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Deliciously charred and glazed chicken pieces sizzling on a grill, the result of a perfect grilled chicken recipe.

Smoky Sweet Oven BBQ Chicken Thighs

These succulent boneless, skinless chicken thighs are marinated in a smoky-sweet dry rub, then generously basted with a rich homemade BBQ sauce and baked to a sticky, caramelized perfection.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
For the Dry Rub
  • 1 tbsp light brown sugar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper optional
For the Smoky Sweet BBQ Sauce
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup light brown sugar
  • 2 tbsp molasses
  • 1 tbsp Worcestershire sauce
  • 1 tsp liquid smoke optional
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper optional

Equipment

  • Large Mixing Bowl
  • Whisk
  • 9x13 inch baking dish
  • Basting Brush
  • Small saucepan
  • Measuring cups and spoons

Method
 

Prepare the Chicken & Dry Rub
  1. Pat chicken thighs dry with paper towels.
  2. In a large mixing bowl, combine the light brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using) for the dry rub. Mix well.
  3. Drizzle the chicken thighs with olive oil, then sprinkle generously with the prepared dry rub. Toss to coat each piece evenly. For best flavor, marinate the chicken for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator. If refrigerating, bring chicken to room temperature for 15 minutes before cooking.
Make the BBQ Sauce (if homemade)
  1. In a small saucepan, combine all BBQ sauce ingredients (ketchup, apple cider vinegar, light brown sugar, molasses, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder, and cayenne pepper).
  2. Bring the sauce to a simmer over medium heat, stirring occasionally. Reduce heat to low and let it gently simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Remove from heat. (If using store-bought BBQ sauce, skip this step).
Bake the Chicken
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Arrange the marinated chicken thighs in a single layer in the prepared baking dish.
  3. Bake for 15 minutes.
  4. Remove chicken from the oven. Generously baste each thigh with about half of the prepared BBQ sauce using a basting brush.
  5. Return to the oven and bake for another 10 minutes.
  6. Remove again and baste with the remaining BBQ sauce, ensuring all sides are coated.
  7. Turn on the broiler to high. Broil for 3-5 minutes, watching carefully to prevent burning, until the sauce is caramelized and slightly charred in spots, creating a delicious sticky glaze. The internal temperature of the chicken should reach 165°F (74°C).
Serve
  1. Let the chicken rest for 5 minutes before serving. This helps the juices redistribute, keeping the chicken tender and moist.
  2. Serve hot with your favorite sides like coleslaw, corn on the cob, mashed potatoes, or a fresh green salad.

Notes

For an authentic grilled flavor, cook the chicken on a preheated grill over medium-high heat. Grill for 6-8 minutes per side, basting with sauce during the last 10 minutes of cooking until the internal temperature reaches 165°F (74°C). Store any leftover chicken in an airtight container in the refrigerator for up to 3-4 days.