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Caramelized BBQ Chicken Thighs - Sticky Sweet Baked Thighs Recipe

These caramelized BBQ chicken thighs are the ultimate weeknight dinner solution - juicy, tender, and packed with sweet and savory flavors. The secret to achieving that perfect sticky glaze lies in a simple baking technique that creates caramelization without any fancy equipment.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1 cup barbecue sauce
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon brown sugar (optional, for extra caramelization)
  • Fresh parsley for garnish (optional)

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Pat the chicken thighs dry with paper towels. This helps the skin get crispy and allows the seasoning to stick better.
  3. In a small bowl, mix together the garlic powder, smoked paprika, onion powder, black pepper, and salt. Rub this seasoning mixture evenly over both sides of the chicken thighs.
  4. Arrange the seasoned chicken thighs skin-side up on the prepared baking sheet. Drizzle with olive oil and bake for 20 minutes.
  5. Remove the chicken from the oven and brush generously with barbecue sauce. If using brown sugar, sprinkle it over the sauced chicken for extra caramelization.
  6. Return to the oven and bake for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C) and the sauce is bubbly and caramelized.
  7. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat.

Notes

Don't overcrowd the pan for even cooking. Use thicker barbecue sauce for better caramelization. Always check internal temperature with a meat thermometer to ensure doneness.