Caramelized BBQ Chicken Thighs in the Oven – Flavorful & Easy

The first time I made these BBQ chicken thighs, it was a quiet Sunday, and the house smelled like a backyard cookout—except the grill stayed cold. The oven did all the heavy lifting. And when I pulled that sizzling sheet pan from the broiler, those sweet, sticky edges told me everything I needed to know: this one was a keeper.

Why These BBQ Chicken Thighs Are a Weeknight Favorite

These caramelized BBQ chicken thighs check every box for a satisfying, fuss-free dinner. First, the flavor hits just right: smoky, sweet, and savory all at once. Thanks to the spices and a good BBQ sauce, the chicken comes out juicy with a crispy glaze you’ll want to mop up with your fingers.

And here’s the real win—it’s all done in the oven. No grill needed. You can even marinate the chicken the night before, so on a busy weeknight, you just toss it on a sheet pan and go. It’s the kind of recipe that makes weeknights feel a little more like the weekend.

Ingredients You’ll Need

Core Ingredients

• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons avocado oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon dried mustard
• 1 cup BBQ sauce (plus extra for serving)

These pantry spices add deep flavor and a little warmth to every bite, creating a well-rounded base that makes the chicken taste like it’s been slow-cooked all day. The real magic happens when the BBQ sauce hits the heat—it caramelizes beautifully under the broiler, turning sticky and glossy with just the right amount of char. That’s what gives these BBQ chicken thighs their irresistible finish and backyard-barbecue flavor, all from the comfort of your kitchen.

Optional Substitutions

You can make this recipe Whole30 or paleo by using a compliant BBQ sauce. Want to swap oils? Olive oil or grapeseed oil work fine. Feel free to adjust the spices too—try cayenne for heat or cumin for depth.

How to Make BBQ Chicken Thighs in the Oven

Step-by-Step Instructions

Start by marinating your chicken. In a bowl or zip-top bag, mix the chicken thighs with oil, salt, pepper, garlic powder, onion powder, smoked paprika, and dried mustard. Let it sit in the fridge for at least an hour. Overnight is even better for deeper flavor.

Next, preheat your oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.

Take the chicken out and toss it with about ¼ cup of BBQ sauce. Place the pieces evenly on the pan and discard any leftover marinade.

Bake for 15 minutes. Then flip each thigh, brush with more BBQ sauce, and return to the oven for 10 more minutes.

Broiling Tips for That Glazed Finish

Here’s where the magic happens, and your BBQ chicken thighs go from tasty to irresistible. After baking, turn your oven to broil. Flip each piece of chicken one last time and brush on another generous layer of BBQ sauce. Then slide the tray back in and broil for 5 to 6 minutes. You’ll see the sauce start to bubble and darken in spots—that’s your signal that it’s working.

Watch carefully during this stage, especially if you’re using parchment paper, since it can scorch quickly. The heat from the broiler caramelizes the sugars in the BBQ sauce, giving the chicken thighs a glossy, sticky coating that clings to every bite.

This final step mimics the char of an outdoor grill but happens right in your oven. The result? Crispy, caramelized BBQ chicken thighs with just the right amount of smoky sweetness and a texture that makes them hard to stop eating.

Tips for Best Results

For the best oven-baked BBQ chicken thighs, use a large, rimmed aluminum sheet pan. It allows for even roasting, keeps heat consistent, and catches all the flavorful juices as the chicken cooks. You’ll also want to line your pan with foil or parchment—this one simple step makes cleanup a breeze and prevents sticking.

Don’t skip the marination. It’s more than a flavor boost—it’s the key to tender, juicy chicken with every bite. Even an hour makes a big difference, but overnight really brings those spices to life.

Once cooked, leftover BBQ chicken thighs stay tasty for up to 4 days in the fridge. Reheat them in a 350°F oven to preserve that sticky glaze and crispy edges. A microwave works too if you’re short on time.

They’re also fantastic for meal prep. Add them to rice bowls, wraps, or salads for a quick, protein-packed lunch that doesn’t feel like leftovers.

Perfect Pan Choices for Juicy Baked BBQ Chicken

A rimmed aluminum sheet pan is your best friend when baking BBQ chicken thighs. It’s sturdy, reliable, and distributes heat evenly, which means your chicken roasts beautifully without getting soggy. That even heat helps create that golden, caramelized texture we all crave in good BBQ chicken. Plus, the rim catches juices and sauce drips, so there’s less mess in your oven.

Lining your pan is also a game-changer. Parchment paper works well for easy cleanup, but keep a close eye if you broil at the end—parchment can scorch quickly. If you’re planning to broil for that sticky, crispy finish, a silicone baking mat is a safer choice. It can handle higher temps without burning and still keeps things from sticking.

No matter which liner you choose, using the right pan makes a big difference. It’s one small step that ensures your BBQ chicken thighs come out juicy, flavorful, and oven-perfect every single time.

What to Serve with BBQ Chicken Thighs

These BBQ chicken thighs pair perfectly with all the comfort sides. I love them with a scoop of Creamy Coleslaw – A Perfect Summer Side Dish, or you could go classic with potato salad or baked beans.

Other great ideas:

• Sweet potato fries
• A crisp green salad
• Mac and cheese for that extra cozy touch
• Cornbread if you’re feeling southern

You can even turn leftovers into BBQ Chicken Rice Bowls with Creamy Cilantro Ranch.

Caramelized BBQ Chicken Thighs in the Oven

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FAQ: Quick Answers About Baked BBQ Chicken Thighs

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