The Pioneer Woman Tasty Kitchen
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Oven Roasted BBQ Chicken Thighs

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
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Description

You don’t have to have a grill to make delicious BBQ chicken!

Ingredients

  • 3 cups Your Favorite BBQ Sauce
  • ½ cups Peach Preserves
  • 1 clove Garlic
  • Hot Sauce, Optional
  • 12 whole Chicken Thighs, Bone-in, Skin-on
  • Olive Oil For Brushing

Preparation

Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.

PREHEAT OVEN TO 400 DEGREES.

Drizzle olive oil on 2 rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.

Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.

Delicious!

One Comment

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Robin Poupard on 8.31.2014

I tried these last night with some skinless, boneless organic thighs I had just purchased. Even without the skin and bone they were delicious! I could have cooked them slightly less and I think I would have put some foil on the baking sheet for easier cleanup but other than that, they were perfect and will go in my “make again” notebook!

2 Reviews

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rivergirl10 on 9.12.2014

This is our favorite BBQ recipe!!

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missnanolej on 7.5.2014

The chicken thighs were perfectly done and had a thick flavorful coating that stuck to the meat. I don’t like to clean sticky, greasy baking sheets, so I covered mine with two layers of foil (I was out of heavy-duty foil).

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