Try this Baked BBQ Chicken Thighs recipe, or contribute your own.
- Carbohydrate 0.207706667139471 g
- Cholesterol 114.54 mg
- Fat 5.4327533334333 g
- Fiber 0.0458666678682862 g
- Protein 27.1722400001378 g
- Saturated Fat 1.38554133334738 g
- Serving Size 1 1 serving (152g)
- Sodium 770.234534047403 mg
- Sugar 0.161839999271185 g
- Trans Fat 1.01614133335819 g
- Calories 165 calories
Step-by-step
- Preheat oven on 450F convection for 20 minutes.
- Sprinkle salt, pepper and baking powder over the chicken thighs. Gently rub the thighs with your hands to evenly spread the seasonings.
- Arrange the thighs on a baking sheet, lined with foil and fitted with a cooling rack. Using a cooling rack is optional but will help with keeping grease off the thighs.
- Bake the thighs at 450F convection for 20 minutes. The thighs should be browned and have a crispy skin.
- Combine the BBQ sauce, hot sauce and pressed garlic in a large bowl. Add cooked chicken thighs and toss. Transfer back to the baking sheet and bake for an additional 10 minutes at 450F convection.
- Remove the thighs from the oven and serve immediately with your favorite side dish.
Standard ingredient lists omit the chemical reaction required to make poultry skin shatteringly crisp in a standard home oven without deep frying. Baking powder raises the surface pH of the meat and breaks down peptide bonds, allowing moisture to evaporate rapidly at high heat. Without that specific dry alkaline agent mixed into the kosher salt and black pepper, bone-in chicken rendered at high temperatures simply stews in its own fat.
- Pair these rich, glazed thighs with an acidic, vinegar-heavy coleslaw featuring raw shredded cabbage and crisp green apples. The sharp lactic and acetic acids cut directly through the heavy layers of barbecue and hot sauce without competing for palate space.
- Roast thick spears of asparagus or Brussels sprouts on a separate sheet pan while the meat rests. Cruciferous vegetables develop bitter char notes that balance the concentrated sugars present in commercial barbecue sauces.
- Assess doneness by piercing the thickest part of the meat near the bone with the tip of a paring knife. Juice must run completely clear yellow rather than pink, and the flesh should yield with zero rubbery resistance.
- Toss the cooked poultry in the sauce mixture during the final ten minutes rather than the beginning. Sugars in the condiment burn quickly at 450 degrees Fahrenheit, turning bitter before the interior reaches a safe temperature.
Proper side dish selection transforms a heavy meat main into a balanced meal. Starchy elements like roasted fingerling potatoes or plain white rice absorb excess sauce pooling on the plate.
