Sticky BBQ Chicken Thighs
Tender, sticky BBQ chicken thighs with a smoky spice rub, perfect for weeknight dinners or entertaining guests.
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken thighs about 6–8 thighs depending on size
- ⅓ cup BBQ sauce divided; 2–3 tbsp for optional quick marinate + remaining for brushing
Spice Rub
- ½ teaspoon smoked paprika adds smoky depth
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon table salt use low-sodium if desired
- ½ teaspoon cayenne pepper optional — for heat
For Cooking
- 1 spray Non-stick cooking spray or a thin brush of oil for the pan
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment and lightly coat with non-stick spray.
- Pat the chicken thighs dry with paper towels.
- In a small bowl, whisk together the smoked paprika, chili powder, garlic powder, onion powder, black pepper, salt, and optional cayenne.
- Sprinkle the spice blend generously over both sides of each thigh, rubbing it into the meat.
- Optional quick marinate: place seasoned thighs in a resealable bag or covered dish with 2–3 tablespoons of BBQ sauce; toss to coat and let sit for 15–30 minutes in the fridge.
- Arrange the thighs in a single layer on the prepared baking sheet.
Cooking
- Bake for 15 minutes.
- Remove from the oven and brush the top of each thigh with the remaining BBQ sauce.
- Return to the oven and bake an additional 10–15 minutes, until the internal temperature reaches 165°F (74°C) and the sauce is sticky.
- Optionally, broil for 1–2 minutes at the end for extra char, watching closely to prevent burning.
- Remove the chicken and loosely tent with foil. Rest for 5–10 minutes before serving.
Notes
These thighs are versatile: serve over rice, shred for tacos, or in a sandwich. Refrigerate leftovers for 3–4 days or freeze for up to 3 months.