Ingredients:

  • 2 lbs chicken thighs, bone-in skin-on
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp brown sugar
  • 1 cup BBQ sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and place an oven-safe wire cooling rack on top.
  2. Pat the chicken thighs completely bone-dry with paper towels to ensure maximum skin crispiness.
  3. In a large bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, black pepper, and brown sugar. Toss the chicken in the spice mixture until every surface is thoroughly coated.
  4. Place the chicken thighs on the wire rack, skin-side up. Roast in the preheated oven for 30 minutes to render the fat and develop the base crust.
  5. While the chicken roasts, whisk together the BBQ sauce, apple cider vinegar, and Dijon mustard to create the finishing glaze.
  6. Remove the chicken from the oven and liberally brush with the glaze. Return to the oven for the final 10 minutes, optionally using the broiler for the last 2 minutes, until the internal temperature reaches 165°F and the glaze is mahogany and tacky.