Barbecued chicken is a beloved American classic that finds its roots stretching back through centuries, evolving from ancient native cooking techniques to today’s backyard grills and ovens. My Baked Barbecue Chicken Thighs with Onions is a dish that honors this rich history while suiting the need for an unfussy meal that delivers on flavor. This recipe is perfect for those looking to impress at a casual dinner party or simply yearning to bring a taste of summer into their kitchen any time of the year.
A well-rounded dish will need a perfect partner on the plate. I suggest serving these aromatic BBQ chicken thighs alongside a creamy coleslaw or a refreshing cucumber salad. If you’re looking for something heartier, classic cornbread, or a baked potato makes an excellent companion. Don’t forget a helping of steamed green beans or roasted corn on the cob to truly embody the spirit of barbecue.
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Baked Barbecue Chicken Thighs with Onions
Servings: 4
Servings: 4
Ingredients
- 8 chicken thighs, bone-in and skin-on
- 1 large onion, peeled and sliced into rings
- 1 cup of your favorite barbecue sauce
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish (optional)
- 1 large onion, peeled and sliced into rings
- 1 cup of your favorite barbecue sauce
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish (optional)
Directions
1. Start by preheating your oven to 375°F (190°C) and line a large baking sheet with aluminum foil for easy cleanup.
2. In a small bowl, whisk together the barbecue sauce, olive oil, apple cider vinegar, smoked paprika, garlic powder, and onion powder.
3. Season the chicken thighs with salt and pepper, and place them skin-side down on the baking sheet.
4. Brush about half of the sauce mixture over the chicken thighs, then top each thigh with the onion rings.
5. Bake for 25 minutes, then carefully turn the chicken over and brush with the remaining sauce.
6. Continue to bake for an additional 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
7. If you desire more caramelization, broil for 3-4 minutes, watching closely to prevent burning.
8. Let the chicken rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
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Variations & Tips
For added depth, consider adding a splash of bourbon to your barbecue sauce mixture. If you prefer a bit more kick, a teaspoon of chili powder or a few dashes of hot sauce can bring some welcomed heat. Should you be feeding a larger crowd, this recipe easily scales up—just ensure your baking sheet has the space to accommodate, and rotate them halfway through cooking for even heating. As for the chicken itself, while I love the moisture that thighs bring to the table, feel free to swap them out for drumsticks or breasts if that’s what you have on hand. Remember to adjust cooking times accordingly, as white meat tends to cook faster and can dry out more easily. Enjoying this dish is as simple as it is satisfying, fulfilling the soul as much as the stomach.