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Pioneer Woman Barbecue Chicken Thighs

Pioneer Woman Barbecue Chicken Thighs - recipe card
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These barbecue chicken thighs are seared to golden perfection, then baked in a sweet and tangy homemade barbecue sauce until tender and juicy. The sauce clings to the meat with a sticky glaze, and the chicken is fall-apart delicious. It’s a classic, crowd-pleasing main course that’s simple enough for a weeknight and impressive enough for a backyard gathering.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs (about 2 1/2 lbs total)
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper (optional, for a little heat)
  • 1 tbsp kosher salt, plus more as needed
  • 1 tsp freshly ground black pepper
  • 2 tbsp vegetable oil, for searing
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup packed brown sugar
  • 1/4 cup honey
  • 2 tbsp Worcestershire sauce
  • 2 tsp mustard powder
  • 1 cup chicken broth
  • 1/2 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp butter, unsalted

Instructions

  1. Preheat your oven to 375°F (190°C). In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, cayenne (if using), salt, and black pepper. Pat the chicken thighs dry with paper towels, then generously season both sides with the spice mixture, pressing it in to adhere.
  2. Heat a large, oven-safe skillet (cast iron or heavy stainless steel) over medium-high heat. Add the vegetable oil and swirl to coat the bottom. When the oil shimmers (about 30 seconds), carefully place the chicken thighs skin-side down in a single layer. Do not crowd the pan—work in batches if necessary. Sear for 4-5 minutes, until the skin is deep golden brown and crispy. Flip and sear for 2 more minutes on the second side. Transfer the thighs to a plate and set aside; drain excess fat from the skillet, leaving about 1 tablespoon.
  3. Pour the chicken broth into the hot skillet, scraping up any browned bits from the bottom. Let it simmer for 2 minutes, then pour the broth and browned bits into a small bowl and set aside.
  4. In the same skillet, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 seconds, until fragrant. Be careful not to burn the garlic.
  5. Pour the reserved chicken broth back into the skillet, along with the ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, and mustard powder. Stir to combine. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 8-10 minutes, stirring occasionally, until it thickens slightly and the flavors meld. It should coat the back of a spoon. Season with a pinch of salt and pepper if needed.
  6. Nestle the seared chicken thighs back into the skillet, skin-side up, tucking them into the sauce. The sauce should come up about halfway up the sides of the chicken.
  7. Transfer the skillet to the preheated oven. Bake uncovered for 30 minutes, basting the chicken with the sauce every 10 minutes. The chicken is done when a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). An additional 5-10 minutes will yield even more tender, pull-apart meat, but do not overcook or the skin will become soggy.
  8. Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute and the sauce to set slightly. Spoon the pan sauce over the chicken before serving. Serve hot, with extra sauce on the side if desired.
  9. For a final sticky glaze, you can switch the oven to broil for the last 2-3 minutes. Watch carefully so the skin doesn’t burn, and broil until the sauce is caramelized and bubbling.
  10. Serve with your favorite sides like coleslaw, cornbread, or roasted vegetables.

Notes

Storage: Store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days, keeping them submerged in the sauce to retain moisture. Freezing: Wrap the cooled chicken and sauce in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator. Reheating: For best results, reheat in a 350°F (175°C) oven for 10-15 minutes, or until heated through, basting with a little broth or water if dry. You can also reheat in the microwave in 30-second increments on medium power, but the sauce may not stay as glossy.

Nutrition

Keywords: barbecue chicken thighs, pioneer woman chicken, baked bbq chicken, sticky barbecue sauce, chicken thighs recipe, oven-baked chicken, American comfort food, weeknight dinner, summer barbecue, homemade bbq sauce

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-barbecue-chicken-thighs-recipe/