Chicken barbecued on the grill on a warm evening is one of summer's treats, but there isn't always time to fire up the grill, or it may be pouring rain. If you are still hungry for barbecued chicken, a pan of oven-baked thighs is a quick way to satisfy the craving. Chicken thighs are richer with dark meat than the usual chicken breasts, so they make a juicy barbecue. They are also less expensive. Use a bottle of your favorite barbecue sauce, or your own recipe, for a quick and tasty barbecue supper even in the middle of winter.
Things You'll Need
- 8 chicken thighs
- Bottle of barbecue sauce
- Baking pan
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Heat the oven to 350 F.
Remove the skin and fat from the thighs for a lower-fat dish. The dark meat will still provide the juiciness. Wash and dry the chicken pieces.
Spray a little cooking oil in a baking pan. Place the chicken pieces in the pan. They can overlap a little.
Pour about half your bottle or recipe of barbecue sauce over the chicken pieces.
Bake uncovered for an hour. Use the remainder of the barbecue sauce to baste the chicken every 15 to 20 minutes.
When the chicken is done take it from the oven and let sit for five minutes before serving. You can test the chicken by sticking a fork in the thickest part of the chicken thigh. If the juices run clear, it is done. Serve with plenty of napkins.