Weeknight Chicken Just Got an Upgrade

This isn’t your typical baked chicken. Sure they’re tender, with crispy skin, but they also feature the most delicious BBQ chicken marinade and a cooking method that bakes them evenly all the way through. The marinade uses bbq sauce and spices similar to the dry rub in my Instant Pot pulled pork.

It’s also a similar cooking method to my crispy baked chicken wings or Asian chicken wings. The wire rack helps the air circulate all the way around the chicken, cooking it evenly and eliminating the need to flip it halfway through.

This recipe is one of my favorite 6 easy chicken marinades! If you love this one, use this cooking method with any of my delicious marinades.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “I followed your directions for the boneless thighs, and they were delicious!” – Abby

baked bbq chicken thighs on a serving plate

Key Ingredients + Substitutions

ingredients for bbq chicken on a countertop
  • Bone‑in, skin‑on chicken thighs – juicier and more forgiving than breasts.
  • BBQ sauce: BBQ sauce – any favorite store‑bought or homemade; we’ll use extra for glazing.I love this whole30 bbq sauce.
  • Spice mixture: smoked paprika, chili powder, salt, and pepper.

Swap notes: Boneless thighs work; reduce bake time by 5–7 minutes. Sugar‑free barbecue sauce keeps it low‑carb.

How to Make Marinated BBQ Chicken Thighs in the Oven

chicken thighs marinating in spices and bbq sauce
  1. Whisk the marinade and chill.
unbaked bbq chicken thighs on a baking sheet
  1. Bake for 35-30 minutes.
brushing bbq sauce onto baked chicken thighs
  1. Glaze and broil for 2-3 min.

How to Grill BBQ Chicken Thighs

Preheat the grill to medium-high heat (about 400-425 degrees F). Scrub the grill grates clean and oil them. Remove the chicken from the marinade, shaking off any excess.

Place the chicken on the grill smooth-side down. Grill boneless chicken thighs for 8 to 12 minutes, flipping once halfway through, or bone-in thighs for 20-25 minutes, flipping halfway through, or until the chicken registers 160-165°F with an instant-read thermometer.

If you want to learn more, follow my tips on how to grill chicken thighs!

Tips for Epic Oven BBQ

  • Use a wire rack: Hot air circulates, rendering fat for evenly crisp skin.
  • Pat dry before marinating: Moisture repels flavor and browning. They’ll stay crispy like these cast iron chicken thighs!
  • High-temp roast + quick broil: mimics grill char without drying it out.
  • Aim for 165-175 for super tender dark meat: thighs stay juicy past 165 thanks to higher fat.
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5 from 3 votes

Oven-Baked BBQ Marinated Chicken Thighs

Prep: 5 minutes
Cook: 30 minutes
Time to Marinate: 30 minutes
Total: 1 hour 5 minutes
There’s nothing like the smell of sticky‑sweet barbecue on a weeknight—especially when the grill is buried in the garage. These marinated BBQ chicken thighs go straight into the oven, glaze up like summer cookout classics, and leave exactly one pan to wash. My kids call them “Sunday chicken,” but you’ll find me whipping them up on a random Tuesday because the 5‑minute marinade practically makes itself.
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Molly Thompson

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Molly Thompson
Servings: 4 servings

Ingredients

  • 1 – 1 1/2 pounds bone-in skin-on chicken thighs (see notes for boneless chicken thighs)
  • 3 Tablespoons olive oil
  • 1/3 cup favorite BBQ sauce plus more for glazing
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon chili powder
  • 3 cloves minced garlic
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions 

  • Marinate the chicken (30 min-12 hr): Whisk or mix all of the ingredients, except the chicken, in a glass bowl or a freezer bag. Pat the chicken thighs dry with a paper towel and place them in the marinade and turn to coat. Marinate in the fridge for 30 minutes or up to 12 hours. Do not exceed 24 hours.
    3 Tablespoons olive oil, 1/3 cup favorite BBQ sauce, 2 teaspoons smoked paprika, 1/2 teaspoon chili powder, 3 cloves minced garlic, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 – 1 1/2 pounds bone-in skin-on chicken thighs
    chicken thighs marinating in bbq sauce and spices in a freezer bag.
  • Prep the pan: Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper and place a wire rack on top.
  • Bake (25-30 min): Arrange the chicken skin-side-up on the prepared rack. Bake for 30-35 minutes, until it reaches 160°F.
    baked marinated bbq chicken thighs on a wire rack on a sheet pan.
  • Glaze and broil (3 min): Brush them with additional BBQ sauce and broil on high for 2-3 minutes, until the sauce begins to bubble and the skin gets slightly charred and crispy. The internal temperature should read 165°F.
    brushing bbq sauce onto baked bbq chicken thighs.
  • Rest and serve: Tent the chicken with foil and let it rest for 10 minutes before serving to lock in the juices. Serve with extra BBQ sauce.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Chicken Thighs. You can use boneless skinless thighs instead of bone-in. Reduce the cooking time to 15-18 minutes.
No wire rack? Place the thighs directly on foil and flip once halfway; skin won’t be as crisp but still tasty.
BBQ sauce. Try our homemade whole30 bbq sauce (sweetened with dates) or whichever BBQ sauce is your favorite. We like to use Primal Kitchen’s unsweetened BBQ sauce and add our own brown sugar or honey to control how sweet it is. 
To grill: Preheat the grill to medium-high heat (400-425 degrees F). Scrub the grill grates clean and oil well. Remove the chicken from the marinade, shaking off any excess. and place the chicken smooth-side down. Grill boneless chicken thighs for 8 to 12 minutes, flipping  halfway through, or bone-in thighs for 20-25 minutes, flipping halfway through. The chicken should be 165 degrees  F at the thickest part.

Nutrition

Serving: 1chicken breast | Calories: 458kcal | Carbohydrates: 12g | Protein: 24g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 944mg | Fiber: 1g | Sugar: 8g | Vitamin A: 734IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Recipe FAQs

Can I marinate chicken thighs overnight?

Yes—8 to 12 hours is ideal. Cap at 24 hours to prevent mushy texture.

Is 425°F too hot for chicken?

No. The higher temp crisps skin quickly while keeping the meat juicy by locking in the juices.

Can I use boneless, skinless thighs?

Absolutely—reduce bake time to about 8-12 minutes and expect less crispy exterior.

What internal temp is safe?

Dark meat is safe at 165 °F, but many cooks prefer 175–185 °F for silkier texture.

What to Serve with Baked BBQ Chicken Thighs

  1. Corn or corn on the cob: try honey cornbread muffins, summer corn salad or my grilled zucchini salad.
  2. Big Salad: grilled peach salad, strawberry spinach salad, or cucumber tomato avocado salad.
  3. Potato salad: Potato salad or sweet potato salad.
  4. Grilled vegetables: Grilled or roasted vegetables, such as zucchini, bell peppers, and eggplant, are easy and delicious. I love to do roasted veggies with quinoa or rice.
  5. Beans: baked beans or green beans make a delicious BBQ side dish.

More Chicken Recipes

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5 from 3 votes (2 ratings without comment)

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2 Comments

  1. Abby says:

    5 stars
    I followed your directions for the boneless thighs, and they were delicious!

    Reply
    1. Molly Thompson says:

      Thanks, Abby!! We love this one too!

      Reply