Juicy Barbecued Chicken Thighs
These thighs are marinated for maximum flavor and then baked to crispy perfection on the outside and juicy on the inside.
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 pound bone-in, skin-on chicken thighs (4 thighs)
- 1/2 cup barbecue sauce (your favorite kind)
Cooking Guide:
- Marinate: In a large bowl, whisk together olive oil, Worcestershire sauce, brown sugar, Dijon mustard, apple cider vinegar, paprika, garlic powder, onion powder, and black pepper. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for even deeper flavor.
- Preheat oven: Preheat oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup.
- Bake: Arrange chicken thighs on the prepared baking sheet, skin side up. Bake for 30 minutes.
- Baste and Broil (optional): Remove chicken from the oven and brush generously with barbecue sauce. Increase oven temperature to 450°F (230°C) and broil for 2-3 minutes, or until the sauce is caramelized and bubbly. Watch closely to avoid burning.
- Rest and Serve: Let chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat.
Tips:
- Use bone-in, skin-on thighs: Bone-in chicken thighs add flavor and help keep the meat moist. The skin crisps up beautifully in the oven. If you prefer boneless, skinless thighs, adjust the cooking time accordingly (they will cook faster).
- Don’t overcrowd the pan: Give the chicken thighs enough space on the baking sheet so they can cook evenly and crisp up on all sides.
- Internal temperature: The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to check for doneness.
- Make-ahead option: You can marinate the chicken thighs for up to 24 hours in advance. Simply store them in the refrigerator in the marinade until ready to cook.
- Grilling option: If you prefer grilled chicken, preheat your grill to medium heat and cook the chicken thighs for 5-7 minutes per side, or until cooked through. Baste with barbecue sauce during the last few minutes of grilling.
Enjoy these juicy and flavorful barbecued chicken thighs!
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