Description
This Baked Barbecue Boneless Chicken Thighs recipe features tender, juicy chicken thighs coated in a flavorful homemade barbecue sauce with a perfect balance of sweetness, smokiness, and spice.
Ingredients
Scale
- 1 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons orange juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon liquid smoke
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne powder
- 5 pounds boneless skinless chicken thighs (8–10 thighs)
Instructions
- Preheat the oven to 375°F (190°C). Line a rimmed sheet pan with aluminum foil and spray it with nonstick cooking spray to prevent sticking.
- In a large bowl, whisk together the ketchup, brown sugar, orange juice, Worcestershire sauce, liquid smoke, kosher salt, black pepper, onion powder, garlic powder, and cayenne powder until well combined to create the barbecue sauce.
- Set aside 1/4 cup of the barbecue sauce in a small bowl; this will be used later for basting the chicken as it bakes.
- Add the boneless skinless chicken thighs to the remaining barbecue sauce in the large bowl. Toss and turn the chicken until each thigh is evenly coated with the sauce.
- Place the coated chicken thighs in a single layer on the prepared sheet pan. If there is any leftover sauce in the bowl, brush it over the top of the chicken thighs for extra flavor.
- Bake the chicken thighs in the preheated oven for 25 to 30 minutes. After 15 minutes, baste the chicken with the reserved 1/4 cup sauce to keep them moist and flavorful. The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear.
Notes
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 290
- Sugar: 14g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg