You can have delicious, easy barbecued chicken year-round with this sheet pan recipe for Oven Baked Barbecue Chicken Thighs!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: American
Servings: 2servings
Calories:
Equipment
Sheet Pan
Rack that fits inside the sheet pan
Aluminum Foil
Ingredients
6Boneless, Skinless Chicken Thighstrimmed
FOR THE HONEY BARBECUE MARINADE/SAUCE:
1cKetchup
1/3cWater
1/4cApple Cider Vinegar
2tbspHoney
2tbspBrown Sugar
1 1/2tspLemon Juice
1 1/2tspWorcestershire Sauce
1/4tbspOnion Powderor to taste
1/2tspSalt
1/4tspPepper
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.