Enjoy weeknight BBQ with these oven-baked BBQ Boneless Chicken Thighs!
If you’re like me, you love the flavors of BBQ chicken but don’t always have time to involve the grill: the prep, the indoor/outdoor back and forth, and then the cleanup. Fortunately, this BBQ recipe produces delicious, flavorful BBQ chicken without leaving your kitchen! Go ahead, get this in the oven and get the kitchen cleaned up, work on sides, or heck, even throw a load of laundry in the washer. This recipe lets you do it all.
BBQ in the United States has a long and varied history. Suffice it to say that in present times, there are around six distinct regions of BBQ: Texas, Kansas City, Kentucky, Alabama, Memphis and the Carolinas. Each region proudly claims its own technique and sauce flavorings. The good news for this recipe is that BBQ boneless chicken thighs let you use whatever sauce you prefer plus a smattering of pantry spices.
Whichever sauce you choose, the flavor of the chicken shines through in this recipe. Unlike boneless chicken breasts, boneless chicken thighs stay juicy, even in the oven. The result is a mouth-watering, hearty main that is family-friendly as well. Kids will eat up the tender, flavorful chicken and you can make it as mild or spicy as you like. The hands-off cooking time is a bonus, too. Whether it’s not great weather for grilling, you don’t own a grill, or you want to cook everything in your kitchen, BBQ boneless chicken thighs make for an easy meal.
Dry vs. Wet BBQ
Some of the differences between styles of BBQ in the United States have to do with the application of dry (spice rubs) vs. wet (sauce) to the meat while cooking. In general, BBQ enthusiasts have very strong opinions about the two methods! In this recipe, it’s a bit of a hybrid. With the oven set at 400, if you applied BBQ sauce at the beginning of the cook time, it would just burn within a few minutes. With that in mind, the dry rub is applied at the start of the cook time and the meat cooks through. For the last 10 minutes of cooking, you apply the sauce. The meat is mainly cooked at this point and the sauce bakes on as an additional “crust” of delicious flavor. It also seals in all the yummy moisture of the chicken thighs. The best of both worlds!
FAQs & Tips
How to Make Ahead and Store
To make this dish ahead, you can oil and season the meat up to an hour ahead of time. Cover the dish and place in the fridge until ready to bake. If you have leftovers, simply place them in an airtight container and refrigerate for up to 4-5 days. You can freeze the leftovers (for up to 2 months), but the reheated meat will likely not be as juicy. Thaw in the fridge overnight before reheating in the microwave or a low oven.
Use a Cooling Rack…
To improve airflow around the chicken as it bakes, consider using an ovenproof cooling rack. Simply place it on top of your foil-lined baking pan. Give it a quick spray of non-stick oil and place the chicken pieces on top of it. This allows the chicken to cook more evenly. Another trick to help the chicken cook evenly is to make sure the pieces are roughly the same thickness. Pound any sections that are thicker before seasoning to even things out.
How Do I Keep the Chicken from Drying Out?
Chicken thighs are naturally juicy and tend to dry out less than chicken breasts. However, to ensure that your chicken doesn’t dry out at all, try these tips. First, make sure that the pieces are totally covered in olive oil. Secondly, use a meat thermometer. After applying the sauce in Step 6, check the meat a few times during that last cooking time. The chicken needs to be cooked to a minimum of 165 but you can let it get as high as 180 degrees without it drying out. Any higher and you risk overcooking. Keep an eye on it!
Serving Suggestions
With the tangy BBQ sauce and zesty seasonings, you want some complementary sides to serve with your BBQ boneless chicken thighs. For instance, Stovetop Macaroni & Cheese is a perfect mild side to serve, and one that you can make while the chicken bakes. During the warmer months, consider a make-ahead cool side like Creamy Pasta Salad. Either way, pick up some premade cornbread or biscuits, and you’ve got an easy meal for a weeknight or busy weekend.
BBQ Boneless Chicken Thighs
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper optional for heat
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3/4 cup BBQ sauce
Instructions
- Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
- In a small bowl, mix together garlic powder, smoked paprika, onion powder, dried oregano, cayenne pepper (if using), kosher salt, and black pepper.
- Place chicken thighs in a large bowl, drizzle with olive oil, and sprinkle the spice mixture over them. Toss to coat evenly.
- Arrange the seasoned chicken thighs on the prepared baking sheet in a single layer.
- Bake in the preheated oven for 20 minutes or until the internal temperature reaches 165°F.
- Remove the chicken from the oven and brush generously with BBQ sauce.
- Return to the oven and bake for an additional 10 minutes, or until the BBQ sauce is sticky and caramelized.
- Let the chicken rest for 5 minutes before serving.
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