Baked BBQ Chicken Thighs
Bone in, skin on chicken thighs baked in a sticky homemade BBQ glaze. It's an easy, gluten free dinner ready in about an hour.
Servings: 6 servings
Calories: 490kcal
Equipment
- Baking dish 9 x 13 inch
Ingredients
- 1 Onion white
For the Chicken
- 1 ¼ lb Springer Mountain Farms chicken thighs bone in, skin on
- 2 tablespoon olive oil
- 1 tablespoon Adobo Seasoning
- 2 tablespoon paprika smoked
- 1 teaspoon salt
- 1 tablespoon garlic powder
- ½ tablespoon onion powder
For the Sauce
- 1 cup Barbecue Sauce
- ¼ cup honey
- ½ cup brown sugar light
- 2 tablespoon minced garlic
- 2 tablespoon Grape Jelly
Instructions
- Preheat your oven to 400°F.
- Arrange the chicken thighs in a single layer in a 9x13 baking dish.
- Scatter the sliced onion over the chicken and drizzle with 2 tablespoons of olive oil.
- Sprinkle the adobo, paprika, salt, garlic powder, and onion powder over the top. Using your hands, mix everything together until well combined.
- Gently pull back the skin on each chicken thigh and stuff with 3-5 onion slices, then press the skin back into place.
- Cover the dish tightly with foil and bake for 45 minutes.
- While the chicken bakes, make the sauce: in a small saucepan over medium-low heat, combine the BBQ sauce, honey, brown sugar, and minced garlic. Stir well and bring to a simmer.
- Once simmering, whisk in the grape jelly and stir until fully melted and smooth. Remove from the heat.
- After 45 minutes, check the internal temperature of the chicken. Once it reaches 165°F, carefully remove the dish from the oven.
- Baste each chicken thigh generously with the sauce.
- Return the dish to the oven and broil on low for 5-10 minutes, watching closely starting at the 5-minute mark so it doesn't burn.
- Remove from the oven and serve.
Video
Notes
Storage: Let the chicken cool completely, then transfer to an airtight container and refrigerate for up to 4 days.
Freezing: Freeze in a freezer-safe, airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm covered in a 350°F oven for 15-20 minutes, or microwave in 30-second bursts until heated through. A splash of extra sauce or water helps keep the chicken moist.
Nutrition
Calories: 490kcal | Carbohydrates: 60g | Protein: 17g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 964mg | Potassium: 470mg | Fiber: 2g | Sugar: 50g | Vitamin A: 1330IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg
