Description
Juicy, sticky, and deeply savory chicken thighs roasted in a cast iron skillet with a homemade BBQ glaze. This recipe delivers restaurant-quality crispy skin and rich flavor with minimal effort, making it perfect for weeknights or gatherings.
Ingredients
Scale
- 2.5 lbs bone-in, skin-on chicken thighs
- 1 cup BBQ sauce (mix of sweet Kansas City-style and spicy vinegar-based)
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- Black pepper to taste
- 1 tablespoon oil (avocado or vegetable)
- Optional: ½ teaspoon red pepper flakes
- Optional: Fresh parsley or green onions for garnish
Instructions
- Preheat oven to 450°F (230°C). Pat chicken thighs dry with paper towels and season generously with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Place a 12-inch cast iron skillet on the stovetop over medium-high heat. Add oil and heat until shimmering.
- Sear chicken thighs skin-side down for 3-4 minutes without moving them to create a golden-brown crust. Flip and sear for another 1-2 minutes.
- While chicken sears, whisk together BBQ sauce, brown sugar, apple cider vinegar, minced garlic, and red pepper flakes in a small bowl.
- Remove skillet from heat. Brush chicken thighs generously with the sauce mixture.
- Place skillet in the preheated oven and roast for 20 minutes.
- Remove skillet from oven, brush on a second layer of sauce, and return to oven for another 10-15 minutes until internal temperature reaches 165°F (74°C) and skin is crispy.
- Remove from oven and let chicken rest for 5 minutes before serving. Garnish with fresh parsley or green onions if desired.
Notes
Patting the chicken dry is crucial for crispy skin. Do not skip the searing step on the stovetop. If the sauce starts burning, cover loosely with foil for the last 10 minutes. Leftovers can be stored in the fridge for up to 3 days; reheat in the oven to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 2 thighs per serving
- Calories: 450
- Sugar: 16
- Sodium: 650
- Fat: 28
- Saturated Fat: 7
- Carbohydrates: 18
- Protein: 35
Keywords: BBQ chicken, cast iron skillet, easy dinner, labor day recipe, crispy skin chicken, oven roasted chicken, weeknight dinner