - Substitute with teriyaki sauce: For a different flavor profile, teriyaki sauce adds a sweet and savory taste.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more intense and aromatic flavor.

• garlic powder - Substitute with garlic salt: If using garlic salt, reduce the amount of additional salt in the recipe.

• onion powder - Substitute with finely chopped onions: Fresh onions add texture and a more robust flavor.

• onion powder - Substitute with shallot powder: Shallot powder offers a milder, slightly sweeter taste compared to onion powder.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth of flavor that complements bbq dishes well.

• paprika - Substitute with chili powder: Chili powder provides a bit of heat and complexity, though it may alter the overall flavor profile.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, enhancing the overall taste.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spiciness to the dish.

• Allow the chicken thighs to cool completely before storing. This helps prevent condensation, which can make the skin soggy.

• For short-term storage, place the chicken thighs in an airtight container. Refrigerate for up to 3-4 days.

• To freeze, wrap each chicken thigh individually in plastic wrap or aluminum foil. This prevents freezer burn and makes it easier to thaw only what you need.

• Place the wrapped chicken thighs in a freezer-safe bag or container. Label with the date to keep track of freshness. They can be frozen for up to 3 months.

• When ready to reheat, thaw the chicken thighs in the refrigerator overnight. This ensures even reheating and maintains the texture.

• For reheating, preheat your oven to 350°F (175°C). Place the chicken thighs on a baking tray and cover with aluminum foil to retain moisture.

• Heat for about 20 minutes or until the chicken is warmed through. For a crispy skin, remove the foil for the last 5 minutes of reheating.

• Alternatively, you can reheat in the microwave. Place the chicken thighs on a microwave-safe plate and cover with a damp paper towel. Heat on medium power in 1-minute intervals until warmed through.

• If you have leftover bbq sauce, store it in an airtight container in the refrigerator for up to a week. This can be used to brush over the chicken before reheating for added flavor.

• Preheat your oven to 350°F (175°C).

• Place the leftover chicken thighs on a baking tray lined with aluminum foil.

• Cover the chicken loosely with another piece of foil to prevent it from drying out.

• Reheat in the oven for about 20 minutes, or until the chicken is heated through and the internal temperature reaches 165°F (74°C).

• For a crispier skin, remove the top foil during the last 5 minutes of reheating.

• Alternatively, you can reheat the chicken in a microwave:

  • Place the chicken thighs on a microwave-safe plate.
  • Cover with a microwave-safe lid or another plate to retain moisture.
  • Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  • Let it rest for a minute before serving to allow the heat to distribute evenly.

• For a stovetop method:

  • Heat a non-stick skillet over medium heat.
  • Add a splash of chicken broth or water to the skillet to create steam.
  • Place the chicken thighs in the skillet and cover with a lid.
  • Heat for about 5-7 minutes, turning occasionally, until the chicken is thoroughly heated.

• If you have an air fryer:

  • Preheat the air fryer to 350°F (175°C).
  • Place the chicken thighs in the air fryer basket.
  • Heat for 5-7 minutes, or until the chicken is hot and the skin is crispy.

• To reheat in a slow cooker:

  • Place the chicken thighs in the slow cooker.
  • Add a small amount of chicken broth to keep the chicken moist.
  • Cover and heat on low for 2-3 hours, or until the chicken is heated through.

• Oven: To bake the chicken at the required temperature of 375°F (190°C).

• Baking tray: To hold the chicken thighs while they bake.

• Aluminum foil: To line the baking tray for easy cleanup and to prevent sticking.

• Basting brush: To brush the BBQ sauce generously over the chicken.

• Measuring spoons: To measure out the garlic powder, onion powder, and paprika.

• Tongs: To handle the chicken thighs without piercing the skin.

• Meat thermometer: To check that the chicken is cooked through to an internal temperature of 165°F (74°C).

• Cooling rack: To let the chicken rest for a few minutes after baking.

• Cutting board: To place the chicken on after removing from the oven.

• Knife: To cut into the chicken if needed to check doneness.

Pre-mix the spices: Combine garlic powder, onion powder, paprika, salt, and pepper in a small bowl beforehand to save time when seasoning the chicken thighs.

Use a baking rack: Place a baking rack on the lined tray to elevate the chicken, allowing for even cooking and crispier skin.

Marinate overnight: Coat the chicken with bbq sauce and spices the night before, letting it marinate in the fridge for deeper flavor and quicker prep.

Double the recipe: Cook extra chicken thighs and store leftovers for easy meals throughout the week.