Name: Baked Barbecue Chicken Thighs Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup ketchup; 1/4 cup brown sugar; 2 tablespoons orange juice; 2 teaspoons Worcestershire sauce; 1 teaspoon liquid smoke; 1/2 teaspoon kosher salt; 1/4 teaspoon fresh ground black pepper; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/4 teaspoon cayenne powder; 5 pounds boneless skinless chicken thighs (8–10 thighs)

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If you’re craving a simple weeknight dinner that feels like a backyard barbecue fest, this Baked Barbecue Chicken Thighs Recipe is going to be your new go-to. Tender, juicy chicken thighs baked to perfection and slathered in a homemade tangy-sweet barbecue sauce—what’s not to love? Honestly, it’s one of those recipes I turn to when I want maximum flavor with minimum fuss.

What I adore about this Baked Barbecue Chicken Thighs Recipe is that it works beautifully whether you’re cooking for the family or meal prepping for the week. The sauce melds into the chicken as it bakes, giving you that smoky, sweet, and just slightly spicy bite every time. Plus, you don’t need a grill or complicated equipment—just your oven and a sheet pan!

Ingredients You’ll Need

Each ingredient in this Baked Barbecue Chicken Thighs Recipe brings something special to the party, from the tangy ketchup base to the smoky liquid smoke that adds depth. Here’s a little tip: getting fresh, good-quality chicken thighs makes a noticeable difference in flavor and juiciness.

Ketchup: The foundation of your barbecue sauce—look for one with a good tomato flavor and balance of sweetness.
Brown sugar: Adds that caramelized sweetness that makes barbecue sauce irresistible.
Orange juice: For a subtle citrus brightness that lifts the sauce and cuts through the richness.
Worcestershire sauce: Brings umami complexity and depth to the sauce.
Liquid smoke: The secret to infusing smoky flavor without a grill—just a little goes a long way.
Kosher salt: Essential for seasoning and bringing out the flavors.
Fresh ground black pepper: Provides a gentle peppery kick.
Onion powder: For subtle savory notes without the texture of fresh onions.
Garlic powder: A classic flavor booster that blends right into the sauce.
Cayenne powder: Just a touch of heat to balance out the sweetness.
Boneless skinless chicken thighs: Juicy and flavorful, and they cook evenly in the oven.

Variations

I’m all about tweaking this Baked Barbecue Chicken Thighs Recipe to suit whatever mood or dietary need comes up. Feel free to play with the ingredients or spice levels—the best part is how versatile this dish is!

Spicy kick: I sometimes add a dash more cayenne or a splash of hot sauce for when I want more heat—it wakes up the flavors beautifully.
Sweet & smoky: For a deeper smoky flavor, double the liquid smoke or add smoked paprika. I’ve found this works great for fall dinners.
Lower sugar: If you want to cut back on sweetness, you can reduce the brown sugar or swap it for a natural sweetener like honey.
Grilled version: If you’re lucky enough to have a grill, marinate the thighs in the sauce and cook them over medium heat for that irresistible charred texture.

How to Make Baked Barbecue Chicken Thighs Recipe

Step 1: Prepping Your Oven and Pan

Begin by preheating your oven to 375°F (190°C). I like to line a rimmed baking sheet with aluminum foil—it makes cleanup a breeze—and then spray it with nonstick cooking spray. Trust me, this keeps the chicken from sticking and makes your life so much easier when it’s time to wash up.

Step 2: Whisking Together the Magic Sauce

In a large bowl, whisk ketchup, brown sugar, orange juice, Worcestershire sauce, liquid smoke, kosher salt, black pepper, onion powder, garlic powder, and cayenne powder until smooth. This is where the flavors all come together—take a moment to taste and adjust if you want it sweeter, tangier, or spicier.

Step 3: Marinating Your Chicken Thighs

Pour out about 1/4 cup of the barbecue sauce to save for basting later—it’s going to keep your chicken juicy. Add the chicken thighs to the remaining sauce in the bowl and toss them well so every piece is luxuriously coated. I like to give them a good turn or two to make sure the sauce clings nicely.

