Description
Achieve fall-off-the-bone tenderness with this oven-roasted BBQ chicken. A 2-phase roasting process marinated in smoke-tinged spices, then finished with a tangy glaze. Get perfectly caramelized meat without a grill in 1 hour.
Ingredients
2 pounds chicken thighs (bone-in)
1 cup BBQ sauce (homemade or store-bought)
3 cloves garlic, peeled and minced
1 tablespoon olive oil (vegetable oil accepted)
1 teaspoon paprika (Spanish or smoked)
1 tablespoon apple cider vinegar
½ teaspoon salt (divided)
Instructions
Preheat oven to 300°F (convection if available)
In mixing bowl, combine vinegar, garlic, oil, paprika, and ½ tsp salt
Coat chicken entirely in marinade; refrigerate 12–18 hours
Place chicken on wire rack over parchment-lined tray; roast 50 minutes, turning once halfway
Apply BBQ sauce; return to oven for 10–15 minutes until glazed
Let rest 5 minutes before slicing
Notes
Use halal-approved chicken thighs
Ensure BBQ sauce contains no alcohol or pork-derived ingredients
Marinate up to 24 hours for deep flavor
For extra smokiness, use smoked paprika
Serve with pickles or gluten-free cornbread
Leftovers keep in fridge 3–4 days
- Prep Time: 20
- Cook Time: 60
- Category: Baking
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh portion
- Calories: 420
- Sugar: 12g
- Sodium: 1100mg
- Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 38g
- Cholesterol: 180mg