Baked Barbecue Chicken Thighs with Onions

Barbecue chicken has been a staple of American cuisine for generations, tracing its roots back to indigenous cooking methods and evolving through the centuries into the beloved backyard favorite we cherish today. My recipe for Baked Barbecue Chicken Thighs with Onions captures the essence of this culinary tradition, offering a no-fuss, flavor-packed dish that’s perfect for any season. Whether you’re aiming to impress at a laid-back dinner party or just craving that summertime barbecue vibe during the colder months, this recipe will hit the spot.

To complement the robust flavors of the barbecued chicken, consider pairing it with a side of creamy coleslaw or a crisp cucumber salad to add a refreshing contrast. For heartier appetites, nothing beats the classic sides of cornbread or a fluffy baked potato. And of course, a side of steamed green beans or some roasted corn on the cob can round out the meal with a nod to traditional barbecue fare.

Servings: 4

INGREDIENTS:

8 chicken thighs, bone-in and skin-on

1 large onion, peeled and sliced into rings

1 cup of your favorite barbecue sauce

2 tablespoons olive oil

1 tablespoon apple cider vinegar

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper to taste

Chopped fresh parsley for garnish (optional)

DIRECTIONS:

Begin by preheating your oven to 375°F (190°C). Line a large baking sheet with aluminum foil to make cleanup a breeze.

In a small bowl, mix together the barbecue sauce, olive oil, apple cider vinegar, smoked paprika, garlic powder, and onion powder to create a flavorful sauce.

Lightly season the chicken thighs with salt and pepper, then arrange them skin-side down on the prepared baking sheet.

Generously brush half of the barbecue sauce mixture over the chicken, then layer the sliced onion rings on top.

Bake in the preheated oven for 25 minutes, then flip the chicken over and apply the remaining sauce.

Continue baking for another 20-25 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (75°C).

For extra caramelization, you can broil the chicken for 3-4 minutes at the end, keeping a close eye to prevent any burning.

Allow the chicken to rest for about 5 minutes before serving. If you like, sprinkle chopped parsley over the top for a fresh, colorful garnish.

Variations & Tips:

For a richer flavor, add a splash of bourbon to your barbecue sauce.

If you like a bit of heat, stir in a teaspoon of chili powder or a few dashes of your favorite hot sauce to the mix.

This recipe can easily be doubled or tripled for larger gatherings; just make sure your baking sheet can accommodate the extra chicken, and remember to rotate the pan halfway through for even cooking.

While thighs are my go-to for juiciness, you can substitute them with drumsticks or breasts if preferred. Just adjust cooking times as needed, especially for breasts, as they cook faster and can dry out more easily.

This Baked Barbecue Chicken Thighs with Onions is more than just a dish; it’s a celebration of flavors that brings the comforting essence of a barbecue into your home, regardless of the season. Enjoy the delicious simplicity of this meal that’s sure to satisfy both soul and stomach.