These Baked BBQ Chicken Thighs are an incredibly easy chicken dinner that you can throw together with three ingredients in about 35 minutes.
Hey, friend. If you’re craving some barbecue but don’t want to go outside and man a grill, this is the recipe for you.
This is a super simple chicken recipe that comes together fast and easy. The thighs are started on the stove so you get extra crispy skin and then finished in the oven where the BBQ sauce caramelizes and gets sticky and beautiful.
Ingredients
- Bone-in, skin-on chicken thighs: Thigh size varies wildly so plan on serving 2 small thighs or 1 very large thigh per person. If making for guests or big eaters, just automatically plan on 2 thighs per person.
- Barbecue sauce: Use a thick-style BBQ sauce as thinner sauces won’t be able to form a nice caramelized layer over the chicken. This is my go-to BBQ sauce for this recipe.
- Seasoning salt: I like to use seasoning salt here, but if you don’t have any, not a problem. You can mix up your own, or just substitute salt and pepper and a little sprinkle of garlic powder. Your chicken is still going to be delicious.
The Best Cut of Meat for Oven BBQ Chicken
Bone-in, skin-on thighs are my prefered cut of meat for oven-barbecued chicken because the skin bakes up crispy and beautiful and they always come out moist and juicy and perfect. However, if you’d like to use bone-in skin-on chicken breasts or drumsticks, you absolutely can.
Brown and bake them according to the recipe instructions but the chicken breasts will need a longer cooking time and the drumsticks a slightly shorter one.
How to Bake BBQ Chicken Thighs
- Pat chicken thighs dry (this allows the skin to become its crispiest self), sprinkle with seasoning salt, and sear them on the stove until the skin is beautiful, golden, and crispy.
A Note on Grease: Heads up if you’ve never cooked chicken thighs on the stove before. They will sizzle and pop while they cook. You can turn down the heat a little if it’s really stressing you out or use a splatter screen (I love these things) to contain any splatters.
- Then transfer thighs to a baking sheet and use a basting brush (I like the silicone ones that can go through the dishwasher) to add a very generous coating of your favorite BBQ sauce. You want a nice thick layer so you get a really good coat once it caramelizes.
- Finally, bake the thighs until an instant-read thermometer inserted into the center reads 165°F. And that’s it. Time to serve.
What to serve with BBQ chicken thighs?
My favorite things to serve this chicken with are:
- Steamed Green Beans or Butter and Garlic Green Beans
- Microwave Corn on the Cob
- Mashed Potatoes
- Macaroni Salad
- Microwave Baked Potato
At what temperature is chicken done in an oven?
Chicken is fully cooked when it reaches 165°F. Use an instant-read thermometer and check the temperature in the thickest part of the meat, making sure that the thermometer is not touching bone as you take the reading.
Can I use boneless skinless chicken breasts/chicken thighs in this recipe?
You can. I don’t love using boneless skinless chicken for oven BBQ because you don’t get that nice crispy skin, but it’s great if you want to make chicken for BBQ salads or BBQ Chicken Pizza .
Simply follow the recipe as written but brown both sides of the meat on the stove before baking. Boneless thighs will have a significantly shorter baking time, so start checking on them after 6 to 8 minutes. Depending on their size, boneless chicken breasts should take about the same amount of time as bone-in thighs, but keep an eye on them and start checking the temperature of the meat fairly early.
You Might Also Enjoy
- Slow Cooker Tri-tip Sandwiches
- Slow Cooker Beef Ribs
- Country-style Pork Ribs
- Carne Asada
- Crispy Lemon Chicken Thighs
- Chicken Shawarma
Ingredients
Special Equipment
- ▢ Foil optional but nice to have*
- ▢ Splatter screen optional but nice to have
- ▢ Silicone basting brush optional but nice to have
- ▢ Instant-read thermometer
BBQ Chicken
- ▢ 4 to 8 bone-in, skin-on chicken thighs *
- ▢ Seasoning salt or salt and pepper
- ▢ 1 tablespoon olive oil
- ▢ 1/2 cup BBQ sauce plus more as needed*
Instructions
- Preheat oven to 425°F and line a baking sheet with foil.*
- Pat thighs dry and examine the underside for any cartilage or bone fragments. Sprinkle both sides with seasoning salt.
