Oven Baked Barbeque Chicken Thighs

Oven Baked Barbeque Chicken Thighs

Oven Baked Barbeque Chicken Thighs

“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.

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.

COST-cooking Cook Once Serve Twice

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  1. It sounds tasty but considering that most commercially prepared sauces are very high in sodium I am surprised you would add salt to the chicken.

    • ACtually, that’s a great catch. When using storebought, I do not add the salt, only when I use my homemade sauce, so I will go delete that. Thanks

    • Really Lynn shut up. If you don’t want salt then don’t add it. You’re welcome

  2. I recently discovered the delights of baked chicken thighs with just salt, pepper, and olive oil, so I can imagine that simple as it is, this recipe really is delicious. We love bbq! I’d have to leave out the flour, but that’s no big deal. I need more recipes like this. I’m really looking forward to seeing the rest of your series! (I found you through 31 Days, btw)

  3. This came through on Pinterest today and made me change my mind about what to do with the chicken thighs in the fridge. Thanks for such a simple recipe that I’m sure my family will love!

  4. Why do you flour the chicken? What does it do for the chicken vs not flouring it? I make BBQ chicken kinda like this all the time. Except no flour. Sometimes I do it in the crockpot also, and with both versions I suction out all the juices once its basically done cooking and add some more BBQ sauce. Just makes it less watery and thicker/gooier.

    • Sorry I am so late to see this. I flour the chicken because when done in the oven, it does make the sauce just a bit thicker and gives a different texture. If I did it in the crock pot, definitely no flour because you are right, it adds so many more juices.

  5. Stephanie says:

    I was wondering how the time would change for legs? I have a package of legs in the fridge I need to use up?

  6. Rachel Whiteley says:

    Tried this today and it smells amazing but it wasn’t done after 40 minutes ๐Ÿ™ I’m putting it in for another 20 with foil so I don’t burn the bbq sauce. Not sure what I did wrong. All I can think is that maybe my chicken wasn’t as thawed as I
    thought it was? Or my oven is off?

    • Yes, it would definitely need to be thawed with this amount of time. I may go in and put a little asterisks because I have found that chicken thighs really vary on the time depending on how thick they are. Were they boneless or with bones? Let me know how they turned out.

    • These are incrediblydelicious and easy!!! I also had to cook it for another 20 minutes. Perhaps we had thicker chicken thighs! I would probably add that time up front again next time I cook them (which will be tomorrow, the 4th of July!). So 40 minutes covered and 20 minutes uncovered?

      • YAY!! So glad you enjoyed it. It’s a favorite for sure. And yes, I’ve found that the thickness of the thighs do make a difference with baking time. I need to add that in the directions. ๐Ÿ™‚

  7. I love this recipe! We are having it for the second time this month – by request. I was just wondering if I am doing something wrong since I never have pan juices to baste with.
    It tastes delicious but am curious anyway. ๐Ÿ™‚

    • Hmm – I am not sure. Honestly, I typically don’t baste it anymore just because of ease, but if you want to add a little more sauce, that should make the difference.

    • I also don’t get much juice to baste with either so I just skip that step ๐Ÿ™‚

      We eat this pretty much weekly at out house because it is so delicious and I just change up the types of bbq sauce I use.

      I was curious though, when you cook yours do you put the chicken in pan skin down or skin up?

  8. Going to try this today I think it sounds super yummy! I have 4 kids and in my house it is baseball season, I think this is simple and will hit the spot. Thank you for sharing such an easy recipe. I’ll Let you know what we think. Thanks again ๐Ÿ™‚

  9. Made this tonight, and added a bit of ginger ale to the pan to make more juices. Then we shredded the chicken, and mixed it in with the extra sauce, some pasta, and pineapple tidbits. It was very good! I’ve baked chicken with bbq sauce before, but not with the flour, and it made all the difference.

  10. I find this quick to prep and delicious. My whole family loves it and I love that I can pop it in after work and go do ther things while it cooks. I do like to slather on the sauce and I also skip the salt, but that’s just my preference.


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