BBQ Chicken Thighs

Boneless thighs, glazed & broiled sticky — the payoff for the salvaged BBQ sauce

Serves 4 · 15 min

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1½–2 lb boneless, skinless chicken thighs
pepper · ½ tsp each smoked paprika, garlic & onion powder · 1 Tbsp oil (no added salt — the sauce brings it)
¾–1 cup BBQ sauce (the salvaged-tomato one) · more to serve

What you need

1½–2 lb boneless, skinless chicken thighs

pepper · ½ tsp each smoked paprika, garlic & onion powder · 1 Tbsp oil (no added salt — the sauce brings it)

¾–1 cup BBQ sauce (the salvaged-tomato one) · more to serve

Season — but hold the salt. Pat the thighs dry and toss with the oil, pepper, paprika, garlic, and onion powder. No salt: the BBQ sauce is already salty, so salting the meat too would double it.
Cook most of the way — sauce-free. Roast at 425°F for 15–18 min (or sear in a hot skillet, or grill over medium) until nearly cooked through, ~160°F. Cook it plain first so the sugary sauce doesn't scorch.
Glaze & broil in layers. Brush the thighs with a coat of BBQ sauce and slide under the broiler (or back on the grill) 2–3 min until it bubbles and darkens; brush again and repeat once or twice for a thick, lacquered glaze. Pull at 175°F — thighs are best cooked past "done."
Rest & serve. Rest 5 min, then serve with extra warm sauce. Great with the skillet cornbread, a slaw, or over rice.

Steps — tap one to keep your place

1. Season — but hold the salt. Pat the thighs dry and toss with the oil, pepper, paprika, garlic, and onion powder. No salt: the BBQ sauce is already salty, so salting the meat too would double it.

2. Cook most of the way — sauce-free. Roast at 425°F for 15–18 min (or sear in a hot skillet, or grill over medium) until nearly cooked through, ~160°F. Cook it plain first so the sugary sauce doesn't scorch.

3. Glaze & broil in layers. Brush the thighs with a coat of BBQ sauce and slide under the broiler (or back on the grill) 2–3 min until it bubbles and darkens; brush again and repeat once or twice for a thick, lacquered glaze. Pull at 175°F — thighs are best cooked past "done."

4. Rest & serve. Rest 5 min, then serve with extra warm sauce. Great with the skillet cornbread, a slaw, or over rice.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.