Ingredient Quantity
Chicken thighs, bone-in, skin-on 8
Large onion, sliced into rings 1
Barbecue sauce 1 cup
Olive oil 2 tablespoons
Apple cider vinegar 1 tablespoon
Smoked paprika 2 teaspoons
Garlic powder 1 teaspoon
Onion powder 1 teaspoon
Salt To taste
Freshly ground black pepper To taste
Chopped fresh parsley (optional) For garnish
Instructions:
Preheat oven and prepare baking sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet with aluminum foil for easy cleanup.
Whisk sauce: In a small bowl, whisk together the barbecue sauce, olive oil, apple cider vinegar, smoked paprika, garlic powder, and onion powder.
Season chicken: Season the chicken thighs with salt and pepper. Place them skin-side down on the prepared baking sheet.
Add sauce and onions: Brush about half of the sauce mixture over the chicken thighs. Top each thigh with the sliced onion rings.
Bake (first stage): Bake for 25 minutes.
Turn and add remaining sauce: Carefully turn the chicken thighs over and brush them with the remaining sauce.
Bake (second stage): Continue to bake for an additional 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Broil (optional): If you desire more caramelization, broil for 3-4 minutes, watching closely to prevent burning.
Rest and garnish: Let the chicken rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
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