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a plate of baked bbq chicken thighs

Oven-Baked BBQ Marinated Chicken Thighs

5 from 3 votes
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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Prep Time5 minutes
Cook Time30 minutes
Time to Marinate30 minutes
Total Time1 hour 5 minutes
Servings: 4 servings
Author: Molly Thompson

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.

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
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