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Okay, this one’s a keeper. I’ve been making some version of this barbecue chicken for what feels like forever — and it never gets old. There’s something about tender, juicy chicken with sticky, smoky sauce and soft, sweet onions that just feels like a hug on a plate.
It’s not fancy. It’s not complicated. It’s just good. Like, lick-your-fingers, grab-a-second-piece kind of good.
This one’s great for weeknights, but it also works if you’re having people over and don’t want to stress too much. It always gets eaten. Always.
Why You’ll Love It
Super easy — barely any prep
That sweet-savory barbecue glaze? Ridiculously good
Chicken stays juicy, and the skin crisps up beautifully
Great if you’re cooking on a budget (hello, chicken thighs)
Leftovers? Even better the next day
What You’ll Need
6–8 bone-in, skin-on chicken thighs
1 cup barbecue sauce (whatever brand you like — I usually grab whatever’s in the fridge)
2 tbsp olive oil
1 tbsp apple cider vinegar
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper
1 large onion, sliced into thick rings (they’ll shrink down)
Quick tip: If you’ve got a smoky BBQ sauce already, great. If not, the smoked paprika will give you that depth. And don’t skip the vinegar — it cuts the sweetness just enough.
Step-by-Step Instructions:
Step 1: Preheat & Prep
Preheat your oven to 375°F.
Line a big baking sheet with foil — this will save you from scrubbing later (trust me, this gets sticky).
Step 2: Mix the Sauce
In a bowl, stir together the barbecue sauce, olive oil, apple cider vinegar, paprika, garlic powder, and onion powder.
Set that aside — we’re going to brush it on in layers.
Step 3: Season the Chicken
Pat the chicken dry with paper towels — dry skin = crispier skin.
Sprinkle both sides with salt and pepper.
Lay the chicken skin-side down on the foil-lined tray.
Step 4: First Bake
Brush half the barbecue sauce mixture over the thighs. Be generous.
Scatter the onion rings over the top and in the gaps.
Bake for 25 minutes.
Step 5: Flip, Sauce, Finish
Take the tray out, flip the chicken skin-side up, and brush on the rest of the sauce.
Pop it back in the oven and bake for another 20–25 minutes, until the chicken hits 165°F inside and the skin’s looking crispy and caramelized.
Optional Step: Broil for the Win
If you want that extra sticky top (and you do), switch the oven to broil and cook for 3–4 minutes at the end. Keep an eye on it — it goes from browned to burnt real quick.
Step 6: Rest & Serve
Let the chicken rest for 5 minutes before serving. Don’t skip this — it gives the juices time to settle.
Spoon those soft, golden onions right over the top. Sprinkle with a little chopped parsley if you’ve got it.
What to Serve With It
Mashed potatoes — to soak up that sauce
Grilled corn — summer in a bite
Roasted green beans or carrots
Coleslaw — adds a little crunch and zing
Or just throw it over some steamed rice and call it a day
Leftovers & Storage
Store in the fridge up to 3 days — airtight container works best
Freeze for up to 3 months (cool it first, then wrap well)
Reheat in a 350°F oven until warmed through — cover with foil so it doesn’t dry out
Microwave works in a pinch, but that crispy skin won’t be the same
Recipe Variations
Spicy Honey BBQ: Stir in a tablespoon of honey and a dash of hot sauce
Bourbon BBQ: Add a splash of bourbon to the sauce (just a little!)
Herby version: Chop up some fresh rosemary or thyme and mix into the sauce
Asian BBQ twist: Use rice vinegar instead of cider vinegar and toss in a splash of soy sauce and sesame oil
Citrus pop: Add orange or lemon zest to the sauce for a fresh, bright finish
Final Thoughts
This dish is unfussy and full of flavor — my favorite combo. It’s the kind of thing you can pull together without a recipe once you’ve made it a couple times. And honestly? That sticky sauce and those onions kind of steal the show. Don’t be surprised if people go back for more (even if they say they’re “watching their carbs” — I see you, Aunt Mary).
Try it once and I promise it’ll end up in your regular rotation. Let me know if you give it a go or make it your own!
Baked Barbecue Chicken Thighs with Onions
Ingredients
- 6 chicken thighs bone-in, skin-on
- 1 cup barbecue sauce
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 onion large, sliced into thick rings
Instructions
- Preheat oven to 375°F and line a baking sheet with foil for easy cleanup.
- In a bowl, combine barbecue sauce, olive oil, vinegar, paprika, garlic powder, and onion powder. Set aside.
- Pat chicken dry. Season both sides with salt and pepper, then place skin-side down on the tray.
- Brush half the sauce mixture onto the chicken. Scatter onion rings over and around the thighs.
- Bake for 25 minutes. Remove, flip chicken skin-side up, and brush on remaining sauce.
- Return to oven and bake another 20–25 minutes, until internal temp reaches 165°F and skin is crisp.
- Optional: Broil for 3–4 minutes to caramelize the top. Watch closely to avoid burning.
- Rest chicken for 5 minutes before serving. Spoon onions on top and garnish with parsley if desired.