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You can have delicious, easy barbecued chicken year-round with this sheet pan recipe for Oven Baked Barbecue Chicken Thighs!
This sheet pan dinner is so simple to make. We’re using chicken thighs because they are juicy and tender and quite frankly, nearly impossible to over cook. You can use your favorite barbecue sauce, or use the recipe for Homemade Honey Barbecue Sauce provided below. Let me show you how to make them!
How to make homemade Honey Barbecue Sauce
As mentioned, you can opt for your favorite go-to barbecue sauce, but making your own is super easy. You’ll need:
- 1 c Ketchup
- 1/3 c Water
- 1/4 c Apple Cider Vinegar
- 2 tbsp Honey
- 2 tbsp Brown Sugar
- 1 1/2 tsp Lemon Juice
- 1 1/2 tsp Worcestershire Sauce
- 1/4 tbsp Onion Powder or to taste
- 1/2 tsp Salt
- 1/4 tsp Pepper
How to make Oven Baked Barbecue Chicken Thighs
The first thing you will want to do is line a sheet pan with aluminum foil. If you have a rack that fits inside of this pan, use it. Otherwise, it’s perfectly okay to cook directly on the foil. The rack just allows the heat to circulate.
Place your boneless, skinless chicken thighs on the rack and divide the barbecue sauce between two bowls. One we’ll use to coat the chicken before baking and then to avoid cross-contamination, use a separate brush to baste the fully cooked chicken.
Completely coat both sides with the barbecue sauce before baking. Discard any of the sauce that remains from this step and wash the pastry brush in hot soapy water.
Bake the chicken in a preheated oven set to 425 degrees. I use the middle rack and cook for about 20-25 minutes.
Remove the chicken and now with a clean brush and the reserved sauce, baste the fully cooked chicken.
Turn the oven on broil and place the chicken back in the oven until bubbly with a few crispy edges. Remove from the rack and serve immedately.
CHEF’S TIP: If you remove & discard the foil, immediately fill the tray with hot, soapy water and place the rack inside the tray, clean up is a breeze! Alternately, you could opt to use cooking spray on the rack before adding your chicken.
Just look at how tender and juicy that chicken is! Yum. It was so good.
Did you make my recipe for Oven Baked Barbecue Chicken Thighs? Leave a comment below and let me know what you thought. You can also tag me with your photos on Instagram @aimee_stock I love seeing what you come up with 🙂
Oven Baked Barbecue Chicken Thighs
Equipment
- Sheet Pan
- Rack that fits inside the sheet pan
- Aluminum Foil
Ingredients
- 6 Boneless, Skinless Chicken Thighs trimmed
FOR THE HONEY BARBECUE MARINADE/SAUCE:
- 1 c Ketchup
- 1/3 c Water
- 1/4 c Apple Cider Vinegar
- 2 tbsp Honey
- 2 tbsp Brown Sugar
- 1 1/2 tsp Lemon Juice
- 1 1/2 tsp Worcestershire Sauce
- 1/4 tbsp Onion Powder or to taste
- 1/2 tsp Salt
- 1/4 tsp Pepper
Instructions
- Preheat oven to 425 degrees and line a baking sheet with foil. Place an oven safe baking rack onto the foil lined sheet.
- You can use either bone in or boneless chicken thighs for this recipe. We used boneless, so if using bone in, be sure to adjust your time accordingly as it takes a bit longer to cook.
- Whisk together the marinade ingredients and set aside half of that for later. To avoid cross contamination, we recommend washing or using a separate basting brush for the raw chicken and another once its cooked.
- Place the trimmed chicken onto the rack and baste with the marinade. Discard any leftover sauce and wash the basting brush.
- Bake for 20 minutes and using a new brush, baste with the remaining sauce if desired. Raise the temperature to broil, and broil until bubbling and a bit browned on the edges.
- Serve with your favorite side(s). We love coleslaw and/or cornbread.