- Heat oil in a large skillet over medium-high heat. Once the oil is hot, swirl it around the pan so the entire surface is covered. Place chicken thighs in the pan, skin-side down. If chicken is sizzling and popping to aggressively, turn heat down slightly or cover with a splatter screen.
- Cook thighs until skin is deeply golden, and skin has released from the pan, 4 to 6 minutes. Remove pan from heat.
- Transfer thighs, skin-side up, to a baking sheet and brush each thigh very generously with 1 to 2 tablespoons of BBQ sauce so there is a thick coating over all parts of the thigh showing.
- Bake for 15 to 22 minutes, until an instant-read thermometer inserted into the center of the thigh reads 165°F
- Serve and enjoy!
Notes
These small-batch peanut butter cookies are easy to make, super peanut buttery, and SO good.
Hey, workweek got you down? You should make yourself a cute little batch of peanut butter cookies. Your day will get 97% better immediately. I promise.
I love a good peanut butter cookie and these cookies definitely earn that label. Other words used to describe them by taste testers have been, “amazing,” “really really good,” and “my favorite peanut butter cookies ever.”
The Perfect Small-batch Peanut Butter Cookies
These cookies are super peanut buttery and the perfect (or at least my perfect) peanut butter cookie texture where they’re a little soft and crumbly, a little chewy, and with a little extra oven time, a little crunchy.
This recipe makes six cookies so there are just enough to share, but not so many that you’re in any real trouble should you choose not to. 😉
Notes Ingredients
- Baking staples: The bulk of the ingredients for these cookies is made up of baking staples, flour, baking soda, salt, butter, brown and granulated sugar, and vanilla extract.
- Peanut butter: Smooth or chunky peanut butter will work, but stick with a processed brand like Jiff or Skippy, as these give you the most consistent results for baking.
- Egg yolk: This recipe uses only an egg yolk. For ideas on what to do with that leftover egg white, check out my post What to Do With Leftover Egg Whites (I recommend a small batch of banana muffins ).
How to Make a Small Batch of Peanut Butter Cookies
- Mix dry ingredients together in a small bowl.
- Whisk together wet ingredients in a medium bowl. You can use a handheld mixer for this part if you’d like, but all you really need is a whisk and a little elbow grease.
- Stir dry ingredients into the wet and mix.
- Scoop rounded spoonfuls of the dough and roll into balls before placing on the cookie sheet and using a fork to press a crosshatch pattern into the top of each cookie.
- Bake and let the cookies cool and set for at least 10 minutes before eating.
Peanut Butter Cookie Variations
- Chocolate chip/Peanut butter cup cookies: Add 1/3 cup of chocolate chips or chopped peanut butter cups to the dough before baking.
- Nutella-stuffed cookies: On a plate lined with parchment paper, freeze six 1-tablespoon-sized dollops of Nutella until solid, about 20 minutes. Make the cookie dough, and when forming the cookie dough balls, split them in half and place a frozen dollop of Nutella inside. Squish the top and bottom halves back together, press with a fork, and bake according to recipe instructions.
- Peanut butter cookie sundae: Top warm cookies with a scoop of ice cream, peanut butter sauce or fudge sauce (or both!!), whipped cream , and sprinkles.
Small-batch Peanut Butter Cookies Troubleshooting
These cookies are pretty simple to make, but occasionally people run into trouble. These are the two issues I’ve seen:
Warm cookies are falling apart: This is normal! The cookies need to set before you can eat them. If you try to move them right after they come out of the oven, they will crumble in your hand. Give them 10 to 15 minutes on the baking sheet and they will firm right up.
If you prefer a softer, slightly underdone cookie and don’t want them to continue to cook from the heat of the baking sheet, slide the entire sheet of parchment paper (with the cookies still on it) off the tray onto the cool counter. This might be a little challenging if you’re using a rimmed baking sheet, but I believe in you.
Dough too crumbly: This happens when there is too much flour in your dough or if you have an extra small egg yolk. Next time be sure to measure the flour by weight or using the spoon and sweep method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).
You can fix the dough by adding just a bit of milk or water, 1/2 teaspoon at a time, until the dough comes together and there is no dry flour at the bottom of your bowl.
