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Sticky BBQ Chicken Thighs with Crispy Edges

Four glistening, dark-glazed Sticky BBQ Chicken Thighs with crispy edges resting on a white plate.
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Follow this method to bake chicken thighs until juicy, then finish them under the broiler to create a thick, sticky glaze and crispy edges.

Ingredients

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  • 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
  • 1/4 cup honey or molasses
  • 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 sheet.
  2. Pat the chicken thighs very dry using paper towels. This step helps achieve crispiness.
  3. Rub the chicken thighs all over with olive oil, then season evenly with salt, pepper, garlic powder, and paprika.
  4. Place the seasoned thighs skin-side up on the wire rack.
  5. Bake for 30 minutes.
  6. While the chicken bakes, prepare the sticky glaze: In a small saucepan, combine the BBQ sauce, honey or molasses, and apple cider vinegar. Heat over medium-low heat, stirring until just simmering. Reduce the heat to low and let it simmer gently for 5 to 7 minutes, stirring often, until the sauce thickens slightly. Remove from heat.
  7. After 30 minutes of baking, remove the chicken from the oven. Brush a generous layer of the thickened glaze over the top and sides of each thigh.
  8. Return the chicken to the oven and bake for another 10 minutes.
  9. Switch your oven setting to broil (high). Move the baking sheet to the upper-middle rack, about 6 to 8 inches from the heat source. Broil for 2 to 4 minutes, watching constantly, until the glaze is dark, bubbly, and the edges of the skin are crisp.
  10. Remove from the oven and let the chicken rest for 5 minutes before serving. Brush with any remaining glaze if desired.

Notes

  • For the stickiest glaze, do not skip simmering the sauce; this reduces water content and concentrates the sugars.
  • If your sauce starts to burn under the broiler, immediately move the rack lower or reduce the broiler setting.
  • Use bone-in, skin-on thighs for the best texture and flavor results.

Nutrition

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