Print

Easy Sheet-Pan BBQ Chicken Thighs Perfect for a Crowd

sheet-pan bbq chicken thighs - featured image
Print Recipe

These sheet-pan BBQ chicken thighs deliver sticky, caramelized sauce and crispy skin with minimal hands-on time. Perfect for feeding a crowd, this recipe is forgiving, scalable, and always juicy.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs (about 3 pounds total)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups your favorite BBQ sauce (e.g., Sweet Baby Ray’s Original or Stubb’s Smoky)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce (optional, e.g., Frank’s RedHot)
  • 2 tablespoons fresh parsley, chopped (optional garnish)
  • 1 tablespoon sesame seeds (optional garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Place the rack in the upper third of the oven, about 6 inches from the heating element. Line a half-sheet pan (18×13 inches) with foil and place a wire rack on top if using.
  2. Pat the chicken thighs completely dry with paper towels (use 3-4 towels for 8 thighs).
  3. In a small bowl, mix garlic powder, smoked paprika, salt, and pepper. Drizzle olive oil over the chicken and rub it in evenly, then sprinkle the seasoning mixture over both sides.
  4. Arrange the thighs skin-side up on the prepared pan, leaving at least 1/2 inch between each piece.
  5. Roast for 25 minutes without opening the oven.
  6. While the chicken roasts, whisk together BBQ sauce, apple cider vinegar, Worcestershire sauce, and hot sauce (if using) in a small bowl.
  7. After 25 minutes, remove the pan from the oven and brush a generous layer of sauce over each thigh. Return to the oven.
  8. Roast for another 15 minutes. The sauce should start to caramelize and darken.
  9. Remove the pan and apply a second coat of sauce. Return to the oven.
  10. Roast for a final 10-15 minutes, until an instant-read thermometer inserted into the thickest part (without touching bone) reads 165°F (74°C). Total cooking time should be 50-55 minutes.
  11. Let the chicken rest for 5 minutes before serving.
  12. Garnish with chopped parsley and sesame seeds if desired. Serve hot, warm, or at room temperature.

Notes

Pat the chicken completely dry for crispy skin. Do not crowd the pan—use two pans if needed. Watch your oven’s hot spots and rotate the pan if necessary. Two thin coats of sauce are better than one thick coat. Use an instant-read thermometer for doneness (165°F). Let the chicken rest for 5 minutes before serving. Leftovers taste even better the next day.

Nutrition

Keywords: BBQ chicken, sheet pan chicken, chicken thighs, crowd-pleasing, easy dinner, game day recipe, summer BBQ

Find it online: https://bakebeam.com/easy-sheet-pan-bbq-chicken-thighs-perfect-for-a-crowd/