How to store peanut butter cookies?
Store your cookies at room temperature in an airtight container for up to five days.
Can I freeze peanut butter cookies?
Yes! These cookies freeze really well. If you have leftovers, put them in a freezer bag and they will keep in the freezer for up to 2 months.
Can I use natural peanut butter in these cookies?
You could probably get away with using natural peanut butter if you really want to, but these cookies have not been tested with it, so I can’t guarantee the results.
More Peanut Butter Desserts
- Peanut Butter Cookie for Two
- Peanut Butter Oatmeal Cookies
- Small-batch Monster Cookie Bars
- Peanut Butter Hot Chocolate
More Small-batch Cookies
- Small-batch Chocolate Chip Cookies
- Small-batch Oatmeal Cookies
- Perfect Small-batch Sugar Cookies
- Small-batch Gingerbread Cookies
- Small-batch Shortbread Cookies
Or check out my entire Small-batch Cookie Recipe Archive .
Ingredients
- ▢ 1/2 cup ( 60g ) all-purpose flour measured by weight or using the spoon and sweep method*
- ▢ 1/4 teaspoon baking soda
- ▢ 1/4 teaspoon salt
- ▢ 1/3 cup ( 85g ) peanut butter (not natural peanut butter)
- ▢ 3 tablespoons ( 1.5oz ) unsalted butter softened
- ▢ 3 tablespoons ( 37g ) brown sugar
- ▢ 2 tablespoons ( 25g ) granulated sugar
- ▢ 1 large egg yolk
- ▢ 1/2 teaspoon vanilla extract
Instructions
- Pre-heat your oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.
- In a small bowl, whisk together flour, baking soda, and salt.
- In a medium bowl, combine peanut butter, softened butter, brown sugar, granulated sugar, egg yolk, and vanilla. Whisk together until smooth.
- Stir in flour mixture until just combined. Scoop rounded spoonfuls of the dough and roll into 6 balls. Place dough onto prepared cookie sheet and use a fork to firmly press a crosshatch pattern onto the tops of the cookies.
- Bake for 8 to 11 minutes, until the edges of the cookies look set, but the cookies are still pale (for a crispier cookie, bake for 10 to 12 minutes until the cookies begin to darken). Cool on the baking sheet for at least 10 minutes before moving (cookies will be quite soft until they cool).
- Enjoy!
Notes
This Peppermint Mocha is quick and simple to make at home. You don’t need espresso, store-bought syrups or peppermint extract, just coffee, milk, sugar, cocoa powder, and a candy cane.
The holidays are finally here, and that means it’s time to make some festive coffee drinks.
My go-to holiday treat-yourself coffee is always a peppermint white chocolate mocha or regular peppermint mocha. Two years ago I posted the recipe for the homemade white chocolate version, so this year you’re getting a classic peppermint mocha.
Like my regular homemade mocha , this is a really quick, simple, and easy recipe to make at home. You don’t need espresso, store-bought syrups or peppermint extract.
It’s made with strongly brewed coffee (or whatever coffee you have in your pot right now), a quick chocolate syrup of cocoa powder, sugar, and water, and the peppermint flavor comes from a crushed up candy cane.
Ingredient Notes
- Milk: Use any milk you like here (plant-based works just fine). The higher fat the milk, the richer your peppermint mocha will be. For an extra rich and creamy drink, try substituting half and half or heavy cream for some of the milk.
- Cocoa powder: Both natural and Dutch-process cocoa powder will work for this recipe.
- Candy cane: This recipe calls for one large candy cane, but if you only have small ones, one large candy cane is equal to about 3 or 4 minis.
How to Make a Peppermint Mocha at Home
- Using a zip-top bag and a rolling pin or meat mallet, crush a candy cane into fine crumbs.
- On the stove, heat cocoa powder, sugar, and a little water together to make a chocolate syrup.
- Add milk and candy cane pieces and heat until milk is steaming and candy cane dissolved.
- Pour over hot coffee and stir.
- And that’s it. Taste and add a little more sugar if you’d like it sweeter, and add a little heavy cream if you want it richer. Then just top it with some whipped cream and enjoy your peppermint mocha in your pajamas on a chilly morning.
Can I make this a peppermint mocha frappuccino?
