Barbecued Oven-Baked Chicken Thighs

Total Time
Prep 25 mins
Cook 35 mins

This is easy and really good! This makes a great meal served with fries and coleslaw! If you are in a rush you can omit browning the chicken and increase the cooking time slightly, I find that the sauce will be thinner from the chicken juices if you do not brown the chicken first, browning also adds to the flavor of this dish --- if possible use only French's mustard for this, for some reason other brands of prepared mustard are just not as good. Adjust all ingredients to taste if you prefer a sweeter sauce add in more brown sugar.

Ingredients Nutrition


  1. Grease a large casserole dish.
  2. Sprinkle the onion slices and green pepper (if using) on the bottom of the baking dish.
  3. Season the chicken with salt and pepper, then brown in oil on both sides.
  4. Place into the casserole dish on top of the onion slices.
  5. In a bowl whisk together the mustard, ketchup, cider vinegar, liquid smoke, brown sugar, chili powder, fresh garlic, cayenne (if using) and black pepper; mix well to combine, then season sauce with 1/4 teaspoon salt if desired.
  6. Pour over the browned chicken thighs.
  7. Using hands turn the chicken to coat well in the sauce.
  8. Bake at 350 degrees F for about 40 minutes or until the chicken is completely cooked through and tender.


Most Helpful

Another great recipe - my husband loves this! I make at least every other week. I usually don't use the bell pepper and substitute red onion for the white - it adds a nice sweetness. The bbq sauce is excellent - you won't be disappointed!

Kat's Meow May 05, 2010

YUM! Extra chicken thighs in the freezer and needing a great sunday dinner-this was perfect! The flavor of the sauce is really zingy...just the right balance of sweet/tangy/saucy. Served along side roasted tomatoes with parm and homemade mac n cheese. We all loved it. Company worthy, but weeknight easy. Thanks Kitten!

Liza at August 31, 2008

Mmmm...what more can I say? I removed the skin from the chicken thighs before browning and it was still perfectly moist and YUM. I also basted once during baking. Great recipe, Kittencal!

PeachyLia December 14, 2011

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