Delicious barbecue chicken is possible without a grill with this recipe for BBQ chicken thighs in the oven! Made with a boneless skinless chicken thighs, a simple seasoning blend, and your favorite bbq sauce. Sticky, crispy, and super easy to make. Gluten free, dairy free, Whole30 / paleo option.
The best oven baked bbq chicken
I love a perfectly grilled piece of bbq chicken as much as the next gal, but sometimes it’s easier to turn on the oven than fire up the barbecue.
And with the help of this recipe it’s totally possible to enjoy the most delicious, juicy, perfectly crispy barbecue chicken thighs from the oven!
This is our go to recipe, and it’s the perfect thing to serve with some Whole30 Coleslaw, Dairy Free French Onion Dip, and Watermelon Arugula Salad at your next get together!
Why you’ll love this baked barbecue chicken
It is:
- Juicy and moist
- Lightly charred and crispy
- Sticky and sweet
- Easy to make
- Ready fast
- Perfect for summer
- Flavorful
- Perfectly glazed
- So yummy!
Ingredients and substitutions
These BBQ chicken thighs are made with just a few simple ingredients that you probably already have in your pantry.
Here’s what you need
- Boneless skinless chicken thighs – I find boneless skinless chicken thighs to be the perfect piece of chicken for making barbecue in the oven. They are easy to prep, stay nice and moist, and they cook fairly quickly.
- Simple spices blend – The seasonings you’ll want to grab for this recipe are garlic powder, onion powder, smoked paprika, dried mustard, kosher salt, and black pepper.
- Avocado oil – Just a little bit is added with the spices while marinating the chicken thighs.
- Your favorite BBQ sauce – Really whatever you like will work! This is the BBQ sauce I used for this recipe.
How to make this recipe Whole30 and paleo friendly
To make a Whole30 / paleo version of this recipe the only substitution you need to make is using a Whole30 compatible BBQ sauce. There are numerous store bought options available, or you can make your own!
How to make BBQ Chicken thighs in the oven
Baking barbecue chicken in the oven is really no more complicated than throwing it on the grill – and just as delicious!
The pan gets pretty saucy and forms lots of caramelized bits under the high heat, but it doesn’t effect the chicken at all – if anything it adds to the flavor and moisture of the finished chicken thighs.
You can place the chicken thighs on a baking rack over the sheet pan, but I don’t find it necessary. And skipping that step means less dishes to wash when you’re done.
One thing I don’t recommend skipping is lining your baking sheet. Parchment paper is my preference by aluminum foil also works. It will keep the caramelized bits from sticking to your baking sheet for easier clean up.
Here’s the step-by-step
- Marinate the chicken. Add chicken to a large sealable container with avocado oil, kosher salt, black pepper, garlic powder onion powder, smoked paprika, and dried mustard. Toss to thoroughly coat and transfer to the refrigerator to marinate for at least an hour, or up to overnight.
- Bake the chicken thighs. Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper. Toss chicken thighs with 1/4 cup BBQ sauce and transfer to the lined baking sheet, leaving any excess sauce behind. Bake for 15 minutes, remove from the oven and flip. Brush each thigh with BBQ sauce and return to the oven to bake for another 10 minutes. Remove from the oven and increase heat to broil. Flip chicken once more, and brush with BBQ sauce again to thoroughly coat for a nice glaze. Broil for 5-6 minutes, until edges are crispy, and chicken is cooked through.
- Serve and enjoy! Serve with extra BBQ sauce if desired and enjoy!
What kind of pan should I use to bake bbq chicken?
A large, rimmed, aluminum sheet pan is my favorite baking pan to use for cooking chicken. It distributes the heat well, and the lip around the edges keeps all the juices contained.
This is the sheet pan I use every day!
Serving suggestions
These chicken thighs make an excellent weeknight protein and can be paired with so many types of side dishes!
We love to serve them with:
- Corn on the cob
- Creamy Whole30 Coleslaw
- Deviled Egg Salad
- Potato salad
- Watermelon Arugula Salad
- Summer Peach Salad with Almonds and Feta
- Baked beans
- Sweet Potato Fries
- Jalapeño Peach Guacamole
- Roasted Sweet Potatoes
- Gluten Free Pasta Salad
They also make a delicious addition to your favorite summery bowl! Our favorite combination is to serve them over white rice (or cauliflower rice), with coleslaw, avocado, charred corn kernels, and thinly sliced radishes. With extra bbq sauce on the side, of course!
Storage and reheating
These chicken thighs should keep in the refrigerator for 3-4 days.
They can either be reheated gently in the oven or toaster oven at 350°F until warmed through, or in the microwave for 1-2 minutes.
Love these BBQ chicken thighs? Try these other chicken recipes!
- Baked Chicken Breasts
- Gluten Free Chicken Patties
- Bacon Wrapped Chicken Breasts
- Sheet Pan Shredded Chicken Tacos
- Whole30 Mediterranean Chicken Bowls
- Crispy Baked Buffalo Chicken Wings
If you enjoyed this recipe we’d love it if you would take 5 seconds to rate and review the recipe below. It’s also super helpful for other readers if you share any changes you made!
Thank you for sharing your kitchen with NK! We’re so grateful you’re here.
