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Sticky BBQ Chicken Thighs with Crispy Edges

Close-up of two pieces of Sticky BBQ Chicken Thighs with crispy, caramelized edges resting on a white plate.
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Follow this recipe to bake bone-in, skin-on chicken thighs that develop a thick, sticky BBQ glaze and feature perfectly crisp skin.

Ingredients

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  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 cup your favorite thick BBQ sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with aluminum foil and place a wire rack on top of the foil.
  2. Pat the chicken thighs very dry using paper towels. This step helps achieve crispy skin.
  3. In a small bowl, mix the salt, pepper, smoked paprika, and garlic powder. Rub this seasoning mix evenly over all surfaces of the chicken thighs.
  4. Place the seasoned thighs skin-side up on the wire rack set over the baking sheet.
  5. Bake for 25 minutes. This initial bake renders some fat and begins crisping the skin.
  6. While the chicken bakes, prepare the sticky glaze: In a small saucepan, combine the BBQ sauce, brown sugar, and apple cider vinegar. Heat over medium-low heat, stirring until the sugar dissolves and the sauce thickens slightly, about 3 minutes. Do not boil rapidly.
  7. After the initial 25 minutes of baking, remove the chicken from the oven. Brush a generous layer of the sticky glaze over the top and sides of each thigh.
  8. Return the chicken to the oven and bake for another 15 to 20 minutes, or until the internal temperature reaches 175 degrees Fahrenheit (80 degrees Celsius). The glaze should look caramelized and sticky.
  9. For extra crispiness, switch the oven setting to broil for the final 1 to 2 minutes, watching constantly to prevent burning.
  10. Remove the chicken from the oven and let it rest for 5 minutes before serving. Brush with any remaining glaze if desired.

Notes

  • For the crispiest skin, ensure the chicken thighs are completely dry before seasoning.
  • Baking on a wire rack allows air to circulate underneath, preventing the bottom skin from steaming.
  • If your BBQ sauce is thin, reduce it slightly on the stovetop before applying it to the chicken.

Nutrition

Find it online: https://tastytribune.com/sticky-bbq-chicken-thighs-with-crispy-edges/