Yes. If you’re one of those people who still prefer their coffee iced in the winter, you can serve this over ice or blended into a frappe.
- Chill your coffee. Make the recipe as written BUT when you add the milk, add only 2 tablespoons, and heat over medium-low heat. You want to dissolve the candy cane pieces without scalding the milk.
- Then combine this mixture with the remaining 2 tablespoons of cold milk and the cold coffee.
- Serve over ice or blend with 1 1/2 cup of ice for a frappe.
*If making a peppermint mocha frappuccino and you like a pretty sweet drink, use a heaping tablespoon of sugar or double the sugar because blending in ice will cut the sweetness.
Can I make this with peppermint extract instead of a candy cane?
You can. Skip the candy cane and make the recipe as written. After adding the sugar, add peppermint extract to taste—peppermint extract is very strong, so you won’t need more than a couple of drops.
Can I make a peppermint mocha in the microwave?
Absolutely. To make your mocha in the microwave, combine cocoa powder, sugar, finely crushed candy cane and water in a mug. Stir until well-mixed and microwave for 15 seconds. Stir until candy cane pieces are mostly dissolved before adding the milk. Microwave 30 seconds to 1 minute, until steaming. Stir in hot coffee, and enjoy!
More Starbucks Copycat Recipes
- White Chocolate Mocha
- Caramel Macchiato
- Salted Caramel Mocha
- Chai Tea Latte
More Christmas Drinks
- Eggnog Latte
- Hot Chocolate
- Rich and Thick Hot Chocolate
- Peanut Butter Hot Chocolate
- The BEST Crockpot Hot Chocolate
A Note on Serving Size
This recipe makes about 1 cup of coffee, enough to fill an 8-ounce mug. If you’d like to fill an oversized mug, 1 1/2 or double the recipe.
Ingredients
- ▢ 1 full-size candy cane *
- ▢ 1 tablespoon ( 5g ) unsweetened cocoa powder
- ▢ 1 tablespoon ( 12g ) granulated sugar plus more to taste
- ▢ 1 tablespoon water
- ▢ ¼ cup milk any percentage
- ▢ ¾ cup hot strongly brewed coffee
- ▢ 1 tablespoon heavy cream optional
- ▢ Whipped cream optional
Instructions
- Place candy can in zip top bag and use a meat mallet or rolling pin to crush the candy and into small crumbs.
- In a small pot, combine cocoa powder, sugar, and water. Heat over medium heat, whisking until a smooth chocolate syrup forms. Whisk in milk and add candy cane pieces. Heat, stirring often until milk is steaming and candy cane pieces have dissolved. Turn heat down if milk starts to simmer before candy is dissolved. Whisk vigorously to foam the milk slightly.
- Pour coffee into an 8-ounce mug. Add milk mixture and heavy cream if desired. Taste and add more sugar if not sweet enough. Top with optional whipped cream, serve and enjoy!
Notes
Baked BBQ Chicken Thighs
Ingredients
Special Equipment
- Foil optional but nice to have*
- Splatter screen optional but nice to have
- Silicone basting brush optional but nice to have
- Instant-read thermometer
BBQ Chicken
- 4 to 8 bone-in, skin-on chicken thighs *
- Seasoning salt or salt and pepper
- 1 tablespoon olive oil
- 1/2 cup BBQ sauce plus more as needed*
Instructions
- Preheat oven to 425°F and line a baking sheet with foil.*
- Pat thighs dry and examine the underside for any cartilage or bone fragments. Sprinkle both sides with seasoning salt.
- Heat oil in a large skillet over medium-high heat. Once the oil is hot, swirl it around the pan so the entire surface is covered. Place chicken thighs in the pan, skin-side down. If chicken is sizzling and popping to aggressively, turn heat down slightly or cover with a splatter screen.
- Cook thighs until skin is deeply golden, and skin has released from the pan, 4 to 6 minutes. Remove pan from heat.
- Transfer thighs, skin-side up, to a baking sheet and brush each thigh very generously with 1 to 2 tablespoons of BBQ sauce so there is a thick coating over all parts of the thigh showing.
- Bake for 15 to 22 minutes, until an instant-read thermometer inserted into the center of the thigh reads 165°F
- Serve and enjoy!
