Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1.5 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 0.25 tsp cayenne pepper
  • 1 cup BBQ sauce
  • 1 tbsp apple cider vinegar

Instructions:

  1. Preheat the oven. Set your rack to the middle position and crank the heat to 400°F (200°C).
  2. Dry the protein. Pat your 2 lbs of chicken thighs with paper towels until they feel tacky. Until the skin no longer looks shiny or wet.
  3. Mix the dry rub. In a small bowl, combine the 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp salt, 1 tsp pepper, and 0.25 tsp cayenne.
  4. Season thoroughly. Rub the spice mix all over the thighs, making sure to get a little bit under the skin if you can.
  5. Initial roast. Place thighs on the prepared rack or pan. Roast for 25 minutes until the skin is golden brown and the fat is sizzling.
  6. Prepare the glaze. While the meat roasts, whisk together 1 cup BBQ sauce and 1 tbsp apple cider vinegar in a small bowl.
  7. First glaze. Remove the pan from the oven. Brush a thin layer of the sauce over the top of each thigh.
  8. Final bake. Return to the oven for another 10 minutes until the sauce is bubbling and tacky to the touch.
  9. Check doneness. Use a thermometer to ensure the internal temp has reached 175°F.
  10. The rest period. Let the meat sit on the counter for at least 5 minutes. Until the juices settle back into the muscle fibers.