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Copy LinkSmoky Oven BBQ Chicken Thighs
Servings: 4
Ingredients
RUB:
1/4 cup Sugar
1 TBSP Kosher Salt
1/2 TBSP Granulated Garlic
1/2 TBSP Granulated Onion
1 TBSP Paprika
1/4 tsp Dry Mustard
1/2 TBSP Chili Powder
1/2 tsp Black pepper, fresh ground
1/2 tsp Sriracha Powder
BUTTER:
2 TBSP Softened Butter
1 tsp Liquid Smoke
4 Chicken Thighs, Skin-on, Bone-in
Directions
1. Preheat oven to 400.
2. Mix all the rub ingredients in a large bowl.
3. In a small bowl mix butter and liquid smoke.
4. Place a piece of foil, shiny side down, on a baking sheet. Smear half the butter on the foil.
5. One at a time press the thighs into the rub and coat evenly on all sides. Place on the butter baking sheet skin side up. Space them about an inch apart.
6. Separate the remaining butter into 4 equal pats and place one on top of each thigh.
7. Roast in oven for about 35 minutes or until the internal temperature reaches at least 165 degrees F at the thickest pat of the largest thigh.
8. *Optional* For a darker, crisper skin put under the broiler foe 3-5 minutes.
9. Allow chicken to rest 10 minutes, uncovered, before serving.
2. Mix all the rub ingredients in a large bowl.
3. In a small bowl mix butter and liquid smoke.
4. Place a piece of foil, shiny side down, on a baking sheet. Smear half the butter on the foil.
5. One at a time press the thighs into the rub and coat evenly on all sides. Place on the butter baking sheet skin side up. Space them about an inch apart.
6. Separate the remaining butter into 4 equal pats and place one on top of each thigh.
7. Roast in oven for about 35 minutes or until the internal temperature reaches at least 165 degrees F at the thickest pat of the largest thigh.
8. *Optional* For a darker, crisper skin put under the broiler foe 3-5 minutes.
9. Allow chicken to rest 10 minutes, uncovered, before serving.
Notes/Tips
For a deeper flavor use brown sugar instead of granulated sugar.Substitute smoked paprika for the paprika if you have it.