Quick and simple BBQ Boneless Chicken Thighs are ready in 30 minutes. These grilled chicken thighs are moist and juicy, coated in a rich, smoky, caramelized BBQ sauce that packs bold flavor in every bite.
My husband and I love barbecue flavors, and we don’t wait for grilling season to enjoy them! When it’s still too chilly to be outside, we turn to the oven and bake our favorite BBQ chicken thighs (my family loves to enjoy them with spicy Caesar salad).
This BBQ chicken thigh recipe is always one that I rely on, as it’s easy, quick, and perfect for a relaxed barbecue at home. I use the cast-iron grill pan for the crispy edges and the beautiful grill marks.
Just toss the ingredients together, bake them in the oven, and coat with store-bought barbecue sauce.
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Why You'll Love This Recipe
⭐️Simple ingredients and minimal prep work.
⭐️Delicious smoky flavors.
⭐️A total crowd-pleaser—and great for leftovers too!
Ingredients
- Chicken Thighs: I used boneless, skinless chicken thighs for this recipe. They cook quickly and stay juicy. However, you can also use bone-in, skin-on chicken thighs or breast—just be sure to adjust the cooking time.
- Spices: The spice blend includes onion powder, garlic powder, and smoked paprika. Add a teaspoon of cayenne pepper to add a gentle kick of heat. See the ‘how to adjust the heat’ section for more ideas.
- Barbecue Sauce: I used a store-bought ‘Sweet Baby Ray’s’ barbecue sauce. Of course, you can use your favorite brand or homemade version, too—it works just as well.
- Honey: To bring out that sticky, caramelized glaze finish. If you prefer, you can substitute with agave nectar or even brown sugar.
- Olive oil: Feel free to substitute with avocado, grape seed, or any other neutral-flavored cooking oil.
How To Make BBQ Boneless Chicken Thighs
- Preheat your oven to 425°F. Place a cast iron grill pan (or oven-safe pan) inside to heat. In a small bowl, mix the BBQ sauce with honey and set aside.
- In a large bowl, toss the boneless chicken thighs with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until well coated.
- Carefully remove the hot grill pan from the oven. Place the chicken thighs, smooth side down (for grill marks, you should hear a sizzle). Bake for 15 minutes or until about 70–80% cooked.
- Brush BBQ sauce over the chicken, flip, and coat the other side. Return the chicken to the oven and bake for an additional 10 minutes, until it is fully cooked and glazed.
♨️How To Adjust The Heat Level
- This recipe has mild to no heat, depending on your tolerance for spice.
- However, you can easily increase the spice level by adding extra black pepper, cayenne pepper, or crushed red pepper.
The Leftovers
- You can repurpose the leftovers in so many ways—add them to a sandwich, make BBQ chicken flatbread, or toss them into a fresh salad. Just enjoy them however you like!
- Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months.
- When you're ready to use them, thaw overnight in the fridge. To reheat, pop them in the air fryer or a preheated oven at 350°F until warmed through.
FAQ
Boneless, skinless chicken thighs are my go-to for this recipe—they're juicy, flavorful, and cook evenly. The bit of fat in the thighs keeps the meat moist and tender. You can also use chicken breasts, but be sure to reduce the cooking time to prevent them from drying out.
The best way is to use a meat thermometer. Once the internal temperature reaches 165°F, your chicken is cooked perfectly and safe to eat.
These pair beautifully with classic sides like coleslaw, cornbread, grilled vegetables, a garden-fresh salad, grilled corn, rice, or even mashed or roasted sweet potatoes. Great for both cozy dinners and outdoor cookouts!
Absolutely! Use the same ingredients and grill the chicken over medium heat, flipping halfway through. Cook until they’re entirely done and the edges start to brown.
More Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Baked BBQ Chicken Thighs
Ingredients
- 2 lbs chicken thighs boneless & skinless
- 1 tablespoon olive oil
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (adjust to taste)
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- ½ cup BBQ sauce
- 1 teaspoon honey (optional)
Instructions
- Set your oven to 425°F. Place an oven-safe grill pan(preferably cast iron) inside the oven while it preheats—this helps achieve those sear marks.
- Mix the BBQ sauce with honey. And set aside.
- Meantime, in a large bowl, toss the chicken with olive oil, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.
- Carefully remove the hot grill pan from the oven and arrange the chicken thighs, smooth side down. You should hear a sizzle!
- Return the pan to the oven and bake for 15 minutes or until the chicken is about 70-80% cooked.
- Take the pan out, brush BBQ sauce generously over each thigh. Flip and brush the other side too.
- Return to the oven and bake for another 10 minutes, or until fully cooked(the BBQ sauce will bubble up and form a rich, glossy glaze).
Notes
- Mix BBQ sauce with honey (or agave or brown sugar) for a sticky, caramelized glaze.
- Adjust the spice level with extra cayenne, black pepper, or crushed red pepper to suit your preferred level of heat.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven or air fryer until warmed through.
- For deeper grill marks and caramelization, finish under the broiler for 2–3 minutes, watching closely to avoid burning.
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