Step 4: Laying Out and Baking

Arrange the coated chicken thighs in a single layer on your prepared sheet pan. If you still have some sauce in the bowl, use a brush to spread it evenly over the thighs for an extra punch of flavor. Pop the pan into the oven and bake for 25-30 minutes. Around the 15-minute mark, remember to baste the chicken with the reserved sauce—that helps keep things nice and moist.

How to Serve Baked Barbecue Chicken Thighs Recipe

The image shows five raw pink chicken thighs placed close together on the right side of a white marbled surface. On the left side, there are five small white bowls arranged vertically with ingredients: at the top is bright red ketchup with a smooth, shiny texture, below it light beige granulated garlic powder, followed by a bowl with two spices—reddish paprika on the right and green dried herbs on the left, beneath that a bowl of white salt, and at the bottom is dark brown soy sauce with a glossy surface. Everything is neatly arranged and the lighting is soft and natural, creating a clean and fresh look photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling fresh chopped parsley or cilantro on top right before serving—it adds a vibrant color pop and a fresh flavor contrast to the smoky, sweet sauce. Sometimes, a few thin slices of red onion or a wedge of lime on the side add that little zing and crunch that make the dish really sing.

Side Dishes

My favorite sides to pair with baked barbecue chicken thighs are creamy mashed potatoes or a vibrant coleslaw. Sometimes, I roast some sweet potatoes or grill corn on the cob to keep the barbecue vibe going strong. A fresh green salad with a zesty vinaigrette is also a perfect partner, balancing out the richness of the chicken.

Creative Ways to Present

For something special, I’ve served these chicken thighs stacked on a big wooden platter surrounded by fresh herbs and colorful grilled veggies. It makes a fantastic centerpiece for casual gatherings. If you’re short on time, presenting the chicken with a bowl of extra barbecue sauce on the side lets people dig in and customize the heat and sweetness.

Make Ahead and Storage

Storing Leftovers

I always store leftover baked barbecue chicken thighs in an airtight container in the fridge. They usually last me about 3-4 days, which makes them perfect for quick lunches or dinner the next day. Just be sure to cool the chicken completely before sealing to keep it fresh.

Freezing

This recipe freezes wonderfully, which is a lifesaver on busy weeks. I portion out the cooled chicken thighs into freezer bags or containers, making sure to keep some of that extra sauce included so the chicken stays flavorful after thawing. Then, I just thaw overnight in the fridge and I’m good to go.

Reheating

When I reheat leftover barbecue chicken thighs, I like to warm them gently in the oven at 325°F (165°C) covered with foil to lock in moisture. This way, the chicken reheats evenly without drying out. Microwave works too if you’re rushed—just cover it and heat in short bursts.

FAQs

Can I use bone-in chicken thighs for this Baked Barbecue Chicken Thighs Recipe?

Absolutely! Bone-in thighs will add extra flavor and stay juicy. Just adjust the cooking time—expect to bake for 35-40 minutes or until a thermometer reads 165°F (74°C) near the bone. Keep an eye on them to prevent overcooking.
Is it possible to make this recipe gluten-free?

Yes! Just check your Worcestershire sauce to ensure it’s gluten-free, as some brands contain gluten. The rest of the ingredients are naturally gluten-free, making this recipe easy to adapt for gluten-sensitive diets.
Can I prepare the barbecue sauce in advance?

Definitely. The sauce can be made up to 2 days ahead and stored in the fridge. This actually helps the flavors marry better, so it’s a great time-saving step if you want to get ahead.
What if I don’t have liquid smoke—can I skip it?

You can, but liquid smoke adds that signature smoky barbecue flavor. If you don’t have it, try adding smoked paprika or a splash of chipotle powder for a similar effect.
How do I know when the chicken thighs are fully cooked?

Use a meat thermometer inserted into the thickest part of the thigh; it should read 165°F (74°C). Also, the juices running from the chicken should be clear—not pink—indicating it’s safe and perfectly cooked.

Final Thoughts

This Baked Barbecue Chicken Thighs Recipe has become a staple on my busy nights and a crowd-pleaser every time we’ve shared it with friends. It’s one of those dishes that’s just as comforting as it is flavorful, and the simplicity lets you focus on the fun parts of cooking without sweating the details. If you’re looking for a dependable, tasty, and easy meal, I’m confident this recipe will quickly earn a spot in your recipe rotation—give it a try and enjoy every sticky, delicious bite!