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Close-up of several juicy chicken thighs coated in a thick, glossy, dark brown Sticky BBQ Sheet Pan Chicken Thighs sauce.

Sticky BBQ Sheet Pan Chicken Thighs

This recipe delivers flavorful, sticky BBQ chicken thighs using a single sheet pan for easy cleanup. It is a simple, satisfying meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 23 minutes
Resting Time 5 minutes
Total Time 38 minutes
Servings: 5 pieces
Course: Dinner
Cuisine: American
Calories: 297
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 700 g chicken thighs skinless boneless (5-7 pieces)
BBQ Glaze
  • 1/4 cup ketchup
  • 3 tbsp brown sugar lightly packed
  • 1.5 tbsp soy sauce all purpose or light
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 2 tsp Worcestershire Sauce
  • 2 clove garlic minced

Equipment

  • Sheet pan
  • Foil

Method
 

  1. Preheat your oven to 220°C/420°F (200°C fan). Use a pan large enough to fit the thighs lying flat. Line the pan with foil.
  2. Mix all the Glaze ingredients together. Spoon about 2/3 of the Glaze over the surface of each chicken thigh, avoiding the underside. Reserve the remaining glaze.
  3. Bake for 15 minutes, then remove the pan from the oven.
  4. Switch your oven setting to grill or broiler on high. Adjust the oven shelf to be 20cm/8 inches from the heat source.
  5. Spoon any pan juices over the chicken. Then, spoon or dab the remaining reserved Glaze onto the chicken tops.
  6. Broil the chicken for 8 to 10 minutes until the surface is well caramelized.
  7. Remove the chicken from the oven and let it stand uncovered for a few minutes before serving with the pan juices.

Nutrition

Calories: 297kcalCarbohydrates: 13gProtein: 34gFat: 10gSaturated Fat: 2gCholesterol: 166mgSodium: 701mgPotassium: 526mgSugar: 12gVitamin A: 120IUVitamin C: 1mgCalcium: 26mgIron: 1.9mg

Notes

Use foil on your pan because the sauce caramelizes on the edges and sticks firmly, requiring difficult scrubbing to remove. Do not use parchment paper, as it can catch fire under the grill.
You do not need to put glaze on the underside of the chicken; it gets flavor from the pan juices as it cooks. Keeping the top exposed helps achieve the best caramelization.

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