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Sticky Honey BBQ Chicken Thighs

Three pieces of juicy chicken thighs covered in a thick, dark, sticky BBQ chicken thighs with honey glaze, served on a white plate.
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Make flavorful, sticky BBQ chicken thighs using a simple honey glaze baked in the oven for a caramelized finish.

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
  • 1/2 cup ketchup
  • 1/4 cup honey
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with aluminum foil and place a wire rack on top of the foil.
  2. Pat the chicken thighs dry with paper towels. Rub the thighs all over with olive oil, then season evenly with salt, pepper, and garlic powder. Place the seasoned thighs on the wire rack.
  3. Bake the chicken thighs for 25 minutes.
  4. While the chicken bakes, prepare the glaze. In a small saucepan, combine the ketchup, honey, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and onion powder.
  5. Bring the sauce mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and cook for 5 to 7 minutes, or until the sauce thickens enough to coat the back of a spoon. Remove from heat.
  6. After the initial 25-minute bake, remove the chicken from the oven. Brush half of the prepared honey BBQ glaze generously over the tops and sides of the chicken thighs.
  7. Return the chicken to the oven and bake for another 10 minutes.
  8. Switch your oven setting to broil (high). Brush the remaining glaze over the chicken. Broil for 2 to 4 minutes, watching closely to prevent burning, until the glaze is deeply caramelized and sticky.
  9. Remove the chicken from the oven and let it rest for 5 minutes before serving.

Notes

  • For extra crispy skin, ensure the chicken is very dry before seasoning and use the wire rack to allow air circulation around the thighs.
  • If the sauce seems too thin after simmering, continue to cook it for a few more minutes until it reduces further.
  • You can baste the chicken once more during the final 10 minutes of baking if you prefer a very thick coating.

Nutrition

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