I can’t get enough of chicken thighs! I used to avoid it because I never knew how to cook it and I could never get it to taste the way I want. Well if you don’t already know, I love roasting the chicken thighs. Bone-in and skin-on. Love love love! I think my favorite part is the crispiness from it and that can be achieved both on the grill and in the oven! I do not have a grill right now (crazy, right?) but soon I will. Then I will be making allll the grilled foods. Correction GRILLING all the foods.
Now that I think about it, I actually had a dream about chicken last night. Roasted chicken. That is so weird! Does that ever happen to you when you’re thinking or talking (or writing in this case) about something and it sparks a dream memory? So weird!
I love the way these chicken thighs came out. I’m always experimenting with barbecue sauce because there’s so many ways it will come out. I’ve got Sweet Heat Barbecue Baked Chicken, BBQ Chicken Tacos, and BBQ Chicken Tacos on the blog. Do you see a trend here? Sometimes I’m in the mood to create my own sauce and not the bottled stuff (which is what this recipe is) and sometimes I like looking for shortcuts and just dress up the store bought stuff.
No matter what kind of barbecue sauce you prefer, make sure you get that good crispy skin! It’s sooo juicy!!
- 4 pounds bone-in, skin-on chicken thighs
- 2 tablespoons extra virgin olive oil
- 4 chipotle peppers and 2 tablespoons of adobo sauce (from the can)
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1/4 cup honey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Cilantro for garnish
- Preheat oven to 425. Line a large baking dish with aluminum foil and place a cooking rack on top. Spray non-stick spray onto cooking rack.
- In a large bowl, add chipotle peppers, adobo sauce, apple cider vinegar, brown sugar, Worcestershire, honey, salt, pepper, garlic powder, and cumin. Set aside.
- Place chicken skin side up onto cooking rack. Drizzle with 2 tablespoons extra virgin olive oil. Cook for 20 minutes. Turn temperature down to 400 and continue cooking chicken for 40 minutes, or until internal temperature reaches 165 degrees. Baste every 20 minutes with bbq sauce.
- When fully cooked, top with more bbq sauce and fresh cilantro if desired.
Adapted from The Recipe Critic