Baked Bbq Chicken Thighs Food

BAKED BBQ CHICKEN

Steps:

• Preheat the oven to 350 degrees F. Prepare a grill to medium-high heat.
• In a small dish, combine the salt, chile powder, garlic powder and black pepper. Brush the chicken with the olive oil and sprinkle on all sides with the spice mixture.
• Brush the grill with oil. Place the chicken skin-side down on the grill and cook for 5 minutes. Turn and cook an additional 5 minutes. Transfer the chicken to a baking dish in a single layer.
• In a medium bowl, stir together the BBQ sauce and chicken broth. Pour the sauce over the chicken and cover the baking dish tightly with foil. Bake until the chicken is cooked through and fork-tender, an additional 40 minutes.

BBQ CHICKEN THIGHS IN THE OVEN

Steps:

• Whisk together brown sugar, barbecue sauce, ketchup, honey, and soy sauce in a large glass or ceramic bowl. Set aside 1/2 cup of the mixture and refrigerate for basting. Add chicken thighs to the remaining marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 6 hours.
• When ready to cook, preheat the oven to 425 degrees F (220 degrees C).
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken in a glass baking dish.
• Bake in the preheated oven, basting occasionally with the reserved 1/2 cup marinade, until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

OVEN-ROASTED BBQ CHICKEN

Steps:

• Combine the barbecue sauce, peach preserves, garlic and hot sauce to taste in a medium saucepan and heat over medium heat until nice and hot, 8 to 10 minutes. Set aside.
• Preheat the oven to 400 degrees F.
• Drizzle some olive oil on 2 rimmed baking sheets and place the chicken thighs skin-side down. Roast for 25 minutes. Remove from the oven, brush some sauce all over the thighs, then use a spatula to flip them over, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes more. Remove from the oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from the oven, brush on more sauce, and increase the oven temperature to 425 degrees F.
• Continue roasting the chicken thighs until the sauce is starting to brown around the edges and the thighs are totally cooked through, 5 to 7 minutes more. Remove from the oven and let sit for at least 10 minutes before serving. Delicious!

BAKED BBQ CHICKEN THIGHS

Steps:

• Heat oven to 375ºF.
• Mix first 3 ingredients in large bowl until blended. Stir in onions. Add chicken; turn to evenly coat.
• Place chicken in single layer in 8-inch square baking dish; cover with sauce.
• Bake 25 to 30 min. or until chicken is done (165ºF).

BARBECUED OVEN-BAKED CHICKEN THIGHS

Steps:

• Grease a large casserole dish.
• Sprinkle the onion slices and green pepper (if using) on the bottom of the baking dish.
• Season the chicken with salt and pepper, then brown in oil on both sides.
• Place into the casserole dish on top of the onion slices.
• In a bowl whisk together the mustard, ketchup, cider vinegar, liquid smoke, brown sugar, chili powder, fresh garlic, cayenne (if using) and black pepper; mix well to combine, then season sauce with 1/4 teaspoon salt if desired.
• Pour over the browned chicken thighs.
• Using hands turn the chicken to coat well in the sauce.
• Bake at 350 degrees F for about 40 minutes or until the chicken is completely cooked through and tender.

OVEN BARBECUED CHICKEN THIGHS

Steps:

• In a mixing bowl, combine BBq sauce, worcestershire, vinegar, soy sauce, brown sugar, mustard, salt, and pepper. Blend well.
• Lay chicken in 1 layer in a well greased baking dish.
• Pour sauce evenly over top of chicken.
• Bake at 350 degrees for 40 minutes.
• Turn over and bake an additional 35 minutes.

BBQ CHICKEN THIGHS

Steps:

• Preheat grill to medium-high heat.
• Whisk together ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, mustard, garlic powder, onion powder, pepper and water. Reserve 1/3 cup and set aside.
• Combine ketchup mixture and chicken in a gallon-size slider bag or large bowl; refrigerate and marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade; discard marinade.
• Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. Immediately place chicken on foil.
• Add chicken to grill and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10 to 12 minutes on each side.
• Serve immediately, garnished with parsley, if desired.