Chicken thighs are well seasoned with a smoky spice blend and baked in the oven, then brushed with barbecue sauce and baked again until nice and caramelized! For even more caramelization, you can give these a quick broil at the end!
If you have an empty spice container, place the seasoning in there to make quick work of the sprinkling!
You may have a small amount of the seasoning leftover depending on how generously you seasoned the chicken, I had about 2 teaspoons left over.
For good caramelization, choose a barbecue sauce with a higher sugar content. I used Sweet Baby Ray's.
The amount of barbecue sauce you need will depend on how thick you spread it on and whether you choose to brush the underside as well. If you would like a thicker application of sauce, spoon it on and use the back of the spoon to spread it around rather than brushing it on with a pastry brush.
If you don't have an oven-safe wire rack, place the chicken directly on the baking sheet, skin side down. Flip the chicken to skin side up half way through the first cooking period.
Chicken is safe to eat once it has reached an internal temperature of 165 degrees, but I like to bake mine to 170 to help dissolve some of the connective tissue present in dark meat (aka it's more tender!).
Find it online: https://nibbleanddine.com/baked-bbq-chicken-thighs/