Step by step

Method

4 steps

1. 1

   Heat the oven to 425°F and line a rimmed sheet pan with foil. Pat 8 bone-in skin-on chicken thighs dry. Season all over with 1½ teaspoons kosher salt, 1 teaspoon smoked paprika, and ½ teaspoon garlic powder. Arrange skin-side up with space between pieces.

2. 2

   Whisk ½ cup ketchup, ¼ cup apple cider vinegar, 2 tablespoons brown sugar, 1 tablespoon Worcestershire, 1 teaspoon yellow mustard, and ½ teaspoon black pepper until smooth.

3. 3

   Roast 25 minutes until the skin starts to brown and render. Brush generously with sauce (use about half).

4. 4

   Roast 15–20 minutes more, brushing once more in the last 5 minutes, until the thickest thigh hits 165°F and the glaze is sticky and caramelized at the edges. Rest 5 minutes. You want sticky oven BBQ chicken with crisp-edged skin — not pale flabby skin or a burnt sugar crust.