1cupbottled barbecue sauce such as Sweet Baby Ray’splus additional for serving
Instructions
Preheat your oven to 400 degrees F.
Prepare a 9x13 baking dish by lining it with aluminum foil and spraying generously with cooking spray. Set aside.
In a gallon sized zip lock bag, combine the flour, garlic powder, onion powder, salt, and pepper.
Place one or two chicken thighs at a time into the bag of flour mixture, then seal the bag and shake it to coat the chicken.
Remove the chicken thighs from the flour mixture, gently shaking any excess flour back into the bag. Arrange the chicken on the prepared baking dish.
Continue steps 4-5 until all of the chicken thighs are coated and arranged on the baking dish.
Drizzle the olive oil over the tops of the chicken thighs and gently use a basting brush or your hands to make sure that the skin is evenly coated, taking care not to remove the flour.
Place the chicken into the oven and bake for 20 minutes.
Remove pan from oven and brush the chicken with ½ cup of the barbecue sauce.
Return the chicken back to the oven for 25-30 minutes longer, brushing on the remaining half cup of sauce halfway through (after 15 minutes), then returning back to the oven to finish cooking.
Notes
Serve with additional barbecue sauce and your favorite side dishes.
I like to use bone-in, skin-on chicken thighs for this recipe because the meat stays juicy. If you prefer to use boneless, skinless thighs, baste the meat every 10 minutes to keep the chicken from drying out.
Store cooled leftovers in an airtight container in the refrigerator for 2-3 days for best results. Note that the chicken skin will not be as crispy after it’s refrigerated.