Side Pannel
Oven Baked Barbeque Chicken Thighs
- Prep Time: 5-10 Minutes
- Cooking Time: 40 Minutes
- Serves: 6 Servings
Oven Baked Barbeque Chicken Thighs
- Recipe Submitted by Twinkies on 06/03/2014
Category: Healthy Recipes, Main Dish, Chicken
Ingredients List
- Approximately 3 pounds of chicken thighs (boneless is preferred and cuts baking time in half)
- 1/2 ”“ 3/4 cup flour
- 1 cup BBQ sauce (homemade or your favorite store bought sauce) You may want some additional for serving at the table.
Directions
1. Preheat oven to 375 degrees
2. Spray 9×13 baking dish with cooking oil.
3. Remove skins from chicken, if desired. (I typically do about half because I”™m lazy. ;))
4. Pat the chicken dry.
5. Coat chicken with flour however is most easy. You can place flour in paper bag and toss chicken in the bag to coat or put flour in large bowl and coat the chicken in the bowl.
6. Remove chicken from flour, shaking excess flour off.
7. Lay chicken in baking dish.
8. Pour the BBQ sauce over the chicken. (Not all of the chicken will be thoroughly coated and that”™s ok.)
9. Cover the pan with foil and bake for 20 minutes (if using boneless) or one hour (with bones)
10. Remove pan from oven and throw away foil.
11. Spoon the pan juices (baste) over the chicken.
12. Return pan to oven and bake, uncovered, for additional 20 minutes. (For the thighs with bones, you will need to bake for an additional 30 minutes, basting each 15 minutes with juices until chicken temp reaches 180 degrees.) Chicken will be done when meat
is no longer red and juices run clear
13. Remove from oven and let cover with foil, letting the chicken rest to seal in the moisture.
14. Serve with additional bbq sauce, if desired.
Notes:::
*Since I didn”™t have a working thermometer, I just cut into the pieces to check for doneness. Ideally, when I have purchased thighs with bones, basting every 15 minutes is great, but often, I have bypassed that additional step and just basted it the first time. To quicken the cooking time, I also up the temperature to 425 degrees (and made sure my pan was not on the top shelf. :)
2. Spray 9×13 baking dish with cooking oil.
3. Remove skins from chicken, if desired. (I typically do about half because I”™m lazy. ;))
4. Pat the chicken dry.
5. Coat chicken with flour however is most easy. You can place flour in paper bag and toss chicken in the bag to coat or put flour in large bowl and coat the chicken in the bowl.
6. Remove chicken from flour, shaking excess flour off.
7. Lay chicken in baking dish.
8. Pour the BBQ sauce over the chicken. (Not all of the chicken will be thoroughly coated and that”™s ok.)
9. Cover the pan with foil and bake for 20 minutes (if using boneless) or one hour (with bones)
10. Remove pan from oven and throw away foil.
11. Spoon the pan juices (baste) over the chicken.
12. Return pan to oven and bake, uncovered, for additional 20 minutes. (For the thighs with bones, you will need to bake for an additional 30 minutes, basting each 15 minutes with juices until chicken temp reaches 180 degrees.) Chicken will be done when meat
is no longer red and juices run clear
13. Remove from oven and let cover with foil, letting the chicken rest to seal in the moisture.
14. Serve with additional bbq sauce, if desired.
Notes:::
*Since I didn”™t have a working thermometer, I just cut into the pieces to check for doneness. Ideally, when I have purchased thighs with bones, basting every 15 minutes is great, but often, I have bypassed that additional step and just basted it the first time. To quicken the cooking time, I also up the temperature to 425 degrees (and made sure my pan was not on the top shelf. :)
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