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Caramelized BBQ Chicken Thighs in the Oven
- Total Time: 1 hour and 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Delicious barbecue chicken is possible without a grill with this recipe for BBQ chicken thighs in the oven! Made with a boneless skinless chicken thighs, a simple seasoning blend, and your favorite bbq sauce. Sticky, lightly charred, and super easy to make. Gluten free, dairy free, Whole30 / paleo option.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried mustard
- 1 cup BBQ sauce, plus more for serving
Instructions
- Marinate the chicken. Add chicken to a large sealable container with avocado oil, kosher salt, black pepper, garlic powder onion powder, smoked paprika, and dried mustard. Toss to thoroughly coat and transfer to the refrigerator to marinate for at least an hour, or up to overnight.
- Bake the chicken thighs. Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper, aluminum foil, or a silicone mat. Toss chicken thighs with 1/4 cup BBQ sauce and transfer to the lined baking sheet, leaving any excess sauce behind. Bake for 15 minutes, remove from the oven and flip. Brush each thigh with BBQ sauce and return to the oven to bake for another 10 minutes. Remove from the oven and increase heat to broil (if using parchment paper you’ll want to keep a close eye on it during broiling to make sure it doesn’t burn). Flip chicken once more, and brush with BBQ sauce again to thoroughly coat for a nice glaze. Broil for 5-6 minutes, until edges are crispy, and chicken is cooked through.
- Serve and enjoy! Serve with extra BBQ sauce if desired and enjoy!
Notes
A large, rimmed, aluminum sheet pan is my favorite baking pan to use for cooking chicken. It distributes the heat well, and the lip around the edges keeps all the juices contained.
For easy clean up make sure to line your baking sheet. Parchment paper is my preference by aluminum foil or a silcone mat also work. It will keep the caramelized bits from sticking to your baking sheet. If using parchment paper be sure to keep a close eye on it during broiling to make sure it doesn’t burn.
These chicken thighs should keep in the refrigerator for 3-4 days. They can either be reheated gently in the oven or toaster oven at 350°F until warmed through, or in the microwave for 1-2 minutes.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven baked
- Cuisine: American
Lucy says
Super good! I usually grill my chicken but it’s July in Texas so I’d rather do the oven at this time of year. I don’t usually have dry mustard on hand, so I have added a little curry powder both times I’ve made it. Thanks for sharing the recipe!
Nyssa Tanner says
Ohh, curry powder sounds like an awesome addition! I’ll have to give that a try the next time I make these! So glad you enjoyed and were able to beat the heat a bit with this recipe. Thanks for leaving your thoughtful comment, and happy cooking! – Nyssa
Rebecca says
Awesome! Came out perfect. I’ve been so used to the air fryer but this in the oven really did it.
Nyssa Tanner says
Aw, yes! I love to hear this! So glad that you enjoyed this recipe Rebecca, and thanks for leaving your review! – Nyssa
Crystal says
I don’t have dry mustard.. will it change the flavor much if its not added?
Nyssa Tanner says
Hi Crystal! You can absolutely make the chicken without the dry mustard powder. It will still be delicious! Hope you enjoy 🙂 – Nyssa
Stephanie says
Delicious but a FIRE HAZARD!!! Do not broil parchment paper it will catch fire and burn. Set off my smoke alarm for 15 minutes and had to remove early! The chicken did come out really juicy and delicious but BE WARNED
Nyssa Tanner says
Hi Stephanie! Oh no! I’m so sorry to hear that your parchment paper burned and set off your fire alarm. I have never had this happen but every oven is different. I added a few notes to the recipe card about this with some other options for lining the baking tray. Thanks for your feedback – Nyssa
Hannah says
One of my favorite recipes – I’ve probably made this 6 or 7 times since discovering the recipe! So easy for a busy weeknight meal.
Nyssa Tanner says
I love to hear that, Hannah! Staple easy recipes can make life so much easier 🙂 Thanks for taking the time to leave your review of the recipe, and happy cooking! – Nyssa
K.Taft says
Soo easy and DELICIOUS!!!! I used Sweet Baby Ray’s SWEET AND SPICY as my bbq sauce since my family likes things spicy.
Nyssa Tanner says
YUM! Spicy BBQ sauce for the win, always! So happy that you and your family loved this chicken recipe! Thank you for your thoughtful review, and happy cooking! – Nyssa
Willie Mae says
Abosolutley delicious . I used Olive oil and aded Parsley.
Nyssa Tanner says
So glad you loved it! I’m always a fan of adding fresh herbs, yum! Happy cooking 🙂 – Nyssa
Haley says
How should I change it for chicken leg quarters?
Nyssa Tanner says
Ohh! Well I haven’t tested this recipe using bone in cuts of chicken, so I can’t say for sure but I would suggest about 45-50 minutes at 425 degrees. I would bake for 25 minutes before flipping the first time, 20-25 minutes after flipping the first time, and then broil for 5+ minutes after flipping again and brushing with BBQ sauce – until edges are crispy and chicken is cooked through. The best way to make sure it’s done is by taking the internal temperature – poultry should reach 170 degrees. Keep in mind that most BBQ sauces contain sugar and the exterior of the chicken could potentially start to darken too much since it’s baking for a longer period of time. If you notice this happening go ahead and cover it loosely with foil to avoid burning. I’d love to hear how it turns out for you if you give it a try! Happy cooking! – Nyssa
Sharon says
can you use another kind of oil. they sound delicious.
Nyssa Tanner says
Yes! You could totally use another type of cooking oil. Hope you enjoy if you give it a try! 🙂
Nancy says
I can’t stop eating this BBQ chicken. It’s super delicious, thank you!
I did use the same sauce you recommended.
Nyssa Tanner says
Yess! So glad you loved this bbq chicken recipe 🙂 There is something about those crispy bits after baking that is totally addicting! Thank you for the review! – Nyssa