“Mom, this is amazing. I feel like I’m in a restaurant. Please make this every single week, and next time, make a lot more,” requested our high school son.
The rest of the kids continued devouring these Barbeque Chicken Thighs and nodded their head in agreement.
Sometimes I marvel at how such an easy recipe can be so finger licking good. This one lives up to every single bit of hype I give it and it’s rather embarrassing to share the recipe.
I want you to come over, share a meal with us and extol the virtues of my cooking just like my kids did without knowing that my ten year old can whip this up in no time. Yes, a humbling realization, but I won’t tell anyone else if you won’t tell.
This needs to be added to your “Make for large groups” repertoire because it’s not only so moist and delicious, but it’s super cheap. Yes, Que the celebratory singing.
Often, chicken thighs are the least expensive cut of the chicken, and for those choosing to go organic or free range, this is a cut that fits into people’s budget. Chicken Thighs are also nearly impossible to mess up, so if you are tired of dry chicken, this is your go-to cut of poultry.
That means it’s also perfect for feeding those large groups.
You will want left over chicken for tomorrow’s C.O.S.T. cooking meal, so make sure when you purchase your chicken, you have enough for at least 2-3 meals.
This Oven Baked Barbeque Chicken Thighs recipe works perfectly well with drumsticks as well, but I love having at least a few boneless thighs for my Take Two Recipes.
Remember, when you see how easy the recipe is, you will doubt me, but it’s a winner, I promise. It takes extra time in the oven, so just plan ahead.
You can also try my Crock Pot BBQ Chicken recipe for those days when you need to whip something together earlier in the day.
Recipe: Oven Baked Barbeque Chicken Thighs
Summary: This moist and delicious baked Barbeque Chicken Thighs recipe captures the attention of every guest.
- Approximately 3 pounds of chicken thighs (boneless is preferred and cuts baking time in half)
- 1/2 – 3/4 cup flour
- 1 cup BBQ sauce (homemade or your favorite store bought sauce) You may want some additional for serving at the table.
- Preheat oven to 375 degrees
- Spray 9×13 baking dish with cooking oil.
- Remove skins from chicken, if desired. (I typically do about half because I’m lazy. )
- Pat the chicken dry.
- Coat chicken with flour however is most easy. You can place flour in paper bag and toss chicken in the bag to coat or put flour in large bowl and coat the chicken in the bowl.
- Remove chicken from flour, shaking excess flour off.
- Lay chicken in baking dish.
- Pour the BBQ sauce over the chicken. (Not all of the chicken will be thoroughly coated and that’s ok.)
- Cover the pan with foil and bake for 20 minutes (if using boneless) or one hour (with bones)
- Remove pan from oven and throw away foil.
- Spoon the pan juices (baste) over the chicken.
- Return pan to oven and bake, uncovered, for additional 20 minutes. (For the thighs with bones, you will need to bake for an additional 30 minutes, basting each 15 minutes with juices until chicken temp reaches 180 degrees.) Chicken will be done when meat is no longer red and juices run clear
- Remove from oven and let cover with foil, letting the chicken rest to seal in the moisture.
- Serve with additional bbq sauce, if desired.
*Since I didn’t have a working thermometer, I just cut into the pieces to check for doneness. Ideally, when I have purchased thighs with bones, basting every 15 minutes is great, but often, I have bypassed that additional step and just basted it the first time. To quicken the cooking time, I also up the temperature to 425 degrees (and made sure my pan was not on the top shelf.
Preparation time: 5 – 10 minute(s)
Cooking time: 40 minutes
Number of servings (yield): 6
Enjoy! You will be a new convert for sure when your family raves about these oven baked chicken thighs, but make sure you save some for our Take Two C.O.S.T Cooking Recipe.
See what the buzz is about at my 31 Days of C.O.S.T. Cooking introduction.