Quick and juicy, these Oven Baked BBQ Chicken Thighs are slathered in a sweet, tangy sauce and roasted until perfectly caramelized. It’s bold barbecue flavor, no grill needed.
Tender, juicy, and packed with bold flavor, these oven-baked BBQ Chicken Thighs are a true family favorite. Bone-in, skin-on thighs are coated with a sweet and tangy homemade barbecue sauce, then baked until the skin is crisp and the sauce is beautifully caramelized—no grill required.
Whether you’re feeding a hungry crowd or just want an easy weeknight dinner, this baked BBQ chicken recipe delivers big on flavor without the fuss. It’s perfect for everything from Sunday supper to game day—just don’t forget the napkins!
While I love a good outdoor cookout (hello, Grilled BBQ Chicken Thighs and Spatchcock Chicken), sometimes the weather, or your schedule, just doesn’t cooperate. This recipe is your oven-friendly solution, much like my Baked Hot Honey Wings or Oven Baked Baby Back Ribs.
And if you’re short on time? Feel free to swap in your favorite store-bought BBQ sauce for the homemade
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Reasons to love this recipe
- Oven-baking chicken thighs allow for even cooking, producing juicy and tender meat.
- This recipe offers the convenience of oven-baking, which is much simpler and less messy than grilling. It’s a hassle-free way to enjoy a BBQ chicken recipe year-round, regardless of the weather.
- Plus, the easy step-by-step directions are straightforward, making it perfect for both novice and experienced cooks.
Ingredient notes and substitutions
- Chicken thighs – dark meat, skin-on chicken thighs with the bone are perfect for this BBQ chicken recipe.
- Ketchup – forms the base of this southern tomato-based BBQ sauce.
- Apple cider vinegar – adds a bit of tanginess to the sauce.
- Worcestershire sauce – adds a deep, complex savory flavor and helps balance the sauce’s sweetness.
- Brown sugar – adds a bit of sweetness to the other flavors.
- Mustard – I like to use good old-fashioned yellow mustard, but you can also substitute dry mustard powder.
Recipe variations
- Try other cuts: You can substitute chicken breasts or drumsticks, but be sure to bake similar-sized pieces together for even cooking. Boneless, skinless thighs or breasts will cook in about half the time, so watch them closely.
- Switch up the sauce: From tangy Carolina vinegar-based sauce to creamy Alabama white sauce, there’s a barbecue style for everyone. I prefer a sweet, tomato-based sauce—and when I’m not making my own, I reach for Sweet Baby Ray’s.
How to make this easy recipe for Baked BBQ Chicken Thighs
- Preheat the oven to 400°F.
- Add all the BBQ sauce ingredients plus a half cup of water to a small saucepan over low heat and stir to combine.
- Remove it from the heat when the butter is melted.
- Cover a rimmed baking sheet or baking dish with heavy-duty aluminum foil and spray with non-stick cooking spray. Pat the chicken thighs dry with a paper towel and add them skin side down. Season the pieces on both sides with one teaspoon of kosher salt and one-half teaspoon of pepper.
- Use a pastry brush to coat the thighs liberally with the BBQ sauce, and bake in a preheated oven for 20 minutes.
- Remove the chicken from the oven, flip the pieces over, add more BBQ sauce, and bake for 30 minutes.
- Increase the oven temperature to broil. Slather the pieces with more BBQ sauce and broil for a minute or two or until the sauce sizzles and develops a bit of char on the skin. (Watch carefully; this happens quickly. )
- Serve the dish immediately while it is still hot.
What to serve with oven baked BBQ chicken thighs
Oven-baked barbecue chicken pairs perfectly with simple, Southern-style sides. Try it with a crisp house salad, classic Southern potato salad, or a comforting scoop of twice baked mashed potatoes.
For something a little different, sweet and sour green beans or baked pineapple cheese casserole add a fun twist. And if you’re feeding a crowd, Southern deviled eggs or broccoli salad with Craisins are always a hit on the table.
If you need more menu ideas, you can find all of my side dish recipes here.
How to store and reheat leftovers
- Leftover chicken can be stored either wrapped in plastic wrap or in an airtight container in the refrigerator for 3-4 days.
- To reheat leftovers, wrap in foil and place in a 350°F oven for about 10-15 minutes.
Recipe FAQs
Depending on their size, it takes approximately 50 to 60 minutes for the internal temperature to come up to 175°F, as measured by an instant-read thermometer.
This ensures that you will have tender chicken. Thighs, unlike breasts and other cuts become more tender the longer they cook.
When grilling, most folks wait to add the barbecue sauce until after the meat has been on the grill a bit because the sauce tends to burn. However, because the oven temperature is more controlled, you can add the sauce before baking.
Broiling helps to make crispy skin and caramelizes the sauce. It also develops a great BBQ flavor with bits of char that mimic cooking them on the grill. The skin tends to be a little rubbery if you don’t broil them at the end.
Top tips and tricks
Cover your baking pan with heavy-duty aluminum foil for easy cleanup, and spray with a non-stick cooking spray before adding the meat.
Every oven bakes differently, so watch your chicken and bake it to the final temperature listed, not necessarily the time I have shown. Always use a meat thermometer, and remember larger or smaller pieces will take longer or less time than listed.
I’d love to hear how your oven baked BBQ chicken thighs turned out! Did you stick with the classics, like potato salad, or try something new, like baked pineapple casserole? Leave a comment and let me know so I can see what’s cookin’ in your kitchen.
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
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Easy Baked BBQ Chicken Thighs
Equipment
- Rimmed baking sheet
Ingredients
- 4 chicken thighs, bone-in, skin on, about four pounds
- 1 cup ketchup
- 4 tablespoons butter
- ¼ cup apple cider vinegar
- 2 teaspoons Worcestershire sauce
- ¼ cup packed brown sugar
- 2 teaspoons yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
Instructions
- Preheat the oven to 400° F.
- Add all the BBQ sauce ingredients, including a half cup of water, one teaspoon of kosher salt, and a half teaspoon of ground black pepper, to a small saucepan over low heat and stir to combine. Remove it from the heat when the butter is melted.
- Season the chicken on both sides with half a teaspoon of kosher salt and half a teaspoon of pepper.
- Cover a rimmed baking sheet with heavy-duty aluminum foil and spray with non-stick cooking spray. Add the thighs skin side down.
- Use a pastry brush to coat the meat liberally with the BBQ sauce, and bake for 20 minutes.
- Remove the chicken from the oven, flip the chicken pieces over, add more BBQ sauce, and bake for 30 minutes. It's done when an instant-read meat thermometer inserted in the thickest part, not touching bone, registers 175 °F.
- Increase the oven temperature to broil. Slather the thighs with more BBQ sauce and broil for a minute or two or until the sauce sizzles and develops a bit of char on the skin. (Watch carefully; this happens pretty fast. )
- Serve this dish while it is still hot. Be sure to have plenty of napkins available.
Notes
Nutrition
Southern Saying
“When the sauce is sticky and your fingers are messy, you know supper’s been a success.”
About Grits and Pinecones:
Grits and Pinecones features easy, flavorful Southern comfort food recipes that anyone can make. From timeless casseroles and classic seafood to sweet Southern treats, it’s all about no-fuss, go-to meals made with simple ingredients; perfect for sharing with family and friends.
Susan Ganshaw
So you’re not supposed to flip the chicken to skin side up at all? Even for broiling?
Sharon Rigsby
Hi Susan, I apologize; my instructions were not clear. Yes, you do flip the chicken over. I have corrected the instructions in the post. Thank you so much for bringing this to my attention. I hope you enjoy this recipe.
Sharon