Ingredients:

  • 3 Tbsp packed Brown Sugar
  • 2 Tbsp Smoked Paprika
  • 1 Tbsp Kosher Salt
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/4 tsp Cayenne Pepper (Optional)
  • 5 lbs Boneless, Skinless Chicken Thighs
  • 1/2 cup Ketchup
  • 1/4 cup Apple Cider Vinegar
  • 2 Tbsp Worcestershire Sauce
  • 2 Tbsp Molasses (or Maple Syrup)
  • 1 tsp Dijon Mustard
  • 1/2 tsp Liquid Smoke (Optional)

Instructions:

  1. Whisk together all ingredients for the Smoky BBQ Rub (Brown Sugar, Paprika, Salt, Pepper, Garlic Powder, Onion Powder, Cayenne) in a small bowl until thoroughly combined.
  2. Pat the chicken thighs completely dry with paper towels. Place the thighs in a large sealable bag or shallow dish and generously coat them with about ¾ of the prepared BBQ rub, ensuring full coverage.
  3. Seal the bag/dish and refrigerate to marinate for at least 1 hour, or ideally up to overnight for maximum flavor.
  4. Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper and arrange the marinated thighs on it, ensuring space between them.
  5. Bake the chicken for 25 minutes without glaze.
  6. While the chicken bakes, combine all ingredients for the Sticky BBQ Glaze (Ketchup, Vinegar, Worcestershire, Molasses, Mustard, Liquid Smoke) in a small saucepan. Bring to a gentle simmer over medium-low heat and cook for 5–7 minutes, stirring occasionally, until slightly thickened. Remove from heat.
  7. Remove the chicken from the oven. Generously brush the tops of the thighs with half of the prepared BBQ Glaze. Return to the oven and bake for an additional 10–15 minutes, until the internal temperature reaches 165°F (74°C).
  8. Remove from the oven, brush the remaining glaze over the cooked chicken thighs, and let them rest for 5 minutes before serving.