DTDinner Table

Honey BBQ Chicken Thighs

Berkeley Student Cooperative reference doc · Prep 20 minutes · Cook 40 minutes

Per serving: 520 cal · 32 g protein · 28 g carbs · 30 g fat

servings

  • Wash

    1 lemon - juiced
  • cold water and vinegar - equal parts, enough to rinse the chicken

  • Chicken

    2.5 lb bone-in chicken thighs (≈1.1 kg)

  • Seasoning Blend

    1 tsp salt (≈6 g)
  • 1 tsp black pepper (≈2 g)
  • 1 tsp hot chili powder (≈3 g)
  • 1 tsp smoked paprika (≈2 g)
  • 1 tsp garlic powder (≈2 g)

  • Honey BBQ Sauce

    ⅔ cup BBQ sauce (≈185 g)
  • ⅓ cup honey (≈113 g)
  • 1⅓ tbsp ketchup (≈23 g)
  • 2⅔ tbsp unsalted butter (≈38 g)
  • 2½ tsp apple cider vinegar (≈13 g)
  • 2 tsp Worcestershire sauce (≈5 g)
  • 1 tsp garlic powder (≈1 g)
  • 1 tsp smoked paprika (≈1 g)
  • 1½ tsp hot sauce (≈8 g)
  • ⅓ tsp salt (≈2 g)

Instructions

  1. Rinse the chicken thighs in a wash of equal parts cold water and vinegar with the lemon juice added, to clean and tenderize. Pat dry.
  2. Combine the salt, black pepper, chili powder, smoked paprika, and garlic powder for the seasoning blend. Season the chicken thighs generously on all sides.
  3. Preheat the oven to 400°F and arrange the chicken skin-side up on a rimmed baking sheet.
  4. Bake 35-45 minutes, until the internal temperature reaches 165°F and the skin is browned.
  5. Meanwhile, make the honey BBQ sauce: melt the butter, then whisk in the BBQ sauce, honey, ketchup, apple cider vinegar, Worcestershire sauce, garlic powder, smoked paprika, hot sauce, and salt. Simmer 5 minutes to combine.
  6. Toss or brush the baked chicken generously with the honey BBQ sauce before serving.

Notes