These oven baked BBQ boneless chicken thighs are packed with smoky flavor and finished under the broiler for that caramelized BBQ sauce finish. It’s a weeknight-friendly chicken recipe with no grill required, just a quick bake and a final blast under the broiler.
The seasoning blend brings bold, savory flavor to these boneless, skinless chicken thighs, and brushing the sauce on halfway through keeps it from burning. I like using Sweet Baby Ray’s, but any favorite BBQ sauce will work.
Serve baked BBQ chicken thighs with classic barbecue sides like coleslaw, baked beans with ground beef, green beans, corn on the cob, or white cheddar mac and cheese. For another easy (and affordable) option, try my BBQ chicken drumsticks.
Recipe Highlights
- No grill needed: This is a great alternative to traditional barbecue chicken when you want to skip the grill.
- Juicy and flavorful: A simple dry rub keeps the chicken seasoned all the way through.
- Extra saucy: Each piece is thickly coated and caramelized in sauce, and the BBQ that pools at the bottom is perfect for spooning over the top before serving.
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Ingredients
- Boneless skinless chicken thighs: About 6 thighs. These cook quickly and stay tender in the oven.
- Seasoning blend: Smoked paprika (adds smoky depth without needing a grill), garlic powder, onion powder, chili powder, kosher salt, and black pepper.
- BBQ sauce: Use your favorite brand. Sweet Baby Ray’s works great, or try homemade.
See the recipe card for quantities.
Instructions
Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or a rimmed baking sheet with cooking spray or oil. Pat the chicken thighs dry with paper towels and trim any excess fat. (Tip: If broiling at the end, using a rimmed baking sheet)
In a small bowl, mix the smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Sprinkle the seasoning evenly over both sides of the chicken and place them in the prepared baking dish. Avoid overlapping the chicken.
Bake uncovered for 20 minutes.
Remove the dish from the oven and brush the chicken with BBQ sauce on both sides. R
Return to the oven and bake for another 10 minutes, or until the internal temperature reaches 165°F (74°C).
Optional: If your baking dish or rimmed baking sheet is broiler-safe, broil the chicken for 2 to 3 minutes, or until the BBQ sauce is bubbly and slightly caramelized. Watch closely to avoid burning.
It's okay to cook chicken thighs past 165°F because they stay juicy and often become more tender at higher temperatures. Let the chicken rest for 5 minutes before serving.
Equipment
For this recipe you'll need a 9 by 13-inch baking dish or a rimmed baking sheet. Note that nonstick cookware, ceramic cookware, and glass baking dishes are not supposed to go under the broiler, so plan accordingly.
You'll also want a cutting board and chef's knife for trimming the chicken, a basting brush for coating it in sauce, and a meat thermometer to temp it.
Behind the Recipe
This started as a way to get barbecue chicken without firing up the grill. Now it’s one of my favorite ways to cook chicken thighs in the oven.
Don’t skip the broil. It helps the BBQ sauce bubble and caramelize, giving it that sticky finish you’d get from the grill. Just make sure your baking dish is boiler-safe.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Yes, but the cook time will vary (longer for bone-in thighs, shorter for boneless skinless chicken breasts). Use a meat thermometer to check for doneness.
Sauce added too early can burn due to the sugar. Adding it halfway prevents that.
Avoid broiling in glass. Transfer to a broiler-safe pan if needed. Glass bakeware is typically not intended to be used with any direct heat source such as a broiler.
📖 Recipe
Oven Baked BBQ Boneless Chicken Thighs
Video
Ingredients
- 2 pounds boneless skinless chicken thighs about 6 thighs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup BBQ sauce
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or rimmed baking sheet with cooking spray or oil. (If you plan to broil at the end, use a rimmed broiler-safe baking sheet).
- Pat the chicken thighs dry with paper towels and trim any excess fat.
- In a small bowl, mix the smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Sprinkle the seasoning evenly over both sides of the chicken and place them in the prepared baking dish. Avoid overlapping the chicken.
- Bake uncovered for 20 minutes.
- Remove the dish from the oven and brush the chicken with BBQ sauce on both sides. Return to the oven and bake for another 10 minutes, or until the internal temperature reaches 165°F (74°C).
- Optional: Broil the chicken on a rimmed broiler-safe baking sheet for 2 to 3 minutes, or until the BBQ sauce is bubbly and slightly caramelized. Watch closely to avoid burning. It's okay to cook chicken thighs past 165°F because they stay juicy and often become more tender at higher temperatures. Let the chicken rest for 5 minutes before serving.
Notes
Nutrition
Food safety
- Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C).
- Do not reuse utensils or brushes that touched raw chicken without washing.
- Wash your hands after handling raw chicken.
- Avoid overcrowding the baking dish so the chicken cooks evenly.
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Jenna says
I used a different dry rub because I can’t have onion or garlic, but these instructions worked perfectly. The chicken was succulent and juicy, perfectly cooked. Thank you!
Kelsey Smith says
Excellent, I'm glad it worked well!
Kelsey Smith says
This is an easy recipe that packs a ton of flavor, I hope you all enjoy my recipe. If you give it a try, please leave a rating!