Ingredients
Method
Preparation
- Preheat the oven to 400°F (200°C) and set a rack in the center.
- Pat the thighs dry with paper towels. Season both sides with salt, pepper, and a light sprinkle of garlic and onion powder if using.
- Drizzle the bottom of a baking dish with olive oil. Arrange the thighs skin-side up with space between them.
- Spoon or pour barbecue sauce over each thigh, coating the skin and sides. Reserve extra sauce for serving if you like.
Cooking
- Bake uncovered for 35 to 40 minutes. The chicken is done when the internal temperature at the thickest part reaches 165°F and the sauce is bubbling.
- For extra crispness, move the dish under the broiler for 2 to 3 minutes. Watch closely so the sauce does not burn.
- Remove the dish from the oven and let the thighs rest for 5 minutes before serving.
Nutrition
Notes
Store leftovers in an airtight container within two hours of cooking. Refrigerate up to 3 to 4 days. To reheat, place thighs on a baking sheet and warm in a 350°F (175°C) oven until they reach 165°F, about 10 to 15 minutes depending on size. For freezing, wrap tightly and freeze up to 3 months; thaw overnight in the refrigerator before reheating.