Baked BBQ Chicken Thighs
Savory, smoky, and juicy Baked BBQ Chicken Thighs are ready in just 25 minutes! Marinating the chicken in a flavorful dry rub before it’s baked and broiled with your favorite barbecue sauce gives you perfect results every time.
- 2 lb. chicken thighs boneless, skinless
- 2 tablespoon olive oil
- 2 teaspoon paprika
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon parsley
- 1 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon cayenne
- 1/2 teaspoon black pepper
- 1 cup barbecue sauce
Place chicken in a large plastic bag, drizzle with olive oil, seal it shut, and shake until the chicken is coated in oil (or use your hands).
Combine all of the spices (everything EXCEPT the bbq sauce) in a small bowl. Then, pour the spices over the chicken, seal the bag and shake until the chicken is coated. Allow the chicken to marinate for at least 10 minutes in the refrigerator, or up to 4 hours.
Next, heat the oven to 425° and place a wire rack on top of a large baking sheet. Place the chicken on top of the rack and bake it for 20 minutes or until it reaches an internal temperature of 165°.
Remove the chicken, then brush the bbq sauce over top of each piece of chicken, making sure they're completely coated. Switch the oven to BROIL, place the chicken back into the oven and broil it for 3-5 minutes. Enjoy!
*Calories are per serving and are an estimation
*Storage: store leftovers in a sealed container in the refrigerator for up to 4 days; to reheat: reheat chicken in the oven at 350°.
*To make these paleo/whole30: simply make sure you're using an approved bbq sauce (I like Primal Kitchen!)
Calories: 461kcal | Carbohydrates: 21g | Protein: 25g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 995mg | Potassium: 448mg | Fiber: 1g | Sugar: 16g | Vitamin A: 359IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg