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This recipe is crazy easy because it is a cross between my Beer Braised Beef Brisket recipe and my Pan Roasted Chicken Thighs. When you plan to make this chicken recipe, you have to make the brisket first so you have leftover BBQ sauce for the chicken. This sauce goes great on burgers too, and you should have enough leftover to make this chicken recipe as well as baste some burgers the same week! Now that's my kind of meal planning!
The brisket is super easy to make and a real crowd pleaser too! It leaves you with loads of BBQ sauce you'll want to put on everything! Yes, even chicken! I was hesitant to use it on the chicken at first, because you know, it's made from beef, so it just seemed wrong, but the sauce was so delicious and I had so much, I couldn't resist! Everyone loved it on the chicken! I don't waste one single drop of the BBQ sauce. If I don't have a use for it right away, I freeze the sauce to use later. It's great to have on hand for quick dinners. Click on the brisket photo to get the recipe and enjoy!
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Baked BBQ Chicken Thighs
Baked BBQ Chicken Thighs are sweet, tangy, ooey gooey, easy to make chicken thighs. A delicious dinner the whole family will love.
- 4 chicken thighs with bone and skin
- 1/2 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme leaves
- 1/2 to 1 cup Sauce leftover from Beer Braised Beef Brisket recipe (click on the brisket picture above for recipe)
- Preheat oven to 450° F.
- Combine 1/2 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon fresh thyme leaves. Lift the skin and season the meat of the chicken thighs liberally with the salt mixture. Season each thigh evenly. Be sure to season under the skin. Not on the skin.
- Heat a Cast-Iron Skillet (skillet must be oven safe) over mid-high heat. When heated, place the chicken thighs skin side down into the hot skillet in a single layer. I always do this in a dry pan. No need to oil the pan. Allow the chicken to sear, untouched, for 5-6 minutes until the chicken releases without sticking to the pan. Use tongs to gently lift the chicken thighs and flip over each piece. If the skin sticks allow them to sear another minute or so until they release on their own.
- Brush the leftover BBQ sauce on each piece of chicken liberally.
- Transfer the skillet to the preheated oven and cook for 15 minutes. Turn chicken over and brush with more BBQ sauce. Cook another 15 minutes or until thighs reach 160° F. Check the temp using an Instant Read Thermometer. When thighs are done, remove from pan and allow to rest for 10 minutes. Serve and enjoy!
Prep Time: 5 mins.
Total time: 35 mins.