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Sticky BBQ Baked Chicken Thighs

Sticky BBQ baked chicken thighs with caramelized, smoky glaze—oven-baked until tender and finished under the broiler for a sticky shine. Juicy bone-in, skin-on thighs are brushed twice with a sweet-savory BBQ honey glaze.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2.5 lb bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
BBQ Glaze
  • 1.5 cup smoky barbecue sauce
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1 tsp smoked paprika
Garnish
  • 1 fresh parsley, chopped
  • 0.25 sliced green onions (optional)

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 400°F (200°C). Set out a sheet pan lined with parchment paper or lightly greased so the chicken goes in right away.
  2. Pat the chicken thighs dry with paper towels. Dry skin helps the rub cling and promotes browning.
  3. Rub the chicken with olive oil and season with smoked paprika, garlic powder, onion powder, chili powder, kosher salt, and black pepper. Coat both sides evenly for consistent flavor.
  4. Arrange the chicken skin-side up on the prepared sheet pan. Keep space between pieces for even cooking and browning.
Bake and glaze
  1. Bake the chicken at 400°F (200°C) for 30 minutes. Look for lightly set juices and beginning browning on the skin.
  2. Whisk together smoky barbecue sauce, honey, brown sugar, Worcestershire sauce, Dijon mustard, apple cider vinegar, and smoked paprika. Stir until the glaze is smooth and glossy.
  3. Brush the chicken generously with the BBQ glaze. Use a thick coating so it caramelizes instead of just melting.
  4. Return to the oven and bake at 400°F (200°C) for an additional 15–20 minutes, brushing with more sauce halfway through. The skin should look lacquered and the chicken should be tender.
  5. Broil for 2–3 minutes until the glaze becomes sticky and caramelized. Watch closely so the sugars darken without burning.
Finish and serve
  1. Garnish with chopped fresh parsley and serve. Add sliced green onions if using, and pair with coleslaw, corn on the cob, or roasted potatoes.

Notes

For best caramelization, brush on the glaze twice and broil only at the end—high sugar glazes can burn if they go under the broiler too soon. Store leftovers in the fridge in an airtight container for up to 3–4 days; reheat in a 350°F (175°C) oven or toaster oven until warmed through. Freeze chicken without garnish for up to 2 months; thaw in the fridge overnight. For a lighter option, use a lower-sugar BBQ sauce and reduce the honey to 1 tbsp.