Bbq Chicken Recipe

Make the BBQ sauce

In a medium saucepan, combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, 1 tsp salt, 1/2 tsp black pepper, and hot sauce if using. Whisk until smooth.

Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Once it begins to bubble, reduce heat to low and simmer 10–12 minutes, stirring every couple of minutes, until slightly thickened and glossy.

Taste and adjust seasoning: add a pinch more salt, a splash more vinegar for brightness, or a bit more brown sugar for sweetness if desired. Remove from heat and set aside 1/2 cup of sauce for basting during cooking; reserve the rest for serving.

Prep and season chicken

Pat the chicken thighs dry with paper towels. Rub each piece with 1 tbsp olive oil (use to coat all pieces), then sprinkle evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature 20 minutes while sauce simmers (or refrigerate up to 2 hours covered).

Oven method (recommended for even cooking)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange chicken thighs skin-side up on the rack, leaving space between pieces for air circulation.

Brush each thigh lightly with some of the reserved BBQ sauce. Roast in the preheated oven for 25 minutes. After 25 minutes, baste each thigh with another thin layer of sauce and continue roasting 10–15 minutes more, until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C) and the skin is caramelized. If you prefer more char, broil on high for 2–3 minutes watching closely to avoid burning.

Grill method (optional)

Preheat grill to medium-high (about 400–450°F/200–230°C). Oil the grate. Place chicken skin-side down and grill 6–8 minutes until nicely seared. Flip, brush with reserved sauce, and grill 6–10 minutes more with the lid closed until internal temperature reaches 165°F (74°C). During the last 4–6 minutes, baste once more with sauce to build a sticky glaze; avoid heavy sugar-rich basting too early to prevent charring.

Transfer the cooked chicken to a cutting board and let rest 5 minutes. This allows juices to redistribute and the glaze to set.

Brush any remaining reserved sauce on the rested chicken or serve extra sauce on the side. Sprinkle chopped parsley over the pieces and serve with lemon wedges to squeeze over if desired.

Serve hot with your choice of sides (coleslaw, corn on the cob, or roasted potatoes).