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Sticky BBQ Chicken Thighs with Crispy Edges

Three glazed Sticky BBQ Chicken Thighs with crispy, caramelized edges served on a white plate.
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This recipe provides instructions for making bone-in, skin-on chicken thighs coated in a thick, sweet and savory BBQ glaze that caramelizes for sticky results and achieves crispy edges.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 cup your favorite thick BBQ sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with foil and place a wire rack on top of the foil.
  2. Pat the chicken thighs completely dry using paper towels. This step helps achieve crispy skin.
  3. In a small bowl, mix the olive oil, salt, pepper, garlic powder, and paprika. Rub this mixture evenly over the chicken thighs, focusing on getting some under the skin if possible.
  4. Place the seasoned thighs skin-side up on the wire rack.
  5. Bake for 25 minutes.
  6. While the chicken bakes, prepare the glaze: In a small saucepan, combine the BBQ sauce, brown sugar, and apple cider vinegar. Heat over medium-low heat until the sugar dissolves and the sauce thickens slightly, about 5 minutes. Do not boil.
  7. After the initial 25 minutes of baking, remove the chicken from the oven. Brush a generous layer of the BBQ glaze over all sides of the thighs.
  8. Return the chicken to the oven and bake for another 10 minutes.
  9. Increase the oven temperature to 425 degrees Fahrenheit (220 degrees Celsius). Brush the chicken with a final layer of glaze.
  10. Bake for a final 5 to 10 minutes, watching closely, until the skin is crispy and the glaze is deeply caramelized and sticky.
  11. Remove from the oven and let the chicken rest on the rack for 5 minutes before serving.

Notes

  • For extra crispy edges, you can briefly place the thighs under the broiler for 1-2 minutes after the final bake, watching constantly to prevent burning the sugar in the sauce.
  • If your BBQ sauce is thin, simmer it on the stovetop for a few minutes before adding the sugar and vinegar to help it thicken.
  • Use skin-on thighs for the best crispy texture; boneless, skinless thighs will not crisp in the same way.

Nutrition

Find it online: https://kitchnkudos.com/sticky-bbq-chicken-thighs-with-crispy-edges/