Caramelized BBQ Chicken Thighs (Printable)

Sticky, caramelized BBQ-glazed chicken thighs oven-baked until juicy and golden. Ready in under an hour.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (about 2 pounds)

→ Marinade and Glaze

02 - 1 cup barbecue sauce
03 - 2 tablespoons honey
04 - 1 tablespoon brown sugar
05 - 1 tablespoon soy sauce
06 - 2 teaspoons smoked paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon salt

→ Garnish (optional)

11 - 2 tablespoons chopped fresh parsley
12 - 1 teaspoon toasted sesame seeds

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with aluminum foil and lightly grease with oil or nonstick spray.
02 - In a medium mixing bowl, whisk together barbecue sauce, honey, brown sugar, soy sauce, smoked paprika, garlic powder, onion powder, black pepper, and salt until well combined.
03 - Pat chicken thighs dry with paper towels. Place them in a large bowl or zip-top bag. Pour half of the sauce over the chicken and toss to coat evenly. Reserve remaining sauce.
04 - Arrange coated chicken thighs skin side up on the prepared baking sheet. Bake for 25 minutes.
05 - Remove baking sheet from oven. Brush chicken thighs generously with the reserved sauce. Return to oven and bake for an additional 15 minutes, until the chicken is cooked through and the skin is caramelized.
06 - For extra caramelization, broil chicken under high heat for 2 to 3 minutes, monitoring closely to avoid burning.
07 - Let chicken rest for 5 minutes after removing from oven. Garnish with chopped parsley and toasted sesame seeds if desired.

# Expert Suggestions:

01 -
  • The glossy glaze clings to every crevice of crispy skin for a lip-smacking finish you won’t get enough of.
  • Even after a long day, you can have these on the table in under an hour, and the leftovers disappear just as fast.
02 -
  • I once thought skipping the drying step wouldn’t matter—my chicken was tasty, but the skin never crisped up as it should.
  • Doubling the sauce means double the sticky fun, and leftovers make phenomenal sandwiches the next day.
03 -
  • >Always taste and adjust your sauce; sometimes a little more honey or acidity is all it takes.
  • Let the broiler do its work but keep an eagle eye at the end—caramelization waits for no one.

Return